Potato Paratha Recipe – 3-Fillings, Authentic Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Potato Paratha Recipe – 3-Fillings, Authentic Indian Flatbread

Hey everyone! If you’re anything like me, a warm, flaky paratha is pure comfort food. And honestly, nothing beats a good aloo paratha – a potato-stuffed flatbread – especially on a cozy weekend morning. I remember learning to make these with my grandmother, and it instantly transported me back to my childhood. Today, I’m sharing my go-to recipe, complete with three delicious filling variations!

Why You’ll Love This Recipe

This potato paratha recipe isn’t just about a delicious breakfast or lunch. It’s about versatility! You get to choose between a classic masala potato filling, a cheesy delight, or a tangy achari (pickle-infused) version. Plus, it’s a fantastic way to use up leftover potatoes. Trust me, once you master this, you’ll be making parathas all the time!

Ingredients

Here’s what you’ll need to make these amazing potato parathas:

• 2.5 cups wheat flour (approx. 300g)
• 1 teaspoon salt
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon oil
• Warm water, as needed
• 3 medium potatoes (approx. 500g)
• 5 oz onion, finely chopped (approx. 140g)
• 1 inch fresh ginger, grated
• 1 garlic clove, minced
• 1 green chili, finely chopped (adjust to taste)
• 0.5 teaspoon cumin powder
• 0.5 teaspoon dry mango powder (amchur)
• 0.5 cup grated cheese (approx. 50g)
• 0.25 cup Indian pickle (achari) – your favorite kind! (approx. 60ml)
• Oil or ghee, for cooking

Ingredient Notes

Let’s talk ingredients for a sec!

• Wheat Flour (Atta): This is the heart of any good paratha. Look for a good quality whole wheat flour – it gives the parathas that lovely texture and nutty flavor.
• Carom Seeds (Ajwain): Don’t skip these! They add a wonderful aroma and are believed to aid digestion. My grandmother always said a paratha isn’t a paratha without ajwain!
• Indian Pickle (Achari): This is where things get really fun. Indian pickles are incredibly diverse – mango, lime, mixed vegetable… use your favorite! The tanginess adds a fantastic kick to the potato filling. Regional variations are huge here, so feel free to experiment. I personally love using a spicy mango pickle.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Boil the Potatoes: First, steam or boil your potatoes with their peels. This helps them retain more flavor. Once cooked, let them cool slightly, peel, and mash them while they’re still warm.
2. Make the Dough: In a large bowl, combine the wheat flour, salt, carom seeds, and oil. Gradually add warm water, a little at a time, and knead until you form a soft, pliable dough. It should be smooth and not sticky. Cover the dough and let it rest for at least 15 minutes. This allows the gluten to relax, making the parathas softer.
3. Prepare the Fillings: Now for the fun part! Divide the mashed potatoes into three equal portions.
   • Masala Filling: In a pan, sauté the garlic, ginger, and green chili until fragrant. Add the chopped onions and cook until golden brown. Stir in the cumin powder and dry mango powder. Mix this spiced onion mixture with one portion of the mashed potatoes.
   • Cheese Filling: Simply combine the second portion of mashed potatoes with the grated cheese. Easy peasy!
   • Achari Filling: Blend the final portion of mashed potatoes with the Indian pickle. Adjust the amount of pickle to your spice preference.
4. Assemble the Parathas: Divide the dough into 6 equal balls. Flatten each ball into a small circle. Place a generous spoonful of your chosen filling in the center. Bring the edges of the dough together to seal the filling, and gently shape it into a disc.
5. Roll Out the Parathas: On a lightly floured surface, gently roll out each paratha into a 6-7 inch circle. Be careful not to apply too much pressure, or the filling might burst out.
6. Cook the Parathas: Heat a skillet or griddle over medium heat. Place the rolled-out paratha on the hot surface. Cook for a minute or two on each side, until golden brown spots appear. Flip and brush with oil or ghee on both sides while cooking. This gives them that beautiful golden color and flaky texture.

Expert Tips

• Don’t over-knead the dough. A slightly soft dough is better than a tough one.
• Make sure the filling isn’t too hot when you’re assembling the parathas, or it might make the dough sticky.
• Use a clean kitchen towel to gently press down on the paratha while rolling – this helps prevent it from puffing up unevenly.

Variations

• Vegan Potato Paratha: Skip the cheese! The masala and achari fillings are naturally vegan.
• Gluten-Free Potato Paratha: Use a gluten-free flour blend (like rice flour, potato starch, and tapioca starch) instead of wheat flour. You might need to adjust the amount of water.
• Spice Level Adjustments: Add more or fewer green chilies to the masala filling to control the heat. A pinch of red chili powder also works wonders!
• Festival Adaptations: These are perfect for festivals like Holi and Navratri. During Navratri, you can skip the onion and garlic for a satvik (pure) version.

Serving Suggestions

Serve your warm potato parathas with a dollop of creamy yogurt, a tangy chutney (mango chutney is my favorite!), or a refreshing glass of lassi. They’re also delicious on their own!

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave. You can also freeze uncooked parathas – just place them between sheets of parchment paper to prevent them from sticking together.

FAQs

What type of flour is best for making parathas?

Whole wheat flour (atta) is traditionally used and gives the best flavor and texture.

Can I make the dough ahead of time?

Absolutely! You can make the dough a few hours in advance and store it covered in the refrigerator.

How can I prevent the parathas from becoming hard?

Don’t over-knead the dough, and don’t roll the parathas too thin. Brushing with ghee while cooking also helps keep them soft.

What is the best way to roll out the parathas evenly?

Practice makes perfect! Start from the center and roll outwards, rotating the paratha as you go.

Can I freeze leftover parathas?

Yes, you can! Freeze uncooked parathas between parchment paper.

What are some good chutney pairings for potato paratha?

Mango chutney, mint-coriander chutney, and tamarind chutney are all fantastic choices!