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Pakistani
Masala Aloo Paratha Breakfast
45 min total25 prep20 cook4 servings340 cal
VegetarianClassicContains glutenContains dairy
Whole-wheat flatbreads stuffed with a spiced mashed potato filling, then griddled with ghee until golden and blistered. A hearty, comforting South Asian breakfast served with yogurt, pickle, or butter.
Ingredients
pantry
- 2.5 cupwhole-wheat flour (atta)
- 1 tspcumin seeds
- 1 tspred chili powder
- 0.5 tspgaram masala
- 1.5 tspsalt
produce
- 3potatoes
- 2green chili
- 3 tbspfresh cilantro
dairy
- 4 tbspghee
- 1 cupplain yogurt
Steps
- Mix the flour with a pinch of salt and enough water to form a soft, smooth dough; cover and rest 15 minutes.
- Boil the potatoes until fork-tender, then drain and let them cool completely.
- Peel and mash the potatoes until no lumps remain.
- Finely chop the green chili and cilantro, then mix into the potato with cumin seeds, red chili powder, garam masala, and salt.
- Divide the dough and the filling into equal portions, roughly one per paratha.
- Roll a dough ball into a small disc, place a portion of filling in the center, and gather the edges to seal into a ball.
- Dust with flour and gently roll the stuffed ball into a flat round about 18 cm across.
- Heat a tawa or skillet over medium heat and place the paratha on it.
- Cook 1–2 minutes until bubbles appear, flip, and brush the top with ghee.
- Flip again, brush the other side with ghee, and press gently until both sides are golden and crisp-spotted.
- Repeat with the remaining dough and filling.
- Serve the hot parathas with plain yogurt and pickle.
Tips
- Make sure the potato filling is completely cool and dry, or the parathas will tear while rolling.
- Seal the stuffed dough well and roll gently with even pressure to keep the filling from bursting.
- Cook on medium heat so the paratha browns and cooks through without burning.
- Brush generously with ghee for the classic flaky, rich finish.
