Non-Traditional Aloo Paratha – #BreadBakingBuddies

Aloo Paratha Recipe

This month’s edition of the Bread Baking Babes and Buddies has me totally stepping out of my comfort zone and right into a kitchen in India. Well, not a traditional Indian kitchen, mind you. But as close as I’ve ever come.

The host kitchen for this month’s  Bread Baking Babes And Buddies (I’m a buddy) is Karen of Bake My Day. Karen chose this Indian flat bread which is a unleavened dough that is rolled out into a thin disc, filled with mashed potatoes, sealed up like a purse, and then rolled flat again.That all sounds pretty easy until you get to the rolled flat again part. There must be some sort of ancient Indian trick to doing this with finesse so your filling doesn’t all squish out with that second rolling. Sadly, I never figured it out which is why my aloo paratha are shaped more like plump little pillows and not like the Indian flatbread they’re supposed to be. Hence my naming mine Non-Traditional Aloo Paratha as I certainly don’t want to offend the Indian heritage with my inability to roll out filled flatbread.

What I loved about this recipe is the crispy, brown crust of the flatbread that seals in the goodness of the mashed potato filling. Two great tastes, that go great together! Of course anything that is fried in butter wins my seal of approval just about any day of the week!

For my making of aloo paratha, I chose to use some leftover mashed potatoes I had from a previous meal as the filling. This made the recipe come together in a flash and in no time they were ready for consumption. My entire family really loved these crunchy potato pockets and it’s been requested that I make them again, soon, and that next time I should add some cheese and possibly a little cooked meat to the filling! Sounds a lot like an Indian hot pocket to me! LOL

Serves: 8        Prep Time:  30 minutes      Cook Time: 20 minutes

For the flat bread:
1 cup whole wheat flour
1 cup all-purpose flour (plus additional for rolling out the dough)
1 teaspoon salt
1 cup warm water
2 tablespoons olive oil

For the filling:
1 cup leftover mashed potatoes

butter for frying

-In a food processor, combine all the ingredients for the flat bread and process until the mixture forms a ball that is slightly sticky to the touch.
-Allow the dough to sit, covered, and rest for approximately 30 minutes.
-Lightly flour your work surface and a rolling pin.
-Break off a piece of dough a little larger than a golf ball and, using your hands, roll it into a ball.
-Place the ball onto a floured surface and roll the ball into a circle approximately 5″ in diameter.
-Mound approximately 1tablespoon of mashed potatoes into the center of the circle.
-Use your fingers to run a bit of water around the entire outer edge of the dough. *Note – the wet dough will act like a glue to help seal the seams together.
-Bring the edges of the dough up and around the filling, pressing them securely together. Gently press the seams down with your fingers. Use your hands to form the dough back into a nicely shaped ball (if needed).
-Using the rolling pin and not a whole lot of pressure, gently flatten the ball into a disc. *Note – it’s up to you how far you want to try and flatten your bread. I chose to keep mine on the thicker side so the filling would stay inside. If you choose to go flatter…more power to you!
-Place the flattened paratha on a parchment lined baking sheet and refrigerate until you’re ready to fry them.
-In a large skillet over medium/high heat, melt 2 tablespoons of butter and fry 3-4 paranthas at a time until they become browned and golden. Flip and continue the process on the other side.
-Continue with the remaining parathas and serve warm to your waiting family 🙂

Aloo Parantha Recipe
Aloo Parantha Recipe

How wonderful it is to be able to take a trip to India and back in under an hour! I seriously think that is what I love most about food. It brings this huge, diverse world and its people a whole lot closer together, all with just a few simple ingredients!

Would you like to become a Bread Baking Buddy? Here’s how it works:

– You have until the 29th to bake the bread and post about it on your blog with a link to the Kitchen of the Month’s post about the bread.
– E-mail the Kitchen of the Month (you’ll find her name in my post) with your name and a link to your post OR leave a comment on the Kitchen of the Month’s blog that you have baked the bread and a link back to your post.
– The Kitchen of the Month will post a round-up of the Bread Baking Buddies at the end of the week and send them a BBB badge for that month’s bread.
No blog, No problem – just e-mail the Kitchen of the Month with a photo and brief description of the bread you baked and you’ll be included in the round-up.
Short glossary:
BBBabes: this group’s creators.
Kitchen of the Month: the BBBabe who has chosen the recipe of the month. On his/her blog you’ll find the recipe written in details.

BBBuddies: who’s baking along, has sent the link and picture to the Kitchen of the Month and has received the BBB badge.

Until we bake again,


  1. They look great and I imagine would taste wonderful with cheese (and maybe bacon??) added in them. Love your little square skillet Renee.

  2. I love that you ventured out of your comfort zone to make parathas. And beautiful parathas they are too! Well done!

  3. Love every thing about the way your paratha look! You are right, simple ingredients and they come together in new and amazing taste delights.
    Thanks very much for baking again with us. It's delightful.

  4. Avanika {Yumsilicious Bakes}

    This looks amazing… And this coming from an Indian girl who loves aloo parathas so much that when she was young it was called 'everyday paratha'