Nani’s Special Aloo Paratha

Nani’s Special Aloo Paratha

A classic North Indian stuffed flatbread, packed with a spiced mashed potato filling and rolled thin enough to cook through evenly without tearing. Simple, comforting, and endlessly satisfying with just a dollop of ghee on top. Cooked on the Cumin Co. No 10 Enamel Cast Iron Roti Tawa, it turns out golden, flaky, and crisp at the edges.

The cookware that makes it

Sarso (Mustard) Moringa (Green)
No. 10 Enamel Cast Iron Roti Tawa (26cm)
₹2,199.00 ₹4,499.00
all all
The Pivot: BPA-Free Spatulas - Set of 3
₹899.00 ₹1,099.00
Moringa (Green) Moringa (Green)
Mini Cocottes
₹1,699.00 ₹2,199.00

Time

Prep
20 min
Cook
15 min
Total
35 min

Ingredients

1 serving
  • 2.0

    cups whole wheat flour (atta)

  • Salt, to taste
  • 1.0

    tbsp oil

  • Water, as needed
  • 3.0

    medium potatoes, boiled and mashed
  • 1.0

    small onion, finely chopped
  • 1.0

    green chilli, finely chopped
  • 0.5

    inch ginger, grated
  • 1.0

    tsp red chilli powder
  • 0.5

    tsp roasted cumin (jeera) powder
  • 0.5

    tsp amchur (dry mango powder)
  • 0.25

    tsp garam masala
  • 2.0

    tbsp fresh coriander, chopped

  • Salt, to taste

  • Ghee or oil, for cooking

Method

  1. In a Mixing Bowl, combine flour, salt, and oil. Gradually add water and knead into a soft, smooth dough. Cover and rest for 15 minutes.

  2. Meanwhile, mix mashed potatoes with onion, green chilli, ginger, red chilli powder, cumin powder, amchur, garam masala, coriander, and salt. Combine well, making sure there are no large potato lumps that could tear the dough.

  3. Divide the dough into equal balls. Roll one ball into a small disc, place a portion of filling in the centre, and gather the edges up to seal completely.

  4. Flatten the stuffed ball gently, dust with flour, and roll out carefully into an even circle, taking care not to let the filling burst through.

  5. Heat the Cumin Co. No 10 Enamel Cast Iron Roti Tawa over medium heat. Place the rolled paratha on it once hot.

  6. Cook until small bubbles appear on the surface, then flip.

  7. Spread a little ghee on the cooked side, flip again, and repeat on the other side.

  8. Press down gently with the Cumin Co. Silicone Spatula at the edges to ensure even cooking, until both sides are golden brown with crisp spots.

  9. Remove and smear a little extra ghee on top before serving.

Serving suggestions

Serve hot with curd, mango or mixed vegetable pickle, and a knob of butter melting on top.

Cumin Co. Expert Tip

Seal the filling completely before rolling, and roll from the centre outward with even, light pressure since pressing too hard in one spot pushes the potato toward the edges and causes tears, which is what makes filling leak out onto the tawa.

Cleaning & care guide

Wipe the tawa with a dry cloth while still warm; ghee residue hardens fast and lifts off far easier before it cools completely.  For any stubborn residue, use Cumin Co. Gleam Cream with the Cumin Co. Cleaning Scrub to preserve the enamel finish and maintain its smooth cooking surface.