Madhur Jaffrey’s Aloo Paratha Recipe
Written by MasterClass
Last updated: Oct 21, 2021 • 9 min read
Potato parathas are a popular breakfast in North India, and they’re often served with chutneys, yogurt relishes, and pickles (and, of course, coffee or sweet tea). Learn how to make aloo paratha, a griddled Indian flatbread stuffed with spiced potatoes, with a recipe from Madhur Jaffrey.
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What Is Aloo Paratha?
Aloo paratha combines a simple, whole wheat chapati (roti) dough with a spiced potato filling. The potato stuffing is placed in the center of a partially rolled-out flatbread; the edges of the soft dough are gathered together in folds like a dumpling, then flattened and rolled to fully incorporate the flavors between layers of dough. The paratha is brushed with oil or ghee and cooked on an Indian tava, a flat griddle or frying pan, until golden brown and crispy.
The word “paratha” refers to the layers of cooked dough that make up the dish: “Parat” means layer, and “atta” means flour. Stuffed parathas are a beloved breakfast staple, and can be made plain, with ghee and salt, or with a variety of stuffings made from veggies or paneer. They are traditionally served alongside a spread of yogurt relishes like raita, pickles, and chutneys, with tea or coffee.
Madhur Jaffrey’s Tips for Making Aloo Parathas
Madhur says there are two things to consider as you prepare your parathas at home: heat level and moisture.
- Heat level: Parathas are traditionally a spicy dish, and Madhur advises using skinny Indian green chilies, or a close Southeast Asian substitute such as bird’s eye, rather than serrano peppers or jalapeño peppers (bird’s eye chilies are usually sold in most East Asian markets).
- Moisture: To counteract any wetness, allow the potatoes to cool and dry completely before incorporating them into the bread.
What Is Aloo Paratha?
Aloo paratha combines a simple, whole wheat chapati (roti) dough with a spiced potato filling. The potato stuffing is placed in the center of a partially rolled-out flatbread; the edges of the soft dough are gathered together in folds like a dumpling, then flattened and rolled to fully incorporate the flavors between layers of dough. The paratha is brushed with oil or ghee and cooked on an Indian tava, a flat griddle or frying pan, until golden brown and crispy.
The word “paratha” refers to the layers of cooked dough that make up the dish: “Parat” means layer, and “atta” means flour. Stuffed parathas are a beloved breakfast staple, and can be made plain, with ghee and salt, or with a variety of stuffings made from veggies or paneer. They are traditionally served alongside a spread of yogurt relishes like raita, pickles, and chutneys, with tea or coffee.
Madhur Jaffrey’s Tips for Making Aloo Parathas
Madhur says there are two things to consider as you prepare your parathas at home: heat level and moisture.
- Heat level: Parathas are traditionally a spicy dish, and Madhur advises using skinny Indian green chilies, or a close Southeast Asian substitute such as bird’s eye, rather than serrano peppers or jalapeño peppers (bird’s eye chilies are usually sold in most East Asian markets).
- Moisture: To counteract any wetness, allow the potatoes to cool and dry completely before incorporating them into the bread.
Madhur Jaffrey’s Aloo Paratha Recipe
makes
prep time
20 mintotal time
2 hrcook time
40 minIngredients
For the potatoes
For the paratha
For the stuffing
- 1
Bring a medium pot of water to a boil. Add the potatoes, and cook until they’re easily pierced with a paring knife, about 15–20 minutes. Drain and set aside to cool. Once the potatoes are cool enough to handle, transfer them to the refrigerator to dry completely.
- 2
Combine the ata and salt in a large bowl. Add 1 teaspoon of oil or ghee, and stir to incorporate. Slowly mix in the lukewarm water, kneading until the dough is soft and not too sticky. Lightly flour your work surface. Turn the dough out of the bowl, and knead it until it is smooth and pliable, about 10 minutes. Transfer the kneaded dough to a clean bowl, drizzle it with a bit of oil, and turn the dough to coat it. Cover the dough with a damp kitchen towel, and allow it to rest for 30–60 minutes. (Alternatively, if you’re planning ahead, place the dough in the refrigerator overnight. Allow it to return to room temperature before using.)
- 3
After 30–60 minutes, turn out the dough and knead it a few more times. Using a bench scraper or a sharp knife, divide the dough into 6 equal portions. Form each portion into a ball, and place the balls on a plate. Cover the balls with a damp towel to prevent them from drying out while you assemble the potato stuffing.
- 4
Peel the boiled potatoes, and place them in a medium bowl. Use your hands to break them up—aim for small pieces rather than the texture of mashed potatoes. Add the cayenne pepper, garam masala, coriander seeds, amchoor, chilies, and cilantro. Mix to combine.
- 5
Warm a 12-inch cast-iron skillet over medium heat. While it heats, place the remaining oil or ghee in a small bowl with a pastry brush, and have additional ata nearby for dusting as needed. Once the surface of the skillet begins to smoke, remove it from the heat.
- 6
Season the potatoes with the salt, and stir to combine. Divide the mixture into 6 equal portions, and roll them into balls.
- 7
Lightly flour your work surface, and remove 1 dough ball from beneath the damp towel. Flatten it slightly, then use a rolling pin to roll it out into a 5½–6-inch round. Brush the surface of the dough with a bit of the oil or ghee, and place a ball of the potato mixture in the center. Pinch the edges of the dough around the stuffing until it is completely contained. To secure, twist the folds at the top and flatten the entire paratha with your palm. Dust the paratha with flour and place it folds-side down on your work surface.
- 8
Continue rolling out the paratha, flipping every few rolls and dusting with more flour as needed. Roll until the paratha is 7–7½ inches across.
- 9
Return the skillet to medium heat. Slap the paratha between your palms a few times to remove any excess flour, then slap it onto the center of the skillet.
- 10
Cook until bubbles appear on the surface, about 1 minute. Working quickly, use a spatula to flip the paratha (you should have a few nice brown spots), brush it with oil or ghee, and press down on the bubbles as they rise. Cook for just under 1 minute more, then flip, and brush with more oil or ghee.
- 11
Cook the paratha for 10 seconds, then turn it 4 final times, waiting 3–4 seconds between turns. Remove it from the skillet, and set it on a plate lined with a tea towel. Cover the paratha to keep it warm.
- 12
Reduce the heat to low and repeat with the remaining dough and stuffing. Be sure to lower the heat while you roll out each paratha to prevent the pan from becoming too hot. Wipe off any burnt excess flour with a cloth towel as needed.
- 13
To reheat, cover the parathas with foil and cook at 350 degrees Fahrenheit for 10 minutes.
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