Aloo Paratha with Butter

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Aloo Paratha is a beloved Punjabi stuffed flatbread filled with warmly spiced mashed potatoes and pan-fried with butter until golden and crisp. Served hot with a generous smear of white butter, cold yogurt, or mango pickle, it is the ultimate hearty Indian breakfast or brunch. This homemade version uses a soft whole-wheat dough wrapped around a cumin- and coriander-laced potato filling for the perfect balance of tender interior and crackly, buttery exterior.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 26 gFat
• 12 gSaturated Fat
• 82 gCarbs
• 9 gFiber
• 3 gSugar
• 14 gProtein
• 640 mgSodium
• 720 mgPotassium
• 70 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the dough

• 2 cups (240 g) whole wheat flour (atta)
• 1/2 teaspoon fine salt
• 1 tablespoon neutral oil or melted ghee
• 3/4 to 1 cup warm water, as needed
• 1 teaspoon oil, for greasing

For the potato filling

• 3 medium russet or Yukon Gold potatoes (about 600 g), boiled and peeled
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 1 to 2 green Thai chilies, finely minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 3/4 teaspoon garam masala
• 1/2 teaspoon red chili powder (or to taste)
• 1 teaspoon amchur (dried mango powder)
• 1 teaspoon kosher salt, or to taste
• 1/4 cup fresh cilantro leaves, finely chopped
• 2 tablespoons ghee or oil, for sautéing aromatics

For cooking and serving

• 6 to 8 tablespoons softened white butter or ghee, for brushing and serving
• Extra whole wheat flour, for dusting

Directions

1. Make the dough: In a large bowl, whisk the whole wheat flour and salt. Add the oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add warm water, about 1/4 cup at a time, and knead until a smooth, soft, slightly tacky dough forms, about 6 to 8 minutes. Cover with a damp kitchen towel and rest for 20 minutes.
2. Prepare the filling: Heat 2 tablespoons ghee in a small skillet over medium heat. Add the cumin seeds and let them sizzle for 15 seconds. Stir in the chopped onion and cook until softened and lightly golden, 3 to 4 minutes. Add the grated ginger and green chilies and cook for 30 seconds more. Off the heat, stir in the ground coriander, garam masala, red chili powder, and amchur.
3. Mash the warm boiled potatoes in a wide bowl until smooth but with a little texture. Fold in the spiced onion mixture, salt, and chopped cilantro. Taste and adjust the seasoning; the filling should be boldly seasoned. Divide into 8 equal balls.
4. Assemble the parathas: Divide the rested dough into 8 equal portions and roll each into a smooth ball. Lightly dust a work surface with flour. Take one dough ball, dust it with flour, and roll it out into a 4-inch round. Place one potato ball in the center, bring the edges up around the filling, and pinch firmly to seal.
5. Dust the stuffed ball lightly with flour and gently roll it out into a 6- to 7-inch round, applying even pressure so the filling stays centered. If the filling pokes through, patch with a pinch of flour. Repeat with the remaining balls, keeping the rolled parathas under a damp cloth.
6. Heat a cast-iron tawa or heavy skillet over medium-high heat until hot. Place one paratha on the dry tawa and cook until small bubbles form on the surface, about 45 seconds. Flip, brush the cooked side with butter, and cook the second side for about 1 minute until golden spots appear.
7. Flip again, brush the second side with butter, and press gently with a spatula so it puffs up and cooks through, another 30 to 45 seconds. Transfer to a plate and keep warm in a folded clean kitchen towel. Repeat with the remaining parathas, adding more butter to the tawa as needed.
8. Serve immediately, topped with an extra generous pat of butter that melts into the hot bread. Pair with plain yogurt, mango pickle (achaar), or a quick salad of sliced onions sprinkled with salt and chili flakes.

Cook’s Notes

• Boil the potatoes the day before and chill them; cold, dry potatoes mash more cleanly and absorb the spice mix without turning gummy.
• Resting the dough is non-negotiable: the 20-minute rest relaxes the gluten so the parathas roll out thin without springing back and tearing at the filling seam.
• Keep the rolled stuffed parathas under a damp cloth so they don't dry out, which can cause cracking while cooking.
• For an authentic dhaba-style flavor, use white unsalted butter (makhan) rather than salted butter; it has a sweeter, milkier taste that defines the dish.
• Cook on a well-heated dry tawa first; only add butter once the paratha has been flipped, so the surface crisps instead of soaking up fat.

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