North Indian · Breakfast & brunch

Aloo paratha with yogurt

Name: Aloo paratha with yogurt
Prep time: 35 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 8 paratha
Cuisine: North Indian
Ingredients: 2 cups atta whole-wheat flour; 3/4 teaspoon kosher salt, divided; 3/4 cup warm water, plus more as needed; 1 teaspoon neutral oil; 1 1/2 pounds russet potatoes, boiled and peeled; 1 green chile, minced; 1 teaspoon grated ginger; 1 teaspoon ground cumin; 1 teaspoon amchur; 1/2 teaspoon garam masala; 1/4 cup chopped cilantro; Ghee for griddling; Plain whole-milk yogurt and pickle, for serving

Whole-wheat flatbreads evenly filled with dry spiced potato and griddled with ghee until blistered.

About 1 hr 20 minTotal

About 1 hrActive

$Cost

ModerateDifficulty

Makes 8 paratha

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 8 paratha

2 cups atta whole-wheat flour
3/4 teaspoon kosher salt, divided
3/4 cup warm water, plus more as needed
1 teaspoon neutral oil
1 1/2 pounds russet potatoes, boiled and peeled
1 green chile, minced
1 teaspoon grated ginger
1 teaspoon ground cumin
1 teaspoon amchur
1/2 teaspoon garam masala
1/4 cup chopped cilantro
Ghee for griddling
Plain whole-milk yogurt and pickle, for serving

Instructions

Mix atta with half the salt, water, and oil into a soft dough. Knead 5 minutes, cover, and rest 20 minutes.
Mash potatoes completely while warm, then cool. Mix with chile, ginger, cumin, amchur, garam masala, cilantro, and remaining salt; no large lumps should remain.
Divide dough and filling into eight equal balls. Flatten one dough ball, enclose filling, pinch shut, and rest seam-side down while filling the others.
Dust lightly and roll from the center with gentle even pressure to a 7-inch round; stop and patch if filling appears.
Cook on a until bubbles form, flip, brush with ghee, and turn twice more until both faces have brown blisters. Serve hot with yogurt and pickle.