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Aloo Paranthas

Hot Crispy Aloo Paranthas. Indian Flatbread with spicy potato filling, shallow fried. Popular as breakfast item.
Prep Time1 hr 20 mins
Cook Time20 mins
10-15 minutes for boiled potatoes cooling time if boiling fresh potatoes.20 mins
Course: Breakfast
Cuisine: Indian, Punjabi, Uttar Pradesh
Author: Swati

Equipment

  • Griddle or Tawa for frying
  • Rolling Pin for rolling paranthas
  • Mixing Bowls
  • Pressure Cooker to boil potatoes

Ingredients

For Dough

  • 1.5 Cups Whole Wheat Flour
  • 1 Cup Water to knead the dough use less or more as required
  • 1 tsp Salt
  • ½ tsp Caraway Seeds/Ajwain optional
  • Oil or Ghee for Frying

Potatoes Filling

  • 2-3 Medium Sized Potatoes(Boiled)
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Chaat Masala Powder
  • ½-1 tsp Red Chilli Powder
  • 2 tbsp Finely chopped fresh Cilantro Leaves.
  • 1-2 Finely chopped Green Chillies optional

Instructions

Knead the dough

  • In a mixing bowl, take flour, add salt and caraway seeds.
  • Make a well in the center and add just enough water, slowly mixing the dough.
  • When the dough is just mixed leave it for 1-2 minutes, then knead it into a smooth pliable dough.
  • Cover the dough covered in an air-tight container.

Boiling Potatoes

  • Wash potatoes very nicely cleaning off all the dirt,add water in pressure cooker, add potatoes, cover the lid and cook on medium flame till 2 whistles. Let the pressure go of naturally.
  • Immediately drain out the water carefully as it will be hot and keep potatoes to cool.
  • Once the potatoes are cooled completely, peel and mash. You can mash with hands or use a potato masher.
  • Add all the spices along with salt, finely chopped cilantro leaves and mix well.
  • You can make portions of fillings as per the dough portions taken out for rolling.

Rolling out the dough and Frying Paranthas

  • Divide dough into equal portions .
  • Roll to a smooth ball.Pat some flour on it. Roll it or with your hands flatten into a small disc.
  • Add the filling to it. Seal the edges and roll the disc to a circular disc of around 6" in diameter or depending on the thickness you want. You can use little flour to dust while rolling out parantha.
  • Put the rolled parantha on it. Let it cook one side for few seconds till golden brown spots appear. Flip the side, then let it cook for few seconds. Add oil/ghee to the upper side, then turn the other side up, add oil/ghee on this side too and cook nicely till both the sides are light brown.

Notes

I use desi ghee for frying paranthas, you can use oil. 
When fresh fenugreek leaves are available you can add some handful of finely chopped leaves in filling. Paranthas taste flavorful with it.