Craving a taste of India? Prepare to embark on a culinary adventure with this aloo paratha recipe – a spiced potato-stuffed flatbread that's surprisingly simple to make at home.
Get ready to unlock a symphony of flavors, from the smooth, perfectly kneaded dough to a secret spice blend that will elevate your potato filling to unforgettable heights.
Ingredients
Let's gather all the stuff we'll need to make our tasty Aloo Paratha!
For the filling, you'll need about 1 1/2 cups of mashed potato – leftover or fresh, makes zero difference to me, but maybe not too runny, okay? Add 1/2 cup of chopped shallots or scallions and 2 tablespoons of roughly chopped fresh coriander, if you're feeling fancy. To make things even easier, you could also consider recipes similar to simple chicken stew for a quick and delicious meal option on a busy weeknight. Grate in 1/2 tsp of fresh ginger – adds a nice zing!
Now, spices! Grab 1 tsp each of garam masala and ajwain or thyme. Throw in 1/4 tsp of chili powder – go easy, unless you wanna breathe fire, lol – and 1/2 tsp of salt. Mix it all up, and bam! We're ready to go.
Dough Preparation
Okay, so now I'm ready to explore into making the dough – it's pretty straightforward, I promise! In a bowl, I mix 2 1/2 cups of plain white flour and 1 tsp of salt with 1 cup of water. You simply mix it all together. Then, I add 2 tbsp of vegetable oil to the flour mixture. The secret to a perfect dough lies in the ingredients, much like how warm milk activates the yeast in cheese bread, ensuring a soft and pliable base.
Next, I turn the dough onto a work surface and knead it about 60 times. If it's sticky, add a tad more flour, it shouldn't be too hard. Here's what I look for:
- Smooth texture
- Elasticity
- Non-sticky feel
Form the dough into a ball, and – the most significant part – cover it with cling wrap! Let it rest for at least 20 minutes; don't rush! This wait time's significant for softness so it won't be hard to fill them later – trust me, I've learned the hard way.
Filling Preparation
Now for the exciting part, creating the filling that'll make our Aloo Paratha burst with flavor! It's super simple, I promise!
First, grab a bowl. Add your 1 1/2 cups of mashed potato – leftover or freshly made, both work! Then toss in 1/2 cup of chopped shallots or scallions. Don't skimp on the 2 tablespoons of fresh coriander!
Next, comes the flavor! We'll add 1/2 teaspoon of grated fresh ginger if you have it, 1 teaspoon of Garam Masala for that authentic Indian taste, plus 1 teaspoon of Ajwain or thyme – yum!
Finally, a pinch of heat with 1/4 teaspoon of chili powder (careful, it can be spicy!), and 1/2 teaspoon of salt to bring it all together. Seriously, it's that easy. Mix it all, and boom – you're done!
Cooking Instructions
With our tasty filling prepped, I reckon it's time to transform our humble dough and spiced potatoes into golden, flavorful Aloo Parathas – and trust me, it's way easier than trying to juggle potatoes while riding a unicycle!
First, heat a tiny bit of oil (about 1 tbsp) in a non-stick frying pan over medium heat. Then, gently slide one Aloo Paratha into the pan, and let it cook for roughly 1 minute and 45 seconds. Now, use an egg flip to peek underneath and check if it's a beautiful golden brown. Ready to flip? Awesome!
- Cook the other side for about 1 minute and 30 seconds.
- Pop it on a wire rack.
- Keep them warm in a very low oven.
Repeat, and serve immediately! I love mine cut into quarters with a side of yogurt. Enjoy!
Recipe Notes
Before you start cooking, I want to share a few secrets and swaps that will help you whip up the perfect Aloo Paratha every time!
First up, you can use whole wheat flour instead of plain white flour. Just remember to adjust the water – start with 3/4 cup and add more, a tablespoon at a time, until it's smooth and elastic.
About the potatoes, leftover or fresh mashed potatoes are just fine! If you're using leftovers, make sure they aren't too runny like super creamy French mashed potatoes. Wanna get creative? Try roasted for extra flavor!
No ginger? No worries, I often skip it 'cause I don't always have it. Just don't use garlic – way too strong!
Garam Masala is a must, but if you don't have it, I shared a great sub. You can use chili powder, but remember, Aussie and US chili powders are different! You may need more American chili powder, so experiment!
Short Recipe Version
Aloo Paratha Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 2 cups whole wheat flour
- 1 cup mashed potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 1 tablespoon oil
- Water (as needed)
- Butter or ghee for serving
Instructions:
- Combine flour, salt, and oil in a bowl. Add water gradually to form a soft dough.
- Mix mashed potatoes, salt, red chili powder, garam masala.
- Divide the dough into equal portions. Roll out one portion into a small circle.
- Place a spoonful of potato mixture in the center.
- Bring the edges of the dough together to seal the filling.
- Gently roll out the filled dough into a paratha.
- Heat a griddle or pan over medium heat. Cook paratha until golden brown, flipping occasionally.
- Apply butter or ghee to both sides while cooking.
- Serve hot with yogurt or pickles.
Nutrition Information: (Approximate, per serving)
- Calories: 250-300
- Protein: 6-8g
- Fat: 8-12g
- Carbohydrates: 40-50g