More Great Recipes: Indian

Aloo Paratha

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Serves 4 | Prep Time 45 | Cook Time 10

Why I Love This Recipe

Aloo Paratha is a popular North Indian dish and is often served with a dollop of butter on top, making it a comforting and delicious meal.

Ingredients You'll Need

3 to 4 medium potatoes – boiled and mashed
1 to 2 green chilies – chopped finely
¼ to ½ teaspoon kashmiri red chilli powder or cayenne pepper or paprika, optional
¼ to ½ teaspoon Garam Masala
½ to 1 teaspoon dry mango powder (amchur powder)
1 tablespoon finely chopped coriander leaves – optional
salt as required
oil or ghee, as required for roasting paratha
2 cups whole wheat flour
½ teaspoon salt or add as required
1 tablespoon oil or ghee (clarified butter)
water as required for kneading
White Butter or yogurt to serve with the aloo paratha
mango pickle or lemon pickle – as required


Boil the potatoes, peel them, and mash them with a potato masher.

Add chopped green chilies, garam masala powder, red chili powder, dry mango powder, and salt to the mashed potatoes. Mix well.

In a separate bowl, take whole wheat flour, make a well in the center, and add salt, oil, and water. Knead into a smooth soft dough. Cover and let it rest for 20 to 30 minutes.

For stuffing and rolling, follow either Method 1 or Method 2 as described in the original recipe.

On a hot tava (skillet), place the rolled paratha. When the base is partly cooked, flip the paratha, spread some ghee, and cook until brown spots appear. Repeat for the other side.

Make all aloo parathas this way and stack them up in a roti basket or casserole. Serve with white butter or yogurt, mango pickle or lemon pickle.

Pairs Well With

Masala Chai

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