Pakistani
Aloo Paratha
A Pakistani-style stuffed paratha filled with spiced mashed potatoes, green chilies, fresh coriander, and toasted whole-wheat dough. Serve it hot from the tawa with yogurt, achar, or a small knob of butter melting on top.
Watch it madeStreet Food · 11:39
Ingredients
- Whole wheat flour (atta)1 1/2 cups, plus extra for dusting
- Salt3/4 tsp, divided
- Water1/2 cup, as needed
- Oil or ghee1 tsp for dough, plus 2 tbsp for cooking
- Potatoes2 medium, boiled and peeled
- Onion2 tbsp, very finely chopped
- Green chilies1-2, finely chopped
- Fresh coriander2 tbsp, chopped
- Red chili powder1/2 tsp
- Roasted cumin powder1/2 tsp
- Crushed coriander seeds1/2 tsp
- Ajwain (carom seeds)1/4 tsp
- Dried pomegranate powder or amchur1/2 tsp
- Black pepper1/4 tsp
Method
- Mix the atta with 1/4 tsp salt and 1 tsp oil or ghee in a bowl.
- Add water gradually and knead for 6-8 minutes until the dough is soft, smooth, and pliable.
- Cover the dough and rest it for 15 minutes.
- Mash the boiled potatoes well while they are still slightly warm, making sure there are no large lumps.
- Mix in the onion, green chilies, fresh coriander, remaining 1/2 tsp salt, red chili powder, roasted cumin, crushed coriander seeds, ajwain, dried pomegranate powder or amchur, and black pepper.
- Divide the dough into 2 equal balls and divide the potato filling into 2 equal portions.
- Dust one dough ball with atta and roll it into a small 5-inch circle.
- Place one portion of potato filling in the center, gather the edges over the filling, and pinch to seal tightly.
- Flatten gently, dust with atta, and roll into a 7-8 inch paratha, using light pressure so the filling spreads evenly without tearing.
- Heat a tawa or heavy skillet over medium heat until hot.
- Place the paratha on the dry tawa and cook until small brown spots appear on the underside.
- Flip, spread a little oil or ghee over the cooked side, then flip again and spread oil or ghee on the other side.
- Cook, pressing gently with a spatula, until both sides are golden with darker crisp spots and the paratha is cooked through.
- Repeat with the second paratha and serve hot with plain yogurt, achar, or raita.
Common questions
Can I substitute amchur or dried pomegranate powder in aloo paratha filling?
Yes. Use either one for a similar tangy note. If you have neither, add a little lemon juice only at the end of mixing, but keep it minimal so the filling stays dry and easy to stuff.
How long should I rest the dough before rolling aloo paratha?
Rest the dough for about 15 minutes, covered, after kneading. This relaxes the gluten, making the dough easier to roll without springing back and reducing the chance of tearing around the filling.
Why does my aloo paratha filling leak or tear while rolling?
Usually the filling is too wet, the dough is too thin, or the seam isn’t sealed tightly. Mash potatoes thoroughly, keep the filling dry, pinch the edges firmly, and roll with very light pressure.
Can I make aloo paratha filling ahead of time and store it?
Yes. The potato filling can be made a few hours ahead and chilled, covered, in the fridge. Bring it to room temperature before stuffing, and avoid over-wetting it with onions or extra spices.
What is the best way to serve and reheat aloo paratha?
Serve hot with butter, yogurt, pickle, or chutney. To reheat, warm on a tawa or skillet over low heat with a little ghee or oil. Avoid microwaving if possible, as it can make the paratha soft and chewy.