Aloo Paratha or Mashed Potato Flat Bread
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: Makes 7 Parathas
For making mashed potato masala
  • Potato- 3, large (cooked and mashed)
  • Oil or Ghee- 1 tbsp
  • Cumin seeds- 1 tsp
  • Onion, chopped small- 1
  • Ginger-garlic paste- ½ tbsp
  • Green chilies, chopped- 1
  • Turmeric powder- ¼ tsp
  • Cumin powder- ½ tsp
  • Chili powder- ¼ tsp ( if you need more spice)
  • Cilantro, chopped- 2 handful
  • Salt- to taste
For making wheat dough
  • Wheat flour- 1½ cups
  • Water, slightly warm- ½ cup
  • Salt- a couple of pinches
  • Oil- ½ tbsp
  • For cooking
  • Ghee- while cooking paratha
  1. Cook the potatoes in the microwave at high power for 6 minutes or till it's fork tender.
  2. Let it cool down, peel off the skin and mash it using a wooden spoon, keep aside.
  3. Heat a large pan over medium heat, add oil or ghee.
  4. Add cumin seeds, saute for a couple of seconds.
  5. Add onions and a few pinches of salt, saute till light golden in color.
  6. Add ginger-garlic paste, green chilies, saute for a few minutes.
  7. Add turmeric powder, cumin powder and chili powder, saute well.
  8. Add mashed potatoes, combine well with the spices and break any lumps formed.
  9. Taste and add salt if needed.
  10. Add cilantro and combine well. Keep aside.
Making the wheat dough
  1. In a large bowl, combine wheat flour and salt.
  2. Add slightly warm water little by little and knead till a soft dough is formed.
  3. Knead the dough for 5 minutes.
  4. Drizzle the oil over the dough, spread it well and keep the dough aside for 5 minutes.
Stuffing the paratha and rolling
  1. Make medium size balls out of the dough.
  2. Place the ball on a clean board or counter top.
  3. Sprinkle some flour on the dough ball. Using a rolling pin, roll the dough ball to a small round shape.
  4. Take 1½ tbsp of the mashed potato stuffing and make it into a small ball, flatten it and place it on the center of the rolled dough.
  5. Wrap the dough over the stuffing to a round ball or square shape, seal the edges.
  6. Using the rolling pin, roll the stuffed dough to slightly thin round or square shape.
  7. Heat a non-stick pan over medium heat, drizzle ½ tbsp ghee on the pan, place the rolled dough over it, cook the bottom side first, flip it over and cook the other side too. Let both sides turn light golden in color.
  8. Remove from the pan and serve with raita or yogurt.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at