Punjabi Aloo Paratha
Whole wheat flatbread stuffed with spiced mashed potato, shallow-fried in ghee until crisp — the everyday Punjabi breakfast.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Tawa
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 12 g
- carbs
- 45 g
- fibre
- 5 g
- protein
- 7 g
- calories
- 310 kcal
Instructions
- 1
Knead whole wheat flour, water, and a pinch of salt into a soft dough. Let it rest for 20 minutes.
- 2
Mash boiled potatoes with green chilli, coriander, ajwain (carom seeds), chilli powder, amchur (mango powder), and salt.
- 3
Divide the dough and the filling into equal portions.
- 4
Place filling inside each dough ball and seal the edges tightly. Roll out gently into a flat round.
- 5
Heat a tawa (flat griddle) over medium heat. Place the paratha onto the hot pan.
- 6
Spread ghee (clarified butter) on top and flip. Spread ghee on the other side too.
- 7
Cook until both sides turn golden brown with crisp spots.
- 8
Serve hot with curd (yoghurt), pickle, and white butter.
Chef's tips
Do not overfill the dough or it will tear when rolled. Cook over medium heat so the inside cooks before the outside burns.
Ingredient substitutions
- ghee → butter or oil
Storage
Best eaten fresh; keeps a day refrigerated.
Reheating
Reheat on a hot tawa with a little ghee until warmed through.
Common mistakes to avoid
- •Adding too much filling, which tears the dough while rolling.
- •Cooking on high heat, which burns the outside while the inside stays raw.
Serving suggestions
Cooked Punjabi Aloo Paratha?
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