Aloo Paratha
ਆਲੂ ਪਰਾਠਾ / आलू पराठा (ah-LOO pah-RAH-tah)
Potato-Stuffed Flatbread
The most iconic stuffed paratha: whole wheat flatbread filled with spiced mashed potato, cooked on a tawa with ghee. The undisputed king of North Indian breakfasts.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Knead flour with water and salt into soft dough. Rest 20 minutes.
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2
Mash potatoes, mix with green chilies, ginger, cumin, amchur, garam masala, coriander, and salt.
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3
Roll a dough ball into a disc, place stuffing in center, seal and roll out gently.
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4
Cook on a hot tawa, flipping once. Apply ghee generously on both sides until golden.
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5
Serve with yogurt, pickle, white butter, and a glass of lassi.
Did You Know?
In Punjabi culture, the number of aloo parathas a person can eat is a matter of pride. Competitive paratha eating is a real thing at Punjabi gatherings.
Chef's Notes
Equipment Tips
- tawa/griddle
- rolling pin
The Story Behind Aloo Paratha
Aloo Paratha is deeply rooted in Punjab agricultural heritage. The combination of wheat and potato reflects the crops of the Indo-Gangetic plains.
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