Aloo Paratha - Easy Potato Stuffed Flatbread
Easy Indian aloo paratha or potato stuffed flatbread using all purpose flour to make easy, delicious breakfast. This is yeast free easy & delicious flatbread stuffed with mashed potatoes.
Servings 8 aloo parathas
- 4 medium sized potatoes boiled until soft and mashed very well
- 3 cups all purpose flour
- salt as needed
- 1 cup water
- 2 tablespoons oil I used olive oil
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teapoon onion powder
- ghee as needed to grease the pan
- extra flour as needed for dusting
Sprinkle the garlic powder and other spice powders and enough salt to the mashed potatoes, and mix well. Keep this potato mixture aside (To make the mashed potatoes, I boiled the potatoes in a pan filled with enough water and closed with lid, in medium heat for about 30 to 35 minutes until the potatoes are really soft. Then I discard the hot water and filled the pan with cold water so the potatoes were cooled pretty fast. Then, I peeled off the skin and mashed the potatoes really well in the pan itself using a potato masher).
In a large bowl, add the water and oil, then add about 2 cups of flour and also enough salt, mix everything well and then knead to form the dough. Add the remaining of the flour also to make the perfect dough for making aloo paratha. Keep this closed for about 30 minutes.
to make the aloo parathas
Make a ball out of the dough and roll in a flat surface using a rolling pin to make a small thick circle. Use the extra flour for dusting the flat surface and also dust the ball so rolling won't be difficult. Make a small ball of potato mixture too (almost the same amount as the dough used to make the ball) and place this in the centre of the circle.
Now seal of the edges by pulling the dough from the sides towards the centre and then roll the ball using the rolling pin. Dust the stuffed ball again with some flour. Roll it gently using the rolling pin so you won't break the parathas.
Heat a nonstick pan or iron pan, grease with little ghee or melted butter and then place the paratha.
Add some of ghee on top of the paratha and cook the parathas in medium heat until the bottom side is cooked.
Gently flip the paratha and cook the other side too until they get light golden brown spots.
Transfer the prepared aloo paratha to a serving dish and brush with even more ghee or butter as you wish.
Similarly make more parathas using the remaining dough and potato mixture until all of those are used up. Serve the parathas hot with yogurt or pickles or any chutneys or curry as you like. They are also delicious without any side dishes!
More Spices To Flavor The Aloo Parathas
More spices for flavoring the parathas (I didn't use, but you may add them) if you wish to make traditional Punjabi or dhaba style aloo parathas.
turmeric powder ¼ teaspoon
red chili powder ¼ teaspoon
amchoor powder ½ teaspoon
Calories: 203kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg | Iron: 2mg