Aloo Paratha (Indian Potato-Stuffed Flatbreads)

Name: Aloo Paratha (Indian Potato-Stuffed Flatbreads)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 medium potatoes; 1 1/2 cups whole wheat flour; 1 1/2 cups all-purpose flour; 2 teaspoons cumin; 1 teaspoon sea salt; 3 tablespoons olive oil; 1 cup water; cayenne; salt; fresh ground pepper, to taste; 1 tablespoon freshly squeezed citrus juice (, I use grapefruit, but lemon works like a charm); kalamata olive, chopped,to taste

Servings: persons

3 -4 medium potatoes
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons cumin
1 teaspoon sea salt
3 tablespoons olive oil
1 cup water
cayenne
salt
fresh ground pepper, to taste
1 tablespoon freshly squeezed citrus juice (, I use grapefruit, but lemon works like a charm)
kalamata olive, chopped,to taste

1
Boil potatoes in salted water to cover, until tender.
2
While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
3
Add 2 tablespoons of oil, then water.
4
Mix until this becomes a defined (albeit sticky) ball of dough.
5
Remove and knead until smooth, adding flour or water as necessary.
6
Cover dough with plastic wrap and set aside while preparing potatoes.
7
When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
8
Taste and adjust seasonings as necessary.
9
On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
10
Roll each piece into about 4-inch round.
11
Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
12
Pinch dough closed and press down to distribute filling evenly.
13
Heat a large cast iron pan over medium-high heat for 2-3 minutes.
14
Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
15
Cook each bread for about 3 minutes per side, until brown spots appear.
16
Repeat until all are done.
17
Serve hot or room temperature.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 -4 medium potatoes, 1 1/2 cups whole wheat flour, 1 1/2 cups all-purpose flour, 2 teaspoons cumin, and more.

Yes, Aloo Paratha (Indian Potato-Stuffed Flatbreads) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!