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Heena's Aloo Paratha

Recipe by: Heena Patel of Besharam 

4-5 Parathas

Heena's Aloo Paratha
Photo by:  

 Picture credits to Syama of Oventales 

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For Dough

  • 1cup water
  • 1/2tsp salt
  • 1tbsp veg oil
  • 1qt atta (whole wheat flour)
For stuffing
  • 4 each medium mashed boiled potatoes
  • 1tsp Chaat Masala
  • 1tsp crushed garlic
  • 4 each crushed green chillies with seeds
  • 1tbsp ginger juice
  • 1/2 cup chopped green coriander leaves
  • 1 tbsp tsp lemon juice
  • 1tsp crushed Aranya Black Pepper
  • ½ tsp sugar
  • ½ cup vegetable oil



  1. In a bowl, mix the atta, cooking oil, and salt until everything is combined.
  2. Add water and knead to make very smooth dough.
  3. Cover and rest dough for at least 20 to 30 minutes.
  4. Divide dough into round balls weighing 50 gms each - smaller than a ping pong ball. 
  5. In a pot take mashed potatoes and mix all the stuffing ingredients into a rough paste with a fork or potato masher. Your mash should taste quite strongly seasoned because it will season the rest of the paratha! 
  6. Mould your mash into round potato balls that are identical in size and weight to the dough balls. 
  7. With the help of a rolling pin or by hand, spread dough in a small disc on a lightly floured surface. In the center put spiced potato filling. Pull the sides of dough and bring it to the middle and try to cover the filling.
  8. Spread slowly and roll the dough with stuffing in a bigger disc ranging 4 to 5” in diameter.
  9. Heat a frying pan or flat top (tava) on medium heat.
  10. Put oil on a hot skillet. Place bread on the skillet slowly. Cook one side until a bubble forms and creates a little crispy layer. Flip to the other side and repeat the process.
  11. Serve hot with desi ketchup, mint cilantro chutney or just a dollop of full fat yogurt.

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