Aloo Paratha

About this recipe

Aloo paratha is the North Indian stuffed flatbread that tastes different in every home—every grandmother has her own ratio of potato to spice, her own way of rolling to keep the filling tucked inside. This version uses boiled and mashed potato mixed with warm spices: ajwain brings a sharp, almost citrusy bite that keeps the filling from tasting one-note, while amchur (dried mango powder) adds a whisper of sourness that makes you want another bite even when you're full. The potato filling stays tender because the starch has already broken down in boiling—you're not trying to cook potato inside the dough, just warm and season what's already cooked. Green chillies go in whole so you hit pockets of heat as you chew, while the ginger stays finely grated so it distributes evenly. A fistful of fresh coriander at the end brings brightness that lifts the whole dish from heavy to craveable. The roll-out is the technique that matters most here. You flatten one piece of dough, place a ball of filling in the centre, then gather the edges over the top and seal them, pressing gently so the filling doesn't burst through. Once sealed, you dust with a little flour and start rolling from the centre outward, working gently and rotating as you go. If the filling peeks through, cover it with a little dough and continue. The final paratha should be about seven inches wide and feel supple, not tight. Cook aloo parathas on a hot tawa till golden spots form on the first side, then brush with ghee, flip, and cook the other side. Brush again, flip one more time, and let both sides take on deep golden colour and some charred spots. This double-ghee technique is what creates the characteristic crispy, layered texture. Serve hot with thick yoghurt, pickle, and a small pat of white butter melting into the warm bread.