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.
Nobody has published a aloo paratha recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.