Aloo Paratha (potato roti)

Aloo Paratha (potato roti) is a comforting and delicious Indian flatbread recipe that is stuffed with a spiced potato filling, Perfect for any time of the day!

This recipe yields 11 parathas.

Behind the Recipe:

Shout out to Mama Duke’s for standing over my shoulder while I created this delicious recipe … no pressure at all!

What Is Aloo Paratha (potato roti):

Aloo Paratha is a simple Indian dish that is easy to put together. All you need are potatoes, a few spices and herbs, ghee, and flour.

This dish is perfect for breakfast, lunch, or dinner and pairs wonderfully with yogurt, pickle, or chutney

First, boil the potatoes until soft and tender, mash the potatoes in a clean bowl using a masher, then add the spices and mix, set aside to cool. Next, make the roti dough. Create a small little center in the dough and add one tbsp of the potatoes mixture. Next, gently bring the edges together to seal the filling inside the dough. Flatten the dough by rolling it out using a rolling pin. Finally, once the hot plate is ready, add the roti to the hot place and allow it to cook on both sides until lightly browned.

Serve with chutney or on its own.

Let’s get cooking!

What Does Lactose Free Mean?

First and foremost, I try my best to incorporate lactose free ingredients in all my recipes. These ingredients can include butter, milk, cream cheese, etc. With that being said, sometimes it is hard to make an entire recipe using ALL lactose free ingredients. For example, my ice cream recipes include condensed milk – NOT LACTOSE FREE.

Contrary to what some may believe, lactose – free is not the same as dairy free. Lactose – free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose – free. Dairy free, on the other hand, contains ZERO milk. Alternatives for dairy free are almond milk, oat milk, soy milk, etc. You can learn more about the differences here.

Which Ingredients Are Lactose Free?

• Butter: I used lactose free butter to make the roti.

Why You Will Love This Aloo Paratha Recipe!

• This recipe is the ultimate comfort food.
• You can enjoy aloo paratha any time of the day – breakfast, lunch and dinner.
• This recipe is easy to put together.
• This recipe takes about 45 minutes to cook.

Recipe At A Glance:

For the potatoes:

Potatoes: You will need three potatoes washed and peeled.

Cilantro: You will need half a bunch of cilantro.

Onion: You will need one whole onion finely chopped.

Turmeric: You will need one tsp.

Salt: You will need one tsp for taste.

Chili Flakes: You will need one tsp. Adjust according to taste.

Cumin: You will need one tsp.

Garlic Powder: You will need one tsp

For the roti:

Get the full roti recipe here!

Flour: You will need four cups of all purpose flour.

Ghee: You will need one tablespoon

Butter: You will need half a stick of butter.

Warm Water: You will need about one and a half cups of warm water.

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Equipment Needed:

For the potatoes:

Spatula: For mixing.

Measuring Spoons and Cup: For accurate measurements.

Mixing Bowl: For the ingredients.

Small Bowl: For cracking your eggs.

For the roti:

Kettle: For boiling water.

Spoon: For mixing the ingredients.

Hot plate: For cooking the aloo paratha on.

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Step By Step Instructions:

Prepare the potato

Step One:

Gather all your ingredients, measure everything, and then set aside.

Step Two:

In a cooking pot, add water until about halfway to the top. Add the potatoes and allow the potatoes to cook until softened.

In the meantime, prepare the roti dough. See my full roti recipe here

Step Three:

Finely cut the cilantro and onions and add it to a bowl. Add in the salt, cumin, turmeric, and chili flakes.

Mix until fully combined

Step Four:

Once the potatoes have softened, carefully drain the hot water, leaving the potatoes behind. Mash the potatoes and then add the potatoes to the bowl with the spices.

Mix until fully combined. Set aside until ready to be stuffed.

Step Five:

Making the dough. You can get the full roti recipe here

Boil water in a kettle or stovetop.

Turn the stove on to medium- low heat and place a hotplate over top.

Step Six:

In a separate large bowl, add four cups of flour, half a stick of  butter, one tbsp of ghee, and warm water to the bowl and mix/knead until the dough is soft. Cover for ten minutes.

Tip: covering the dough prevents the dough from drying out and allows the gluten to relax, making it easier to work with later.

Step Seven:

Depending on the size, create 11 dough balls and open the center of the ball using your thumb.

Add one tbsp of the potato filling, and then set the dough and pinch off the edges.

Step Eight:

Roll out the dough

Gently roll the dough on a clean flat surface using a rolling pin.

place the flat dough on the hot plate and cook on both sides until lightly browned.

Brush the cooked paratha with some butter

Serve warm and enjoy!

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Storing And Freezing:

Leftovers? No problem! Store these Aloo Paratha (potato roti) in an airtight container and place in the fridge for up to two weeks. Aloo Paratha (potato roti) can be stored in a freezer tight container as well. Be sure to thaw aloo paratha at room temperature before eating.

Frequently Asked Questions?

What is the best way to serve aloo paratha?

Serve aloo paratha hot with sides like yogurt, green chutney, butter, pickles, or a cup of tea for a complete meal.

Can aloo paratha be frozen?

Yes, cool completely, and store them in a Ziplock bag with parchment paper between each paratha. When needed, cook directly on the skillet until golden.

Why does my dough break after stuffing it?

This happens if the dough is too tight or the potato stuffing is too wet. Ensure your dough is soft and elastic, and avoid over-moistening the filling.

Can I customize the filling?

Absolutely! You can add grated cheese, paneer, vegetables, or even cooked lentils to the potato mixture for unique variations.

Aloo Paratha Tips and Variations

1. Be sure to mash the potatoes well. Lumps will tear the dough.

2. Roll the dough gently to avoid the dough from falling apart.

3. Serve hot. Aloo paratha tastes much better when it is served hot.

More Delicious Recipes!

If you enjoyed my aloo paratha recipe, have a look at my roti recipe or my Cabbage Curry recipe.

Thank you for reading my post today! Comment below if you have any questions or if you’ve tried my aloo paratha recipe.

Hopefully, baking brings you joy and happiness as it does for me and my family!

Happy baking, and enjoy every bite!

Jas.

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