Aloo Paratha Recipe with Garlic Raita: A Pakistani Twist on a Classic
Aloo Paratha is one of those recipes that has crossed borders and captivated palates from all walks of life. Originally hailing from the greater Indian subcontinent before the partition, this comforting stuffed flatbread has evolved in Pakistan to have a unique taste profile, showcasing bolder spices and flavors that align with the Pakistani palate. The dish has become a beloved staple in Pakistan, from bustling city streets to quiet village homes, with every ethnic group and family putting their own spin on this versatile flatbread.
Why Aloo Paratha Holds a Special Place in Pakistani Cuisine
Although Aloo Paratha’s origins can be traced to India, Pakistani cuisine has embraced this dish and transformed it to fit local tastes. Pakistanis often prefer deeper spices, tangy elements like chaat masala, and fresh herbs like cilantro and green chili. Aloo Paratha is made for every occasion in Pakistan, from quick breakfasts to leisurely brunches, often served with various chutneys, yogurt, or our creamy, tangy garlic raita.
In Pakistan, every family, and even each ethnic group, adapts the recipe to their specific tastes. From Punjab to Karachi, the variations are endless, making this dish a reflection of Pakistan’s rich culinary diversity.
Ingredients for Pakistani-Style Aloo Paratha with Garlic Raita
For the Paratha Dough
• 3 cups chakki atta (whole wheat flour)
• 2 cups all-purpose flour
• 2 cups warm water
• 1 1/2 tsp salt
• 2 tbsp oil
• 1/4 cup dry flour for dusting
For the Spiced Potato Filling
• 6 medium potatoes, boiled and mashed
• 1/2 tsp turmeric powder
• 1/2 tbsp cayenne powder
• 1 tbsp roasted cumin-coriander powder
• 1 tsp garam masala
• 1 tsp crushed chili flakes
• 1/2 tbsp chaat masala
• 1 1/2 tsp salt
• 2 tsp lime juice
• 1 tsp grated garlic paste
• 2 Thai green chilies, finely chopped
• 3 tbsp finely chopped cilantro
• 1/4 cup oil (for cooking parathas as needed)
For the Garlic Raita
• 6 cloves garlic, paste
• 1/2 tsp green chili paste
• 1/2 cup yogurt
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 2 tbsp milk (to adjust consistency)
• 1/2 tsp black pepper
• 1/4 tsp salt
Step-by-Step Guide to Making Aloo Paratha
1. Prepare the Paratha Dough
In Pakistan, the dough for parathas is kept simple but needs the right balance for the perfect texture. Here’s how to prepare it:
• In a stand mixer or large mixing bowl, combine the chakki atta, all-purpose flour, and salt.
• Slowly add warm water as the dough starts to come together. Knead on medium speed for about 3-5 minutes until the dough becomes soft and slightly sticky.
• Drizzle in 1 tbsp of oil and knead for another 2 minutes.
• Cover the dough and set it aside for at least 20 minutes. This resting time ensures a softer paratha.
2. Make the Spiced Potato Filling
The spiced potato filling is where Pakistani Aloo Paratha stands out with its rich, bold flavors:
• Boil the potatoes until soft, then mash them to a smooth consistency.
• Add the turmeric powder, cayenne powder, roasted cumin-coriander powder, garam masala, crushed chili flakes, chaat masala, salt, lime juice, garlic paste, green chilies, and chopped cilantro.
• Mix well to evenly distribute all the flavors. This filling should be fragrant and slightly spicy with a tangy kick from the lime and chaat masala.
3. Assemble the Parathas
This step requires a bit of finesse to get the right balance of dough and filling:
• Divide the dough and filling into six equal portions.
• Take one portion of dough, flatten it slightly, and dust with dry flour to prevent sticking. Roll it out to about a 6-inch circle.
• Place a portion of the filling in the center, bring the edges up around the filling, and seal. Press the dough ball gently to distribute the filling.
• Dust with more dry flour and roll out the stuffed dough ball into a 10-12 inch paratha, being careful not to tear it.
4. Cook the Parathas
Cooking a paratha to perfection requires controlled heat and a bit of patience:
• Preheat a tawa or griddle over medium heat.
• Place the paratha on the hot tawa and cook for about 30 seconds or until you see bubbles form.
• Flip the paratha, drizzle around 1/2 tsp oil along the edges, and cook for another 30 seconds.
• Continue flipping and cooking until both sides are golden and crispy, adjusting the heat if needed. The result should be a paratha with a crispy exterior and a soft, flavorful filling.
5. Prepare the Garlic Raita
A creamy, tangy garlic raita is the perfect complement to the rich flavors of aloo paratha:
• In a mixing bowl, whisk together the yogurt, mayonnaise, sour cream, garlic paste, green chili paste, salt, and pepper.
• Thin the mixture with milk until it reaches your desired consistency. This raita should be creamy with a touch of spice, balancing the flavors of the paratha.
Tips for Perfect Pakistani Aloo Paratha
1. Right Dough Consistency: The dough should be soft and slightly sticky. A well-rested dough is easier to roll and results in a softer paratha.
2. Spice it Right: Pakistanis love bold flavors, so feel free to adjust spices to suit your taste, especially if you like it spicier.
3. Even Distribution: While rolling, press gently to ensure the filling spreads evenly within the dough, creating a consistent flavor in each bite.
4. Adjust the Heat: Cook on medium heat to achieve the ideal crispy texture without burning the paratha.
Why Aloo Paratha is a Pakistani Favorite
Aloo Paratha has become deeply rooted in Pakistani culture. It is no longer just an Indian dish but has become part of the Pakistani breakfast tradition, served with variations of chutney, yogurt, and achar (pickle). In Pakistani households, parathas are often prepared with a bit more spice and herbs, with chaat masala, fresh green chili, and lime juice added for a tangy twist. This dish not only tastes amazing but also holds a special place in family gatherings, often prepared for weekend brunches or special breakfasts.
Serving Suggestions
To serve a true Pakistani-style Aloo Paratha meal, pair with garlic raita, spicy achar, and fresh-sliced onions. For a traditional breakfast experience, serve with a steaming cup of chai. The garlic raita adds a cooling contrast to the paratha’s bold flavors, making each bite a refreshing delight.
Health Benefits
Whole wheat flour provides fiber and essential nutrients, while potatoes are packed with vitamins, particularly vitamin C. This dish, although indulgent, brings a good balance of carbs, fiber, and protein, especially when paired with yogurt.
Frequently Asked Questions
1. What makes Pakistani Aloo Paratha different?
Pakistani Aloo Paratha tends to be spicier and more flavorful, with added elements like chaat masala, lime juice, and green chilies.
2. Can I make the filling ahead?
Absolutely! The filling can be prepared a day in advance and stored in the fridge.
3. Is it necessary to use chakki atta?
Chakki atta provides a more authentic taste and texture, but you can use regular whole wheat flour as well.
4. Can Aloo Paratha be frozen?
Yes, you can freeze cooked parathas. Just reheat on a tawa to bring back the crispiness.
Aloo Paratha with Garlic Raita is a true celebration of flavor and tradition. It’s a dish that brings people together, a comfort food that has evolved within Pakistan to reflect its unique culinary identity. With its crispy exterior, spicy filling, and creamy raita, this recipe captures the essence of Pakistani food—rich, flavorful, and deeply satisfying. Enjoy!
Aloo Ka Paratha
6
servings30
minutes30
minutesFlatbread stuffed with spiced mashed potatoes.
Ingredients
- Paratha
3 cups 3 chakki flour
2 cups 2 all purpose flour
2 cups 2 warm water
1 1/2 tsp 1 1/2 salt
2 tbsp 2 oil
1/4 cup 1/4 dry flour for dusting
- Potato Filling
6 medium 6 potatoes
1/2 tsp 1/2 turmeric
1/2 tbsp 1/2 cayenne
1 tbsp 1 roasted cumin coriander powder
1 tsp 1 garam masala
1 tsp 1 crushed chili flakes
1/2 tbsp 1/2 chaat masala
1 1/2 tsp 1 1/2 salt
2 tsp 2 lime juice
1 tsp 1 grated garlic paste
2 2 Thai green chili finely chopped
3 tbsp 3 finely chopped cilantro
1/4 cup 1/4 oil (or as needed)
- Garlic Raita
6 cloves 6 garlic paste
1/2 tsp 1/2 green chili paste
1/2 cup 1/2 yogurt
1/4 cup 1/4 mayonnaise
2 tbsp 2 sour cream
2 tbsp 2 milk
1/2 tsp 1/2 black pepper
1/4 tsp 1/4 salt
Directions
- In a stand mixer combine wheat flour, all purpose flour and salt.
- Turn on the mixer on low setting and slowly add warm water until the dough starts coming together.
- Turn up the setting to medium and let the dough mix for 3-5 minutes.
- Slowly drizzle 1 tbsp oil in the dough and mix for another 2 minutes.
- Turn off the machine and check the texture of the dough, it should be soft and sticky and hold finger indentation.
- Drizzle with more oil and massage the dough, cover and set it aside for at least 20 minutes.
- Boil and mash potatoes, to this add all the seasonings, lime juice, minced garlic, finely chopped green chili and finely chopped cilantro.
- Mix well and set aside.
- Divide the dough in 6 equal parts and the potato mix also in 6 equal parts about the size of your palm.
- Smooth a dough ball and sprinkle with some dry flour. Roll it out into 6 inch diameter circle in even thickness.
- Fill the center of the dough with the potato mixture, apply water around the edges and cover the potato mixture with dough all around. Make sure it’s properly sealed so the filling does not ooze out while rolling.
- Now gently press the giant dough ball between your fingers ensuring the filling is evenly distributed.
- With the help of your palms and fingers keep rotating dough into a circle as it gets bigger.
- Dust some dry flour and use a rolling pin gently to roll out the dough into a 10-12 inch paratha.
- Heat a tawa or griddle on medium heat and gently place the paratha on it and cook it for 30 seconds to a minute .
- Flip it and cook for another 30 seconds before lightly drizzling about 1/2 tsp oil around the edges. Cook on medium low heat for around 30 seconds to a minute before flipping it and repeating the process until the paratha is cooked to perfection on both sides.
- Remove from heat and serve with your favorite condiments
- Garlic Raita**
- Mix yogurt, mayonnaise, sour cream, garlic paste, green chili paste, salt and pepper.
- Mix everything well with a whisk and thin it out with milk to your desired consistency.
- Enjoy with hot paratha!
