Aloo Paratha

I made Aloo Paratha as a snack this evening. Since we had a rather late lunch, neither Hubby nor I were particularly hungry for dinner, but we were feeling peckish.  I still had some potatoes to use up, so I decided to make Aloo Paratha, or roti stuffed with spicy potatoes.

I confess that although I’ve had stuffed roti’s in restaurants, I’ve never made one in my entire life.  No time like the present, I thought.  I checked out youtube and saw that most recipes called for cooked potatoes and the spices were added on before the spuds were stuffed into the roti. I decided to cook the spicy potatoes as a dish and then stuff the roti’s after.

Some of the filling did pop out when I rolled the stuffed roti.  Perhaps I was a little heavy-handed, but I kept going anyway. The roti’s were nice, soft and did have some filling in them. I served them with the leftover spicy potatoes as a dip. 


(A) Spicy potatoes

  • 2 medium potatoes, peeled and diced
  • 1 tsp curry powder
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 shallots, chopped
  • 1 clove of garlic, minced
  • 1 inch ginger, peeled and grated
  • a handful of curry leaves
  • 1/2 red chilli, chopped
  • 1/4 cup tamarind juice
  • salt and pepper to taste
  • 1 tbsp vegetable oil

(B) Roti

  • 2 cups plain flour (or wholemeal)
  • 1/2 tsp salt
  • 1/2 cup warm water
  • 1 tbsp olive oil


  1. For the potatoes, heat oil in a pan and fry the shallots for 1 minute, followed by ginger, garlic, chilli, curry leaves, mustard and cumin seeds for 30 seconds
  2. Add the potatoes, turmeric, chilli and curry powder and mix well.  Add 1/4 cup of water to bind the mixture and leave to cook over a medium heat for 20 minutes
  3. If the potatoes need more time to cook, add another 1/4 cup water, mix well and leave to cook for another 5 to 10 minutes
  4. Remove the pan from the heat. Use a masher to mash up the potatoes and mix well. Leave to cool while you make the bread
  5. For the bread, mix the flour, salt and half the water. Mix well and gradually add in the remaining water while you knead the flour into a dough
  6. Add the olive oil to te dough, knead for a minute and cover the dough with cling film. Leave to rest for 10 minutes
  7. Shape the dough into several medium-sized dough balls (think tennis balls, but slightly smaller)
  8. Dust a pastry mat with flour. Roll a dough ball into a flat disc about 2mm thick and into a size of a saucer
  9. Place 1 tbsp of the potato mix in the centre of the dough, and bring all sides of the disc (I know, I know, discs don’t have sides) to meet in the centre (like you would shape a moneybag dumpling). Twist the dough ball (like screwing in a lightbulb) and remove any excess dough from the top.
  10. Dust the pastry mat with a bit more flour and roll out the stuffed dough into a disc slightly bigger than a saucer
  11. Place the rolled out dough onto a hot non-stick pan and cook for 2 minutes on each side
  12. Repeat the process for the remaining dough balls
  13. Serve with a curry or a condiment of your choice

2 thoughts on “Aloo Paratha

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