A popular North Indian meal, aloo paratha is a filled flatbread that explodes in flavor from spicy potatoes. Delicious for breakfast, lunch, or supper, this recipe will melt hearts at the dinner table. Making the ideal aloo paratha is explained in detail here.

Components of the Dough

Whole wheat flour, two cups
As needed, water
One sachet salt
One tablespoon oil
About the Filling:

Three big boiling and mashed potatoes
Finely chop one green chile.
Half a teaspoon grated ginger
tsp cumin seeds
Tsp garam masala
One sachet amchur, or powdered dried mango
One sachet powdered coriander
Chopped fresh coriander leaves, two tablespoons
To Taste Salt for Cooking:

Ghee or oil as required
Warnings
Getting Ready with the Dough
Put the salt and whole wheat flour in a big mixing bowl.
Working gradually in water, knead into a soft, malleable dough.
Once more, add the oil and knead until smooth, a few minutes.
Ten to thirty minutes should pass while the dough is covered with a damp cloth.
Getting Ready for Filling
Beat together the mashed and boiling potatoes in a bowl with the salt, garam masala, amchur, coriander powder, grated ginger, cumin seeds, and chopped green chile.
Stir in the finely chopped fresh coriander leaves, making that all the spices are dispersed equally.
Assembling the Parathas
Form the dough into balls that are about the size of golf balls, each.
Using a rolling pin, spread out one dough ball into a little circle about 4 inches in diameter.
Put a dollop of the potato filling in the middle of the circular.
Pinching off any extra dough at the top, gather the dough's edges to thoroughly encompass the filling.
Using your hands, lightly flatten the filled dough ball, then carefully spread it out into a circle that is between six and seven inches in diameter. Take care not to let the filling run out.
To cook the parathas, set a tawa or skillet over medium heat.
Slid the rolled-out paratha onto the hot tawa.
Cook until surface bubbles appear, one to two minutes. Tilt the paratha over.
Spoon the cooked top with a little ghee or oil, then turn once more.
When the opposite side is golden brown and crispy, repeat the procedure.
Take out of the skillet and transfer to a platter the paratha. To keep warm, wrap with a fresh cloth.
Proceed with the remaining dough and filling as before.
Presentation Advice
Present the hot aloo parathas with a dollop of butter, pickle or yogurt on the side. They also go very well with a fiery tomato chutney or a tart mint chutney. Just before serving, top each paratha with a tiny pat of butter for an extra pleasure.

A Guide to Making the Best Aloo Parathas
To keep the parathas from being soggy, make sure the potato filling is just right—not too moist.
Make the filling's spice levels more or less to your liking.
Knead in a bit extra flour if the dough is too sticky. Should it be overly dry, add a little extra water.
Delicious and comforting, aloo parathas make every mouthful happier. You can become a master of creating these mouthwatering stuffed flatbreads in your own kitchen with this recipe. Cooking this delicious meal should be enjoyed, as should the smiles that follow!