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Potato-Stuffed Bread

Ease of Preparation: Moderate

Preparation Time: 1 hr
Let dough sit 20 min

Cook Time: 30 min

Servings: serves 3 to 4

Recipe By: Meenakshi Agerwal

From:  Knack Indian Cooking
Used with permission of Knack

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Potato-Stuffed Bread

A spiced potato-stuffed bread traditionally known as Alu Paratha. Stuffed Indian breads are traditionally referred to as parathas. The base is a version of the classic roti, and the stuffing varies in type and flavor, including different kinds of meats, vegetables, and spices. Alu Paratha, a potato-stuffed version, is a classic brunch item in many Indian homes.

2  medium potatoes, boiled and mashed
1 teaspoon minced fresh cilantro
1 teaspoon minced green chilies
1/4 teaspoon red chili powder
 salt, to taste
2 cups whole-wheat flour
 water, as needed
3 tablespoons melted butter
Let the potatoes cool completely before mixing the ingredients for the stuffing. Mash the potatoes thoroughly to make it easy to roll out the parathas once they have been filled.

Mix potatoes, cilantro, green chilies, chili powder, and salt and set aside.

Form a smooth dough with flour and water and set aside for 20 minutes.

Divide dough into 8 equal balls. Roll out each ball into a small circle and place about a tablespoon of potato mixture in the center. Cinch the ends of the circle together and form into a ball.

Be sure to seal the edges completely after adding the potato mixture so that the filling does not ooze out.

Roll the balls into 6-inch circles. Fry in a heated greased pan, brushing the tops with butter to brown, and flipping to cook on both sides.
Chef Suggestions
Since they take some time to prepare, I like to make an extra batch to freeze for later. You can half-cook the parathas, then wrap them in aluminum foil and put them in freezer bags once they have completely cooled. When you're ready to serve, simply thaw them and fry them until they have cooked through. These are best enjoyed warm, served with a side of chutney or raita.

To make this recipe kid-friendly, simply omit the green chilies

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