aloo paratha

Guyanese aloo paratha, also known as potato roti, a stuffed and layered flatbread made with spiced, seasoned mashed potatoes. Enjoy it as is, with sauce, or as a side dish to your favorite curries or stews.

Aloo Paratha (Potato Roti)

all Purpose flour (plus 1/4 cup for dusting)

warmwater (plus 2 tablespoon)

rapid rising yeast

tsp baking powder

lb white potatoes

water (or enough water to cover the potatoes

scallions (green onions) (thinly sliced)

wiri wiri pepper

garlic powder

onion powder

tsp geera (or roasted ground cumin)

salt

oil oil

Add flour, baking powder, instant yeast and a pinch of salt to a large mixing bowl (or to the bowl of your stand mixer) and mix together well.

If using a mixing bowl make a well in the center of the flour mixture and add water, then mix together to form a soft dough. Then turn the dough onto a floured surface and knead by squeezing the dough (not folding and pushing like bread dough) for about 5 minutes until the dough is soft. Dough may feel sticky but this is ok.

If using your stand mixer add water to the flour mixture and mix with your dough hook or paddle attachment to form a smooth dough ball.

Then place dough in a clean bowl, cover with a damn paper towel or plastic wrap and let it rest for 30 minutes.

Make the roti dough

While the dough is resting, prepare the potato filling by adding the peeled and diced potatoes to a medium sized sauce pan. Cover the potatoes with water (about 4-5 cups) and add 1/2 teaspoon of salt.

Bring to a boil on high heat and continue to cook uncovered until potato is soft and can be easily crushed with a fork. Remove the potatoes from the heat and drain into a colander then rinse with cold water and set aside.

Next, crush the potatoes until really smooth. You can use a potato masher, ricer or a fork. I also love pushing the cooked potatoes through a wire mesh sieve.

Add the wiri wiri pepper, onion powder, garlic powder, geera and about 1/4 tsp of salt to the crushed potatoes, mix together well and set aside.

Make the Potato Filling

Next start assembling the aloo parathas by turning the resting dough ball onto a floured surface and cutting it into 8 equal pieces, then shaping each dough piece into a smooth ball and set aside.

Take a dough ball, and dust it with flour then using your rolling pin, roll it into a flat disk about 3 inches in diameter. Brush one side of the dough disk with oil then add 3 tablespoons of potato filling to the center, then pinch the sides and seal in the potato filling (see above for step by step visuals). Repeat these steps for the other 7 dough balls.

Stuff the roti dough

To cook the aloo parathas / potato rotis bring a tawah or flat skillet up to temperature on medium heat. While the tawah is warming up, roll out your stuffed dough ball on a floured surface until it is a thin round disk about 10 inches in diameter. Be sure to add flour to the dough ball and your rolling pin to prevent sticking.

Then place the rolled out roti on the hot skillet and cook for 30 seconds, then flip and brush with oil, cook for another 30 seconds, then flip and brush with more oil.

Wait for roti to inflate (about another 30 seconds) then remove from heat and placed in a clean kitchen towel to keep warm while you make the other parathas. Repeat the cooking steps for the remaining 7 rotis.

Serve warm with your favorite curries or stews.

Cook the aloo parathas / potato roti

This recipe is PERFECT! I have made many attempts at roti, and each time, they came out "okay" but this recipe is the one. Thank you for your detailed instructions and actual measurements (getting measurements from my mother was not helpful, she makes her roti without measurements so I was never able to replicate hers!) Thank you, Althea!

I tried your Paratha recipe and it was wonderfully successful. My wife was amazed as well. Your recipe is concise and very well written and in my opinion the accompanying pictures are quite adequate.

Will be trying the Aloo Paratha soon.

Making this recipe today will have to let you know how it comes out/love the video's it really helps me to stay on track once I am making the recipe. Love being here with you

Aloo Paratha is wholewheat flatbread stuffed with spicy potato filling . Top it with butter and serve it with fresh yogurt and pickle.

Aloo Paratha Recipe

Boiled Potatoes

Whole Wheat Flour

All purpose Flour

Ghee

¼ Onion Chopped

Anardana Powder

Red Chili Powder

Coriander Leaves

Salt

Ajwain

Water

Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it.&nbsp;

Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.

Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.

Keep kneading the dough for 6-7 minutes before rolling it for paratha.

The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.

(How To Make A Soft Dough)

&nbsp;Now, take a bowl for the stuffing of the aloo paratha.

Add boiled potatoes in them. Mash them well.

After that add freshly chopped onions, ajwain, anardana powder, salt and red chili powder in it. Add some chopped coriander leaves and mix the ingredients.

Keep them aside. To make stuffing for aloo paratha, exclude onion and mix the rest of the ingredients.

(For Stuffing)

Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.&nbsp;

Now dust these balls with dry flour and roll them with a rolling pin to make make a circle of 5-6 inch.

When you have made the circle add the potato stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball once again.&nbsp;

Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.

Heat up a griddle or tava and smear it with the small quantity of ghee.

Gently place the paratha over the tava and cook from the side. Cook the paratha until its brown in color.

Serve the paratha hot alongside homemade butter and some tangy mint chutney.

(To make Aloo Ka Paratha)

When I worked in Pakistan I looked forward to breakfast on Friday. Every Friday morning the cooks would make Aloo Paratha. Thank you for sharing your recipe.

I am so hungry after this, will soon make aloo pyaaz paratha. I love pyaaz in the paratha, it gives more flavor to the paratha.

Truly said, aloo paratha is an emotion. My college mess used to serve Aloo Paratha every Saturday. 
This recipe looks so tempting!

This recipe is just like my Mom's recipe and I absolutely love it. I will always be 'aloo paratha with tea' person. :D

https://www.youtube.com/watch?v=ReOMs0ydmoE

Soft and yummy Aloo Paratha recipe by rekha kakkar.

Buy my favourite pots and pans here - https://amzn.to/2RV6Uq4

Tasty and Easy Indian vegetarian Breakfast,  Wholesome snack or Indian lunch box snack recipe 
#AlooRecipes #AlooParatha #RekhaKakkar unique paratha

ALOO PARATHA INGREDIENTS 
5-6 Boiled Potatoes
2 cup Whole Wheat Flour
½ cup All purpose Flour
2-3 teaspoon Oil
¼ Onion Chopped
1 teaspoon Anardana Powder/pomegranate seeds powder 
1 teaspoon Red Chilli Powder
Coriander Leaves
Salt
1/4 teaspoon Ajwain/ carrom seeds
Water to kneed the dough

Yummy Aloo Paratha Recipe - Tasty Indian Vegetarian Breakfast Recipe | Rekha Kakkar

These stuffed parathas are made with spiced potato filling. Known as aloo paratha, these flatbreads are simply delicious and make a great meal. Serve them topped with butter alongside plain yogurt, mint chutney or pickle.

Aloo Paratha Recipe | Potato Stuffed Paratha

whole wheat flour ((240 grams) (atta))

oil ((optional, refer notes))

water (as needed for kneading (I used ¾ cup + 2 tbsps))

potatoes ((3 medium potatoes))

green chilli (chopped (optional))

ginger ((or ¼ tsp ginger powder))

coriander leaves ((very fine chopped))

salt ((adjust

garam masala ((adjust to taste))

kashmiri red chilli powder ((adjust to taste))

coriander powder

chaat masala ((or 1 tbsp lemon juice

kasuri methi ((dried fenugreek leaves))

¼ teaspoon ajwain ((carom seeds) (optional))

fennel seeds powder ((saunf powder) (optional))

ghee ((use as per preference))

Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.

While the potatoes boil, make the dough. Add flour,oil and salt to a bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.

Knead it well until soft &amp; pliable. If you press down the dough with your finger, it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.

When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.

Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.

Add ginger, green chilies, coriander leaves, salt, red chilli powder, garam masala, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding.

Optional:  Also add the optional ingredients - ajwain and fennel powder.

Mix all of the ingredients gently and taste test it. Add more salt or spices as per your taste.

Divide the aloo stuffing to 8 parts. Also divide the dough to 8 parts. Keep the dough covered.

Preparation

Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.

Method 1- Dust off the excess &amp; roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing. (Refer video).

If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully. (Refer step-by-step photo or video).

Method 2 - Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.

Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out at all. Dust off the excess.

Sprinkle some flour on the rolling area .

Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.

Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.

Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to 8 to 9 inches.

Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.

Method 3 - With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.

How to Make Aloo Paratha

Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,

When the pan is hot, gently transfer a rolled aloo paratha to it.

With in 2 to 3 mins, you will see bubbles over it. Then flip it to the other side and cook.

You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.

Smear some ghee on this side as well and press down the edges to cook thoroughly.

Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft.

Top aloo paratha with some butter and serve with pickle or yogurt. This coriander chutney or mint chutney also go well.

Frying

I followed the recipe and got delicious aloo parathas. I also fried little fresh methi leaves in little ghee and included to the aloo mixture. Unique, healthy and delicious. Thank you Swasthi

My kids love all kinds of parathas and these aloo paratha are their favorite. Thank you for teaching me how to make them easily. Now mine are perfectly shaped and so good like yours.

I used half whole wheat &amp; half all purpose flour for the dough. For the filling I used lemon juice instead of chaat masala per recipe &amp; didn’t use kasurimethi, ajwuin and funnel seeds as I don’t have those in my pantry. Regard less it came out really good. My 3 year old said “it’s yummy” and that’s all matters to me :)

Flavorful and tasty. My go to site for all Indian recipes!  
I used yellow potatoes and maybe I should not have. Probably Idaho or baking potatoes would have been better. My potatoes were over cooked and mushy. Even with 6 mins in instant pot. I had to add some potato starch to thicken it up. But didn’t help much.  Had trouble rolling them but managed after all!  
Thanks for all the recipes… each and everyone comes out absolutely YUM!

Thank you for having such awesome recipes! Your attention to detail is so appreciated! Do you have any tips on how to freeze already made parathas?

I'm trying aloo paratha I love anything potatoes.love indian food thanks ever so much for sharing dj

I have never made aloo paratha but my desi boyfriend really wanted some for breakfast. With some experimentation with the different assembly methods I was able to make 4 passable aloo paratha and 1 that was, well let's just say it wasn't winning any beauty awards. The filling was delicious and saved how ugly they were ?
Thanks for the recipe!

I just made these for my wife for breakfast and she absolutely loved it. 
Thanks.

https://www.youtube.com/watch?v=qfzMKTUZtlU

Aloo Paratha is a delicious Indian flatbread with spice potato filling. Get the complete written recipe on my blog here : https://www.indianhealthyrecipes.com/aloo-paratha/

Aloo Paratha recipe (Potato stuffed paratha)

Learn how to make delicious aloo parathas like a pro, with easy ingredients, instructions and tips for success.

Aloo paratha recipe

whole wheat flour ((preferably durum wheat flour

½ tsp ajwain ((carom seeds, rubbed between your palms to release their aroma))

water ((approximately, for kneading))

potatoes

cayenne

ginger ((grated

tsp cumin

coriander

tsp amchur ((dried mango powder, or chaat masala))

Place the flour, ajwain and salt in a large bowl. Mix.

Start to knead into a dough, trickling in a little water at a time, until you have a pliable, soft dough that&#39;s not sticky. If you add too much water, add a little more flour to correct the consistency. Set the dough aside for 15-30 minutes so it relaxes and is easier to work with. Form into 10 equal sized balls.

Make the dough:

Place all the ingredients - grated potatoes, cayenne, ginger, ground cumin, ground coriander, amchur and salt - in another bowl.

Use your fingers or a spoon to mix the spices into the potatoes. Taste the stuffing and tweak the amount of spices and salt to your taste. Form into 10 equal sized balls - they should be just about the size of the balls of dough you just made.

Make the potato stuffing:

Dust one of the balls of dough with flour and also dust the surface you will be working on.

Use a rolling pin to roll the dough into a disc, about four inches in diameter. Keep the center thicker and make the edges thin. Place a ball of the stuffing in the center of the disc.

Gather the sides of the dough over the stuffing.

When done, pinch the edges of the dough over the top of the stuffing and remove any excess dough.

Roll the stuffed dough in your palms to form a smooth ball. Once again dust the dough and surface with flour. Roll the paratha carefully into a disc about six to seven inches in diameter. Move the paratha frequently as you roll it, and dust with flour as needed to keep it from sticking.

Heat a griddle and spray with oil. Place the paratha on the griddle and let it cook until golden-brown spots appear. Flip over and brush some oil or vegan butter over the paratha. Flip over a couple more times as needed until the surface is evenly cooked and covered with golden-brown spots.

Keep parathas wrapped in a kitchen towel until ready to serve.

Make the parathas:

This looks delicious and I like the healthy calcium numbers. Can these be made successfully with a non-wheat flour?

Hi Vaishali, 
Greetings! 

Thank you for the superb recipe. 
Please recommend which whole wheat flour brand we can buy. 

Regards
Thank you so much 
Pushpa

Hello Chef Vaishali,

This paratha recipe is very simple to prepare and very tasty.
I make it to have with your vegan mushroom stew.
Thank you for sharing this recipe and many other Indian recipes over the years. Until I became used to the rolling out process, (I have typical Western male clumsy hands) I needed to be more patient. In the end thought the paratha turned out very nice indeed. The heart and health of my family and I here in South Australia, thanks you.

I had aloo parathas in pokhara and would like to do them myself however I'm gluten intolerant now.. Would it be possible to substitute whole wheat flour with a gf one please? Tnx

I've tried quite a few aloo paratha recipes over the years but I am in love with these. I never thought making parathas could be so easy. My favorite way to eat them is to dunk them into Indian mango pickle. Thank you for the amazing recipe.

Definitely a fool proof recipe. Tried it out today and got a thumbs up from the fam. Thank you for sharing the recipe!

Made these the other night for a local post-holiday Christmas party and everyone raved about them! The recipe is so easy to follow. I'll definitely be making these again!

This recipe is AMAZING and so fun to make!  I've made these three times, and even doubled the recipe once to take to a potluck - it was a HIT!  I've added a few extra things to the potatoes to switch them up - caramelized onions and garlic with especially yummy.  Thank you so much, this blog has been amazing since my husband and I decided to eat vegan and have never not eaten meat.  So many amazing recipes, and foods that we've never tried - its been fun! Yum!

Hi Vaishali!
just made these for lunch-they were amazing!!!
Thank you so much for the great recipe!!
Bhairavi

It took me a couple to get the hang of it, but once I did, it went well. Easy, but it does take time. Worth it. These are delicious. I look forward to making them again to share with family.

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Aloo Paratha Recipe

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