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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Punjabi Stuffed Potato Paratha

Aloo Paratha

(43 reviews)
"

There's nothing quite like a hot aloo paratha on a chilly morning, bringing warmth and comfort straight to your soul. It's a taste of home with each bite.

"
Punjabi Stuffed Potato Paratha
Prep time:20 mins
Cook time:30 mins
Total time:50 mins

Protein

7g

Carbs

48g

Fat

8g

Calories

290 kcal

Servings:
4
Vegetarian

Ingredients

whole wheat flour2 cups
wateras needed
(to knead the dough)
salt1 tsp
(divided)
potatoes3 medium
(boiled and mashed)
green chili1
(finely chopped)
fresh cilantro2 tbsp
(finely chopped)
ghee or oilfor cooking

Spices

ground cumin1 tsp
amchur (dried mango powder)1 tsp
garam masala1 tsp
red chili powder0.50 tsp
(adjust to taste)

Directions

Prepare the Dough

  1. In a large bowl, combine whole wheat flour and 1/2 tsp salt.
  2. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 15 minutes.

Make the Potato Filling

  1. In a mixing bowl, combine mashed potatoes, green chili, cilantro, cumin, amchur, garam masala, red chili powder, and remaining salt.
  2. Mix well until all ingredients are evenly incorporated into the potato mixture.
Chef's tip: Ensure the mashed potatoes are smooth to avoid tearing the paratha while rolling.

Assemble the Parathas

  1. Divide dough and potato mixture into equal portions, about 8 each.
  2. Roll a dough portion into a small disc. Place a potato filling portion in the center.
  3. Gather the edges of the dough to enclose the filling, pinching to seal.
  4. Gently flatten the filled dough ball and roll out into a 6-inch circle, dusting with flour as needed to prevent sticking.
Chef's tip: Be gentle while rolling to keep the filling from spilling out.

Cook the Parathas

  1. Heat a skillet or tawa over medium heat.
  2. Place a rolled paratha on the hot skillet. Cook until small bubbles form on the surface.
  3. Flip and apply ghee or oil on the cooked side.
  4. Cook until golden brown spots appear, pressing gently with a spatula for even browning.
  5. Flip again and apply ghee or oil on this side as well, cooking until both sides are crisp and golden.
  6. Repeat with remaining parathas.
Chef's tip: Serve hot with yogurt or pickle for an authentic experience.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.