Cheats Aloo Paratha – Probably The Easiest Aloo Paratha You’ll Make
Save on time, effort and dishes! This Cheats Aloo Paratha cheekily uses mashed potato powder and you would be pressed to tell the difference!
Servings Prep Time
3Stuffed Parathas 10 minutes
Cook Time
3minutes per paratha
Servings Prep Time
3Stuffed Parathas 10 minutes
Cook Time
3minutes per paratha
  • 90g mashed potato powder
  • 1tsp saltor to taste
  • 1.5tsp red chilli powderor to taste
  • 1tsp whole cumin
  • 1tsp cumin powder
  • 2tsp coriander powder
  • 0.25tsp turmeric
  • 0.5 chopped onion
  • water, as needed
  • milk, as needed
  • 1small bunch chopped coriander
  • 2tbsp chopped mintoptional but highly recommended
  • kneaded atta, as needed
  • oil/butter/ghee, as needed
  1. Fill a bowl with the powdered mashed potatoes, chopped onion and all the spices
  2. Pour on freshly boiled water onto your powder mixture slowly, one gulp at a time, mixing with a spoon as you go along. Stop once you see the mixture is coming together somewhat but still looks slightly powdery
  3. Pour on warm milk, again one gulp at a time, until the mixture is soft and looks like regular mashed potatoes. You may need to get your hands involved to ensure the spices are evenly distributed
  4. Add the chopped coriander and optional mint. Put aside
  5. Using your kneaded atta, take our two equal sized small rounds of atta
  6. Roll them both out into equal sized circles
  7. Load up the aloo stuffing onto one of the rounds. You want to fill it up equally but you also need to ensure you don’t overfill, otherwise it may rip during the next steps. You also want to leave some room around the edges
  8. Once you have placed your stuffing layer, take the other round and put it on top of the stuffing. Line up the rounds and then pinch together the sides
  9. Roll out until your desired size
  10. Place onto a pan which has been pre-heated on about a medium heat. Immediately spread a spoonful or two of oil/ghee/butter around the rim of the paratha. Flip the paratha once the colour has changed and allow the other side to change colour. Then flip again once one side has crisped up. Allow the other side to crisp up
Recipe Notes

You can optionally add some anardana powder or amchoor powder to taste for a tangy taste. Serve alongside your chutney of choice. A coriander and mint chutney or plum chutney goes divine!

This Aloo stuffing can also be used for Aloo Tikkis and to stuff samosas

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