Aloo Parathas

Serve hot with pickled mango or the yogurt of your choice. Serve hot with pickled mango or the yogurt of your choice.

Aloo Parathas

Aloo parathas are whole wheat tortillas stuffed with spiced potatoes. Making soft and fluffy parathas takes a lot of practice -- it’s all about feeling the dough, kneading it to the right consistency, rolling it out evenly, and flipping it at just the right moment to get the perfect golden color. My parathas are not as good my mother’s or my mother-in-law’s, but they’re getting there!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Allergens: Gluten
  • Servings: 8



  • 2 cups whole wheat flour (atta)
  • 1/2 cup water (plus more if needed)
  • 1 tablespoon olive oil

Potato Filling

  • 2 Russet potatoes (boiled, peeled, and mashed)
  • 1/2 large onion (finely chopped)
  • 1 handful cilantro leaves (chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chaat masala (optional)
  • 1/2 tablespoon garam masala
  • 1 teaspoon olive oil


  1. In a large bowl, add wheat flour, water, and olive oil gradually, and knead into a soft dough for about 5 minutes. Cover and let sit in the refrigerator for at least 1 hour.

  2. In a large bowl, add potatoes, onions, cilantro, salt, pepper, chaat masala, and garam masala, and mash well so that no lumps remain.

  3. Divide the dough and potato filling into 8 equal portions.

  4. Generously sprinkle a clean work surface with flour, make small-to-medium-sized balls of dough, and roll them out into 3-to-4-inch circles.

  5. Add an equal portion of potato filling in the center of each piece of rolled out dough, then pull the edges of the dough over the top and pinch together to seal. (Make sure the filling is nicely sealed!)

  6. Flip the potato ball over so that the seal is on the bottom, then use a rolling pin to roll it out into a 6-8-inch round.

  7. Heat a pan and dry roast the parathas, cooking on both sides until lightly brown (about 2 minutes on each side). If you’re freezing the parathas to serve later, stop here and stack the parathas one over the other with a layer of parchment paper in between and store in a large Ziplock bag, removing any air pockets. (They will stay fresh in the freezer for up to 2 months! Just take them out of the freezer and out of the bag when you’re ready to eat them and continue following these steps.)

  8. Brush 1/2 teaspoon olive oil on top of the parathas, then flip the oiled side down and cook until the underside is golden brown. Repeat on the other side (both sides should be golden brown).

  9. Serve hot with pickled mango or the yogurt of your choice.