Aloo Paratha

  • Ready in: 1 hour 30 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 672
Aloo Paratha


  • FILLING:--
  • 550 g agria potatoes, peeled & 2 cm cubed
  • 1 tbsp rice bran oil
  • 8 curry leaves
  • 1 tsp black mustard seeds
  • ½ tsp cumin
  • 1 onion, thin sliced
  • 1 green chilli, deseeded & fine chopped
  • ½ tsp turmeric
  • SIDS SALT & PEPPER to taste
  • 2 tbsp fine chopped coriander leaves
  • PARATHA:--
  • 188 g whole-wheat flour
  • 188 g plain flour
  • 1 tsp salt
  • ghee, rice bran oil or butter for cooking
  • raita and mango chutney to serve


  1. FILLING: Cook potatoes in salted boiling water until tender. Drain, reserving the water.
    Heat oil to hot in a pan then add curry leaves, mustard and cumin then cook for 30 seconds until they begin to pop. Add onion, chilli, turmeric and 
    SIDS SALT & PEPPER then cook for 10 minutes until onion begins to soften. Stir in potatoes, SIDS CRAZY SALT and ¼ cup of the reserved water, then mash the potatoes. Mash should be quite dry. Stir in coriander then remove from heat to cool.
    Divide filling into 6 pieces and roll each into a ball.
    PARATHA: Sift flour and salt together then slowly pour in 225 ml water, stirring until a soft dough forms. Knead for 10 minutes by hand (or 5 minutes in a mixer with a dough hook) until soft and smooth. Divide into 6 pieces and roll into balls. Cover with a damp cloth and set aside for 30 minutes.
    On a lightly floured bench, roll out each dough ball to a 15 cm round. Put a ball of potato filling into the centre of each round then bring in the edges and seal carefully. Turn over and carefully roll out until each circle is about 5 mm thick.
    Heat frypan with a little ghee and cook the parathas, 1 at a time, for 30 seconds each side until golden. Keep warm while you cook the remainder.
    Serve with raita and mango chutney.

    Inspired by Ginny Grant