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Aloo paratha

An Indian dish that elevates humble ingredients - bread and potato - to tasty side dish or snack.

By Emma Knowles
  • Serves 4
  • 20 mins preparation
  • 45 mins cooking plus resting
Aloo paratha recipe

Look away if you're carb-averse - this potato-filled Indian flatbread is a carb-on-carb triumph. The unyeasted dough is quick to make, and the filling is full of spice. Little florets of roasted cauliflower would make a great addition, too.

Ingredients

  • 300 gm plain flour, plus extra for dusting (2 cups)
  • 75 gm plain wholemeal flour (½ cup)
  • ¼ tsp baking powder
  • Ghee, for frying
  • Lime wedges and thinly sliced green chilli, to serve
Spiced potato filling
  • 500 gm chat potatoes, coarsely chopped
  • 2 tbsp ghee
  • ½ onion, thinly sliced
  • 1 tbsp finely grated ginger
  • 1 long green chilli, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 tsp cumin seeds
  • 2 tbsp coarsely chopped coriander
  • 1 tsp garam masala

Method

  • 1
    For filling, cover potatoes with plenty of cold salted water in a large saucepan, bring to the boil and cook until tender when pierced with a knife (12-15 minutes). Drain well and coarsely mash. Melt ghee in a frying pan over medium high heat, add onion and fry, stirring occasionally, until caramelised (6-8 minutes). Remove from heat, stir in ginger, chilli, garlic and cumin seeds, add to potato, mix to combine, then stir in coriander and garam masala, and season to taste.
  • 2
    Combine flours and baking powder in a bowl with 1 tsp salt, make a well in the centre then add 250ml water to well and mix to form a rough dough. Turn out onto a lightly floured surface and knead until smooth and elastic (4-5 minutes). Stand at room temperature to rest for 15 minutes, then divide into 4 equal pieces.
  • 3
    Preheat oven to 150C. Roll a piece of dough to an 18cm-diameter round. Form a quarter of the potato filling into a loose patty and place in the centre of the dough. Fold dough over the filling to form a pouch and pinch edges to seal. Flatten slightly with the palm of your hand, turn seam-side down and roll out to a 1.5cm-thick round. Repeat with remaining dough and filling.
  • 4
    Heat a tablespoon of ghee in a frying pan over medium heat and fry parathas one at a time until golden brown on the base (1-2 minutes), then turn and repeat. Place on a wire rack over a tray and keep warm in a low oven while you cook remaining. Serve hot with lime wedges and green chilli.

Notes

Drink Suggestion: Indian lager. Drink suggestion by Max Allen