Anjana Shanker is a chef and baker who has contributed to ChefSteps for many years. Previously, she worked on the R&amp;D team for Modernist Cuisine, as well as at restaurants like Lampreia in Seattle.

Anjana Shanker

Aloo paratha—potato-stuffed whole wheat flatbread—is a beloved dish across the Indian subcontinent. And what’s not to love? Thin layers of buttery fried bread sandwiching a filling of spiced (and spicy!) mashed potatoes. It’s a carb-on-carb celebration!
Paratha dough can be stuffed with all kinds of things, not just mashed potatoes—radish (mooli paratha), cheese (paneer paratha), and cauliflower (gobi paratha) are all common varieties. And the stuffing process is basically identical—make a compact mound of stuffing and stick it in the middle of a round of rolled out dough, fold over the edges to seal the stuffing, then roll it out and fry it up.Our version of aloo paratha uses our <a href="https://www.chefsteps.com/activities/paratha">Ultra-Flaky Paratha</a> dough and a more salty-savory twist on the potato filling—in addition to ajwain (a thyme-ier and more herbaceous cumin, if you will) and hot green chile, we also incorporate salty feta cheese into the mix.

Aloo Paratha