
Stuffed potato flatbread cooked on a griddle
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
6 parathas
Difficulty
Medium
Cost
Budget
$
Stuffed potato flatbread cooked on a griddle
Whole wheat flatbread stuffed with a spiced mashed potato filling and cooked with ghee on a hot griddle until golden and flaky. A Punjabi breakfast staple.
20m
Prep Time
15m
Cook Time
35m
Total Time
3
Servings
Medium
Difficulty
Budget $
Cost
(Updated )
Aloo paratha is the ultimate Indian comfort breakfast—warm, stuffed flatbread with a spiced potato filling, served with yogurt and pickle. It is simple, hearty, and beloved across North India.
Knead a soft dough with flour, salt, and water; rest covered for 15 minutes.
Mix mashed potatoes with all spices, green chilies, cilantro, and salt.
Divide dough into 6 balls; roll each into a circle, place filling in center, seal, and roll out gently.
Cook on a hot griddle, applying ghee on both sides, until golden brown spots appear on each side.
Serve hot with cold yogurt, pickle, and butter on top.
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Serve alongside fresh fruit and your favorite morning beverage
Adds nutrition and a nuttier flavor
Oil works but ghee gives the best flavor
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeRoll gently and evenly to prevent the filling from bursting through the dough.
Keep the dough soft—too stiff and the paratha will be tough rather than flaky.
Wrap in foil and refrigerate for up to 2 days. Freeze between parchment for up to 1 month.
Warm on a hot griddle with a touch of ghee for 1-2 minutes per side.
Per serving (15mg) · 3 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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