Flatbreads stuffed with potatoes

Madhur Jaffrey loves this popular Punjabi dish from Leicester's Chaat House, called aloo paratha. It's a delicious flatbread stuffed with chilli-spiked potatoes
Flatbreads stuffed with potatoes
  • Rating:
  • Serves: Makes 6
  • Cook Time: 40 minutes
  • Prep Time: 40 minutes plus resting
  • Effort: easy


For the stuffing

  • 600 g potatoes, peeled
  • 50 g coriander leaves, finely chopped
  • 5 tsp hot green chillies, finely chopped

For the parathas

  • 300 g equal mix wholemeal/plain flour or chapatti flour, plus extra for dusting
  • 2 tsp olive or sunflower oil
  • 3-4 tbsp melted unsalted butter or ghee

Tips and Suggestions

Parathas may be eaten as they are made, hot and crisp from the tawa, or you can stack them on a large plate or in a basket and cover with a tea towel to keep them warm.

Leftover parathas should be allowed to cool, then wrapped in foil and placed in the refrigerator. They can be reheated in a dry frying pan over a medium heat.


1. For the stuffing: Parboil the potatoes and grate them.

2. Combine the potatoes, coriander, chilli and a teaspoon of salt, ensuring they are evenly mixed. Divide into 6 equal portions.

3. For the parathas: Put the flour and ΒΌ of a teaspoon of salt into a large bowl and pour in the oil. Sift the flour through your fingers to incorporate the oil. Adding about 200ml water little by little, combine with your fingertips until you have a moderately soft but elastic dough.

4. Knead well for about 5 minutes. Shape the dough into a ball and cover with a damp cloth, or place in a plastic bag, and leave to rest for at least 30 minutes - you may also wrap the dough in cling film and refrigerate it for up to 3 days at this point.

5. Knead the dough once more before forming into 6 equal balls. Lightly dust a work surface with flour and roll out 1 ball into an even 13cm round.

6. Take a portion of stuffing and place it centrally on the dough. Pull up the dough around the stuffing until it is completely covered. Twist off the excess dough at the top of the ball and pinch it over the join, sealing the potato in.

7. Pat the ball between your palms and flatten to a round patty shape. Spread a little extra flour on the work surface and roll the patty out very gently and evenly to a 16cm diameter - it doesnt matter if the dough occasionally breaks, just sprinkle a little extra flour over the split and roll over it gently.

8. Set an Indian tawa or cast-iron frying pan over a medium-high heat and allow it to become hot. Place the paratha on one palm and flop it onto the hot tawa, ensuring it lies flat and is in full contact with the metal.

9. Leave it to cook for 1 minute before flipping onto the other side. Coat the hot surface with the melted butter or ghee, using the back of a spoon. After 1 minute flip over once more, again coating the hot exposed surface with more butter or ghee.

10. Flip and coat 2-3 more times until the paratha is browned all over. Remove to a plate. Make all the parathas this way. Serve with mango pickle.

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