Saturday, 15 March 2014

Aloo Paratha | Wholemeal flatbread stuffed with spiced potatoes | Kukskitchen

It is lent and I am on with some great tasting vegetarian recipes for you readers. My carnivore husband needs something special each day to keep him going if its vegetarian on the menu, I know.

Aloo paratha is a traditional punjabi flat bread. I present my take on it with my style of stuffing. The stuffing I make is similar to stuffing I use for masala dosa or puri masala (I add a little grated ginger to the mix for poori masala).

A few things before we start:

  • You can use premade mash from the superstore or use reconstituted powder mash.
  • Substitute with sweet potatoes for a healthier mash.
  • Add some red chilli powder, ginger, cumin powder and garam powder for an authentic punjabi taste.

Aloo paratha
Wholemeal flatbread stuffed with spiced potatoes
Makes 6 Parathas


1- Whole-Wheat Flour (atta) - 2 cups
    Water - 3/4 cup, luke warm
     Salt to taste
2- Medium Potato (parboiled) - 2
    Turmeric - 1/4 tsp
    Onion - 1/2 , finely chopped
    Green chillies - 1, finely chopped
    Mustard seeds - 1 tsp
    Salt to taste
    Pepper to taste
3- Oil to taste


  • Boil potatoes with skin. Once cooked peal and mash them smooth.
  • Heat oil in a pan. Splutter mustard seeds and add slit green chillies. Lower the heat and add turmeric powder. Stir in the mashed potatoes till well combined. Season with salt and pepper. Remove from heat and let cool.
  • Combine whole-wheat flour and little salt in a flat bowl. Mix in the water in batches. Knead to make a soft dough. Add a tsp or two of oil to help with the stickiness of the dough. Divide in to six portions and make balls out of them rolling between the palms of your hands. Roll them in some flour. 
  • Sprinkle more flour on the work surface and place the dough ball at the centre. Roll out a thick disc using a rolling pin. Place one tbsp of the potato mix at the centre of the disc. Gather the ends to the centre on top of the spooned mixture. nip of any excess dough. Flatten the dough packet using hand and then roll out in to a thick disc using gentle strokes. Make sure the stuffing doesnot come out of the dough pocket.
  • Heat a skillet on high flame, grease with oil and place the stuffed flat bread on the skillet. Let the bottom side brown. Meanwhile spray some oil on the top. Turn the bread over carefully using a wide flat spoon. Spray some oil at the now top surface. Let the second side cook. You can see the flat bread puff up to a ball now. 
  • Remove from skillet and serve hot with some hot pickle and curd. 

If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated.

Thank you xx

Sherin Deepu


  1. looks really delicious...

  2. Delicious and yummy parathas ...Lovely !!

  3. Looks delicious and filling parathas....

  4. perfect for lent....delicious parathas ...looks really tempting...

  5. Drooling...... Looks awesum aloo paratha!!

  6. Never said no to this delicious parathas, my all time favourite.

  7. Love this aloo paratha...yummy..

  8. looks delicious. all time favourite.

  9. Wow this is so perfect...delicious...


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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