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My Mom’s Aloo Paratha (Indian flat bread stuffed with spicy Potatoes) recipe. A delicious and easy to follow recipe. Vegan and nut free.
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I think pretty much everyone has their own Aloo Paratha (Indian flat bread stuffed with spicy Potatoes) recipe. This one is my Mom’s recipe.
The only thing I changed was the flour. I used whole wheat pastry flour while mom uses the freshly milled wheat flour in India(Atta). The Atta we get here in Indian stores usually has a lot of Farine which causes the Rotis or Parathas( flat breads) to become hard really quickly. So I tried the pastry flour mixed with a little all purpose flour and it worked like a charm!
I also tried Baghare Baingan(Stuffed Eggplant Curry) the other day Sanjeev Kapoor’s recipe. Things that I changed in the recipe were exclusion of Peanuts since I am not a Peanut fan and used only 1/4 cup oil !!
Both will be made again and again!
Aloo Paratha (Flat Bread stuffed with Spicy potatoes) Moms recipe.
Ingredients:
Stuffing
- 2 medium potatoes
- 1 or 2 Serrano chili finely chopped( depending on the spice level you want)
- 1/2 teaspoon salt or to taste
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 cup cilantro leaves chopped
- 1/2 teaspoon black pepper
- 1 inch ginger finely chopped
Dough
- 2 cups whole wheat pastry flour
- 1 cup all purpose flour
- 1/2 cup whole wheat pastry flour for use during kneading and rolling
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon red chili powder or black pepper
- 1/2 teaspoon carom seeds( ajwain)
- 1/2 teaspoon coriander powder
- 1 teaspoon oil
- 1 cup water
Cooking:
- 1-2 teaspoon oil
Directions:
- Boil the potatoes till nicely cooked and soft.
- Peel and mash them to a smooth mash.
- Add in everything else and mix well and keep aside.
- For the dough, mix in everything and knead to a soft dough. Keep aside for 5 minutes
- Knead dough again and make into balls. I got about 8 balls of about 2/3 size of my palm. Make balls depending on the size of the flat bread you want.
- Take one ball and roll it out to 8 inch circle. While rolling keep the center thick and the edges thin.
- Put 2 tablespoon stuffing in the middle.
- Fold up opposite sides to form a rectangle or square.
- Roll it out slowly using flour to get about 1/8 inch thick paratha.
- Cook it on a hot flat pan on medium high heat.
- Turn it after 2 minutes and apply 3-4 drops of oil to the cooked side.
- Repeat on the other side.
- Cook for another 2 minutes on both sides or until paratha looks crisp. golden and brown.
- Serve hot with curd and indian pickle!
Baghare Baingan and sizzling Aloo Paratha!
Aloo Paratha (Flat Bread stuffed with Spicy potatoes) Moms recipe.
Aloo Paratha (Indian flat bread stuffed with spicy Potatoes). An absolutely delicious and easy to follow recipe. Vegan and nut free.
Ingredients
Stuffing
- 2 medium potatoes
- 1 or 2 Serrano chili finely chopped, depending on the spice level you want
- 1/2 teaspoon salt or to taste
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 cup cilantro leaves chopped
- 1/2 teaspoon black pepper
- 1 inch ginger finely chopped
Dough
- 2 cups whole wheat pastry flour
- 1 cup all purpose flour
- 1/2 cup whole wheat pastry flour for use during kneading and rolling
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon red chili powder or black pepper
- 1/2 teaspoon carom seeds, ajwain
- 1/2 teaspoon coriander powder
- 1 teaspoon oil
- 1 cup water
For cooking
- 1-2 teaspoon oil
Instructions
To make the stuffing
- Boil the potatoes till nicely cooked and soft then Peel and mash them to a smooth mash.
- Add in everything else and mix well and keep aside.
To make the dough
- Mix in everything and knead to a soft dough. Keep aside for 5 minutes.
- Knead dough again and make into balls. I got about 8 balls of about 2/3 size of my palm. Make balls depending on the size of the flat bread you want.
- Take one ball and roll it out to 8 inch circle. While rolling keep the center thick and the edges thin.
- Put 2 tablespoon stuffing in the middle.
- Fold up opposite sides to form a rectangle or square.
- Roll it out slowly using flour to get about 1/8 inch thick paratha.
- Cook it on a hot flat pan on medium high heat.
- Turn it after 2 minutes and apply 3-4 drops of oil to the cooked side.
- Repeat on the other side.
- Cook for another 2 minutes on both sides or until paratha looks crisp. golden and brown.
- Serve hot with curd and indian pickle!
Notes
Nutritional values are based on 1 serving
Nutrition
Calories: 436kcal, Carbohydrates: 88g, Protein: 15g, Fat: 4g, Sodium: 596mg, Potassium: 777mg, Fiber: 11g, Sugar: 1g, Vitamin A: 450IU, Vitamin C: 29.8mg, Calcium: 62mg, Iron: 7.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
The parathas came out perfect. Thank you so much. I love your recipes. I have your cookbooks 😊 Cannot wait for the Instant Pot cookbook. Thank you so much.
I am so happy with this recipe. I wrote a comment yesterday that I was so happy about finding your blog and that I did not know where to begin. You have to know that it has been really hard to find recipes that appeal to me and my taste. That is why I am so happy now because I can already see that your recipes are going to be a success in my househould. This Paratha recipe is a good example. My mother makes this. She calls it Roti and she stuffs it with potatoes too. I have recently asked her for the recipe but because she is ill I think she forgot about it and I don’t whant to bother her. So now I can make it anyway! Thank you for all the fine recipes ☆
Both dishes look yummy!