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Aloo Paratha

A stuffed flatbread made with whole wheat dough and a spiced potato filling.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Ginger and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,776 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Aloo Paratha

Ingredients

Directions

Prepare the dough

  1. Make a soft dough with the specified ingredients.

  2. Divide the dough into balls of the required size.

Make the filling

  1. Chop the onions, green chillies, and coriander leaves.

  2. Boil the potatoes; remove the skin and mash.

  3. Add the rest of the ingredients and mix well.

Shape and cook

  1. Take each portion of the dough, flatten it on the palm.

  2. Stuff the filling into the dough and roll into balls.

  3. Flatten each ball into a 1/2-inch thick round paratha using a rolling pin.

  4. Grease a pan with a little oil and heat over medium flame.

  5. Cook the parathas until both sides are golden and cooked through.

Nutrition, whole recipe (rough)

805Calories
19 gProtein
15 gFat
148 gCarbs

Counts 9 of 11 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Limejuice of 1 lime (44ml)11
Turmeric1 tsp ground (3g)9
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Waternot in our table0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ginger + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,776 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Coriander + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together3,505 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Coriander + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,253 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Coriander + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together6,474 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole wheat flour
Forms the dough structure that holds the stuffed filling and gives the paratha its body.
Potatoes
Provide the bulk and soft, moist texture of the filling.
Oil
Adds fat that tenderises the dough and helps the paratha brown in the pan.
Onions
Add savoury sweetness and moisture to the filling as they soften.
Lime juice
Adds acidity that brightens the flavour of the potato filling.

The step that matters

Stuffing and sealing the dough. If the dough is stuffed too thickly or sealed poorly, the filling can leak or burst through during rolling and cooking. Flattening the dough around the filling evenly keeps the paratha intact and cooking through.

Swap the onion

How well each one fits the dish's main ingredients (wheat, flour, potato, coriander, ginger, garlic, turmeric):

  1. Broccolifits better
  2. Spinachfits better
  3. Kalefits better
  4. Onionthe original

Fit is the average pairing score against wheat, flour, potato, coriander, ginger, garlic, turmeric. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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