Aloo Paratha
Whole-wheat flatbread stuffed with spiced mashed potato and griddled crisp in ghee — a Punjabi breakfast staple where amchur (dried mango powder) supplies the tang that cheaper versions skip.
Vegetarian
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups whole-wheat flour (atta), plus more for dusting
- Water, as needed
- 3 potatoes, boiled and mashed
- 1 green chili, minced
- 1 tsp cumin seeds
- 1/2 tsp red chili powder
- 1/2 tsp amchur (dried mango powder)
- 2 tbsp chopped cilantro
- Salt, to taste
- Ghee, for cooking
Steps
- Knead the whole-wheat flour with water into a soft, smooth dough. Cover and rest for 20 minutes.
- Mix the mashed potato with the green chili, cumin seeds, red chili powder, amchur, cilantro, and salt.
- Divide the dough and potato filling into equal portions. Roll a piece of dough into a small circle, place filling in the center, and gather the edges to seal.
- Gently roll the stuffed ball out into a flat round, dusting with flour as needed to prevent tearing.
- Cook on a hot griddle, spreading ghee on both sides, until golden-brown spots appear and the paratha is cooked through.
- Serve hot with butter, yogurt, or pickle.