Pakistani Aloo Paratha with Mint Chutney
A popular breakfast and snack item, Aloo Paratha is a whole wheat flatbread stuffed with a spiced mashed potato filling. Served with a refreshing mint and yogurt chutney.
🧂 Ingredients
- For the Paratha Dough:
- 2 cups Whole Wheat Flour (Atta)
- approx. 3/4 cup Water(lukewarm)
- 1/2 tsp Salt
- 1 tbsp Ghee or Oil
- For the Aloo Filling:
- 3 medium Potatoes(boiled, peeled, and mashed)
- 1/4 cup Onion(finely chopped)
- 1-2 Green Chilies(finely chopped (adjust to taste))
- 2 tbsp Fresh Coriander(chopped)
- 1/2 tsp Cumin Seeds
- 1/2 tsp Coriander Powder
- 1/4 tsp Garam Masala
- 1/4 tsp Amchur (Dry Mango Powder)(optional, for tanginess)
- to taste Salt
- For Cooking Parathas:
- as needed Ghee or Oil
- For Mint Chutney:
- 1 cup Fresh Mint Leaves
- 1/2 cup Fresh Coriander Leaves
- 1 Green Chili
- 1 Garlic Clove
- 1/2 cup Yogurt(plain)
- to taste Salt
- 1 tsp Lemon Juice(optional)
👨🍳 Instructions
- 1
Prepare the dough: In a bowl, combine whole wheat flour and salt. Gradually add lukewarm water and knead into a soft, pliable dough. Add ghee or oil and knead for another minute. Cover and let it rest for 15-20 minutes.
- 2
Prepare the filling: In a bowl, combine mashed potatoes, chopped onion, green chilies, fresh coriander, cumin seeds, coriander powder, garam masala, amchur (if using), and salt. Mix well. Ensure the mixture is not too wet.
💡 Tip: You can lightly toast the cumin seeds before adding for more flavor. - 3
Prepare the mint chutney: In a blender or food processor, combine mint leaves, coriander leaves, green chili, garlic, yogurt, salt, and lemon juice (if using). Blend until smooth. Set aside.
- 4
Divide the dough into equal portions (e.g., 4-6 balls). Roll each ball into a small disc.
- 5
Take one dough disc, flatten it, and place a portion of the potato filling in the center. Carefully bring the edges of the dough together to enclose the filling, forming a sealed ball.
💡 Tip: Don't overfill the paratha, or it will be difficult to seal and roll. - 6
Gently flatten the stuffed ball with your hands, then roll it out into a thin circle (about 6-7 inches in diameter) using a rolling pin. Dust with flour as needed to prevent sticking.
- 7
Heat a griddle or tawa over medium heat. Place the rolled paratha on the hot griddle and cook for about 1-2 minutes per side, until light golden spots appear.
- 8
Drizzle ghee or oil around the edges and on top of the paratha. Flip and cook the other side until golden brown and crisp. Repeat for all parathas.
- 9
Serve hot Aloo Parathas with the prepared mint chutney, yogurt, or pickles.
💡 Tip: Serve immediately for the best taste and texture.
💡 Pro Tips
- ✓Ensure potatoes are mashed well without lumps for a smooth filling.
- ✓Don't roll the paratha too thin, or the filling might break through.
- ✓Cook on medium heat to ensure the inside is cooked and the outside is golden brown and crisp.
- ✓Adjust the spices in the filling to your personal preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add grated paneer to the potato filling.
- Include finely chopped cilantro and mint directly in the dough.
- Serve with a side of plain yogurt or achar (pickle).