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Aloo paratha or unleavened potato-stuffed bread

This dish takes me back to my school days. There were 4 of us in what we called our “gang” but there’s only so much a “gang” can do for fun in an all-girls Catholic school so we were a pretty harmless “gang”. One of the gang members’ mum would make this every time we went over to her place and it was the yummiest thing ever. Every now and then, she would bring it to school as lunch. and the other two (not me) would somehow get to it before she did and finish it off. I didn’t care much for writing down recipes back then so this one is my take on aloo paratha. Hope you like it.

Aloo paratha ready to eat

Ingredients (makes 8):

For the filling

3 large potatoes, boiled, peeled and mashed

1 teaspoon turmeric

A handful of freshly chopped coriander

salt to suit your taste

1 and 1/2 teaspoons of cumin seeds

2-3 chopped green chillies (optional)


For the dough:

2 heaped cups of wholemeal flour

2 teaspoons of vegetable oil

a pinch of salt

enough luke warm water to make an elastic dough



1. To make the filling, add all the filling ingredients into a medium-sized bowl and mix until the ingredients are  uniformly combined (Picture 1).

2. Make lemon-sized balls of  the potato filling (picture 2).

3. The bread part of this recipe is very similar to that I describe in the making of Holige/Coconut-stuffed pancakes so check that page for more pictures.

4. In brief – add the flour, salt and oil into a mixing bowl. Trickle water into a well in the centre and bring the flour into it slowly. Add more water and mix the ingredients until they gather into a stiff dough.

5. Make lemon-sized balls of the dough and place under a wet towel as you will be rolling them out one by one and don’t want the remaining balls to go dry while you do so.

6. Take one ball of dough, flatten it slightly between your palms and roll it out on a bit of non-stick baking paper. Roll until the dough is 8-10cms in diameter.

7. Place a ball of potato filling in the middle of the rolled out dough (Picture 3).

8. Fold the edges of the dough over the stuffing like a cap (Picture 4)  until you cannot see any filling.

9. Now roll the bread once again to a 5mm thick, 6-8cm diameter paratha (Picture 5). This paratha is not as stick as Holige so it is easier to lift off the baking paper.

10. Cook the paratha on a hot pan using a little bit of oil/butter on either side. The paratha is done when parts of the dough go golden brown (Picture 6).

11. Serve hot either on its own or with some Indian pickle. A dollop of butter won’t go amiss if you are feeling indulgent.



1. If you don’t have whole meal flour, you can use standard flour to make this paratha.

2. The turmeric adds colour to the bread so if you don’t like the yellow, then leave it out.

3. During the second rolling process, if you find the potato leaking out of the bread, cover it with some fresh flour before you put it on the pan to cook and this will make sure the potato doesn’t stick to the pan.

4. If you are feeling really lazy, you can mix the potatoes into the dough and then make balls out of them. This way, you only have to roll the dough one and the parathas will still be tasty.



Aloo :  “A” as in harbour + ‘loo’

Paratha: “Pa” as in purse + “Ra” as in the Egyptian sun god + “t” as in tumbler + “ha” is pronounced as the “a” in aloo above.


Aloo paratha….
1. The filling – mashed potatoes, coriander, green chilli, turmeric, cumin seeds, salt 2. Mixed ingredients shaped into lemon-sized balls. 3,4. Place the ball on a flattened bit of dough and cover the dough over it (same dough as in ‘Holige’ recipe) 5. Roll out the stuffed paratha 6. Cook the paratha until it is golden brown

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