Indian bread with potato – Aloo paratha

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*for dough:

Make dough as for chapati.


200 g of flour,

100 g of black flour,

salt to taste,

lukewarm water (or whey).


Mix all ingredients well until you get somewhat soft dough. Put dough into plastic bag and put aside to stay for a half an hour.

*for fill:


4 – 5 medium size potatoes, finely chopped,

1/2 teaspoon of asafoetida,

1/2 teaspoon of turmeric,

pinch of roman cumin,

pinch oj ajwan,

1/2 teaspoon of curry powder,

pinch of garam masala,

salt to taste,

refined oil.


From this ingredients you make nice sabji. When is over mash all the potatoes to get a uniform mass. Then put it aside to get cool.

Divide the dough into medium sized balls.

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Take a medium size dough ball and roll out to get thin dough and fill in the potato paste and close the dough as shown in the picture and flatten it in between your palms.

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Roll out the same again very gently into a big size chapati (roti).

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Heat the pan and put paratha on it. The first side of the dough is baked briefly and when balloons get start to grow then turn the dough on the other side. That side you have to bake longer then first side. When you turn dough on for third time apply oil on the pan and roast paratha on medium flame until golden brown in colour. Garnish with a cube of butter at the end.

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Serve hot with sour cream, yogurt (dahi), some salad and maybe with some extra virgin olive oil;-)


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