Dish · indian
Aloo Paratha
A whole-wheat flatbread rolled around spiced mashed potato, cumin, and cilantro, then pan-fried in ghee until the crust blisters. Eaten hot with yogurt or pickle, usually for breakfast.
Where it comes from
The dish belongs to Punjab, where wheat and potatoes were both cheap and plentiful, and a stuffed bread could carry a farmer through a morning of field work. It became a fixture of roadside dhabas along North Indian highways.
What cooks argue about
Cooks argue over how finely to mash the potato: coarse chunks taste better but tear the dough when rolling, while a smooth mash rolls thin but dulls the flavor.
Versions
Nobody has published a aloo paratha here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
cumin seeds
ghee
cilantro