Breakfast Aloo Paratha (parota)

Ingredients

• 2 medium Boiled potatoes (peeled and grated)
• 1 cup Whole wheat flour (about 120 g)
• 0.5 tsp Red chili flakes (adjust to heat preference)
• 0.5 tsp Salt
• 1 piece Green chili (finely chopped)
• 1 tbsp Fresh coriander leaves (chopped)
• 1 tbsp Vegetable oil (for dough)
• 0.33 cup Water (approximately 80 ml, add gradually)
• 2 tbsp Vegetable oil (for cooking) (for frying the parathas)

Instructions

1. Grate the boiled potatoes

   Using a fine grater, grate the two boiled potatoes into the mixing bowl. Spread them out to let excess moisture evaporate.

   Time: PT5M

2. Combine dry and fresh ingredients

   Add 1 cup whole‑wheat flour, ½ tsp red chili flakes, ½ tsp salt, the chopped green chili, 1 tbsp chopped coriander and 1 tbsp oil to the grated potatoes. Mix with your hands until everything is evenly distributed.

   Time: PT5M

3. Form a soft dough

   Gradually sprinkle in ⅓ cup water while kneading. Stop adding water once the mixture comes together into a soft, non‑sticky dough.

   Time: PT5M

4. Rest the dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT10M

5. Divide and shape

   Divide the rested dough into 4 equal portions, rolling each into a smooth ball.

   Time: PT2M

6. Roll out the parathas

   Lightly dust a clean surface with flour. Using a rolling pin, roll each ball into a 6‑inch (≈15 cm) circle about ¼‑inch thick.

   Time: PT5M

7. Cook the parathas

   Heat a skillet over medium heat. Add a few drops of oil, then place a rolled dough. Cook 1‑2 minutes until bubbles appear, flip, brush the top with oil and cook another 1‑2 minutes until golden brown and crispy. Repeat for all parathas.

   Time: PT20M

   Temperature: Medium heat

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Boiled potatoes: sweet potatoes
• Instead of Whole wheat flour: all‑purpose flour
• Instead of Red chili flakes: red pepper powder, cayenne pepper
• Instead of Green chili: jalapeño, serrano pepper
• Instead of Fresh coriander leaves: parsley
• Instead of Vegetable oil (for dough): melted butter, ghee
• Instead of Vegetable oil (for cooking): ghee, clarified butter

Equipment Needed

• Box grater or food processor
• Mixing bowl
• Measuring cups and spoons
• Rolling pin
• Non‑stick skillet or tawa
• Spatula
• Plate or tray for resting (optional)

Critical Steps — Do Not Skip

• Resting the dough for 10 minutes is essential for a soft texture
• Cooking on medium heat prevents the paratha from burning before the interior is cooked

Chef Tips from the Video

• Add a pinch of ajwain (carom seeds) to the dough for extra flavor and digestion aid
• Serve with plain yogurt or mango pickle for authentic accompaniment

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days; reheat on a skillet.

Freezer: Wrap each paratha in parchment paper and freeze for up to 1 month; reheat directly on a hot pan.

Room temperature: Best served fresh; can sit out for 1 hour at room temperature.

Make-Ahead Tips

• Prepare the dough a few hours ahead and keep it covered in the fridge; roll and cook when ready.