Aloo Paratha (Spiced Potato Stuffed Flatbread)
Flaky whole-wheat flatbread stuffed with a bold spiced mashed potato filling — Punjab's most iconic street breakfast, best eaten with butter and yogurt.
20mPrep
20mCook
4Servings
295Calories
8gProtein
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Ingredients
- whole wheat flour (atta)
- potatoes, boiled and mashed
- green chilies, minced
- ginger, grated
- cumin seeds
- amchur powder
- garam masala
- cilantro, chopped
- oil or ghee for cooking
- salt
Ingredients
- 2 cups whole wheat flour (atta)
- 3 medium potatoes, boiled and mashed
- 2 whole green chilies, minced
- 1 tsp ginger, grated
- 0.5 tsp cumin seeds
- 0.5 tsp amchur powder
- 0.5 tsp garam masala
- 2 tbsp cilantro, chopped
- 3 tbsp oil or ghee for cooking
- 1 tsp salt
Instructions
- Knead atta with water and a pinch of salt into a smooth dough; rest 15 minutes.
- Mix mashed potatoes with green chili, ginger, cumin, amchur, garam masala, cilantro, and salt.
- Divide dough into golf-ball portions; roll each into a small disc.
- Place a spoonful of potato filling in the center; seal edges and flatten.
- Roll gently into a 7-inch round flatbread, being careful not to tear.
- Cook on a hot tawa with ghee 2–3 minutes per side until golden and crisp.
- Serve hot with cold yogurt, butter, and mango pickle.