parotta

Aloo Paratha is a delicious and popular Indian stuffed flatbread that is crispy on the outside, along with soft and flavorful melt-in-mouth mashed potato filling on the inside. This recipe is for all bread and potato lovers.

Aloo Paratha | How To Make Paratha | Vegan Stuffed Flatbread

Wheat flour ((atta))

Water (, for kneading (approx 3/4 cup + little more))

Medium Potatoes

tbsp Cilantro (or Coriander leaves, finely chopped)

Green chilies (or jalapenos, finely chopped)

juice

tbsp Oil (or butter or ghee for cooking parathas)

In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.

Cover and keep it aside for 15 to 30 minutes.

STEP I - Prepare The Dough For Paratha

Peel and boil the potatoes using your preferred choice of cooking. For example, you can pressure cook or microwave or cook the potatoes on stove top. I have microwaved the potatoes for 5 to 6 mins on high with a splash of water. The cooked potatoes were then mashed.

See that the potatoes are mashed properly and that there are no lumps.

Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.

Check the taste and adjust any spices as needed.

STEP II - Make The Filling Or Stuffing For Paratha Or Parotta

Divide the dough into 10 equal portions.

Using both the palms make a smooth ball out of each portion and then flatten it.

Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.

Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.

Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.

Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

STEP III - How To Make Parathas

Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.

Place the rolled paratha on the skillet.

Once you see the bubbles on top, flip and cook on the other side.

Apply ghee or oil on the partially cooked surface of the paratha.

Flip again and cook the partially cooked side this time till you see golden brown spots.

Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.

Repeat this for all the parathas.

Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).

STEP IV - Cooking Parathas

Nothing is a more perfect delivery system for Indian curries than this flaky, crunchy, crispy Kerala-style parotta! It’s made with only six simple ingredients (including water!), so you know you are going to enjoy this classic Indian bread ALL. THE. TIME.

Flaky Kerala Parotta

all-purpose flour

4 teaspoons rava / semolina / or fine-grade suji

teaspoons sugar (My preference is evaporated cane juice)

1 teaspoon salt

water

2 tablespoons canola or vegetable oil

Additional canola or vegetable oil

Mix together the flour, rava, sugar, salt, water and 2 tablespoons of oil.

Knead the dough by hand for 6 minutes until a smooth, elastic dough ball is formed.

Lightly oil a mixing bowl, and place the dough ball into it.  Drizzle with a little additional oil.

Place a moist kitchen cloth over the bowl, and let the dough rest and hydrate for 2 hours.

Working with one dough ball at a time, on a well-oiled surface, with additional oil on your rolling pin, roll the dough out into a very thin rectangular shape.  The dough should be almost thin enough to see through slightly in some spots. 

Brush the surface of the rolled-out dough with extra oil, either by hand or with a pastry brush.

Cut the dough into centimeter-wide strips using a sharp knife.

Using a bench scraper, or your hands gather up the strands of cut rolled dough into a “rope” of dough strands.

Stretch the dough strand rope to at least 14 inches (35 cm.) in length.

Wrap the rope of dough up into a spiral-shaped bun, tucking the end back into the center from underneath so it doesn’t unravel.

Repeat forming the spiral-shaped bun with the remaining portions of dough.

Again, working one at a time, first press a formed dough ball down into a flat disk, and then roll it outwards with a rolling pin to form a 7-inch (17cm) disk.  You don't want to roll it very thin, or with too much pressure, as that may cause the layers to merge back together, which results in less flaky bread once cooked.

Drizzle the frying pan with a little extra cooking oil.

When the pan is hot, cook the rolled-out parotta for about 3 minutes on each side until cooked through and spotted with golden brown patches.

As you cook subsequent parottas, keep the cooked ones warm under a clean kitchen towel.

Just before serving, place the warm parottas on a flat work surface and clap your hands against them rapidly for the sides to break open the layers and flakes.

Serve immediately with curry or dal or your choice.

Beautiful recipe! Thank you for making it so easy.

This bread was soooo very good.  Very easy to follow instructions.  Definitely will make this again!

Nothing beats home made bread. I could literally eat this all day log by themselves, but oh how good they are when dipped in an Indian curry sauce.

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