Kashmiri Aloo Paratha (Potato-Stuffed Indian Flat B

Name: Kashmiri Aloo Paratha (Potato-Stuffed Indian Flat Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g plain flour; 50 ml ghee, melted; 1 egg; 10 g baking powder; 100 ml milk; salt, to taste; For the stuffing; 250 g potatoes, boiled and grated; 100 g brown onions, chopped; 20 g coriander seeds, crushed; 50 g pomegranate seeds (optional); 50 g mixed dried fruit, chopped (optional); 25 g coriander leaves, chopped

Servings: persons

500 g plain flour
50 ml ghee, melted
1 egg
10 g baking powder
100 ml milk
salt, to taste
For the stuffing
250 g potatoes, boiled and grated
100 g brown onions, chopped
20 g coriander seeds, crushed
50 g pomegranate seeds (optional)
50 g mixed dried fruit, chopped (optional)
25 g coriander leaves, chopped

1
Knead together flour, ghee, egg, baking powder, water, milk and salt.
2
Divide the dough into equal sized round balls.
3
Roll out each ball into discs with a rolling pin on a lightly floured surface. (Cover with a slightly damp cloth to prevent them from drying out while you roll out all of them.).
4
Mix together the ingredients for the stuffing and divide it into the same number of portions as discs.
5
Spoon into the middle of each disc.
6
Bring the edges together and seal.
7
Gently shape it back into a ball.
8
Roll out each ball into a disc 1/2 inch thick.
9
Heat a griddle and fry each disc, turning them over every two minutes till both sides turn golden brown.
10
Drizzle a little ghee or oil all over.
11
Serve hot.

566

kcal

Calories

Fat

111

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 500 g plain flour, 50 ml ghee, melted, 1 egg, 10 g baking powder, and more.

Yes, Kashmiri Aloo Paratha (Potato-Stuffed Indian Flat Bread) 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!

Kashmiri Aloo Paratha (Potato-Stuffed Indian Flat Bread)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions