Aloo Paratha

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Dough & Potatoes

   In a large mixing bowl, combine 1.5 cups atta and 0.5 tsp salt. Gradually add 0.75 cups water, mixing with your hands until a soft, pliable dough forms. Knead for 5 minutes until smooth, then cover with a damp cloth and set aside. In a saucepan, add the 2 medium peeled and cubed potatoes and cover with water. Bring to a boil over high flame, then reduce to medium-low, cover, and cook for 10-12 minutes until fork-tender. Drain the water completely.

2. 02

   Mash Potatoes & Add Spices

   Transfer the drained, cooked potatoes to a small mixing bowl. Using a potato masher, mash them completely until no lumps remain. Add 1 finely chopped green chilli, 2 tbsp finely chopped coriander leaves, 0.5 tsp amchur, 0.25 tsp red chilli powder, 0.25 tsp garam masala, and 0.75 tsp salt to the mashed potatoes. Mix everything thoroughly with a spoon until well combined.

3. 03

   Divide Dough & Filling

   Divide the prepared dough into 6 equal portions. Roll each portion into a smooth ball. Similarly, divide the potato filling into 6 equal portions and roll each into a smooth ball. This ensures each paratha has an even amount of filling.

4. 04

   Stuff the Dough

   Take one dough ball and flatten it slightly with your fingers to form a small disc, about 7 cm in diameter. Place one potato filling ball in the center of the dough disc. Carefully bring the edges of the dough together around the filling, sealing it completely at the top to form a stuffed ball. Pinch off any excess dough if needed.

5. 05

   Roll the Paratha

   Lightly dust your work surface and rolling pin with a little dry atta. Gently place a stuffed dough ball on the dusted surface. Using the rolling pin, carefully roll out the dough into a round paratha, about 15-18 cm in diameter and 3-4 mm thick. Apply even, gentle pressure to prevent the filling from tearing through the dough. If it sticks, dust with a tiny bit more flour.

6. 06

   Preheat Tawa

   Place the tawa on a stove burner and turn the flame to medium-high. Let it heat up for about 2-3 minutes. You can test if it's hot enough by sprinkling a few drops of water; they should sizzle and evaporate quickly.

7. 07

   Cook First Side

   Carefully place one rolled paratha onto the hot tawa. Cook for about 1 minute until you see small bubbles appearing on the surface and the bottom side looks slightly opaque. Do not add ghee yet.

8. 08

   Flip & Apply Ghee

   Using a spatula, gently flip the paratha to the other side. Immediately spread 0.5 tbsp of ghee evenly over the cooked side of the paratha. Cook for about 1-1.5 minutes until that side turns light golden brown.

9. 09

   Cook Second Side

   Flip the paratha again. Now, spread another 0.5 tbsp of ghee on the second side. Press gently with the spatula, especially around the edges, to ensure even cooking. Cook for another 1-1.5 minutes until both sides are golden brown with some darker spots, and the paratha puffs up slightly.

10. 10

    Serve Hot

    Remove the cooked paratha from the tawa and place it on a serving plate. Repeat the cooking process for the remaining stuffed parathas, adding ghee as described. Serve the hot Aloo Parathas immediately with a side of curd (yogurt) or pickle. Enjoy your homemade meal!