Aloo Paratha... All Bong's Personal Favorite
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
  • Whole wheat flour – 2 cups
  • Refined oil – 4 to 5 tbsp
  • Salt – ½ tsp
  • Water as required
For the filling:
  • Potato – 2, large
  • Red chili powder – ½ tsp
  • Oil – 2 tbsp
  • Salt to taste
  1. Take the flour in a large bowl and add salt and the oil. Mix them with fingers so that it forms into small crumbs.
  2. Add enough water to bind into a semi-soft dough.
  3. Knead it for 5 to 10 minutes until it becomes smooth. It should not be too sticky or too dry.
  4. Leave it to rest for half an hour and in the meantime prepare the filling.
  5. Boil or pressure-cook the potatoes until soft. Drain, peel and mash them with a fork or just use your hands as I do.
  6. Now heat 2 tablespoons of oil in a non-stick skillet and add the mashed potatoes. You can add chopped fresh coriander if you wish to but I didn’t have it handy at that time.
  7. Add salt and red chili powder and stir well. All the moisture must be absorbed and it should turn into a sticky dough. Take it out in a bowl and let it cool.
  8. Now take a small ball of dough approximately of 2 inch diameter and place it on a lightly floured surface. Then flatten it into a small disc.
  9. Using a rolling pin, roll it out into a small circle, little bigger than your palm.
  10. Place some stuffing in the center and bring the edges of the dough over the filling and pinch to seal it on top.
  11. Again press it with your palm to flatten it out slightly. Dust it very lightly with flour and gently roll it out to form a circle as per your desired thickness.
  12. Heat a skillet/tawa and place the paratha on it. Cook it for few seconds. Drizzle some oil or ghee [clarified butter] around.
  13. Flip it to other side after few minutes after you see brown spots on its surface. You can drizzle some more oil for the other side but that’s optional.
  14. Repeat likewise for all the parathas and serve hot with plain yogurt or a pickle of your choice.
Recipe by Flavor Quotient at