Recipe – Aloo Parantha / Potato stuffed wheat tortilla

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Prep Time: 20 Minutes

Cook Time: 15 Minutes

Serves: 6 Paranthas


For the dough

  • Whole wheat Flour (Aata): 2 Cup
  • Water: As required
  • Oil: 1 teaspoon

For the potato masala

  • Potato: 3 medium sized
  • Salt: ½ Teaspoon or to taste
  • Garam masala Powder: ¼ Teaspoon
  • Cumin Powder: ¼ Teaspoon
  • Red chili powder: ¼ Teaspoon
  • Aamchur Powder: ¼ Teaspoon
  • Green chili: 1, finely chopped
  • Coriander leaves: 1 tablespoon, finely chopped
  • Oil / ghee / butter: To roast the parathas


  • Using wheat flour and water knead a soft dough. Add 1 teaspoon oil and knead again. Cover the dough with a wet cloth and keep aside.
  • Boil potatoes. Peel and mash them. Add salt, garam masala powder, cumin powder, red chili powder, aamchur powder, green chili, coriander leaves and mix well. Divide the potato stuff in 6 equal portions.
  • Take the wheat dough and divide into 6 portions.
  • Roll out wheat ball to small 2-3 diameter circles, add a portion of prepared stuffing in the center, seal the edges and gently roll out into thick parantha.
  • Heat a non-stick tawa. Place the prepared parantha on it and roast with ghee or butter till both sides are done evenly.

Cook’s Note

  • You may roast the potato stuff using 1 tablespoon oil for 6-7 minutes in medium heat.



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