Entree: India – Delhi & NCR – आलू पराठा ➤ Ālū Parāṭhā (Pan-fried whole-wheat flatbreads stuffed with spiced mashed potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (250 g) whole-wheat flour (atta)
- 1 tsp (5 ml) salt for dough
- 2 tbsp (30 ml) vegetable oil or ghee for dough
- 3/4 to 1 cup (180–240 ml) warm water, as needed to form a soft dough
- 3 medium potatoes, boiled, peeled and mashed (about 1 lb (450 g))
- 1–2 green chilies, finely chopped (optional) (about 0.353 to 0.705 oz (10–20 g))
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 ml) garam masala
- 1 tsp (5 ml) ground cumin (jeera)
- 1/2 tsp (2.5 ml) red chili powder (adjust to taste)
- 1 tsp (5 ml) salt for filling, or to taste
- 2 tbsp (30 ml) finely chopped onion (optional)
- 2 tbsp (30 ml) ghee or vegetable oil for frying each paratha (total 2–3 tbsp (30–45 ml) as needed)
- Yogurt, mango pickle, or chutney for serving (no measurement)

Show original ingredient measurements

- 2 cups (250 g) whole-wheat flour (atta)
- 1 tsp (5 ml) salt for dough
- 2 tbsp (30 ml) vegetable oil or ghee for dough
- 3/4 to 1 cup (180–240 ml) warm water, as needed to form a soft dough
- 3 medium potatoes, boiled, peeled and mashed (about 1 lb / 450 g)
- 1–2 green chilies, finely chopped (optional) (about 10–20 g)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 ml) garam masala
- 1 tsp (5 ml) ground cumin (jeera)
- 1/2 tsp (2.5 ml) red chili powder (adjust to taste)
- 1 tsp (5 ml) salt for filling, or to taste
- 2 tbsp (30 ml) finely chopped onion (optional)
- 2 tbsp (30 ml) ghee or vegetable oil for frying each paratha (total 2–3 tbsp / 30–45 ml as needed)
- Yogurt, mango pickle, or chutney for serving (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, mix the whole-wheat flour and 1 tsp (5 ml) salt. Add 2 tbsp (30 ml) oil and rub into the flour. Gradually add warm water and knead to a smooth, pliable dough. Cover and rest 20–30 minutes.
2. Meanwhile, combine the mashed potatoes with chopped green chilies, cilantro, garam masala, cumin, red chili powder, 1 tsp (5 ml) salt, and finely chopped onion if using. Mash well to an even, dryish filling; adjust seasoning.
3. Divide dough into 4 equal balls and the filling into 4 portions. Lightly flour a work surface and roll one dough ball into a small disc about 4 inches (10 cm) diameter.
4. Place a portion of potato filling in the center, bring the edges of the dough up to enclose the filling, pinch to seal, then gently flatten and roll out into a 7–8 inch (18–20 cm) circle, taking care not to let the filling escape.
5. Heat a cast-iron skillet or tava over medium-high heat. Place the rolled paratha on the hot skillet. Cook 30–45 seconds until small bubbles form, flip, and brush the cooked side lightly with ghee or oil.
6. Flip again and press with a spatula, adding a little ghee to the surface; cook until golden brown spots appear on both sides and the paratha is crisp, about 1–2 minutes per side. Repeat with remaining dough and filling.
7. Serve hot with yogurt, pickle, or chutney. Brush with extra ghee if desired.

1. In a bowl, mix the whole-wheat flour and 1 tsp salt. Add 2 tbsp oil and rub into the flour. Gradually add warm water and knead to a smooth, pliable dough. Cover and rest 20–30 minutes.
2. Meanwhile, combine the mashed potatoes with chopped green chilies, cilantro, garam masala, cumin, red chili powder, 1 tsp salt, and finely chopped onion if using. Mash well to an even, dryish filling; adjust seasoning.
3. Divide dough into 4 equal balls and the filling into 4 portions. Lightly flour a work surface and roll one dough ball into a small disc about 4 inches (10 cm) diameter.
4. Place a portion of potato filling in the center, bring the edges of the dough up to enclose the filling, pinch to seal, then gently flatten and roll out into a 7–8 inch (18–20 cm) circle, taking care not to let the filling escape.
5. Heat a cast-iron skillet or tava over medium-high heat. Place the rolled paratha on the hot skillet. Cook 30–45 seconds until small bubbles form, flip, and brush the cooked side lightly with ghee or oil.
6. Flip again and press with a spatula, adding a little ghee to the surface; cook until golden brown spots appear on both sides and the paratha is crisp, about 1–2 minutes per side. Repeat with remaining dough and filling.
7. Serve hot with yogurt, pickle, or chutney. Brush with extra ghee if desired.