Aloo Paratha

This was my favorite Sunday brunch when I was a kid…I think it still is.  Nothing like some fresh, hot, Aloo Paratha on a rainy day served with some Sour Cream on the side.  Not quite how Mom makes it, but a close enough second place for me.


  • Roti Dough
  • 2 Medium Russet Potatoes
  • 1 tsp Chilli Powder
  • 0.5 tsp Jeera (Cumin)
  • 0.5 tsp Chaat Masala
  • 0.5 tsp Salt
  • Small handful of Cilantro, diced
  • Ghee (or Butter)


  1. Boil the potatoes until done, roughly 20 minutes 
  2. Remove from hot water, and peel (be careful, it will be HOT!)…traditionally, people will normally mash it at this stage, but I used a grater to cut them, although next time I’m hoping to have bought a ricer by then and put it through that
  3. Mix all the spices and cilantro and mix well
  4. Take your dough and split into 6 golf ball sized balls…do the same with the potato mixture (my pic has 8…I ended up merging some of them so that the dough was bigger than the potato ones)
  5. Flour and flatten the dough
  6. Place the potato ball over the dough 
  7. Fold the excess dough over the potato mixture and crimp so you have a disc 
  8. Flour and flatten again as above… 
  9. Heat the frying pan over medium heat and put some ghee in to melt
  10. Roll out the paratha and put on the frying pan, frying for 2-3 minutes until nicely browned
  11. Flip and put some more ghee on the Paratha
  12. Once browned on this side, flip again for another couple of seconds and serve…

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