WeekTable
Menu
Plan my week
AI-generated photograph: A golden, crisp stuffed paratha cut into quarters and fanned on a matte charcoal plate, a small bowl of white coconut yoghurt and a few coriander leaves beside it

Home · Recipes · Aloo paratha, flatbreads stuffed with spiced potato

South Asian · Breakfast

Aloo paratha, flatbreads stuffed with spiced potato

crisp wholemeal · spiced potato · cool coconut yoghurt

AI-generated photograph

Wholemeal flatbreads rolled around a filling of spiced mashed potato, ginger and coriander, then cooked in a hot pan until crisp and golden. A weekend breakfast served with cool coconut yoghurt.

Contains: cereals containing gluten, as written. Contains gluten, from the wheat in the chapati flour. Garam masala is usually only spices, but check the label for mustard or other allergens. Coconut is not a tree nut under UK rules.

Ingredients

  • 300g chapati flour (atta, a fine wholemeal flour), plus about 30g for rolling
  • Half a teaspoon salt, for the dough
  • 1 tablespoon vegetable oil, for the dough
  • 500g floury potatoes, such as Maris Piper or King Edward
  • 1 green chilli, finely chopped
  • 10g fresh ginger (a piece about 2cm long), finely grated
  • 15g fresh coriander, finely chopped
  • 1 teaspoon ground cumin
  • Half a teaspoon garam masala
  • 1 teaspoon amchur (dried mango powder), or the juice of half a lemon
  • Three quarters of a teaspoon salt, for the filling
  • 4 tablespoons vegetable oil, for cooking
  • To serve: 200g plain coconut yoghurt

Plan a week with South Asian dishes

Let's cook

  1. Make the dough. Mix the flour, half a teaspoon of salt and 1 tablespoon of oil in a bowl. Add about 180ml warm water a little at a time and mix to a soft dough. Knead for 5 minutes until smooth, cover with a damp tea towel and leave to rest for 20 minutes.
  2. While the dough rests, peel the potatoes, cut them into large chunks and boil them in a pan of water for 15 to 20 minutes until soft right through. Drain well and leave them to steam dry in the colander for 5 minutes. Dry potato makes a filling that does not burst out.
  3. Mash the potatoes until there are no lumps at all. Mix in the chilli, ginger, coriander, cumin, garam masala, amchur and three quarters of a teaspoon of salt. Taste and add more salt if needed. Divide into 4 balls.
  4. Divide the dough into 4 balls. Dust the worktop with flour and roll one ball into a circle about 12cm wide. Put a ball of filling in the middle. Pull the edges of the dough up over the filling and pinch them together at the top to seal it in, like a parcel. Press it flat, pinched side down.
  5. Dust with flour and roll it out gently into a round about 20cm wide, pressing lightly so the filling does not break through. If a little potato peeks out, patch it with a pinch of flour.
  6. Heat a large dry frying pan on a medium heat. Cook the paratha for 1 minute until pale spots appear underneath, then turn it. Brush the top with oil and cook 1 minute more, then turn again and brush the other side.
  7. Keep cooking and turning every minute, pressing gently with a spatula, for 4 to 5 minutes in all, until both sides are golden brown and crisp in spots. Keep warm wrapped in foil while you make the rest.
  8. Cut each paratha in half or quarters and serve hot with a spoon of coconut yoghurt.

Tips

  • Mash the potato very smooth: lumps tear the dough when you roll it.
  • Cool the filling before you stuff the dough. Warm filling makes the dough soft and sticky.
  • Cooked parathas keep in the fridge for 1 day, wrapped. Reheat in a dry pan until hot right through.

Swaps

  • Classic: cook them with ghee or butter instead of oil and serve with plain yoghurt (both add milk).
  • Milder: leave out the green chilli for children.

More in the South Asian meal plan

Our own recipe. The photograph is AI-generated.

From the same kitchen

What goes with it.

The South Asian meal plan