This Aloo Paratha recipe is what you want to try for a savoury snack or a light meal when you want something simple but a little bit more elaborate than a sandwich.
With a well-balanced spice aroma in its potato filling, this shallow-fried flatbread is a vegetarian version of stuffed paratha.
It’s a tasty way to enjoy chapati without having to make a dish to go with it.
All you do is roll the roti dough together with some spiced-up potato filling inside it. Once it’s flattened, you cook it on a pan with a little fat, either oil or butter.
If you want to, you can check the meaty type of the keema paratha which uses minced meat.
For the omnivore’s foodies, aloo paratha is a good choice to enjoy on the day when you feel like having a meat-free menu.
The Best Snack For Brunch
My extended family told me that paratha is often enjoyed for breakfast.
I personally find it a bit too much to start the day with paratha. No matter what, it is kind of heavy for a breakfast menu.
I think it’s best to have it as a brunch menu on the weekend.
But of course, you’re more than welcome to indulge yourself by having paratha for breakfast. As long you don’t do it too often.
Secret Ingredients For The Best Aloo Paratha
In the early days when I made this potato-stuffed flatbread, I didn’t realise that the type of potato for this flatbread played a big part in creating the taste.
I mean, really, all potatoes are potatoes, right? No, I was wrong of course.
Because if you use non-waxy potatoes that you would usually use for mashed potatoes, your aloo paratha will taste like regular paratha with no-filling. You won’t taste the potato as it blends with the paratha dough. In other words, it won’t be as nice.
So, you should choose waxy potatoes such as new potatoes, Charlotte, Jersey Royals, or red skin potatoes.
And if you’re like me, you don’t have to peel the potato skin. Leave it on and just roughly mash to leave big chunks. Because it gives a nice texture to the paratha.
Besides, potato skin offers much better for our health. But of course, this is up to your preference. If you prefer without the skin, you can always peel the potatoes.
How to make Aloo Paratha
In short, there are four steps to make this fried flatbread with spiced potato filling.
Firstly, make the dough by mixing the flour and water. Knead it until you get a smooth dough. Set aside to rest a little bit while you get on with the filling.
Secondly, you make the filling by steaming or boiling the potatoes. Then you mash them together with the spices and seasoning. Set aside.
Thirdly, divide the dough into 8 equal balls. Then roll 2 dough balls into a flat pancake shape. And spoon the potato filling over it. Spread the potato mixture all over one of the rolled-out dough balls.
Put the other rolled-out dough over the potato filling. Cover the potato and seal the edge of the dough.
Lastly, cook the paratha on a large frying pan or a Tawa (a pan to make chapati) until the dough is cooked on both sides. Then drizzle a little oil or dab some butter over the paratha.
Cook further for a few minutes on each side.
Top Tips To Make Tasty Potato Fried Flatbread
- Choose the right type of potatoes. Stay away from floury potatoes, the ones that are good for mashing. Because this type of potato will be mashed very smoothly that it blends with the paratha dough so you can hardly taste it. The best potato choices for aloo paratha are new potatoes, charlotte potatoes, Jersey Royals and red skin potatoes.
- To prevent the potato from absorbing too much water, boil the spud with the skin on and make sure you don’t overboil.
- Don’t mash the potatoes until all is broken and smooth. Leave some big chunks.
More potato recipes
Right, I hope you’re now thinking of trying this aloo paratha. When you do, can you share what you think about it in the comments below? I’ll really appreciate it.
Before you go, you may want to check my other vegetarian/ vegan recipes with potatoes.
- Chana Aloo: chickpea and potato curry.
- Aloo Palak: potato and spinach curry.
- Aloo Methi: potato and fenugreek leaf curry.
- Aloo Pakora: crispy potato in chickpea batter.
- Aloo Tikki: potato fritters.
Thank you and all the best.