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Guest Post: Aloo Paratha

October 6, 2010

I first ‘met’ Michaela Samant through my Facebook page where she asked the community what a particular leafy vegetable that she found at the local market was called. After I saw the image she had posted, I was certain that the vegetable wasn’t grown in the US and was pleasantly surprised to learn she lives in the Indian state of Andhra Pradesh. Slovakian by birth, Michaela is married and mommy to 2 adorable children. She spends her time exploring the Indian cuisine and blogging about it in Slovakian here.

It is my pleasure to host Michaela on OneLifeToEat today, where she shares her simple recipe for the classic Indian favorite, Aloo paratha.

Aloo Paratha

Aloo Paratha

When I first tasted Indian food, it was a South Indian dish – Sambar, which is a lentil preparation, that was served with steamed, unsalted rice and some kind of stir fried vegetable. It was so alien from the cuisine I grew up with! Very spicy, very different. After a few years of living in India I still can’t find pleasure in south Indian curries. But they do have some other interesting dishes such as Masala Dosa – a crispy rice-flour crepe that is served with coconut chutney…I am ready for it anytime!

My husband’s family mainly follows the Malvani and Konkani style of cooking, that makes an interesting use of coconut and kokum. The cuisine of the Konkan region in India has an interesting and distinct flavor, and in my opinion, something a foreigner must certainly start their Indian culinary experience with.

Apart from Konkan cuisine, I also enjoy a lot of other popular Indian dishes like Paneer Butter Masala, Butter chicken and Coconut shrimp curry. My children’s all time favorite is the classic Indian bread – Aloo Paratha, which I make very often. Here’s my simplified recipe for the popular bread in my home.


For the dough:

  • 1 and 1 / 2 cups refined all-purpose flour
  • Salt
  • 2 tablespoons of ghee
  • Lukewarm water (enough to make elastic, nonsticky dough)

For the filling:

  • 3 medium sized potatoes; boiled in their skin
  • Salt
  • 1 / 4 tsp turmeric
  • 1 / 4 tsp Amchoor powder (dried mango powder)
  • 1 / 3 tsp Garam masala
  • Handful of coriander/cilantro leaves, chopped


  • Mix Maida with salt, add ghee and enough water to make dough elastic, non-stick dough. Dust it with little flour and leave aside in a bowl, covered with a kitchen cloth.
  • In another bowl mash cooked and peeled potatoes. Add salt, turmeric, Amchoor, Garam masala and chopped coriander leaves and mix everything well.
  • Now make equal number of balls with the dough and potato mixture. Balls made of potato mixture must be slightly smaller than balls made of dough.
  • Take one ball of dough and flatten it with a rolling pin till it is about 1/2cm thick. Place the potato filling in the middle of the flattened dough.
  • Wrap potato ball with dough, press edges with your fingers and roll it in your hands to make a ball.
  • Roll the ball gently to make ½ inch thick paratha (don’t use more flour for rolling). Don’t press paratha too hard and don’t roll too quickly to avoid filling coming out of the dough.
  • Heat a non-stick pan or iron tava. When it is well heated, reduce the fire and cook parathas from both sides until brown.
  • Spread some butter on the cooked parathas and serve immediately.

Michaela was born in Slovakia (central Europe, former Czechoslovakia), and in 2002 she married her Indian husband and settled in India. They have 2 daughters (7y. and 2y.). Michaela shares her experiences with the Indian cuisine and her Indian recipes in her Slovakian blog.

2 Comments leave one →
  1. October 6, 2010 2:22 am

    Love all the guest post Sabera. All of them seem to be from different walks of life who have found something special in Indian food.

    Michaela you just made me crave Aloo paratha now! Looks Yum.

    • October 6, 2010 8:05 pm

      I agree. It’s interesting to see how people from a different culture such as ours perceive Indian food.

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