Stuffed Aloo Paratha (Potato Stuffed Flatbread) (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (For dough; sifted)
• 1 tsp Salt (For dough)
• 2 tbsp Vegetable oil (Mixed into dough)
• 3/4 cup Water (lukewarm) (Adjust as needed to form a soft dough)
• 2 medium Potatoes (Boiled, peeled and mashed (≈300 g))
• 2 pieces Green chilies (Finely chopped; adjust to heat preference)
• 2 tbsp Fresh coriander (cilantro) (Finely chopped)
• 1/2 tsp Red chili powder
• 1/4 tsp Garam masala
• 1/2 tsp Cumin seeds (Optional, for extra aroma)
• 1/4 tsp Amchur (dry mango powder) (Optional, adds tanginess)
• 1/2 tsp Salt (for filling)
• 2 tbsp Ghee (For cooking the parathas)
• 1 tbsp Extra whole wheat flour (For dusting while rolling)

Instructions

1. Make the dough

   In a large bowl combine whole wheat flour, 1 tsp salt, and 2 tbsp oil. Mix well, then gradually add lukewarm water while stirring until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic (about 5‑7 minutes).

   Time: PT10M

2. Rest the dough

   Cover the dough with a damp cloth and let it rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

3. Prepare the potato filling

   While the dough rests, boil the potatoes until tender, peel and mash them in a bowl. Add chopped green chilies, coriander, red chili powder, garam masala, cumin seeds, amchur (if using), and ½ tsp salt. Mix thoroughly until the spices are evenly distributed.

   Time: PT10M

4. Shape and stuff the parathas

   Divide the rested dough into 6 equal balls. Flatten each ball with your hands, dust with flour, and roll into a small circle (≈4‑5 inches). Place 2‑3 tbsp of potato filling in the center, bring the edges together and seal tightly, ensuring no gaps. Gently flatten the sealed ball, dust with flour, and roll out carefully into a 7‑8 inch disc, being careful not to tear the seal.

   Time: PT15M

5. Cook the parathas

   Heat a tawa or non‑stick skillet over medium heat (≈180 °C). Brush a thin layer of ghee on the surface, place a rolled paratha, and cook for 1‑2 minutes until small bubbles appear. Flip, brush the other side with ghee, and cook another 1‑2 minutes until golden brown spots appear. Repeat with remaining parathas, adding more ghee as needed.

   Time: PT30M

   Temperature: Medium heat (≈180°C)

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

38 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole wheat flour (atta): All‑purpose flour
• Instead of Vegetable oil: Canola oil, Sunflower oil
• Instead of Potatoes: Sweet potatoes (will change flavor)
• Instead of Green chilies: Jalapeño, Serrano
• Instead of Fresh coriander (cilantro): Parsley (different flavor)
• Instead of Red chili powder: Paprika (milder)
• Instead of Garam masala: All‑spice blend
• Instead of Cumin seeds: Ground cumin (½ tsp)
• Instead of Amchur (dry mango powder): Lemon juice (½ tsp)
• Instead of Ghee: Butter, vegetable oil

Equipment Needed

• Large mixing bowl
• Rolling pin
• Tawa or flat griddle
• Spatula or flat ladle
• Knife
• Cutting board
• Measuring cups & spoons

Critical Steps — Do Not Skip

• Resting the dough for at least 15 minutes
• Sealing the stuffed dough without gaps
• Cooking on medium heat to achieve golden brown color without burning

Chef Tips from the Video

• Use a pinch of ajwain (carom seeds) in the dough for extra flavor.
• For a softer interior, add a tablespoon of yogurt to the dough.
• Serve hot with plain yogurt, pickle, or a dollop of butter.

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, place in a freezer bag, and freeze up to 1 month. Reheat directly on a hot tawa.

Room temperature: Best served fresh; if left out longer than 2 hours, discard.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated, covered with a damp cloth.
• Filling can be made up to 3 days in advance; keep refrigerated and re‑mix before stuffing.