Masala Alu Paratha | Spiced Potato Flatbread

Name: Masala Alu Paratha | Spiced Potato Flatbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups Wholewheat flour; 1 tsp salt; 1/2 tsp Carrom seeds (ajwain); 1 tsp Oil; 2/3 cup Warm water (or as required); 400 grams Potatoes (non starchy); 2 Onions (finely minced); 1 tsp salt; 1 TBSP Garam Masala; 1 tsp Coriander seeds (crushed coarsely); 2 TBSP Fresh Mint leaves (finely chopped); 1 tsp Red Chilli Powder; 1 tsp Coriander Powder (dhania powder); 1/2 tsp Dry Mango Powder (Amchur); 1 tsp Kasuri Methi; 1/2 tsp Chaat Masala; 1 tsp Green Chillies (or adjust spice); 1/4 cup Wholewheat flour (for dusting); 1/4 cup Oil (to shallow fry the parathas)

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What is Masala Alu Paratha?

Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan. Served with Yogurt / pickle for breakfast, lunch or dinner

Potato in a paratha (flatbread)

Aloo Paratha / All Paratha is a favourite at home. We make it frequently in various avatars – from the simple potato (aloo) stuffing to a masala aloo stuffing depending on the time on hand. This masala Aloo Paratha doesn’t require ANY accompaniment but we love to pair it with chilled curd and mango pickle.

Potato or the humble spud is so versatile, from savory to sweet (yes Aloo Halwa is a popular Navratri fasting / offering dish). Baked Potato wedges , Baked Honey Chilli Potato Sticks or French fries of course is an eternal favourite. For me, personally Dahi Batata Puri Chaat takes top spot

Baked Beetroot Paratha | Chukandar Paratha

Baked Beetroot Paratha is a delicious flatbread made with caramelised beet puree. Served for Indian Breakast or lunch

Check out this recipe

Parathas are tricky for a beginner, so do take a look at the quick tips at the end of this post to make them perfect everytime !

Some more paratha / Flatbread varieties that may interest you on this blog:

Few family favourites that we use the humble potato are

Baked Bread pakora (stuffed with potato filling)
Cheesy HAsselback Potatoes
Potato and spinach Hashbrowns (American breakfast)
UP style Bhandarewale Aloo Sabji (No onion No garlic)
Methi Aloo Paratha (Fenugreek leaves + potato stuffed flatbread)

Tandoori Aloo | Easy Party Appetisers

Tandoori Aloo (or Tandoori ‘Baby’ Potato) is a popular appetiser in the Indian (well, Punjabi) cuisine. Marinated baby potatoes baked to crispy Golden perfection in a Tandoor (or an oven), served with a spicy-tangy coriander mint sauce and a salad on the side. It often is served at parties / barbecue nights or even as a meal by itself.

Check out this recipe

Tandoori Aloo is a gluten free snack made with marinated baby potatoes baked in a Tandoor (or an oven) and served with a spicy-tangy coriander mint sauce and a salad on the side.

Aloo Shimla Zunka

Aloo Shimla Zunka is a simple GF, Vegan and low Stir fry of Bell Peppers + potato with Gramflour. Served with flatbreads or rice. Special dish of Maharashtrian Cuisine

Check out this recipe

Low Fat Punjabi Style Dum Aloo Recipe

Punjabi style Dum aloo is a low fat, Gluten Free and Vegan Punjabi style gravy with Baby Potatoes, served with flatbread or steamed rice.

Check out this recipe

Aloo Anardana Raita

Aloo Anardana Raita is a easy and delicious side dish or Gluten Free Raita made with Potato and Pomegranate pearls.

Check out this recipe

Let’s get to the recipe now.

Tips to make the BEST Masala Aloo Paratha

Knead the atta to a smooth dough (not too soft / not too stiff)
Rest the dough at least for 20 mins
If kneading the atta the previous day, bring it to room temperature before rolling out
Cool the cooked potatoes thoroughly before making the stuffing and filling, else the steam from the cooked potatoes
Tip – You can cook the potatoes the previous day and use it easily to make the parathas quickly
Ensure ALL ingredients for filing are in room temperature
You may use a mix of oil+ butter for frying the parathas, but we prefer oil only
Be slightly more generous with the oil while slallow frying the parathas

Storage of parathas

You can half cook the parathas, that is lightly toast them for 1 min WITHOUT oil, and freeze them after cooling them
Before serving, cook the frozen parathas directly WITHOUT thawing with oil on both sides

Ingredients to make Masala Alu Paratha

Prep Time – 20 mins ; Cook time – 20 mins, Makes – 8 paratha

Cuisine – Indian, Course – Breakfast / Brunch

PIN FOR LATER

Outer covering / dough:

2 cups Whole-wheat flour
1 tsp salt
1/2 tsp Carrom seeds (ajwain)
1 tsp Oil
2/3 cup warm water(or as required)

Filling:

400 grams potatoes (non starchy)
2 onions (finely minced)
1 tsp salt
1 TBSP Garam masala
1 tsp Coriander seeds (crushed coarsely)
2 TBSP mint leaves (finely chopped)
1 tsp Red chilli powder
1 tsp Coriander powder (dhania powder)
1/2 tsp Dry Mango Powder (Amchur)
1 tsp Kasuri Methi
1/2 tsp Chaat masala
1 tsp Green chillies (or adjust spice)

To fry the parathas:

1/4 cup whole-wheat flour (for dusting)
1/4 cup Oil (to shallow fry the parathas)

Method to make Masala Aloo Paratha:

(A) Outer dough –

Mix the flour with salt.
Crush the carrom seeds between your palms and add to the flour. Mix well
Now add the warm water slowly and make a slightly stiff dough.
Knead for 4-8 minutes by hand or about 2 mins in a food processor / stand mixer till it comes together to a smooth dough
Apply oil all over and cover it with a slightly moist muslin cloth to rest while the stuffing is prepared

(b) Filling / stuffing

Wash, peel the potato and boil till fork tender ( I pressure cook for 2 whistles), cool and mash well.
While the potatoes are cooking, chop the veggies and herbs etc.
În a large bowl, add the onions, spice powders, mint and coriander leaves and salt. Rub it well for salt & spices to permeate the onions
After 2-3 mins, you will see slightly moist onions, now add the cooked and mashed potatoes
Mix the potatoes and the onion+ spice+herb mixture to a thickish filling.
Cover and keep aside for 3-4 mins till you make the parathas

(c) To make the parathas:

Knead the atta / covering dough again for 2-3 mins.
Divide the dough into 7-8 equal roundels.
Similarly divide the filling into the equal number of portions
Keep the stuffing quantity slightly more than the dough,
Roll one of the dough into a 4 inch circle. Add 2-3 TBSP of the stuffing, add tsp of dry flour and close up the roundel from all sides (as shown in the collage)
Roll into a thickish paratha.
Heat a skillet / tava and shallow fry the paratha till crispy and golden and cooked on both sides
You may finish with some butter, but we like it without
Repeat the same with rest of the dough.
Serve the parathas hot as is or with pickle / curd.

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