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Deep-fried Aloo Parathas

Deep-fried flatbreads stuffed with a spiced potato filling.

From the Recipes Wiki (Fandom) · 21 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Deep-fried Aloo Parathas

Ingredients

Directions

Make the dough

  1. In a bowl, combine flour, salt, and baking powder.

  2. Add enough water to form dough.

  3. Knead the dough.

  4. Rub a little olive oil over the dough.

  5. Let the dough rest while you prepare the filling.

Make the filling

  1. In a saucepan, bring salted water to a boil.

  2. Boil potatoes until tender.

  3. Drain the potatoes.

  4. Mash the remaining filling ingredients.

Shape and fry

  1. Divide the dough evenly into 6 parts.

  2. Knead each piece for 1 minute, forming it into a smooth ball.

  3. Let the dough rest for 5 minutes.

  4. In a saucepan, heat oil for deep frying.

  5. On a floured surface, roll out one ball of dough into a circle 5" across.

  6. Place 1-2 tablespoons of filling in the middle.

  7. Fold the dough into a semi-circle.

  8. Moisten the edges with a little cold water.

  9. Pinch the edges to seal.

  10. Roll out the remaining dough balls.

  11. Fill each with filling in the same way.

  12. Deep fry a few pies at a time.

  13. Cook until golden brown on all sides.

  14. Drain the fried pies on a paper towel.

  15. Serve hot with chutney or kuchilla.

Nutrition, whole recipe (rough)

814Calories
20 gProtein
16 gFat
148 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Turmeric1 tsp ground (3g)9
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot 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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

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

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Clove + cumintop 4% of all pairs
    Smell alikestrong
    Cooked together1,306 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Flour
Forms the dough's structure, which gluten development makes stretchy and sturdy enough to hold the filling.
Baking powder
Releases gas in the dough, giving the fried pies a slightly puffed, lighter texture.
Potatoes
Form the bulk of the filling, providing starchy body and moisture once mashed.
Ground cumin
Adds warm, earthy aroma to the potato filling.
Hot red pepper
Adds heat and sharp flavour to the filling.
Onion
Adds savoury sweetness and aromatic depth to the filling.

The step that matters

Sealing the edges. If the moistened edges are not pinched shut firmly, filling can leak into the hot oil and the pie can burst or fry unevenly. Dough edges need a little water to bond, and a tight seal keeps the steam and filling inside while frying.

Swap the clove

How well each one fits the dish's main ingredients (flour, olive, potato, onion, garlic, cumin, pepper):

  1. Turmericfits better
  2. Oreganofits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against flour, olive, potato, onion, garlic, cumin, pepper. 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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