Aloo paratha, spiced potato stuffed flatbreads
Wholemeal flatbreads stuffed with a spicy potato filling, fried until blistered and golden.
- Time1 hr
- LevelMedium
- Costabout £0.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Make the dough: mix the flour, salt and water and knead for 5 minutes. Cover and rest for 20 minutes.
20 min - 2
Boil the potatoes for 12 minutes until very soft. Drain well and let the steam escape.
12 min - 3
Mash the potatoes with the spices, coriander, chilli, lemon juice and a pinch of salt. Cool for 10 minutes.
- 4
Divide the dough into 6. Roll each into a small round, put a heaped spoonful of filling in the middle, and pinch the edges together to seal.
- 5
Dust and roll each ball out gently into a round about 4 mm thick. Do not press too hard or the filling will break through.
- 6
Cook on a hot dry pan for 1 minute, flip, brush with oil and cook for 2 minutes. Flip again, oil the other side and cook until golden brown and spotted.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.