Aloo Paratha

Aloo Paratha
Aloo Paratha

Aloo paratha is just another name for potato paratha. If you are familiar with the pierogi, they are very similar in composition, and if you are unfamiliar with pierogi, you should probably get those into your diet immediately because you’re really missing out. These can be eaten with anything. Tomato and garlic sauce, olive oil, or even that dream of a condiment, ranch dressing. I would even wager that the spiciness of the potato filling could even be nicely balanced by some chunky blue cheese. Alone, they are just as good. From personal experience I can say these can even be refrigerated overnight and then consumed cold the next day, with your fridge door swinging ominously saying, “hey, are you going to shut me or just stand there eating?”

This is a common dish. Some foods are limited to one area of India, but potato paratha is found all over the place. The secret to making these perfect is ensuring the potato doesn’t squeeze out of the sides when you are rolling them. Secure the edges tightly and flatten them slowly. Take your time, it’s not a race. Another tip is to make sure that you don’t add too much oil, but to add more as you go. A good reference point is when the parathas are halfway done, you should need a little bit more oil. They only fry for a few minutes, so it’s easy to overdo the oil if you aren’t paying attention. When you are adding the chiles and spices to your mashed potato filling, you can edit these as you go. If you prefer food less spicy, omit some chiles. For something a little spicier, add more.

These are perfect for those cooks who see all of the beautiful complex Indian foods and want to give the flavors a try but are hesitant because they often have so many steps and ingredients. The complexity of recipes is usually where cooks fall short in terms of Indian food. They want the best meals with the least amount of effort. Aloo parathas are an excellent starting point.

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Prep Time: 15 min.
Cooking Time: 20 min.
Cuisine: Indian
  1. Cut potatoes into quarters and boil until tender.
  2. Mash potatoes, add spices and cilantro, mix well and set aside.
  3. Make paratha dough by combining flour, water, and salt. Knead until dough is semi soft, but not sticky.
  4. Divide dough into 8 equal pieces and roll them into balls.
  5. One by one, take dough ball, roll it flat (about 1/8 inch) and then add 3 Tbsp of filling in the middle. Wrap the dough around the filling and secure. Roll the dough and filling as flat as possible without the filling squeezing out the sides. You’ll need to do this slowly and carefully.
  6. In a medium skillet heated to medium, add oil. Cook the parathas on each side, about 2 minutes or until browned. You may need to add more oil to pan before you flip them.
  7. Serve with Tomato and Garlic sauce.