Aloo paratha or potato roti is one of my favorite types of roti. This is a flat bread stuffed with seasoned mashed potatoes and it is absolutely delicious. When I first started my blog in 2013 I wanted to make all of my favorite dishes and share them with my followers. I was more into cooking and sharing than actually perfecting the recipes. Over time I tweaked, adjusted and perfected my recipes. I first shared my aloo paratha / potato roti recipe in April 2013. It was not perfect but made a decent aloo paratha. The pictures are terrible and the blog post is a little lacking so I just deleted it and added this updated post.

The Updated Recipe:

I completely changed the way I make aloo paratha from when I first posted it. I learned over time that less dough gives a really thin and delicious roti. I also recently learned that a little bit of instant yeast is better than fat in the roti dough. The yeast stabilizes the dough and makes it less prone to tears when rolling out the roti. This is the trick I use when make dhal puri (check out that recipe here) and now I use it when making aloo paratha!

The Aloo Paratha Youtube Video:

In January 2018 I posted this aloo paratha video to my youtube channel. Take a look at my step by step instructions for thin and flavorful aloo paratha. Then see below for the full recipe.

The Aloo Paratha Recipe:

Aloo Paratha (Potato Roti) - Updated

 

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Prep time

45 mins

Cook time

15 mins

Total time

1 hour

 

Aloo Paratha or Potato Roti is an Indian flat bread stuffed with seasoned mashed potatoes.

Author: Althea Brown

Recipe type: Flat Bread

Cuisine: Guyanese

Serves: 8 Parathas

Ingredients

• 2 cups of flour, plus ½ cup for dusting
• ¾ cup warm water
• 1 tbsp oil (sub for ¼ tsp of instant yeast)
• 2 tsp baking powder
• 1lb white potatoes, peeled and diced (russet potatoes work best)
• 4 cups of water or enough water to cover the potatoes for cooking
• 3 heads of finely sliced green onions or scallions
• 1 wiri wiri pepper, seeds removed and finely chopped (sub scotch bonnet or other chili pepper)
• 1 tsp garlic powder or granulated garlic
• 1 tsp onion powder
• ½ tsp geera or roasted ground cumin
• about 1 tsp of salt or salt to taste
• ½ cup of oil for cooking, such as canola or sunflower oil

Instructions

1. Add flour, baking power and a pinch of salt to a large mixing bowl (or to the bowl of your stand mixer). Mix together well
2. If using a mixing bowl make a well in the middle of the flour mixture and add water and oil to the center, then mix together to form a soft dough
3. If using your stand mixer add water and oil and mix together with your dough hook or paddle attachment to form a smooth dough ball
4. If substituting the oil for instant yeast, which I highly recommend, add the instant yeast to the flour before adding the oil and water
5. Once you've mixed the dry and wet ingredients together to form a dough, turn the dough onto a floured surface and knead for about 5 minutes until a smooth dough ball forms
6. Then place dough in a clean bowl, cover with a damn paper towel or plastic wrap and let it rest for 30 minutes
7. While the dough is resting, prepare the potato filling by adding the peeled and diced potatoes to a medium sized sauce pan
8. Cover potatoes with water (about 4-5 cups) and add ½ teaspoon of salt to the water
9. Bring to a boil on high heat and continue to cook uncovered until potato is soft and can be easily crushed with a fork
10. Remove potatoes from the heat and drain into a colander then rinse with cold water and set aside
11. Using a potato masher or a fork, crush potatoes until really smooth
12. Season mashed potatoes with sliced green onions, wiri wiri pepper, onion powder, garlic powder, geera and about ¼ tsp of salt
13. Mix together well and set aside
14. Next start assembling the aloo parathas by turning the resting dough ball onto a floured surface and cutting it into 8 equal pieces
15. Knead each dough ball into a smooth ball and set aside
16. Take one dough ball, and cover it with flour then using your rolling pin and a floured surface, roll it into a flat disk about 5 inches in diameter
17. Brush one side of the dough disk with oil then add 3 tablespoons of potato filling to the center of the flat dough disk
18. Pinch the sides to seal the mashed potato filling into the dough
19. Continue with steps 16-18 until all of the pieces of dough are stuffed with potato
20. Now start cooking the aloo parathas by warming up a tawah or flat skillet on medium heat
21. Then roll out your stuffed dough ball on a floured surface, ensuring to add flour to the dough ball and your rolling pin to prevent sticking
22. Roll dough ball out until it is a thin round disk, be gentle and careful not to tear the roti
23. Place aloo paratha on the hot skillet and cook for 30 seconds, then flip and brush with oil
24. Cook for another 30 seconds, then flip and brush with some more oil
25. Wait for roti to inflate (about another 30 seconds) then remove from heat and placed in a clean kitchen towel
26. Continue steps 21-25 until you've cooked all of the aloo parathas
27. Cover cooked parathas with a kitchen towel to keep it warm
28. Serve warm

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