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  • Writer's pictureCheyenne

Aloo Paratha


For the filling

3 boiled potatoes, cooled

1 tsp ginger paste

1 tsp coriander powder

½ tsp red chili powder

¼ tsp garam masala powder

½ tsp dry mango powder

Salt, to taste

2 tbsp cilantro, chopped

For the Dough

1.5 c. atta, or whole wheat flour

Salt, to taste

½ - 1 c. water


  1. Mash boiled potatoes and add all spices, salt, and cilantro. Mash together well.

  2. In separate bowl, add atta and salt. Slowly add water until smooth dough forms. Water amount varies each time

  3. Cover dough ball with a little oil. Cover with saran wrap and let sit 15 minutes

  4. Take a golf ball size amount of dough and roll out into roughly 6” diameter

  5. Scoop out a golf ball size amount of filling and put in center of dough

  6. Lift dough and pleat around the filling

  7. Pat filled ball down and carefully roll back out with rolling pin until about 7” in diameter

  8. Heat nonstick skillet over medium heat

  9. Lay paratha on hot pan and let cook 1 minute

  10. Flip and allow other side to cook 1 minute.

  11. While that side is cooking, drizzle ½ tsp oil to coat one side of paratha

  12. Flip and repeat with other side

  13. Once both sides are oiled and cooked with brown spots, paratha is done

  14. Best served with tomato chutney or yogurt

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