Aloo Paratha Recipe - Stuffed Potato Flatbread with Phoran Ajwain

Aloo Paratha is India's favorite breakfast! Whole wheat flatbread stuffed with spiced potato filling. Our secret ingredient? Phoran Ajwain (Carom Seeds) for authentic flavor and better digestion. Perfect with yogurt and pickle!

Ingredients

For Dough:

• 2 cups whole wheat flour
• 1 tsp Phoran Ajwain (Carom Seeds)
• 1 tsp salt
• Water as needed
• 1 tbsp oil

For Potato Filling:

• 4 medium potatoes (boiled and mashed)
• 1 tsp Phoran Ajwain (Carom Seeds)
• 1 tsp Phoran Premium Turmeric Powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 2 green chilies (finely chopped)
• 2 tbsp coriander leaves (chopped)
• 1 tsp amchur (dry mango powder) - optional
• Salt to taste
• Ghee for cooking

Step-by-Step Instructions

Step 1: Make the Dough

In a large bowl, mix whole wheat flour, Phoran Ajwain, and salt. The ajwain in the dough adds flavor AND aids digestion - perfect for a heavy breakfast! Add water gradually and knead into a soft, pliable dough. Add 1 tbsp oil and knead again. Cover and rest for 15-20 minutes.

Step 2: Prepare the Potato Filling

In a bowl, mix mashed potatoes with Phoran Ajwain, Phoran Premium Turmeric, red chili powder, coriander powder, garam masala, green chilies, coriander leaves, amchur (if using), and salt. Mix well until all spices are evenly distributed. The double dose of ajwain (in dough AND filling) is the secret to authentic taste!

Step 3: Divide and Stuff

Divide dough into 8-10 equal portions. Roll into balls. Take one ball, flatten slightly, and roll into a 3-4 inch circle. Place 2-3 tbsp of potato filling in the center. Bring the edges together and seal completely, pinching to close. Flatten gently.

Step 4: Roll the Paratha

Dust with flour and roll gently into a 7-8 inch circle. Don't apply too much pressure or the filling will come out. Roll evenly for uniform thickness.

Step 5: Cook on Tawa

Heat a tawa or griddle on medium-high heat. Place the rolled paratha on it. Cook until small bubbles appear on the surface (about 1 minute). Flip the paratha.

Step 6: Apply Ghee and Cook

Apply ghee generously on the cooked side. Flip again. Apply ghee on the second side. Press gently with a spatula. Cook until golden brown spots appear. Flip and cook the other side until crispy and golden. The paratha should have beautiful golden-brown spots!

Step 7: Serve Hot

Remove from tawa and serve immediately with yogurt, pickle, or butter. Aloo parathas are best enjoyed hot and fresh!

Pro Tips for Perfect Aloo Paratha

• Double ajwain power - Phoran Ajwain in both dough AND filling for maximum flavor and digestive benefits
• Use Premium Turmeric - Phoran Turmeric with high curcumin adds beautiful color and health benefits
• Soft dough is key - Should be softer than roti dough
• Don't overstuff - Too much filling makes rolling difficult and causes leaks
• Roll gently - Avoid tearing the dough
• Use generous ghee - This creates the crispy, flaky texture
• Medium-high heat - Too hot burns, too cool makes it hard
• Serve immediately - Parathas are best when hot and crispy

Why Phoran Ajwain is Essential

Phoran Ajwain (Carom Seeds) is the secret to authentic aloo paratha! It adds a distinctive thyme-like flavor and aids digestion - perfect for heavy, rich breakfast foods. Our ajwain is premium quality with high essential oil content for maximum flavor and digestive benefits.

Health Benefits

This recipe combines two powerful spices:
- Ajwain: Aids digestion, relieves bloating and gas
- Premium Turmeric: Anti-inflammatory, high curcumin content (3-5%)

Serving Suggestions

Serve hot aloo paratha with:
- Fresh yogurt (dahi)
- Mango pickle or mixed pickle
- White butter or salted butter
- Hot masala chai
- Sweet lassi or salted lassi
- Mint chutney

Complete Your Breakfast Spread

Pair with other Phoran recipes:
- Make Panch Phoran dal for a complete meal
- Try our Idli Podi for South Indian breakfast
- Explore our Indian Spice Starter Kit for more breakfast ideas

Variations

Gobi Paratha: Use grated cauliflower instead of potato
Paneer Paratha: Use crumbled paneer with spices
Mooli Paratha: Use grated radish (squeeze out water first)
Mixed Veg Paratha: Combine potato with peas, carrots, beans
Spicier Version: Add more green chilies and red chili powder

Make Ahead Tips

Dough: Can be made 2-3 hours ahead, keep covered
Filling: Can be prepared the night before, refrigerate
Stuffed Parathas: Can be rolled and kept in fridge for 2-3 hours
Best Practice: Cook fresh for maximum crispiness

Storage

Refrigerator: Store cooked parathas in airtight container for 2 days
Reheating: Heat on tawa with a little ghee for crispy texture
Freezing: Can freeze for up to 1 month. Separate with parchment paper

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 4 people (8-10 parathas)
Difficulty: Medium

This Aloo Paratha recipe is a breakfast game-changer! Order Phoran Ajwain for authentic flavor and digestive benefits, and Premium Turmeric for beautiful color. New to Indian cooking? Our Indian Spice Starter Kit includes these and other essentials!