Recipe courtesy of Bal Arneson

Potato Parathas

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 6 to 8 parathas
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2 cups whole wheat flour

3/4 to 1 cup water


1 cup mashed potatoes

2 tablespoons minced red onion

1 tablespoon dried fenugreek leaves

1 tablespoon garam masala

1 tablespoon chopped fresh cilantro leaves

Pinch salt and freshly ground black pepper


  1. Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside.
  2. Put the mashed potatoes, red onion, fenugreek leaves, garam masala, and cilantro into a bowl and mix well. Taste for seasoning and add salt, and pepper, to taste.
  3. Take a piece of dough about the size of a golf ball and roll it into a disc with your fingers. Lightly dust a work surface with flour and using a lightly-floured rolling pin, roll out the disc into a thin patty (like a tortilla).
  4. Place 1/4 cup of the filling into the middle of the patty and then fold the edge of the dough over the mixture and form into a ball, with the filling in the center. Roll out the paratha gently, being careful not to squeeze the filling out.
  5. Put a nonstick skillet over medium-high heat and place a paratha into it. Cook until brown bubbly spots appear and then flip the paratha and cook the second side until it is done, about 3 minutes per side. Continue until all the parathas are done.

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