Pan-Fried Aloo Paratha with Spiced Potato Filling

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Flaky whole wheat flatbreads stuffed with a warmly spiced mashed potato filling, pan-fried to golden-brown perfection. This Indian recipe (vegetarian), ready in about 55 minutes, pairs whole wheat flour, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 cups whole wheat flour
• 3/4 cup water
• 1 tsp salt
• 3 medium (about 2 cups) boiled potatoes (peeled and mashed)
• 1 green chili (finely chopped)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala
• 2 tbsp fresh cilantro (chopped)
• to taste salt
• 4 tbsp for frying vegetable oil or ghee

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Instructions

1. Step 1: In a mixing bowl, combine 2 cups whole wheat flour, 1 tsp salt, and 3/4 cup water. Knead into a smooth, soft dough. Cover and set aside for 20 minutes.
2. Step 2: In another bowl, mix 2 cups mashed boiled potatoes with 1 finely chopped green chili, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp garam masala, 2 tbsp chopped fresh cilantro, and salt to taste. Mix well.
3. Step 3: Divide the dough into 8 equal balls and the potato filling into 8 equal portions.
4. Step 4: Roll one dough ball into a 5-inch circle. Place one portion of potato filling in the center. Bring the edges together to seal and gently flatten.
5. Step 5: Roll the stuffed dough ball carefully into a 7-inch circle, dusting with flour as needed to prevent sticking.
6. Step 6: Heat a skillet over medium heat. Place the rolled paratha on the hot skillet and cook for 1-2 minutes until bubbles appear. Flip and brush with 1/2 tbsp vegetable oil or ghee. Cook the other side for 1-2 minutes until golden brown, flipping again and applying oil until both sides are richly golden and cooked through.
7. Step 7: Repeat with remaining dough and filling. Serve hot with yogurt or pickle.