Potato Paratha (Aloo Paratha)
Aloo paratha is more than just stuffed bread: it's a journey into the heart of Indian breakfasts. Imagine a crispy dough, generously buttered with ghee, hiding a soft potato filling spiced with cumin and garam masala. This dish from the Punjab region warms the belly and the soul. Served with fresh yogurt and a tangy chutney, it instantly transports you to the lively streets of Delhi. You can customize it to your liking, but the classic recipe is pure bliss.
Ingredients
- whole wheat flour (atta)2 cups
- potatoes3 medium
- onion1 small
- green chili1
- fresh ginger1 cm
- fresh cilantro2 tablespoons
- cumin powder1/2 teaspoon
- garam masala1/2 teaspoon
- saltto taste
- ghee or vegetable oilfor cooking
Instructions
- 1
Cook the potatoes in a pot of boiling salted water until tender. Drain, let cool, then roughly mash them.
- 2
In a bowl, mix the mashed potatoes with finely chopped onion, minced green chili, grated ginger, chopped cilantro, cumin, garam masala, and salt. Form into walnut-sized balls.
- 3
In a large bowl, knead the flour with a little warm water to get a soft and smooth dough. Cover and let rest for 15 minutes.
- 4
Divide the dough into 8 equal balls. Lightly flour the work surface, roll each ball into a 10 cm disk. Place a filling ball in the center, fold the dough around it and pinch to seal. Gently flatten into a 15 cm disk.
- 5
Heat a pan over medium heat. Place a paratha, cook for 1-2 minutes until bubbles appear. Flip, brush with ghee and cook for another minute. Flip again, brush the other side with ghee and cook until golden brown on both sides.
- 6
Repeat with the remaining parathas. Serve hot with plain yogurt, mint chutney, or a vegetable curry.
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