Aloo Paratha

I recently went to India and took a Cooking Class in Pushkar. She gave me recipes for Dal, Vegetable Rice and Aloo Paratha. If you find yourself in the area (which you should if you go to India and you should go to India) you should take the class–a lot of ‘should’s in there, but it’s true. You can ask her to teach you different things but I asked for her favorites.

I worry I won’t be able to make any of these for a long time, since I probably won’t be able to find most of the spices in Korea. Hopefully in America I can! Or if I’m really desperate I’ll order from India (maybe even the girl who did my class–her mom makes spices to sell and they haven’t started shipping yet but I bet it could be lucrative! People who go could order more and they are the highest rated on TripAdvisor so people who just read about the class could want to order.

This post will be a bit different from my original ones as I have some step-by-step photos (blurry because it was dark in the kitchen) and no photo of the finished product (I ate it too fast).


  • filling
  1. 1 TBSP oil
  2. 1 tsp mustard seeds
  3. 2 potatoes: halved, boiled and pealed (in that order)
  4. 1/2 red onion
  5. little fresh green chili
  6. some coriander leaf
  7. lemon juice
  8. 1/2 tsp mango powder (I had never heard of this until I was there and her mom makes it, it has a lemon flavor)
  9. 1/2 tsp red chili powder
  10. salt to taste
  11. 1/2 tsp Anna seed
  • dough
  1. 50 g wheat flower
  2. salt
  3. water


India 1421) For the dough: Mix together, adding water slowly and mixing until it is not too hard, not too loose.



India 144




2) Let rest a bit

3) In a pan heat the oil.

4) Add the mustard seeds and cook until the cracking stops.

India 1465) Mash everything else into the potatoes.

6) Add the potato mixture to the oil.

7) Remove from the heat and let cool a bit.


India 1508) Roll out the dough.



India 1519) Add some of the potato mixture.



India 15210) Flip the sides in like an envelope and use oil to press it closed.



India 153




India 15411) Use a rolling pin to flatten it out. If the filling is cold it should not pop out. If it does, you pushed too hard!

12) Heat a pan (no oil)



India 15713) Add the paratha and cook on both sides until heated though and slightly charred.


3 thoughts on “Aloo Paratha

  1. Pingback: Dal | Oven-lovin'

  2. Pingback: Vegetable Rice | Oven-lovin'

  3. Pingback: Cooking Class in Pushkar | World Traveler: Asian Edition

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s