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 as 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
In a large bowl, add the wheat flour and start adding water and oil gradually and knead it into the soft dough for about 5 minutes. Cover the mixture and let it sit in the refrigerator for at least 1 hour.
In another large bowl, add the mashed potatoes, onions, cilantro, salt, pepper, chaat masala, and garam masala, and mash well so that no lumps remain.
Divide the dough and potato filling into 8 equal portions.
Generously sprinkle a clean work surface with flour and make small-to-medium-sized balls of the dough rolled out into 3- to 4-inch circles.
Add an equal portion of potato filling in the center of the rolled-out dough, then pull the edges of the dough over the top and pinch the dough together to seal it. Make sure the filling is nicely sealed.
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.
Heat a griddle and dry roast the parathas, cooking on both sides until lightly brown (about 2 minutes on each side).
Brush ½ teaspoon of 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 until both sides are golden brown.
Serve hot with pickled mango or the yogurt of your choice. (Note: Aloo Parathas freeze really well -- stack them one above the other with a layer of parchment paper in between, then transfer the stack to a Ziploc bag and remove any air pockets, then seal the bag and store.)