Aloo Paratha (Indian Potato Stuffed Flatbread)

Aloo Paratha is a beloved Indian breakfast dish. This recipe is incredibly versatile and easy to make, with a simple, elastic dough that requires just a 20-minute rest. The flatbreads are filled with a flavorful spiced potato mixture, and the result is a comforting, satisfying dish that's perfect for breakfast or as an appetizer. The recipe provides many variations and substitutions so you can adapt it to your taste.

Instructions

1. 1

   To make the dough, place the flour, salt, and water in a bowl. Begin mixing with a table knife, then use your hands to bring the dough together.

2. 2

   Once the dough is roughly formed, turn it out onto a clean work surface and knead it for about 60 times, or until it is smooth and elastic. It should not be sticky or crumbly.

3. 3

   Form the dough into a ball, cover it tightly with plastic wrap, and let it rest at room temperature for at least 20 minutes (or up to a few hours). Do not refrigerate the dough.

4. 4

   While the dough is resting, prepare the filling. Place all the filling ingredients—mashed potato, shallots/scallions, fresh coriander/cilantro, grated ginger, garam masala, ajwain/carom seeds, chili powder, and salt—into a bowl and mix well to combine.

5. 5

   Preheat your oven to a very low temperature. This will be used to keep the finished parathas warm since you can only cook one at a time.

6. 6

   Divide the dough into four equal pieces.

7. 7

   Take one piece of dough and use a rolling pin to roll it out into a round about 18cm (7") in diameter.

8. 8

   Place about 1/3 cup of the potato filling in the center of the rolled-out dough.

9. 9

   Carefully gather the edges of the dough to enclose the filling, pinching the dough to seal it and removing as much air as possible from the inside.

10. 10

    Gently flatten the filled dough ball with your hands, then use a rolling pin to roll it out into a circle about 1.5 cm (2/3") thick. Repeat this process with the remaining dough and filling.

11. 11

    Heat 1 tablespoon of oil in a non-stick frying pan over medium heat.

12. 12

    Place one paratha in the hot pan and cook the first side for about 1 minute 45 seconds, or until the underside is golden brown. Flip the paratha and cook the other side for 1 minute 30 seconds.

13. 13

    Remove the cooked paratha from the pan and place it on a wire rack to prevent it from getting soggy. Place it in the warm oven to keep it ready to serve. Add a small drizzle of the remaining oil to the pan and continue cooking the remaining parathas one at a time.

14. 14

    Cut each paratha into four pieces and serve immediately. They are delicious on their own, but can also be served with chutney or yogurt on the side.

Recipe Notes

• Flour – You can substitute plain white flour with whole wheat flour. If you do, start with 3/4 cup of water and add more a tablespoon at a time until the dough reaches the right consistency.

• Water – The amount of water needed can vary slightly depending on the brand and type of flour. Start with the recommended 1 cup and adjust as needed to get a smooth, elastic dough that is not sticky or crumbly.

• Mashed potato – This recipe works with both freshly made or leftover mashed potatoes, as long as they are not too runny or creamy. You can also use roasted potatoes and mash them with a fork; the golden, crunchy bits add extra flavor to the filling.

• Filling substitutions – You can replace the potato with other mashed or soft-cooked vegetables like broccoli. Just make sure the vegetables are finely diced and cooked until soft so they can be easily "squashed" when you roll out the paratha.

• Ginger – Fresh ginger is a great addition, but you can leave it out if you don't have it. Do not substitute it with fresh garlic or ground ginger, as the flavors do not work well in an uncooked filling.

• Garam Masala – This is a key spice blend in Indian cooking. If you don't have it, you can create a substitute by combining 1 1/2 tsp of ground cumin, 1/2 tsp of ground coriander, and a pinch each of cardamom powder, cinnamon, and nutmeg, plus a good grind of black pepper. Even if you don't have all these spices, using at least the cumin and coriander will still give you a great flavor profile.

• Ajwain/Carom Seeds – These have a flavor similar to thyme. If you don't have them, you can substitute with 3/4 tsp of cumin seeds, 3/4 tsp of caraway seeds, or 1/2 tsp of oregano with a good grind of pepper.

• Chili powder – The chili powder used in this recipe is pure ground chili. If you are using American chili powder, which is a blend of spices, you may need to use a larger amount to get the desired heat. You can also substitute it with cayenne pepper.