Deliciously crisp Aloo Parathas


Yesterday morning I woke up with this intense craving to make a batch of aloo (potato) parathas from scratch. The shop bought one’s don’t have the intense kick of chilli, herbs, paneer and potato that I like so much so instead of making some banana coconut pancakes that I usually would whip up on a weekend, the kitchen turned into a storm of a garlicky scented, floury dusted haven while an actual storm was hammering on outside. Click below to read my 100% guaranteed flop proof recipe that will not only leave you and your family craving for more but also gift you with a deliciously golden crispy crust and fluffy filled paratha (which may or may not be round hehe).

Firstly, the recipe for the dough which I will share in a moment, makes enough for about 12 parathas –depending on the sizes you want. I have also shared two fillings below, namely Paneer filling (which is an Indian cottage cheese) and an Aloo filling (the potato one). I made both today and each one tasted divine!

For the dough:

  • 4 cups of sifted cake flour
  • 7 ml salt
  • 475 – 500ml boiling water
  • 120 ml oil

Mix together the flour and salt and pour in the boiling water. Mix together with a wooden spoon and then add the oil. Mix until everything is incorporated. Knead into a dough and roll into a long snake. Cut up pieces (around 10 -14) depending on how big you want the parathas to be. Cover the balls until your filling is ready.


For the Aloo filling

With regards to the herbs and spices, just add however much you want depending on your taste

  • 3 potatoes boiled in the skin (this ensures that not too much water gets in the potato)
  • finely chopped chilli
  • Around a handful of freshly chopped coriander
  • About 15 ml freshly chopped garlic
  • 1 tsp salt

Mash the potatoes (without the skin) and mix the rest of the ingredients


Paneer filling

Firstly, here is how I make my paneer:

Bring 2 litres of full cream milk to a boil and put off the heat. Pour 100ml vinegar around the inside of the pot and give the pot a gentle shake. Don’t mix with a spoon. Let it rest for about 45 minutes and strain it into a fine sieve. Press all the water out and then squeeze out the excess water from the curd with a muslin cloth. Place the cheese in a fine colander (or a draining board) and set something heavy on top. Leave in the fridge for about an hour or until firm.

To make the filling

  • 120g crumbled paneer
  • 1 boiled and grated potato
  • Handful of coriander
  • Finely chopped chilli
  • A dash of red chilli powder
  • Around 15ml garlic
  • A tsp cumin powder
  • A tsp coriander powder

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To make the parathas

Press the balls of dough flat a little and scoop some filling inside. Pull up the edges and press them together over the filling as if you are pinching it closed. Dust some flour on it and flatten on both sides. Roll out gently and fry on a pancake pan with a little bit of butter until golden and crisp.

Enjoy and let me know if you give it a try



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