Pakistani aloo paratha
Whole-wheat flatbread stuffed with spiced potato and cooked in a pan with ghee or butter until golden and crisp.
This Pakistani version of aloo paratha pairs soft atta dough with a potato filling seasoned with chilli, cumin, ajwain, coriander, and lemon. Resting makes the dough easier to roll; seal each piece well and roll gently so the filling stays inside.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Boil and mash the potatoes
Boil the potatoes whole and unpeeled in water until completely tender, about 20–25 minutes. Drain them, peel while still hot using a cloth, and mash; leave to cool.
Ready to continue when: A knife passes through the potatoes without resistance, and the mash is cool before you make the filling.
25 min - 02
Make the dough
Mix the whole-wheat flour and salt. Work in the oil or ghee, then gradually add the lukewarm water as you mix. Knead for 7–8 minutes, until the dough is smooth and slightly tacky but not sticky.
Ready to continue when: The dough looks smooth and even, and does not cling excessively to clean hands.
8 min - 03
Rest the dough
Cover the dough and leave it to rest for 20 minutes. Prepare the filling ingredients while it rests.
Ready to continue when: The dough has rested covered for 20 minutes and stretches readily.
20 min - 04
Mix the filling
Dry-roast the cumin and grind it. Mix it with the cool mashed potatoes, chopped coriander, chopped green chillies, red chilli powder, lightly crushed ajwain, and lemon juice.
Ready to continue when: The filling is evenly mixed and contains no firm potato lumps.
- 05
Stuff and shape
Divide the dough and filling into equal portions. Roll out one portion of dough, place filling in the center, and bring the edges together over it to seal. Gently flatten the parcel and roll it into a flatbread, taking care not to push the filling through the dough.
Ready to continue when: Each piece is sealed and flattened, with no tears or filling showing through the surface.
- 06
Cook the parathas
Heat a pan or tawa. Cook each flatbread on both sides and brush it with the ghee or butter for cooking, turning it until golden patches appear and it becomes crisp. Serve hot.
Ready to continue when: The paratha is golden on both sides and has a crisp surface.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.