Aloo Paratha/Indian Potato Bread

Submitted by

Gayathri Sriram


2 medium potatoes, boiled and mashed
1 medium onion, finely chopped
3 cups whole wheat flour -
1 tbsp paprika powder or 3 green chillies, finely chopped
2 tbsp oil
Salt to taste
1/2 stick butter –
2 cups water
1/4 inch ginger, finely grated
1-2 cloves garlic, finely grated
1/2 tsp turmeric powder
1/2 tsp mustard seeds (optional)
Cilantro (optional), finely chopped
7-8 leaves curry leaves (optional), chopped

Serving size


Measuring units


Cooking Instructions

Step 1: Mix whole wheat flour, oil, pinch of salt and water and knead into stiff dough. Let stand for ½ hour.

Step 2: Boil 2 peeled potatoes in the microwave and mash it. In a skillet, add 2 tbsp oil (use medium heat), and when the oil is slightly hot, add mustard seeds. When the mustard seeds start popping, add finely chopped onion, curry leaves, green chillies (or paprika), garlic, and ginger. Add potatoes, turmeric powder, and some water once onion turns golden brown in color. Add salt and cilantro and stir until it gets cooked completely. Allow it cool for a while.

Make medium sized balls (1.5" diameter) of the whole wheat flour (Step 1). Make small sized balls (1" diameter) of the stuffing (Step 2) Make sure you have the same number of flour balls and stuffing balls.

Roll the medium sized flour balls till you get a 3" diameter circle (use plenty of dry flour while rolling to prevent it from sticking to the surface). Place the stuffing ball in the center of the above circle and completely cover the stuffing ball with the above circle. Roll till you get an 8" diameter circle paratha. Place a pan on medium-high heat, and cook the above paratha until it is golden brown on both sides. After it is cooked, place it on a paper towel and apply butter on both sides.