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Aloo paratha
Also known as आलू पराठा · alu paratha · aloo parantha · potato stuffed paratha
Flatbread stuffed with spiced potato, griddled in ghee until freckled, torn and dipped in curd and pickle. The Punjabi breakfast.
Typical serving
520 kcal
usually 410–660 kcal
 Protein | 12 g |
|---|---|
 Carbs | 69 g |
 Fat | 22 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- the dough rests 30 minutes
Ingredients
Serves 2 · dimmer marks are storecupboard
- 160gwholemeal atta
- 250gpotatoes
- 2½ tbspghee
- 80gnatural yoghurt
- 1green chilli
- 1 handfulcoriander
- 2 tspajwain, amchur and chilli powder
Method
7 steps
fold · 6mAtta and warm water kneaded to a soft dough, worked until it stops sticking to the bowl.
rest · 30m walk awayHalf an hour, covered. Rested dough stretches around the filling; unrested dough simply tears.
boil · 25mPotatoes boiled in their skins, then peeled and left uncovered to steam dry.
- fold · 8m
Mashed while still warm with chilli, coriander, ajwain and amchur. Cold potato stays lumpy, and it is a lump that blows the paratha open.
- fold · 10m
A ball of dough cupped into a bowl, a ball of filling set inside, gathered shut and pinched, then flattened with the palm before the rolling pin is allowed near it.
grill · 16mRolled gently from the centre outwards onto a hot dry tawa, turned once, then ghee spooned on and the paratha pressed until both sides are freckled brown.
finish · 2mStraight off the pan with cold curd and pickle, and more ghee on top if the morning warrants it.
Worth knowing
The skill is rolling a stuffed dough without a blowout — dhaba cooks do it faster than the eye follows, one every few seconds.
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