Pakistani Aloo Paratha: Spiced Potato-Stuffed Flatbreads with Yogurt for Fall Mornings

Mix the flour and salt in a bowl, then add warm water a little at a time, kneading to a soft, smooth dough. Cover and rest for 20 minutes.

Serves 4

Ingredients

• 2 cups whole wheat flour (atta), plus more for rolling
• 1/2 teaspoon salt, plus more for the filling
• 3/4 cup warm water, as needed
• 3 medium russet potatoes, boiled, peeled and mashed
• 1 small red onion, very finely chopped
• 1 green chili, minced
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon cumin seeds, toasted and crushed
• 1 teaspoon garam masala
• 1/2 teaspoon amchur (dried mango powder) or 1 teaspoon lemon juice
• 1/2 teaspoon red chili flakes
• 4 tablespoons ghee or butter, for cooking
• 1 cup plain yogurt and mango achar (pickle), for serving

Instructions

1. Mix the flour and salt in a bowl, then add warm water a little at a time, kneading to a soft, smooth dough. Cover and rest for 20 minutes.
2. Meanwhile, combine the mashed potatoes with the onion, green chili, cilantro, cumin, garam masala, amchur, chili flakes and salt to taste. Mash until no large lumps remain — lumps tear the dough.
3. Divide the dough and the filling into 4 equal portions each. Roll a dough ball into a 5-inch circle, place a ball of filling in the centre and gather the edges up and over to seal, pinching off any excess dough.
4. Flatten the stuffed ball gently, dust with flour and roll out evenly into a 7- to 8-inch round, pressing lightly so the filling spreads without bursting through.
5. Heat a tawa or cast-iron skillet over medium-high heat. Cook the paratha for about 1 minute until small bubbles appear, then flip.
6. Brush the top with ghee, flip again and press with a spatula until golden-brown spots form; brush and cook the second side the same way, about 3 to 4 minutes total.
7. Keep finished parathas warm wrapped in a clean towel while you cook the rest.
8. Serve hot with a bowl of cool yogurt and a spoonful of tangy mango achar alongside.
9. Aloo paratha is the beloved weekend breakfast of Pakistan and North India, a Punjabi specialty traditionally cooked on a heavy iron tawa and eaten with lassi, yogurt and pickle. In Lahore, families queue at dhabas on Sunday mornings for parathas glistening with desi ghee. The crisp, flaky layers around a soft, warmly spiced potato centre make it exactly the kind of hearty, comforting breakfast that suits the first cool mornings of autumn.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 10g
• Fat: 15g
• Carbohydrates: 60g
• Fiber: 8g
• Sugar: 4g
• Sodium: 520mg