Aloo paratha — spiced potato flatbreads

Name: Aloo paratha — spiced potato flatbreads
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 180 g Plain wheat flour; 110 g Water; 25 g Rapeseed oil; 280 g Plain ready-cooked peeled potatoes; 6 g Fresh chilli; 2 g Garam masala; 2 g Paprika powder; 20 g Lemon juice; 10 g Fresh coriander; 3 g Salt

Four small pan-roasted wheat flatbreads stuffed with chilli, lemon and spice-seasoned potato, made with oil rather than ghee.

Estimated total time: 45 minutes2 portionsAbout 560 kcal per portion

Aloo paratha — representative potato flatbread photograph — Photo: Affaf Ali · CC BY-SA 4.0 · Photo source. The potato filling is hidden inside the photographed bread; the photograph cannot verify its ingredients or the measured oil.

Ingredients for 2 portions

180 g Plain wheat flour
110 g Water
25 g Rapeseed oil
280 g Plain ready-cooked peeled potatoes
6 g Fresh chilli
2 g Garam masala
2 g Paprika powder
20 g Lemon juice
10 g Fresh coriander
3 g Salt

Method

Use 280 g plain potatoes that have already been thoroughly cooked, cooled safely and peeled. Mash them until smooth. Finely chop 6 g fresh chilli and 10 g coriander, then stir these into the potato with 2 g garam masala, 2 g paprika, 20 g lemon juice and about 1 g salt. Cooking potatoes from raw adds at least 20–30 minutes.
Knead 180 g plain wheat flour with 110 g water, about 2 g salt and 5 g of the rapeseed oil into a soft dough. Cover and rest 20 minutes; this rest is included in the 45-minute total. Divide both dough and filling into four equal portions.
Roll each dough portion to a small circle, place a quarter of the potato filling in the centre, pinch the edges shut and gently roll again into a thin filled disc. If a little filling emerges, press the opening closed with a pinch of dough. Keep the remaining discs covered while cooking.
Heat a heavy skillet over medium-high heat. Dry-roast one paratha until light patches appear, turn it, then brush with part of the remaining 20 g oil. Turn again and cook until both sides have brown blisters and the dough is fully cooked, about 3–4 minutes per bread. Repeat, using all the measured oil, and serve two small parathas per person.

Based on Dassana Amit’s Punjabi aloo paratha method. This European-pantry version uses plain wheat flour rather than whole-wheat atta, lemon instead of dry mango powder and rapeseed oil instead of ghee, making the recipe vegan but changing its texture and flavour. The pictured potato filling is hidden, so its contents and cooking fat cannot be verified. The 45-minute estimate requires already-cooked potatoes and includes dough resting; calories and allergen flags are ingredient-based estimates.

आलू पराठा

Allergens and ingredient checks

Listed allergens: gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Dassana’s Veg Recipes — Aloo Paratha Recipe

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