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Crispy on the outside and flavorful within, Aloo Paratha Breakfast is a beloved Indian stuffed flatbread. This filling vegetarian dish is perfect for family breakfasts and pairs beautifully with yogurt and pickle.
In a large mixing bowl, combine 2 cups of whole wheat flour and 1/2 tsp salt. Gradually add water and knead to form a smooth, soft dough. Cover and rest for at least 15 minutes.
In another bowl, mash 2 boiled potatoes thoroughly. Mix in cumin, red chili powder, garam masala, remaining salt, and chopped cilantro until fully blended.
Divide the dough into 8 equal balls. Flatten each ball, then place a couple of tablespoons of the spiced potato filling in the center. Gently bring the edges together and seal well.
Lightly dust a rolling surface with flour. Roll each filled dough ball into a 6-inch paratha, keeping the pressure even to avoid tearing the dough and spilling the filling.
Preheat a skillet or tawa over medium heat. Place a paratha on the hot pan, cook for about 1–2 minutes until bubbles form, then flip. Brush lightly with olive oil on both sides and cook until crispy and golden brown, about 2 minutes per side. Repeat for all parathas.
