Aloo Paratha (Indian Crispy Potato Flatbread)

You haven’t eaten it all till you have eaten an Aloo Paratha…


Happy 2015 LSD readers!!!

While most of you are thinking of healthier options for breakfast after all the indulgence over Christmas and New Years, the party never seems to end in a Punjabi household. The definition of healthy is two aloo parathas instead of four.

It is safe to say aloo paratha is the king of all breakfasts and if you don’t agree it’s simply because you have not eaten it the right way. First you have to drench it in ghee while cooking it and then top it up with a dollop of butter and a side of pickle. Use your hands to devour this crispy, flavoursome and greasy flatbread.

Ingredients: 10  Cooking time: 30 minutes

Serves: 6

For the dough
  • 500 gms of plain flour (I used wholewheat flour)
  • 250 ml of water
For the stuffing
  • Four medium sized potatoes peeled and boiled
  • 1/2 an onion finely chopped
  • One tablespoon of finely chopped coriander
  • Three to four finely chopped green chillies (depending on how spicy you like it)
  • One teaspoon of toasted cumin seeds
  • One teaspoon of chaat masala
  • Salt to taste
  • Three tablespoons of ghee

In a bowl sieve the flour, as recommended in my previous flatbread post get the flour from your Indian grocer as the plain flour in the supermarkets does not yield soft parathas. Add water and knead the dough, let the dough rest for 15 – 20 minutes prior to making the parathas.


While the dough it resting lets make the stuffing. Add the boiled potatoes and all the other ingredients in a bowl, season with salt as required and mash the potatoes. Your stuffing is now ready!

Break the dough in six equal parts and roll it into a round ball by moulding it between the palm of your hands. Do the same with the stuffing make it into a round ball.


Now dust the dough ball with plain flour and roll it into a medium sized circle. Place the potato stuffing in the centre, take the edge of the dough and start pleating as well as bringing the pleats in the centre.


Dust the stuffed dough ball with a bit of flour and roll it out to the size of a roti. Place the paratha on a hot tava or frying pan and cook the paratha on both sides until lightly browned. Brush the parath with a generous helping of ghee or olive oil and cook either side for one or two minutes until crispy.


Your lip smackingly delicious aloo paratha is ready to be served. I would highly recommend serving them with a dollop of ghee and a side of pickle. I was a bit cheeky and added a side of mango lassi too to wash it all down. One word….DELICIOUS!