Aloo Matar Paratha (Potato & Pea)

Parathas are Indian flatbreads made from wholewheat, they are a typical breakfast in North India served with chutney, yoghurt or pickle and can be plain or filled.  Aloo or potato is one of the most popular fillings, we added peas since we had them to hand.  

Potato and peas stuffed paratha

It may take some practice to getting the filling and the rolling to work together, we saw a man making them in the airport and he had an amazing technique, inspiring to watch.  Parathas are delicious eaten fresh but can also be wrapped in foil for use later in the day or the following day, they also freeze nicely and can be reheated in the oven or toasted for a tasty snack.

Aloo Matar Paratha (makes 6 parathas)


For the dough:


1 cup of whole wheat flour
1/2 cup water (use more as needed)
Pinch of salt

1. Mix the flour and water together with your hands until it becomes a soft dough, add more water if required.  
2. Knead the dough on a lightly greased surface until it is smooth a pliable.  
3. Place the dough in a lightly greased bowl, cover with a damp tea towel and set aside for at least 15 minutes.

For the filling:

2 medium potatoes
1/2 cup fresh or frozen peas
1/2 tsp cumin seeds
1 Fresh green chilli, seeded and minced
1/2 tsp garam masala
1/2 tsp amchoor powder
2 tbps chopped fresh coriander leaves
Salt to taste

1. Peel the potatoes, cut into quarters and place them in a pan covered with 1 inch of water, bring to a boil and simmer until soft, approx 20 minutes.
2. When they are cooked, drain and cool, do not rinse under cold water.  When they are cool enough to handle mash them with a fork.
3. Place the peas in boiling water and simmer for 3 to 5 minutes until tender, drain and let cool.  Add to the potatoes along with the rest of the ingredients.

For the paratha:

1. Divide the dough and the filling into 6 balls each, the filling should be 1.5 times larger than the dough amount.
2. Roll the dough into 3 inch circle and place the filling ball in the centre, wrap the dough around it until it is a dough covered ball.  Repeat with all 6 balls and let them rest at least 5 minutes before rolling out.
3. Place the ball onto a surface dusted with whole wheat flour keeping the sealed side facing up and gently roll into a 6 inch circle, if it is sticking to the rolling pin or surface add more flour.
4. Heat a skillet to medium high, to test if it is hot enough add a few drops of water, if they jump it is ready. 
5. Gently place the paratha onto the skillet, when it starts to puff flip it over, it should have brown spots in places.  If you like you can add some oil to the pan and / or the paratha itself before flipping again.  Cook until both sides are done.
6. Cool on a wire rack to prevent sogginess.