ALoo (potato) Paratha

ALoo (potato) Paratha

ALoo (potato) Paratha is an thick, soft and flaky Indian flatbread, that can be enjoyed at any time of the day. It originates from North India and a staple in many North Indian homes, Dhabas & restaurants. It is made with whole wheat flour, boiled potatoes, spices & herbsand served with Pickle and Yogurt.


For dough:

5 cup wheat flour

1 tsp salt

water (for kneading)

4 tbsp oil

for stuffing:

6 medium potatoes (boiled & mashed)

3 tsp chilli powder

1 tsp ajwain

3 tsp amchur

2 tsp cumin powder

2 tsp garam masala 

2 tsp salt

1.5 tsp coriander seeds

5 green chillies finely chopped.

4 tsp of fresh ginger paste

5 tbsp coriander finely chopped.


how to make dough 

Add 2 cups of wheat flour and 2 tsp salt to a large mixing bowl and mix well.

Add in water as needed and start to knead, then add in 2 tbsp oil and knead well to make a smooth and soft dough.

Cover the dough and leave for 10 mins.

how to make aloo stuffing for paratha:

In a large bowl place, the mashed potato, spices, green chillies and mix well ensuring all the ingredients are well combined.

how to make aloo paratha:

Get a ball sized dough and roll it out in 5 inches in diameter.

In the centre place a ball sized of the potato a stuffing and then take the edges of the dough and start pleating together and secure tight pinching off excess dough.Then sprinkle wheat flour and rollout the paratha, slightly thick.

Place the Paratha on a hot frying pan and cook the base for a minute and then flip it over to cook the other side. Keep flip the paratha once or twice more till both the sides are cooked properly.

Dahi Sev Puri Recipe

Dahi Batata sev Puri is a popular Indian street food where puri (golgappa) is topped with various chutneys, masalas, boiled potatoes, fine sev, and yogurt. Make this Indian chaat using this simple


250 grams chilled plain yogurt

100 grams finely chopped boiled potatoes

80grams boiled whole green moong

80grams boiled black chickpeas

0.5 teaspoon salt

10-12 golgappa puri (pani puri)

0.5 tsp chaat masala

80 grams nylon sev

0.5 tsp roasted cumin powder

0.25 tsp red chili powder

50 grams coriander chutney

60 grams sweet tamarind chutney

2 tablespoons chopped fresh coriander


Prepare The Yogurt

Place the yogurt in medium bowl. Add in the salt, chaat masala, cumin powder, and red chili powder and mix well.

Assemble The Dahi Puri:

Place 10-12 golgappa on a small serving plate.

make a small hole in each golgappa.

Fill the golgappa with sev, boiled potatoes, cooked black gram, and cooked whole moong.

Pour the yogurt mixture all over the golgappas

Drizzle the coriander and tamarind chutney all over the golaappas.

Finally sprinkle fresh cilantro and Serve immediately.

saag Tofu

Total time: 25 minutes
Servings: 4

Sagg paneer/ sagg tofu is very popular in northern India and originates from the Migdalia cuisine.

Saag tofu is my healthy variation of saag paneer. This is a healthier, low fat version, but Still delicious and full of taste. I prefer to use tofu instead of paneer when making this curry, as tofu contains last calories and fat then paneer. If you prefer to use paneer, please do so.

Tofu paneer is really easy to make, it takes me about 25 minutes to make. It’s a really simple but tasty curry to make, as it only needs a few ingredients. Sagg Tofu is best served with rice, chapati or naan bread.


6 ounces of tofu & cut it into 1 inch cubes

1 bag of spinach chopped up.

2 tbs olive oil

Tomato puree

1 tsp ground turmeric

1 tsp ground cumin

1 tsb garam masala

1tsp ground coriander

2 tsp salt

1 medium onion chopped

2 garlic cloves (mashed)

1 tsb of fresh mashed ginger

1 cup low-fat plain yogurt


• In a large pan, heat the oil and add in the onion and tofu.

• Let it cook for 10mins on a medium heat (the onion should be soft and brown and tofu golden brown.)

• Now add in the the spices garlic, salt and ginger. Let it cook for 2-3mins till the spices mix together.

• Now add in the tomato puree & chopped spinach.

• Mix it well and let it cook for a further 5-7 mins.

• Lower the heat, stir through the yoghurt.

• Now remove from the heat & garish with fresh coriander.

• Serve warm.