Aloo (Potato) Paratha.

recipe name

April 26th, 2012

These potato stuffed wheat breads are delicious as a snack or with a feast of indian dishes.

Makes eight small paratha.


Potato Masala

  • 2 medium potatoes
  • 1 onion
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons black mustard seeds
  • 1 teaspoon dried chilli flakes
  • 1/4 teaspoon tumeric
  • Oil

Paratha Dough

  • 2 cups indian atta flour or 1 cup each plain flour and wholemeal flour or 2 cups plain flour
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 2/3 cup warm water
  • Oil for cooking


Cut the potatoes into small cubes. Boil the potatoes until soft and set aside.

While the potatoes are boiling make the dough. In a bowl combine the flour and salt. Add the oil and stir through. Add the warm water and knead into a soft dough. If required add another teaspoon or two of water.

Wrap the dough in cling wrap and set aside.

Prepare the potato masala. Finely chop the onion and saute it in a fry pan with a little oil. After two minutes add the spices and mix through. Remove from the heat and stir into the boil potatoes. Mash the potato until it smooth.

Take the paratha dough and cut it into 8 equal pieces. Take the first piece and roll it into a ball. Flatten the ball with the heel of your hand. Take a rolling pin and roll out the ball into a four inch disc.

Take a golf ball sized piece of the potato mix and roll it into a ball. Place it in the centre of the disc of dough. Bring the dough up around the potato and pinch it closed so that looks like a money bag. Remove any excess dough off the top.

With your hand gently squash the ball flat and then press it out into a disc. Gently roll out into a five inch wide disc being careful not to make any holes. Deflate any bubbles pricking the dough with a fork.

Heat a fry pan to a medium heat and add a little oil. Gently cook the paratha on both sides until it is lightly browned.

Repeat for the remaining parathas.