Aloo paratha

Crispy and flaky aloo parathas, filled with a delicious mix of potatoes and warm spices.
These traditional stuffed flatbreads originate from the north Indian state of Punjab, which can be enjoyed for breakfast, dinner or anytime in-between.
After all what's not to love about crispy dough encasing a mouth-watering mixture of everyone's favourite veggie!
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  • 300 g Plain flour
  • 1 tsp Salt
  • 2 tbsp Olive oil
  • 150 ml Water lukewarm


  • 400 g Potatoes boiled
  • 1-2 tsp Salt
  • 1 tsp Red chilli powder
  • 1 tsp Cumin powder
  • 1/4 tsp Turmeric
  • 4 tbsp Lemon juice
  • 1 tbsp rice vinegar
  • 4 tbsp oil
  • 1 tsp chilli flakes more to taste
  • 5 Spring onions chopped
  • 4 tbsp Fresh Coriander chopped


For the Dough:

  • Add flour, salt and olive oil to a large mixing bowl.
  • Slowly pour in water in parts, while mixing together till no dry flour remains.
  • Tip onto the surface and knead into a semi-smooth dough ball.
  • Place in a greased bowl, cover and leave to rest for 15 minutes.
  • Once rested, split the dough ball into 8 equal parts, form into balls, and leave to rest for further 5 minutes.
  • On a lightly floured surface, roll out two evenly sized circles, ready for the filling.

For the filling:

  • Boil chopped potatoes in salted water till fork tender. Drain.
  • In a pan, heat 4 tbsp oil. To this add red chilli, cumin, turmeric and salt. Cook until aromatic.
  • Add lemon juice and rice vinegar to the pan and simmer for 1 minute.
  • In a bowl, add boiled potatoes. Sprinkle on chilli flakes, and then pour over hot spice paste.
  • Mash till smooth and fully incorporated.
  • Mix in spring onions and fresh coriander. Taste for salt.

For the parathas:

  • Scoop 2tbsp of potato mixture onto a rolled out circle of dough. Spread out evenly.
  • Top with a second sheet of dough and crimp the edges till sealed.
  • Gently roll the assembled paratha with a rolling pin to evenly spread filling inside.
  • Heat 1-2 tbsp oil in a pan and fry the paratha for 1-2 minutes on each side or until golden and crispy.
  • Serve with chutneys of choice, sliced red onions and coriander for garnish.
  • Enjoy 🙂

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