Serves 1 · Prep 25 min · Cook 8 min · 460 calories per serving
A popular Indian flatbread stuffed with a savory, spiced potato filling.
Why it's healthy
Aloo Paratha can be a balanced meal, offering nutrients from its core ingredients. The whole wheat flour (atta) provides complex carbohydrates for sustained energy release and is a good source of dietary fiber, which aids digestion and promotes satiety. Potatoes contribute essential potassium, vital for maintaining healthy blood pressure, along with Vitamin C, an important antioxidant. Spices like turmeric (in garam masala) contain curcumin, known for its anti-inflammatory properties, while cilantro adds vitamins A and K. When prepared with minimal oil or ghee, it provides a wholesome mix of macronutrients—carbohydrates, protein, and fats—in a single dish.
Ingredients
For the Dough:
1/2 cup whole wheat flour (atta)
1/4 cup water, as needed
1/4 tsp salt
1 tsp oil
For the Filling:
1 medium potato, boiled and mashed
1/4 small onion, finely chopped
1/2 green chili, finely chopped
1 tbsp fresh cilantro, chopped
1/4 tsp red chili powder
1/4 tsp garam masala
1/4 tsp dried mango powder (amchur)
Salt to taste
For Cooking:
2 tsp ghee or oil
Instructions
Prepare the Dough: In a bowl, mix whole wheat flour, salt, and 1 tsp oil. Gradually add water and knead to form a soft, smooth dough. Cover and let it rest for 20 minutes.
Prepare the Filling: In another bowl, combine the mashed potato, chopped onion, green chili, cilantro, red chili powder, garam masala, dried mango powder, and salt. Mix well.
Assemble the Parathas: Divide the dough and the filling into two equal portions.
Take one portion of dough, roll it into a small circle (about 3 inches). Place a portion of the filling in the center.
Bring the edges of the dough together to seal the filling inside, forming a ball.
Gently flatten the ball and dust with some dry flour. Roll it out carefully into a 6-7 inch circle.
Cook the Parathas: Heat a tawa or flat pan over medium heat. Place the paratha on the hot tawa.
Cook for about a minute until you see small bubbles. Flip it over.
Spread 1/2 tsp of ghee or oil on the top side and flip again.
Spread another 1/2 tsp of ghee or oil on the other side. Press gently with a spatula and cook until both sides are golden brown and crispy.
Repeat for the second paratha. Serve hot with yogurt, pickle, or butter.