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Friday, August 21, 2020

Potatoes Stuffed Flatbread / Aloo Paratha

Aloo Paratha recipe by
Aloo Paratha with Mint + Yogurt Dip

Parathas are basically an Indian version of flatbread made from wheat flour or all purpose flour. Kneading the flour with water and ghee brings out the final output into silky finish, smooth touch and soft texture. In Indian houses, flatbreads are regularly eaten with any vegetable or chicken curry, due to which it becomes necessary to revamp the normal food recipes into something delightful, good looking and awesome in order to uphold the charm of food appearance on the table.

Anda paratha is a thing on my husband’s side of breakfast routine, and swapping the breakfast with potatoes was quite challenging for me, but hashim took this variation with so much ease and now this is our must have weekend breakfast or brunch. Of-course Anda paratha has its separate fan base, but you cannot deny the goodness oozing out from this inviting potato stuffed parathas. When we can hog on to hot and crispy stuffed flatbread - Why to eat normal flatbread with egg or tea. They are delicious, hustle free, and so healthy. Now I understand why Punjabis in India love to try so many varieties of parathas!

They are quite a lot of options, but of all, me and my bae personally like this one in our sunshine breakfast. The potatoes are boiled, peeled, mashed and sauteed well with favorable seasoning. They are prepared in advance at night and kept in refrigerator for some less difficult mornings. Topped with a dollop of ghee manages to give amazing aroma, combined together with yogurt, pickle or mint dip makes it scrummy to eat and the left over stuffing can be utilized in the makings of wada pav, veg samosas or grilled sandwich – isn’t this a flexible idea! I hope you enjoy this recipe as well, thank you for being my frequent reader and always appreciating my work.

Potatoes Stuffed Flatbread / Aloo Paratha

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Serves: 2 persons


1 large cup wheat flour

3 large potatoes, boiled, peeled & mashed

1 inched grated ginger

1 tablespoon cumin seeds, roughly roasted & powdered

½ teaspoon turmeric powder

1 tablespoon red chili powder

1/3 teaspoon all spice powder

4 finely chopped green chilies, you can reduce the spice

3 tablespoons finely chopped cilantro

½ cup cooking oil

4-5 tablespoons ghee or butter, as per your likings

1 tablespoon lemon juice

Salt to taste

Water as needed


  • In a frying pan, heat 1 tablespoon cooking oil. Lower the heat and add 1 inch grated ginger, ½ teaspoon turmeric powder, 1/3 teaspoon all spice powder, 1 tablespoon red chili powder, mashed potatoes, 4 chopped green chilies, 1 tablespoon roasted cumin seeds, 2 tablespoons chopped cilantro, 1 tablespoon lemon juice and salt. Mix everything properly and turn off the flame. Taste the stuffing and adjust the spice and salt as desired.
  • In a deep bowl, add wheat flour, 1 tablespoon ghee and ½ teaspoon salt, knead the flour with the help of water. Add water little by little and knead well for 5 minutes. Cover the bowl and leave the dough aside to rest for at least 10 minutes.
  • Make even size tennis shaped balls from the dough, dust some wheat flour on the counter top surface and roll the dough ball with the help of a rolling pin until it forms a circular shape flatbread.
  • Spread the stuffing on one of the flatbread leaving the edges incomplete as that is where we will seal the two flatbreads together. Now gently place the other flatbread over the base flatbread and seal them by folding and pinching the edges inwards. This will give it a nice appealing look.
  • On a nonstick pan, allow the flatbread to cook until it gives golden brown spots, later change the sides and allow it to cook the same way. Apply ghee on both the sides while cooking and after being cooked.
  • Cut into triangles and serve hot with tomato ketchup, mint sauce or just plain yogurt. Enjoy!

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