Spiced Indian Potato Flatbread (Punjabi Aloo Paratha Recipe)
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes
A classic North Indian breakfast, Punjabi Aloo Paratha is a delicious and hearty flatbread stuffed with a spiced potato filling. Served with raita or chutney, it’s perfect for a comforting meal any time of the day. This traditional recipe blends the earthiness of whole wheat with the vibrant flavors of potato and aromatic spices.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Wheat flour (whole) | 2 cups |
| Salt | 1 tsp (to taste) |
| Water | As needed |
| Oil or ghee | For greasing |
| Potatoes (boiled and mashed) | 4 |
| Onion (finely chopped) | 1 medium |
| Fresh ginger (finely chopped) | 1-inch piece |
| Green chilies (finely chopped) | 2 |
| Turmeric powder | 1/2 tsp |
| Coriander powder | 1 tsp |
| Cumin powder | 1/2 tsp |
| Red chili powder | 1/2 tsp |
| Garam masala powder | 1 tsp |
| Fresh coriander (chopped) | 2 sprigs |
| Amchur (dry mango powder) | 1 tsp |
Instructions:
For the Dough:
- Prepare the Dough:
Begin by placing 2 cups of wheat flour in a large mixing bowl. Add salt to taste. Gradually pour in water, a little at a time, mixing and kneading until the dough comes together.
Once the dough is formed, drizzle a little oil or ghee over it and continue kneading until it becomes soft and smooth.
Divide the dough into 8-10 equal-sized portions, rolling them into balls. Cover them with a damp cloth and set aside for about 15 minutes.
For the Filling:
- Prepare the Filling:
Peel and mash the boiled potatoes in a bowl. Add finely chopped onion, green chilies, ginger, and fresh coriander.
Season the mashed potatoes with salt, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, and amchur powder. Mix everything thoroughly so that the spices are well incorporated into the potatoes. Your filling is now ready.
Assembling the Paratha:
-
Roll the Paratha:
Take one dough ball and flatten it using your palms into a small disk. Dust the surface lightly with dry flour. Using a rolling pin, roll it out into a 3-inch diameter circle.
Place a spoonful of the prepared potato filling in the center of the circle. Carefully bring the edges of the dough together, sealing the filling inside, forming a stuffed dough ball.
Press the dough ball gently to flatten it. -
Roll the Paratha Again:
Dust the stuffed dough ball with a little dry flour and roll it out again gently with a rolling pin to form a slightly thick, round paratha. Be careful not to let the filling spill out.
Cooking the Paratha:
-
Cook the Paratha:
Heat a tava (griddle) or flat pan on medium-high heat. Once hot, place the rolled paratha on the griddle.
Cook for 1-2 minutes on each side, flipping once you see golden brown spots.
Once both sides are cooked, add a little oil or ghee on top and flip again to cook for another minute, pressing lightly to ensure even cooking. Repeat the process for the remaining dough balls. -
Serve:
Once the parathas are golden brown and crispy, transfer them to a serving plate. Serve hot with a side of tadka raita (spiced yogurt) or fresh coriander mint chutney for an authentic Punjabi breakfast experience.
Tips:
- For extra flavor, you can add a pinch of ajwain (carom seeds) to the dough or filling.
- If the dough is too sticky, add a little extra flour while kneading.
- The parathas are best enjoyed fresh, but they can be stored in an airtight container for a day or two. Reheat on a tava before serving.
This Spiced Indian Potato Flatbread recipe is a staple in Punjabi households and a must-try for anyone who loves the hearty and comforting flavors of Indian cuisine. Enjoy it as part of your breakfast or any meal with family and friends!
