🇮🇳 India · Food
Aloo Paratha
By eatmundo · July 12, 2026
A quintessential North Indian flatbread stuffed with a spiced potato mixture. It is hearty, golden-brown, and traditionally served with a dollop of butter or tangy yogurt.
Ingredients
check them off as you prepareHow to Make It
- 1
Knead 250g wheat flour with 150ml water into a soft, pliable dough.
- 2
Boil 300g potatoes until fork-tender, peel them, and mash finely.
- 3
Mix the potatoes with 2 finely chopped green chilies and salt to taste.
- 4
Divide the dough into small balls and roll each into a 3-inch circle.
- 5
Place a spoonful of potato filling in the center and fold the edges to seal.
- 6
Dust with extra flour and roll out carefully into a 7-inch flatbread.
- 7
Heat a heavy-bottomed skillet over medium-high heat until hot.
- 8
Cook the paratha for 2 minutes per side, brushing with ghee until golden spots appear.
- 9
Serve immediately while hot with a side of chilled curd.
Frequently Asked Questions
What type of potato is best for the filling?+
Use starchy potatoes like Russets; boil them until tender, peel, and mash them thoroughly to ensure there are no lumps that could tear the dough.
Why does my paratha tear when I roll it out?+
The potato mixture must be completely cool and dry before filling, as warm or moist potatoes make the dough too soft and prone to breaking.
What is the secret to getting a crispy exterior?+
Cook the paratha on a medium-hot tawa, applying a teaspoon of ghee or oil on both sides once the base starts showing small golden brown spots.
Can I substitute wheat flour with all-purpose flour?+
While you can mix them, using 100% whole wheat flour (atta) provides the necessary elasticity and traditional nutty flavor for a perfect paratha.
Mundo algorithm is scanning the globe for a +50% match...🌍
