Potato and Parsley Flatbread: An Indian Aloo Paratha

This week, I’m excited to unveil the logo for Peri’s Spice Ladle; do cast a glance at the header. ‘Steam rising from an elegant ladle’ visually represents my energy and passion to bring Indian food inspirations into the homes of  my readers and followers around the globe. 

Delicious 'Aloo Paratha' style Potato and Parsley Indian Flatbread with Seasoned Yogurt

Delicious ‘Aloo Paratha’ style Potato and Parsley Indian Flatbread with Seasoned Yogurt

Back in India, breakfast can be a rather spicy meal; and given Indian food’s proclivity towards spices, I bet this piece of information comes as no surprise to anyone.

South India serves up mouthwatering breakfast classics like Idli-Sambhar, fermented rice-lentil cakes with a spicy lentil dip and the semolina based delight, Upma.

On the other hand, western and north Indian diets favor a diverse selection of hot off the griddle, flatbread-style Indian breads, paired with bowlfuls of cool seasoned yogurt and a glass of savory lassi (an Indian smoothie) or steaming hot Chai.

For breakfast, I’m more of a bagel-peanut butter-and-chai kinda gal, hence getting my palate ready for the otherwise spicy flavor-filled day ahead.

An Aloo Paratha Dough to Make Delightful Potato and Parsley Flatbread

An Aloo Paratha Dough to Make
Delightful Potato and Parsley Flatbread

But, Indian flatbreads or parathas are as common in our family’s daily meals, as they are in most Indian homes. The reason for their popularity is their versatility; the vegetables, spices and herbs can all easily be adapted to your choice.

My recipe today challenges a few norms of India’s favorite potato flatbread, the Aloo Paratha…

Instead of making a separate flour dough and potato stuffing, I’ve brought it all together in one simple dough with quintessential ‘aloo paratha’ ingredients like potatoes and ginger, while adding some well-loved Mediterranean flavors such as parsley, lemon, garlic and olive oil.

These delightfully savory ‘Aloo Paratha’ style Potato and Parsley Indian Flatbread are a treat for the whole family, served right off the hot griddle with cool seasoned yogurt as a dip.

Potato and Parsley Flatbread: An Indian Aloo Paratha
These delightfully savory 'Aloo Paratha' style Potato and Parsley Indian Flatbread, with some well-loved Mediterranean flavors such as parsley, lemon, garlic and olive oil, are a treat for the whole family, served right off the hot griddle with cool seasoned yogurt as a dip.
  1. 1 ½ cup whole wheat flour (Atta) or white wheat flour
  2. 1 cup potato cubes, boiled
  3. 1 teaspoon ginger garlic paste (or 2-3 cloves garlic & ½ inch ginger, grated)
  4. 1 teaspoon salt
  5. ½ teaspoon black pepper
  6. ¼ teaspoon cayenne
  7. ½ teaspoon cumin ground
  8. 2 tablespoons (3-4 sprigs) chopped parsley,
  9. 5-6 mint leaves, chopped
  10. 2 tablespoon lemon juice
  11. ¼ cup olive oil
For the Seasoned Yogurt
  1. 1 cup plain yogurt
  2. ½ teaspoon each salt and pepper Or ½ teaspoon Indian Chaat Masala
  1. Mix the plain yogurt and seasonings in a bowl. Refrigerate the Seasoned Yogurt until ready to serve.
  2. In the large mixing bowl, bring together the flour, boiled potato cubes, ginger-garlic paste, spices and seasonings, herbs and lemon juice. Knead the dough by hand and add olive oil slowly till you get a firm dough. Only add a tablespoon or two of water, if required, based on the flour.
  3. This paratha dough can also be made by pulsing briefly in a food processor, making sure the boiled potatoes don't get too starchy.
  4. Refrigerate the dough for at least half an hour or till ready to use. Aloo paratha dough can be refrigerated for 1-2 days, to be rolled out and cooked just before serving.
To make Flat-bread on a Griddle (Tawa)
  1. Roll out the dough into a log and divide into equal portions. On a floured surface, use a rolling pin to make 4-5 inch diameter circles of flatbread.
  2. Heat a griddle (cast iron ones work well here) till hot but not smoking; add a few drops of olive oil and the flatbread to the griddle. Cook on both sides for 2-3 minutes each.
  3. Steaming hot 'Aloo Paratha' style Potato and Parsley Indian Flatbread are best served with a dab of butter, along with cool seasoned yogurt and any chutney or pickle of choice.
Peri's Spice Ladle http://www.perisspiceladle.com/
Steaming hot 'Aloo Paratha' style Potato and Parsley Indian Flatbread

Steaming hot ‘Aloo Paratha’ style Potato and Parsley Indian Flatbread with a Dollop of Seasoned Yogurt

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  1. says

    Hi Peri…Finally got around to trying this and it was superb! I pulsed it in the food processor like I do all my chappati and parantha dough. The dough was more delicate, fragile than I am used to and had to be careful when transferring it from the rolling board to the tawa, especially with my long fingernails, but it worked beautifully. even puffed up on the tawa which I wasn’t expecting. It was light, flaky and soooooooo delicious. I used fresh coriander in place of the parsley. First I ate it with rajma which I had in the fridge, together with some curd, and then today, at breakfast, with curd and mango pickle. Just heavenly. :-) thanks, once again, for all the fantastic recipes and ideas you have given me. Much love light and JOY xoxoxo Jane

    • says

      Oh Thank you, dear Jane…that’s perfect feedback to get! I’ve tried out this paratha with various flour types, bet you know how the Indian ‘atta’ is so different from the whole wheat flour here in the US…So I have to keep adjusting that quantity as well. Sometimes the flour differs from one store to another! Coriander is a classic for aloo paratha, glad you used it. Your breakfast sounds like my favorite lunch! In our home, the four of us can’t do a meal without ‘mango pickle’, we use the ‘punjabi tikha’ or ‘parsi mango achaar’ variety:) Thanks again, Jane, for your precious feedback and for trying out the recipe! Truly appreciate it. Much love, Peri.

      • says

        hmmm….didn’t give much thought to the flour but I used what I find best here in israel for all of my chappati/parantha type doughs….and with the local flour I find one cup of whole wheat and 1/2 cup of white works best. And you are right-when I am in India and use the “atta”, the dough is different as well….much easier for working with and filling by the way. But I will be doing this recipe again for sure, whenever aloo parantha strikes my fancy (which is often), and I am too lazy to bother with filling them. this is perfect! (Well, perfect is when I am in Indian and someone ELSE makes me a good aloo parantha and just have to sit down and enjoy eating it!!) 😀

        • says

          I’m with you on that! Nothing beats someone making it fresh for you in India! With some pickle and yogurt with chaat masala:) happy food memories for me! Thanks for reminding me of them:) xxPeri.

  2. says

    I love your new logo! I also really think this bread is delicious plain or as a snack or with your favourite dishes. With the potatoes in the mix, it might actually fill my hungry teenage boys up, but to be sure I best double your recipe. Take Care, BAM

    • says

      Thanks Bam, so happy hear you like the logo! And yes, if teenage boys are involved with this delectable flatbread paratha, I’d say double or even triple the recipe…the best part is that the leftover dough stays well refrigerated for 2-3 days! Take care…

  3. says

    I’ve been meaning to tell you that your logo is fabulous, Peri. Everything looks great here, in fact – not least the flatbread! As usual, I’m reading your blog at night and wishing I was more inclined to hit the grocery for whatever ingredients I don’t have to make the recipe you present. But – I bookmarked your site and come back to it often. During the day. :)

    • says

      Great to hear from you, Sid, and happy to read your feedback on the logo! Thanks! Aah, I have the same problem with looking at delicious recipes in the night, so now I’ve moved my reader time to the morning, this way I can get my favorites bookmarked and on the meal schedule! This flatbread paratha is delish, worth a try:)

  4. says

    Love the innovation Peri!!! Makes me want to take a grab a bite straight out of the laptop :)… The new look and logo too are awesome.. Must appreciate your efforts to highlight Indian cuisine to the world..

  5. says

    I have nominated your blog for the “Shine On” award for blogging. Please accept this honor in recognition of your excellent blog. Visit the site at the end of this message to read the rules and responsibility of accepting this award.

    Smile. . . . .namaste. . . .. .Anne Bell


  6. says

    Love your new logo! and love the idea of mixing it all together…so much easier than filling the dough with the aloo filling….and as you know, my all time super, extra special, unrivaled favorite and most made at home India dish is aloo parantha….remember this post? https://janesindiajournals.wordpress.com/?s=perfect+aloo+parantha
    So looking forward to trying out this seemingly much easier method of putting it all together.
    thanks as always
    much love light and JOY

    • says

      Thanks Jane! And I absolutely remember your delicious aloo paratha recipe…and do you remember our recent conversation on Ozlem’s spinach recipe dough and your suggestions? Well, that got me thinking and to my first try with Mediterranean flavors in aloo paratha:)

      This one-dough style of aloo paratha started eight years back when my little one wanted these ‘chapati’ as he called it then… everyday! So I made my life easier and started making one dough instead of the stuffing and dough:) It is so much less complicated and the dough stays in the refrigerator so well! Now it’s become a habit.

      Good to hear from you, Jane, keep in touch:)

  7. says

    Hi Peri! Congratulations on your new blog AND your new Logo, which I noticed right away!!! I think it reflects you perfectly! :)

    I also really like the idea of your flatbread! I will definatley try!

    Cheers! :)

    • says

      That’s so good to hear, Angie, your comment confirms what I hoped to convey with the new logo and look of the site:)

      Hope you like the flatbread concept…it’s an ideal mix of complementary flavors!


  8. says

    I loved your new logo Peri: ) So elegant and so beautifully translates your love and passion for Indian cuisine, gorgeous! And these flatbreads are very inviting too; never tried this one before and the refreshing flavours of ginger with the familiar Med flavors so inviting! It is funny I just shared a wonderful Indian eatery in Fethiye-Turkey at my facebook page and your recipe will go just next to it; we love Indian food : ) Ozlem xx

    • says

      Thank you, Ozlem, it’s exactly what I hoped to hear on the logo:) For aloo paratha, the Mediterranean flavors tie in wonderfully with classic Indian ones, you’ll love it! So glad to share a mutual admiration for each others cuisines, we love Turkish food too! XxPeri.

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