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Punjabi aloo paratha

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Unleavened wheat flatbreads filled with seasoned mashed potato and cooked on a tawa. This Punjabi-style batch makes eight.

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Original editorial photograph of Punjabi aloo paratha: thin round whole-wheat flatbreads with browned tawa spots and a modest glimpse of spiced potato filling.

Potato filling

Aloo paratha encloses a spiced potato filling in wheat dough. This Punjabi-style recipe cooks the onion and spices before mixing in the potato, then cools the filling before shaping. Other stuffed parathas use fillings such as radish or cauliflower.

Sources for this section

History

Aloo paratha is documented in North Indian cuisine; its earliest date and precise origin are not established.

Ingredients

Yield 8 parathas · Scaling: source batch only

Whole wheat flour
473 mL2 cup as recorded
Plus extra for dusting
Oil
20 mL4 tsp as recorded
2 tsp for dough, 2 tsp for filling, plus extra for cooking
Salt
9.9 mL2 tsp as recorded
1 tsp for dough and 1 tsp for filling
Water
177 mL¾ cup as recorded
Or as needed
Potatoes
5 medium
Yukon Gold or red
OnionChop finely.
1 medium
Green chilliesChop finely.
2
2–3 chillies
Cumin seeds
4.9 mL1 tsp as recorded
Amchur powder
9.9 mL2 tsp as recorded
Garam masala
2.5 mL½ tsp as recorded
GingerGrate.
½ inch
Red chilli powder
2.5 mL½ tsp as recorded
Coriander leavesChop finely.
30 mL2 tbsp as recorded

Method

Risks and precautions · Standard risk

Contains wheat.

Cook the wheat dough through and do not taste it raw.

  1. Boil potatoes until tender; drain promptly, cool slightly, peel and mash until smooth.
  2. Heat 2 teaspoons oil in a frying pan, add cumin seeds, then ginger, chillies and onion. Cook 3–4 minutes until the onion is translucent. Mix in potato, amchur, garam masala, chilli powder, coriander and the filling salt. Transfer to a plate and cool completely.
  3. Mix flour with 2 teaspoons oil and the dough salt. Add water gradually and knead to a soft dough. Rest 15–20 minutes.
  4. Divide the cooled filling and rested dough into eight portions each. Roll one dough portion into a small round, place a filling portion in the centre, bring the edges together and seal.
  5. Dust with flour and roll gently into a 6–7 inch disc. Heat a tawa, reduce to medium and cook the paratha for 1–2 minutes. Turn, oil the cooked side lightly, then turn and press gently; add a little oil and continue turning until cooked through. Repeat with the remaining portions.

Conditions

Yield8 parathas

Places

India

Documented preparation · Country evidence

The source describes Punjabi aloo paratha as part of North Indian cuisine; a precise birthplace is not established.

See Indiaon the mapLocation source 1 →

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Sources