Here’s something different you can make with leftover potato that is really easy to make! Aloo Paratha is a potato stuffed flatbread that is a popular dish in India. This recipe is so flexible and I’ve provided loads of substitutions and alternatives so don’t be concerned about needing speciality Indian spices. I am addicted to this!
I was inspired to make this because I wanted to make something a little unique using leftover mashed potato I had from making Shepherd’s Pie Potato Skins (yet again….I love them!). This recipe is from my favourite Indian food blog, Priya’s Kitchenette. Besides the fact that Priya is an incredibly generous and kind person, she is phenonemal in the kitchen and her blog opened up the world of Indian cooking to me. She shares dishes that I order at Indian restaurants and shows how easy they are to make at home. And a whole lot healthier too because Indian food at restaurants and takeout places here in Sydney is really, really oily. But Indian home cooking is not. All the flavour with far less oil. Win, win!
“The flatbread dough is just flour, salt and water and takes 3 minutes to make. The filling is flavoured with garam masala, a staple Indian spice, but don’t worry if you don’t have it, there are easy alternatives!”
Parathas (Indian flatbreads) are very popular in India and are typically served for breakfast. However, in the Western world this is served as a side with curries, or as an appetiser. Along with naan, parathas are always a “must have” when I go out for Indian. You can get plain Parathas, but my favourite is Aloo Paratha (“Aloo” means “Potato”). I’m a carb monster. So a double carb hit is pretty much my idea of Perfect Food.
“This is one of those recipes where it doesn’t matter if you don’t have the listed ingredients – you can even substitute the potato! Change it up and use what you have. I’ve provided loads of suggestions for substitutions and alternatives. It is still going to be delicious!”
I promised you right up front that this is really easy and the main reason is because the dough is so easy to make and work with:
1. It is just made with flour, water and salt;
2. It only takes about 1 1/2 minutes to knead;
3. You don’t need to flour the work surface because the dough is not sticky. Even after kneading and rolling it out, the work surface will be perfectly clean; and
4. The dough is smooth, silky and elastic so it is really easy to roll out and stretch into the shape you want.
The filling is very simple: potato, shallots (scallions), ginger, coriander (cilantro) and some spices. The beauty of this recipe is that it doesn’t matter if you don’t have all the ingredients, you can substitute with so many other things or simply leave it out. Sure, what you end up with might not strictly be Aloo Paratha, but it is still going to be delicious. I’ve provided loads of suggestions for substitutions and alternatives. You don’t even need to use potato! You could use, for example, broccoli!
Now if you’ll excuse me, I have a pile of Parathas calling my name. Until next time! – Nagi
More things stuffed in flatbreads!
Things stuffed inside flatbreads are always a good thing! I’ve done a few over the years:
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Gozleme – Crispy Turkish olive oil flatbreads stuffed with spinach and feta
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And handy Oven Baked Chicken Quesadillas!
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And though not stuffed, this ever popular Easy Soft Flatbreads has to make the list (use as naan for curries, Greek Gyros, Doner Kebab, Chicken Shawarma – the options are extensive!)
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Aloo Paratha (Indian Potato Stuffed Flatbread)
Ingredients
Dough
- 2 1/2 cups plain white flour (Note 1)
- 1 tsp salt
- 1 cup water (Note 2)
- 2 tbsp vegetable oil (or any other cooking oil), ghee or butter
Filling
- 1 1/2 cups mashed potato (Notes 3 and 4)
- 1/2 cup shallots/scallions , chopped
- 2 tbsp fresh coriander/cilantro , roughly chopped (optional - adds a nice burst of freshness)
- 1/2 tsp fresh ginger , grated (optional - Note 5)
- 1 tsp Garam Masala (Note 6)
- 1 tsp Ajwain/ Carom seeds OR 1 tsp thyme (Note 7)
- 1/4 tsp chili powder (Note 8)
- 1/2 tsp salt
Instructions
- Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
- Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
- Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
- Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
- Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
- Cut the dough into 4 pieces with a knife.
- Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
- Place 1/3 cup of the Filling into the middle of the rolled out dough.
- Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
- Flatten the ball slightly and shape the flattened disc into a circle using your hands.
- Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.
- Heat 1 tbsp of oil in a non stick fry pan over medium heat.
- Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
- Turn the Paratha over and cook the other side for 1 minute 30 seconds.
- Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
- Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
- Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.
Recipe Notes:
Nutrition Information:
Looks awesome and extremely creative Nagi! I love mashed potatoes! Wish I could try it right now! Pictures are amazing! Pinned, of course!
Thanks Mira!! I love this so much, Priya shares amazing recipes on her blog!! 🙂
Nagi! This looks so delicious, especially with the little pocket of leftover potatoes! Your photos (gorgeous) are inspiring me to give this a try. I had no idea flatbread is made of simple ingredients and doesn’t require yeast!
I know!! I was rather surprised too! I used to buy frozen ones because I assumed they were too hard to make. I couldn’t believe how easy they were – and SO good!! Plus they freeze great 🙂
I think you missed your calling in business because you have the eye and heart of an artist. If I could style photographs as good as you I’d be on top of the world. I’m eager to try this flatbread. You make it look easy.
Maureen, thank you so much for your kind words! As a fellow blogger I know you know first hand the time it takes to learn new skills and the pride we take in our work. So truly, thank you for noticing! PS I did make a wee bit more effort for this than usual! I wanted to do Priya proud 🙂
This sounds amazing! Mashed potatoes are one of the few leftovers I usually let go to waste because I just can’t get excited about them again. This is a great way to fix that.
Thanks Anna! Though all credit goes to Priya for sharing this recipe which I followed 🙂 And I agree with you re: leftover mashed potatoes need an interesting reinvigoration!
I do love my Indian food and try to make my own as often as I can so I really want to try this. Love the step-by-step pics.
Thanks Janette!! I’m glad you found the photos useful – took me a few goes to get the process right so I thought it would be useful to share!
Wow! Wow! Wow! I have never a more gorgeous paratha..Love you so much Nagi. Thank you so much for mentioning my name. You are so kind and generous and I hope one day we are able to meet and I can give you a tight tight hug 🙂
Oh, I’m so glad you approve of this Priya!! I was a tad nervous!! I’m glad you think I did your wonderful recipe justice 🙂
WOW! Seriously….WOW!!! This…looks….INCREDIBLE!!! What are you doing to me, Nagi!? I want to devour everything you make!!! And your photographs, stunning! Nicely done, on all levels.
Hmm….I wonder if you could dip this in a yogurt sauce???
Of course you can!! Yoghurt goes with pretty much everything – and in particular it goes fab with any Indian food!
Love, LOVE this stuffed flatbread recipe, Nagi!
PS: There must be some issue on the back end. The body of the post is just overlapped (letters on top of letters), and majority is not readable. 🙁
Thank you Shinee!! I love this SO much!! Thank you for letting me know about the spoiled page, must’ve been a serve glitch.
Love aloo paratha and often make it at home. I am intrigued by your photography. Gorgeous!
Thanks Lail!!! I am addicted to this now 🙂 I’ve made it 3 times in the last week, filled with all sorts of things!!