Pakistani Lemon-Herb Stuffed Paratha

About This Recipe

Aloo paratha, a whole wheat flatbread stuffed with spiced mashed potato, is one of the most common breakfasts across Pakistani households, usually cooked fresh on a tawa griddle each morning and served alongside plain yogurt and pickle. It sits somewhere between bread and a full meal, filling enough to carry someone through a busy morning. The technique requires a light touch: the dough needs to rest so it's pliable enough to roll around a generous filling without tearing, and the rolling itself has to be gentle and even so the potato stays sealed inside rather than bursting through onto the hot griddle. Cooked with enough ghee to crisp the exterior into golden, slightly flaky layers, it's a dish built for the start of the day — hearty, warmly spiced, and best eaten hot off the pan.

Ingredients

Serves 4

• 2 cupswhole wheat flour(plus extra for dusting)
• 0.75 cupwarm water
• 0.5 tspfine sea salt
• 1 cuppotato(boiled and mashed)
• 2 tbspcilantro(finely chopped)
• 1green chili(minced)
• 1 tspground cumin
• 0.5 tspred chili powder
• 1 tbsplemon juice
• 4 tbspghee or butter(for cooking)

Instructions

1. 1

   Make the dough

   Combine flour, water and salt, kneading 5-6 minutes into a smooth, soft dough. Cover and rest 20 minutes.

2. 2

   Make the filling

   Mix mashed potato with cilantro, green chili, cumin, chili powder, lemon juice and a pinch of salt.

3. 3

   Stuff the paratha

   Divide the dough into 4 balls. Flatten each into a small disc, place a quarter of the filling in the center, and gather the edges up to seal, forming a stuffed ball.

4. 4

   Roll it out

   Gently roll the stuffed dough ball into a flat 7-8 inch circle, dusting with flour as needed to prevent sticking or tearing.

5. 5

   Cook on the griddle

   Heat a dry skillet over medium heat. Cook the paratha 2 minutes, then flip, brush with ghee, and flip again, pressing gently and cooking until golden-brown spots appear on both sides, about 4-5 minutes total.

   Roll gently and evenly so the filling doesn't burst through the dough while cooking.

Variations

• •

  Swap the potato filling for grated radish (mooli) mixed with the same spices for a peppery version.

• •

  Add shredded paneer or cheese to the potato filling for a richer paratha.

• •

  Serve with plain yogurt and a mango or lime pickle, the traditional pairing.

Storage

Refrigerate cooked parathas stacked with parchment between them for up to 3 days. Reheat in a dry skillet over medium heat until warmed through and crisp again.

Frequently Asked Questions