Aloo Paratha / Spicy Potato Stuffed Indian Flatbrea

Name: Aloo Paratha / Spicy Potato Stuffed Indian Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g all-purpose or plain flour; 100 ml water, plus a bit more if needed; 1 pinch salt; 1 tsp olive or veg. oil; 300 g potatoes, boiled and mashed; 1/4 onion, minced; 3 Tbsp chopped fresh cilantro/coriander; 1/2 tsp garam masala; to taste salt; 1/2 tsp cayenne pepper; 1/2 tsp ground coriander; 1/4 tsp ground cumin; 1/4 tsp turmeric powder; 1/2 green chili, finely chopped (optional for extra spice!)

Servings: persons

125 g all-purpose or plain flour
100 ml water, plus a bit more if needed
1 pinch salt
1 tsp olive or veg. oil
300 g potatoes, boiled and mashed
1/4 onion, minced
3 Tbsp chopped fresh cilantro/coriander
1/2 tsp garam masala
to taste salt
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp turmeric powder
1/2 green chili, finely chopped (optional for extra spice!)

1
Make the dough: Mix flour, salt and oil in a bowl.
2
Gradually add water and knead for about 5-10 minutes until you have a smooth dough.
3
(if it's too sticky add a little flour, if too dry add a little water)
4
Put dough in a bowl, cover and let rest for 15 minutes.
5
Make the filling: Add all the filling ingredients in a bowl and mix together well.
6
Divide into 6 portions.
7
Stuff the dough: Divide dough into 6 portions and roll into balls.
8
On a floured board/surface, roll each ball into a 10 cm (4 in) circle.
9
Put one portion of the filling mixture into the center of each ball.
10
Fold the edges of the dough toward the center and seal it so the potato mixture is contained inside.
11
Carefully press and roll each filled dough ball into a 15 cm (6 in) round flatbread.
12
Just be careful not to roll to thin that the filling comes out!
13
Heat a frying pan on medium heat.
14
When ready to fry the paratha, brush one side with oil and put it in the pan.
15
Brush the top with oil too.
16
Fry the parathas in batches until both sides have browned spots on them (you need to flip over while frying).
17
Serve with yoghurt!

190

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 14 ingredients. The key ingredients include: 125 g all-purpose or plain flour, 100 ml water, plus a bit more if needed, 1 pinch salt, 1 tsp olive or veg. oil, and more.

Yes, Aloo Paratha / Spicy Potato Stuffed Indian Flatbread falls under the Soups & Stews 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!

Aloo Paratha / Spicy Potato Stuffed Indian Flatbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions