How to Cook a Healthy Potato Flat Bread - Aloo Paratha

by Sunny Flemingo

This soft flatbread with potato stuffing is suitable as a main dish, entree or serve it in kids lunch boxes.


  • 1 Cup Indian Whole meal flour - Atta
  • 1 Pinch Salt
  • 1 Teaspoon Vegetable oil
  • Non fat Plain or Greek Yogurt
  • Water
  • ½ Teaspoons Black mustard seeds
  • ½ Teaspoons Fenugreek leaves - methi
  • ⅛ Teaspoons Ajwain seeds
  • 1 Teaspoon Cumin seeds
  • ¼ Teaspoons Nigella or onion seeds
  • ½ Teaspoons Garam masala
  • ½ Teaspoons Turmeric powder
  • ½ Teaspoons Amchoor or mango powder
  • 3 Medium size potato
  • Handful of coriander leaves / cilantro
  • 1 Onion - diced
  • ½ Garlic - minced
  • ¼ Green chilli - finely diced
  • Instructions

    Step 1

    Lets begin with the filling. You need 3 medium sized potatoes.

    Step 2

    Peel them. Wash them. Place them in a pot with a pinch of salt and a pinch of turmeric. Ensure the potatoes are submerged.Boil for 10 mins on medium heat. It's essential the potatoes are kept whole.

    Step 3

    Prick the potatoes with a fork to ensure its cooked through. Switch off flame. Drain the potatoes. Allow the potatoes to cool.

    Step 4

    Prepare diced onion and green chilli. Mince garlic.

    Step 5

    Measure out all dry spice. The measurement is a guide only. Adjust the measurements to suit your taste.

    Step 6

    Heat a pan and add the black mustard seeds.

    Step 7

    Add some oil. The seeds will splutter.

    Step 8

    Add the onion, green chilli and garlic. Cook till aromatic.

    Step 9

    Add all the balance whole spice. Cook till fragrant.

    Step 10

    Add garam masala, mango powder and turmeric powder

    Step 11

    Stir through. Add the fenugreek leaves a and season to taste.

    Step 12

    When the spices have cooked through, switch off flame.

    Step 13

    Now return to the boiled potatoes and mash it roughly.

    Step 14

    Mix the potatoes with the cooked spice mix.

    Step 15

    Take a bunch of fresh coriander leaves and roughly chop it.

    Step 16

    Cool down the potato mix and stir in the coriander.

    Step 17

    Now for the flat bread. It's important to use atta or whole wheat flour for this.its the same flour used in making chapati or poori. You will also need oil, salt, water & non fat plain or Greek yogurt

    Step 18

    Add atta,salt and oil. Slowly add yogurt a little at a time.Yogurt makes the bread soft. Use water some water to instead if you can't get yogurt.

    Step 19

    Mix though well. Work the dough till it comes out clean from the side of the bowl. This dough does not need to rest.

    Step 20

    Divide them to 16 balls.

    Step 21

    On a clean and dry bench top, lightly flour the work surface.

    Step 22

    Place a piece of dough on the surface. Press it down lightly and make sure it's been coated with atta.

    Step 23

    Roll it out

    Step 24

    Roll 2 pieces out

    Step 25

    Spread the potato mixture on one but leave some space around its edge.

    Step 26

    Place the bread on top to form a potato stuffing in the middle. Lightly tuck in the excess dough to seal the stuffing in.

    Step 27

    Roll the bread lightly. Don't despair if the filling pops on the side or the surface of the bread.

    Step 28

    Cook them on a hot skillet without oil. If you like a richer taste spread a little ghee or clarified butter on top.

    Step 29

    This can be eaten on its own, with curry, or with a dip. This bread freezes well too.Separate each with cling film before freezing. Hope you give this a go.