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Vegetarian, South and Southeast Asian

Aloo paratha with raita

Aloo paratha is an Indian flatbread stuffed with spiced mashed potatoes, pan fried in butter and served with cucumber raita. This recipe serves 4, takes about an hour, rates as moderate difficulty, and costs €1.40 per person. The key to success is letting the filling cool and dry out before stuffing the dough.

I'm thinking aloo paratha tonight, golden buttery flatbreads stuffed with spiced potatoes, served with a cooling raita.

Aloo paratha with raita
Total time
1 h
Difficulty
Medium
Cost per person
€1.40
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Aloo paratha is the flatbread you tear open while it's still warm just to watch the filling spill out. Under a golden, slightly crisp crust from the butter in the pan, the potato filling stays soft and warming, lifted by cumin, garam masala, green chile, and fresh cilantro. A cucumber raita on the side cools everything down with a tangy, fresh bite.

This is a weeknight dinner that takes a bit of time in the kitchen but easily brings the whole family together, especially if everyone pitches in to stuff the flatbreads. Kids tend to love the soft, savory filling, and you can adjust the chile to taste. A quiet Sunday or a cozy fall evening is the perfect time to make a batch.

The ingredients

4 people

Pantry

  • Whole wheat flouroften in the pantry 300 g
  • Garam masalaoften in the pantry 1 tsp
  • Cumin seedsoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 500 g
  • Green chile 1
  • Fresh cilantro 4 sprigs
  • Cucumber 0.5

Dairy

  • Butter 40 g
  • Plain yogurt 4 pot

Allergens Gluten, Lactose

The step by step recipe

  1. Knead the flour with a pinch of salt, a tablespoon of oil, and warm water into a soft dough, cover it and let it rest. 20 min

    A well rested dough rolls out without springing back.

  2. Boil the potatoes, peel them, and mash with the chopped chile, cilantro, cumin, garam masala, and salt. 20 min

    Mash them dry, the filling should be crumbly rather than pasty.

  3. Make the raita by mixing the yogurt with the grated and squeezed cucumber, salt, and a pinch of cumin. 5 min

    Add a pinch of sugar if your yogurt is very tangy.

  4. Divide the dough into 8 balls, flatten each one, fill with the potato mixture, pinch closed like a pouch, and gently roll into a disc. 15 min

    Lightly flour the work surface and roll from the center outward.

  5. Cook each paratha in a hot pan with a little butter, 2 minutes per side, until golden. 12 min

    Press it with a spatula so it cooks evenly and puffs up slightly.

Our tips to get it right

  • Squeeze the grated cucumber well in a clean towel before mixing the raita, otherwise the yogurt turns watery.
  • Knead the dough with warm water rather than cold, it becomes softer and much easier to roll out.
  • Keep the shaped dough balls under a damp towel while you work on the rest, they dry out fast otherwise.

The variations

  • Swap the potatoes for chopped, well drained spinach for a palak paratha.
  • For a milder version, skip the green chile entirely and add a touch more garam masala to keep the flavor interesting.
  • To save time, make the filling the night before and just stuff and cook the flatbreads the next evening.

What to serve it with

  • Mango or cilantro chutney
  • Spiced Indian chai
  • A simple tomato and onion salad

Storage

Aloo paratha keep for 2 days in the fridge in a sealed container. They freeze well, raw or cooked, with parchment paper between each one. Reheat them in a skillet over low heat to keep them soft, the microwave makes them rubbery.

Questions about this dish

Can I use all purpose flour instead of whole wheat?

Yes, the dough will be softer and milder in flavor. Mixing half whole wheat and half all purpose gives a nice balance if you want to keep some chew.

How do I keep the filling from tearing the dough?

The filling needs to be cold and fairly dry before you stuff the dough, otherwise it releases water and weakens the dough. Mash the potatoes without overworking them to avoid a sticky texture.

Can I make aloo paratha ahead of time?

You can make the dough and the filling the day before and store them separately in the fridge. Shape and cook the flatbreads right before serving so they stay soft.

How do I make this milder for young kids?

Leave out the green chile and ease up slightly on the garam masala for a gentler flavor. Kids also love helping shape the flatbreads, it's a fun step for them.

How long does it take to make aloo paratha with raita?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in aloo paratha with raita?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does aloo paratha with raita cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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