Potato Stuffed Paratha Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Potato Stuffed Paratha Recipe – Easy Indian Flatbread

Hey everyone! If you’re anything like me, there’s just something incredibly comforting about a warm, flaky paratha. I remember the first time I tried making aloo paratha (potato stuffed paratha) – it was a bit of a disaster, honestly! But with a little practice, it quickly became a weekend staple in my house. Today, I’m sharing my go-to recipe for these delicious, satisfying flatbreads. Get ready to roll up your sleeves and make some magic!

Why You’ll Love This Recipe

This potato stuffed paratha recipe is a winner for so many reasons. It’s incredibly flavorful, thanks to the spiced potato filling. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s the perfect breakfast, lunch, or dinner – seriously, any time is a good time for aloo paratha! And let’s be real, who doesn’t love a good excuse to enjoy something warm and comforting?

Ingredients

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

• 2 cup Wheat Flour (approx. 240g)
• 1/4 cup Whole-Wheat Flour (approx. 30g) – This adds a lovely nutty flavour!
• 1/2 teaspoon Salt (approx. 3g)
• 2 teaspoon Oil (approx. 10ml)
• as needed Water (approx. 1/2 – 3/4 cup)
• 4-5 medium Potatoes (approx. 500g)
• 1 Onion, finely chopped
• 1/2 teaspoon Green Chilli, finely chopped (adjust to your spice preference!)
• 1 teaspoon Garam Masala Powder (approx. 5g)
• 1/2 teaspoon Chilli Powder (approx. 2.5g)
• 1 teaspoon Coriander Leaves, chopped
• 1/2 teaspoon Ginger-Garlic Paste (approx. 5ml)
• to taste Salt
• as needed Oil for cooking

Ingredient Notes

Let’s talk ingredients for a sec! Using a mix of wheat flour and whole-wheat flour (atta) gives the parathas a wonderful texture and flavour. Don’t skip the whole-wheat flour if you can help it – it really makes a difference.

Spice levels are super personal. My family likes a good kick, so I usually add a little extra chilli powder. Feel free to adjust to your liking! Some regions in India use Kashmiri chilli powder for a vibrant colour and milder heat.

And finally, the oil or ghee. Traditionally, ghee (clarified butter) is used for cooking parathas, which adds a rich, delicious flavour. But any neutral-flavored oil works just fine too – I often use sunflower or canola oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re nice and tender. Once they’re cool enough to handle, peel them and mash them really well. No lumps allowed!
2. In a bowl, combine the mashed potatoes with the chopped onion, green chilies, garam masala, chili powder, coriander leaves, ginger-garlic paste, and salt. Mix everything together until it’s well combined. This is your flavourful potato filling!
3. Now, let’s make the dough. In a large bowl, mix the wheat flour, whole-wheat flour, and salt. Add the oil and gradually add water, kneading until you have a smooth, pliable dough.
4. Cover the dough and let it rest for about 10 minutes. This helps the gluten relax, making the parathas easier to roll.
5. Divide the dough into equal-sized balls. I usually make about 8-10 parathas with this amount of dough.
6. Flatten each ball into a small disc. Place a generous spoonful of the potato filling in the center, and carefully seal the edges to form a ball again. Make sure there are no cracks!
7. Gently roll out each stuffed ball into a round paratha, about 6-8 inches in diameter. Be gentle – you don’t want to tear the dough and let the filling escape. A little flour on your rolling surface helps!
8. Heat a hot tawa (flat griddle) or frying pan over medium heat. Add a little oil or ghee.
9. Cook the paratha for about 2-3 minutes per side, or until it’s golden brown and slightly puffed up.
10. Serve hot and enjoy!

Expert Tips

• Don’t overfill the parathas, or they’ll be difficult to roll and seal.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• Rolling the parathas evenly is key to even cooking.
• Press gently while rolling to prevent the filling from squeezing out.

Variations

• Vegan Adaptation: Simply use oil instead of ghee for cooking.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or paratha. Jowar (sorghum) or bajra (pearl millet) flour work well.
• Spice Level Adjustment: For a milder flavour, reduce the amount of chili powder or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: Aloo paratha is a popular choice for festivals like Holi and Lohri. During Lohri, they’re often made with a generous amount of ghee and served with makki ki roti (cornmeal flatbread).

Serving Suggestions

Aloo paratha is delicious on its own, but it’s even better with accompaniments! I love serving it with:

• A dollop of butter or ghee
• A side of creamy yogurt (dahi)
• Your favourite pickle (achar)
• A bowl of chole (chickpea curry)

Storage Instructions

Leftover parathas can be stored in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. You can also freeze them! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to a month.

FAQs

What type of flour is best for making parathas?

A mix of wheat flour and whole-wheat flour (atta) is ideal. The whole-wheat flour adds flavour and texture.

Can I make the potato filling ahead of time?

Absolutely! You can make the potato filling a day in advance and store it in the refrigerator.

How do I prevent the parathas from becoming hard?

Don’t overcook them! Cook them until they’re golden brown and slightly puffed up. Also, adding a little oil or ghee while kneading the dough helps keep them soft.

What is the best way to roll out the parathas without tearing them?

Be gentle! Use a light hand and a little flour on your rolling surface. If the dough is too elastic, let it rest for a few more minutes.

Can I freeze leftover parathas?

Yes, you can! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to a month.