Punjabi-Style Aloo Paratha with Yogurt Raita

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Flaky whole wheat flatbreads stuffed with spiced mashed potatoes, served with cooling cucumber yogurt raita. This Indian-inspired vegetarian recipe, ready in about 50 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 (400 grams) boiled potatoes, peeled and mashed
• 1 small green chili, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tsp garam masala
• 1/2 tsp amchur (dry mango powder)
• 1/2 tsp red chili powder
• 1 tsp salt
• 3 tbsp ghee or oil for cooking
• 1 cup plain yogurt
• 1/2 cup cucumber, grated
• 1/2 tsp roasted cumin powder
• 1 tbsp fresh mint leaves, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups whole wheat flour, 1 tsp salt, and gradually add 3/4 cup water to knead a soft dough. Cover and rest for 20 minutes.
2. Step 2: In another bowl, mix 400 grams mashed boiled potatoes, 1 small finely chopped green chili, 2 tbsp chopped cilantro, 1 tsp garam masala, 1/2 tsp amchur, 1/2 tsp red chili powder, and 1 tsp salt until well combined.
3. Step 3: Divide dough and potato mixture into equal 8 portions. Roll one dough ball into a 4-inch circle, place one potato portion in center, fold edges over to seal, then gently roll into a 7-inch paratha.
4. Step 4: Heat a skillet over medium heat and cook each paratha with 1 tbsp ghee or oil, flipping every 1-2 minutes until both sides are golden brown and slightly crispy, about 6-8 minutes per paratha.
5. Step 5: For raita, combine 1 cup plain yogurt, 1/2 cup grated cucumber, 1/2 tsp roasted cumin powder, 1 tbsp chopped fresh mint, and a pinch of salt. Mix well and chill.
6. Step 6: Serve hot aloo parathas with the refreshing cucumber yogurt raita.