Aloo Paratha with Cumin and Coriander Filling
Flaky, stuffed flatbreads filled with spiced mashed potatoes and fresh herbs for a satisfying meal. This indian (vegetarian) ready in about 65 minutes pairs whole wheat flour, water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g whole wheat flour
- 60ml water
- 1 tbsp vegetable oil
- 3 medium potato
- 1/2 tsp cumin seeds
- 2 tbsp fresh coriander
- 1 green chili
- to taste salt
- 1 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: For the dough: In a bowl, combine 200g whole wheat flour and 1 tbsp vegetable oil. Gradually add 60ml water and knead into a smooth, soft dough. Cover and rest for 30 minutes.
- Step 2: For the filling: Boil 3 medium potatoes until tender, then mash. In a bowl, mix mashed potatoes, 1/2 tsp cumin seeds, 2 tbsp chopped fresh coriander, 1 finely chopped green chili, and salt to taste until well combined.
- Step 3: Divide the dough into 8 equal balls. Roll each ball into a circle about 1/4-inch thick. Place a portion of the potato filling in the center of each circle.
- Step 4: Fold the edges of the dough over the filling and seal tightly, then roll out into a 6-inch circle, ensuring the filling is enclosed.
- Step 5: Heat a griddle over medium heat. Place the rolled parathas on the griddle and cook for 2-3 minutes on each side until golden brown spots appear, using a little oil if needed.
- Step 6: Flip the parathas and cook for another 2-3 minutes until both sides are golden and slightly crispy.
- Step 7: Serve hot with yogurt or pickle.
Frequently asked questions
How long does Aloo Paratha with Cumin and Coriander Filling take to make?
Total time is about 65 minutes (45 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aloo Paratha with Cumin and Coriander Filling?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat flour from drying out.
Can I substitute ingredients in Aloo Paratha with Cumin and Coriander Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aloo Paratha with Cumin and Coriander Filling for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aloo Paratha with Cumin and Coriander Filling vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
