🫓 Aloo paratha

Name: Aloo paratha
Total time: 50 min
Yield: 4
Cuisine: India · Punjab
Ingredients: 300 g whole wheat flour (atta), plus extra for rolling; About 180 ml water; 500 g potatoes, boiled, peeled and mashed; 1 tsp cumin seeds, toasted; 1–2 green chillies, finely chopped; 2 tbsp chopped coriander leaves; ½ tsp salt for the filling, a pinch for the dough; 3 tbsp ghee

Origin: India · Punjab

375kcal

per serving · 150 g

250kcal

per 100 g

8 gProtein5 g / 100 g

15 gFat10 g / 100 g

52 gCarbs35 g / 100 g

Aloo paratha is a whole wheat flatbread stuffed with mashed potato spiced with cumin, green chilli and fresh herbs, then cooked on a hot griddle with ghee until crisp and golden in spots. The outside is flaky, the inside soft and peppery. It is a classic breakfast in North India, served hot with pickle or a dab of extra ghee.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: ghee

Contains glutenbecause of: whole wheat flour

Contains dairybecause of: ghee

Not keto35 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

whole wheat flourpotatogheecuminchili pepper

Recipe

4 servings50 min

Ingredients

300 g whole wheat flour (atta), plus extra for rolling
About 180 ml water
500 g potatoes, boiled, peeled and mashed
1 tsp cumin seeds, toasted
1–2 green chillies, finely chopped
2 tbsp chopped coriander leaves
½ tsp salt for the filling, a pinch for the dough
3 tbsp ghee

Method

Knead the flour with a pinch of salt and enough water into a soft dough. Cover and rest for 20 minutes.
Mix the mashed potato with the cumin, chilli, coriander and salt.
Divide the dough into 8 balls. Flatten one, place a portion of filling in the centre, pinch the edges closed and roll gently into an 18 cm round.
Cook on a hot griddle for 1 minute per side, then brush with a little ghee and cook until golden spots appear on both sides.
Repeat with the remaining dough and serve hot.

How to make it lighter

Brush with ghee only once, lightly — 1 tbsp ghee is about 120 kcal.
Roll them thinner and slightly smaller, and stop at one or two.
Serve with a cucumber and tomato salad to add volume to the meal.

History

Aloo paratha is part of the Punjabi tradition of stuffed griddle breads, eaten across northern India and Pakistan. It became a breakfast staple in Punjabi homes and roadside dhabas, and is now cooked throughout the subcontinent.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →