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–+ servings
Aloo paratha, crispy Indian flatbread with spiced potato filling

Aloo paratha in the airfryer

Ingen bedømmelser endnu
Aloo paratha is a popular Indian flatbread stuffed with spiced mashed potato. In the airfryer they turn lightly golden and fragrant without a frying pan — perfect as a side dish or for an Indian-inspired brunch.
Servings 4 servings
Prep Time 25 minutes
Cook Time 18 minutes
Resting time 20 minutes
Total Time 1 hour 3 minutes

Equipment

  • 1 Air fryer
  • 1 Mixing bowl For the dough
  • 1 Bowl For the potato filling
  • 1 Rolling pin
  • 1 Brush
  • 1 Parchment paper For the airfryer basket

Ingredients

Dough

  •  
    300 g wheat flour Preferably wholemeal wheat (atta), extra for rolling out
  • 0.5 tsp salt
  •  
    1 tbsp oil Neutral, e.g. sunflower
  •  
    180 ml lukewarm water Adjust as needed

Potato filling

  •  
    500 g potatoes Peeled, boiled and cooled
  •  
    1 tsp cumin Whole seeds
  •  
    0.5 tsp turmeric
  • 1 tsp garam masala
  •  
    0.5 tsp chilli powder Adjust to taste
  •  
    1 tsp fresh ginger Finely grated
  •  
    2 tbsp fresh coriander Finely chopped
  • 1 tsp salt
  •  
    1 tbsp lemon juice

For brushing

  •  
    30 g ghee or butter Melted
US Customary - US Customary

Instructions

Preparation

  • Mix 300 g wheat flour with 0.5 tsp salt in a mixing bowl. Add 1 tbsp oil and 180 ml lukewarm water gradually while kneading, until the dough is soft and smooth. Cover the bowl and let the dough rest for 20 minutes.
    Blød dej æltes og hviler til Aloo Paratha i min airfryer opskrift
  • Mash 500 g potatoes thoroughly in a bowl — a little texture is fine, but no lumps.
    Kartofler moses grundigt til fyld til Aloo Paratha i min airfryer opskrift
  • Toast 1 tsp cumin in a dry pan over medium heat for about 30 seconds, until the seeds smell fragrant. Add them to the potatoes along with 0.5 tsp turmeric, 1 tsp garam masala, 0.5 tsp chilli powder, 1 tsp fresh ginger, 2 tbsp fresh coriander, 1 tsp salt and 1 tbsp lemon juice. Mix the filling well and adjust the seasoning.
    Kartoffelfyld blandes med spidskommen gurkemeje garam masala chili ingefær koriander salt og citron til Aloo Paratha i min airfryer opskrift
  • Divide the dough and filling into 8 equal portions. Press a ball of dough flat in your palm, place a portion of filling in the centre, and close the dough around the filling. Pinch the edges firmly so no filling escapes.
    Dejkugler fyldes med krydret kartoffelfyld til Aloo Paratha i min airfryer opskrift
  • Turn the stuffed balls in a little extra flour and gently roll them out into flat circles about 15 cm in diameter. Press lightly in the middle first to distribute the filling evenly — then roll outwards with light strokes.
    Fyldte dejkugler vendes i mel og rulles ud til flade Aloo Paratha i min airfryer opskrift

Cooking in the airfryer

  • Preheat the airfryer to 180 °C convection. Place a piece of baking paper in the basket so the parathas don't stick.
    Airfryer forvarmes til 180 grader med bagepapir klar til Aloo Paratha i min airfryer opskrift
  • Brush both sides of the parathas lightly with 30 g ghee or butter. Place 2 parathas at a time in the airfryer without them overlapping.
    Parathaer pensles med ghee og lægges i airfryer kurven til Aloo Paratha i min airfryer opskrift
  • Cook at 180 °C for 6-7 minutes in total. Turn them after about 3 minutes and brush with a little more ghee. The parathas are done when they are lightly golden with light spots and the dough is cooked through.
    Aloo Paratha vendes og pensles med mere ghee under tilberedning i min airfryer opskrift

Serving

  • Serve the parathas warm with cool yoghurt raita, mango chutney or a simple green salad. They also taste excellent with an Indian curry or dal.
    Varme Aloo Paratha serveres med yoghurt raita mango chutney og grøn salat i min airfryer opskrift

Notes

Tips for the perfect result:
Gently press the stuffed ball with your palm before rolling it out — this spreads the filling evenly and prevents the parathas from tearing. Use plenty of flour on the worktop so the dough doesn't stick, and roll with light strokes.
Variation:
Swap the potatoes for grated cauliflower or crumbled paneer for two other classic versions. Add a pinch of kasuri methi (dried fenugreek leaves) to the filling for extra depth and aroma.
Serving:
Serve with yoghurt raita, mango chutney or a cup of masala chai. Parathas also work well as a side for an Indian-inspired brunch with fried eggs and pickled vegetables.
Portion size:
If your airfryer is small, make the parathas in several batches. Keep the finished pieces warm covered with a tea towel so they don't dry out.

Nutrition

Calories: 340kcalCarbohydrates: 52gProtein: 8gFat: 11gSaturated fat: 5gPolyunsaturated fat: 2gMonounsaturated fat: 4gCholesterol: 20mgSodium: 780mgPotassium: 520mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 3mgNet carbohydrates: 48g
Author: Morten Jensen
Calories: 340kcal
Cost: 8
Ret: Bread, Tilbehør
Køkken: Indisk
Diet:
Søgeord: airfryer paratha, aloo paratha in the airfryer, indian bread in the airfryer, indian flatbread in the airfryer, potato-stuffed parathas, vegetarian flatbread
Holdbarhed: Store covered in the fridge for up to 3 days.
Genopvarmning: Reheat in the airfryer at 170 °C for 3-5 minutes, until the parathas are heated through and butter-soft.
Frysning: Can be frozen for up to 2 months; thaw in the fridge overnight before reheating.
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