Soft whole wheat parathas stuffed with spiced mashed potatoes, cooked until golden and served with yogurt or achar.
Calories
360kcal
Protein
8g
Carbs
56g
Fat
12g
Mix flour, salt, oil, and water. Knead into a soft dough. Cover and rest for 15 minutes.
Mix mashed potatoes with chilies, coriander, cumin, chili flakes, garam masala, and salt. Keep the filling dry and smooth.
Divide dough and filling into equal portions. Roll one dough ball, place filling inside, seal, and gently flatten.
Roll into a round paratha using light flour. Cook on a hot tawa with ghee or oil until golden on both sides.
Serve with yogurt, butter, achar, or chai.
Aloo paratha is a breakfast classic that feels simple, filling, and full of comfort. The soft dough wraps around a spiced potato filling, then cooks on a hot tawa until golden spots appear.
The filling is flavorful but not wet, which makes the paratha easier to roll. A little resting time for the dough also keeps the texture soft and flexible.
Serve fresh with yogurt, achar, butter, or hot chai.
Keep in the refrigerator for up to 3 days or freeze for up to 2 months. Warm on a pan over medium heat until heated through, or microwave briefly.
Yes. You can prepare parts of the recipe ahead of time and finish fresh before serving. This helps save time without losing flavor.
Reduce the red chili, green chilies, or spice blend for a milder version. Add more fresh chilies or chili flakes if you prefer stronger heat.
Serve fresh with yogurt, achar, butter, or hot chai.
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