Aloo Paratha
Crispy, golden Indian flatbread stuffed with spiced mashed potatoes. Cooked on a skillet until the exterior is flaky and the filling is steaming hot.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup water
- 2 whole potatoes, medium
- ½ teaspoon cumin seeds
- 3 tablespoons ghee or butter
- 1 dose salt and pepper to taste
Instructions
- 1
Place the 2 potatoes in a pot and cover with cold water by 1 inch. Set the pot on the stove over high heat and bring the water to a rolling boil, about 8 minutes.
- 2
Reduce heat to medium and simmer until a fork slides easily through the center of a potato, about 12 minutes more. Drain the potatoes in a colander.
- 3
Let the potatoes cool for 2 minutes, then peel away the skin with your fingers or a vegetable peeler and discard it.
- 4
Place the peeled potatoes in a bowl and mash with a fork until mostly smooth, leaving a few small lumps. Measure out salt and pepper into separate small bowls.
- 5
In a medium bowl, pour the 1.5 cups flour and 0.5 cup water together. Mix with your hands or a wooden spoon until a soft, slightly sticky dough forms, about 1 minute.
- 6
Knead the dough in the bowl by pushing it away from you with the heel of your hand, folding it back over itself, rotating the bowl slightly, and repeating for 3 minutes until smooth and elastic.
- 7
Season the mashed potatoes with 0.5 teaspoon cumin seeds, a pinch of salt, and a pinch of pepper. Stir until the cumin is evenly distributed.
- 8
Divide the dough into 4 equal pieces and roll each between your palms into a ball about the size of a golf ball.
- 9
On a lightly floured work surface, use a rolling pin to flatten one dough ball into a thin round about 6 inches wide and 1/8 inch thick, rotating after each roll.
- 10
Spoon 2 tablespoons of the spiced potato mixture into the center of the round. Fold the edges up and over the filling toward the center, pinching them closed, then gently flatten into a disk.
- 11
Using the rolling pin, gently flatten the stuffed paratha into a round about 7 inches wide, 1/4 inch thick. Repeat steps 9–11 with the remaining dough balls and filling.
- 12
Place a 12-inch nonstick skillet or griddle over medium-high heat and let it warm until a drop of water sizzles and evaporates in under 2 seconds, about 1 minute.
- 13
Lay one paratha on the hot skillet. Cook until the bottom is spotted with light brown marks and the edges look set, about 2 minutes.
- 14
Flip the paratha over using a metal spatula. Drizzle 0.5 tablespoon ghee or butter directly onto the surface.
- 15
Cook the second side until it develops brown spots and looks crispy, about 2 minutes, then slide onto a plate.
- 16
Repeat steps 13–15 with the remaining 3 parathas, using 0.5 tablespoon ghee or butter for each one.
Tools you’ll need
- large pot
- colander
- fork
- vegetable peeler or paring knife
- medium mixing bowl
- wooden spoon or hands for kneading
- measuring cups
- measuring spoons
- small bowls (2)
- work surface or cutting board
- rolling pin
- 12-inch nonstick skillet or griddle
- metal spatula
- plate
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