Aloo Paratha
Ingredients
- 2 cups whole wheat flour (atta)
- Water to knead
- 1 tsp oil
- ½ tsp salt
- 3 medium potatoes, boiled and mashed
- 1 tsp ginger, finely grated
- 1–2 green chillies, finely chopped
- ½ tsp cumin seeds
- ½ tsp amchur (dry mango powder)
- ¼ tsp garam masala
- 2 tbsp fresh coriander, chopped
- Salt to taste
- Ghee or butter to brush
Steps
- 1
Make the dough
Mix atta, oil, and salt. Add water gradually and knead into a soft, pliable dough (softer than chapati dough). Cover and rest 20 minutes.
- 2
Make the filling
Mix mashed potato with ginger, green chilli, cumin seeds, amchur, garam masala, coriander, and salt. The filling should be dry — squeeze out any excess moisture from the potato.
- 3
Roll and stuff
Divide dough into balls. Roll a ball into a 10 cm circle. Place a generous spoonful of filling in the centre. Bring the edges together and seal. Gently roll out into a 15–18 cm circle, being careful not to tear the dough.
- 4
Preheat the griller
Preheat the sandwich griller on its highest setting for 3–4 minutes. Lightly brush the plates with ghee or butter.
- 5
Grill the paratha
Place the stuffed paratha on the lower plate. Close the griller gently — do not press hard; the paratha needs space to puff slightly. Cook for 3–4 minutes until both sides are golden with grill marks.
- 6
Brush with ghee and serve
Remove and immediately brush generously with ghee. Serve hot with yogurt, pickle, and butter.
Tips for Best Results
💡 Keep the filling dry
Wet potato filling makes the dough soggy and causes it to tear when rolling. Boil and mash the potatoes well in advance so they cool and dry out.
💡 Roll thicker than a chapati
The griller presses the paratha, so make it a little thicker than you normally would. Too thin and the filling will burst through.
💡 Do not force the lid down
Lower the griller lid gently until it rests on the paratha without forcing it. Heavy pressing squeezes the filling out.
💡 Works for any stuffed paratha
This exact method works for mooli paratha, paneer paratha, or gobi paratha — same technique, different filling.
About this recipe ↓About this recipe ↑
The Sandwich Griller Does Something a Tawa Cannot
Aloo paratha on a tawa requires patience and technique: rolling thin, stuffing without tearing, pressing with a cloth, flipping multiple times, and applying ghee at just the right moment. The gas stove must be at a perfect medium heat throughout.
A sandwich griller changes this entirely. You press the stuffed paratha between two heated plates that cook both sides simultaneously, applying even pressure across the whole surface. The result is a paratha that is uniformly golden and crispy — more like a pressed flatbread than the softer tawa version, but equally delicious.
During the LPG shortage, this has become the most-shared paratha hack on Indian food groups.
More details ↓More details ↑
Your Sandwich Griller Is More Useful Than You Thought
Aloo paratha is just the beginning of what your sandwich griller can make without gas. Explore aloo tikki, masala toast, dahi ke kebab, and more in our sandwich griller collection.
