These will steal your heart after the first bite. These quick potato parathas are fluffy, spicy, soft and so addictive, you won’t be able to stop reaching for one more! They are great to mop up the curry or ideal for a traditional Indian breakfast, topped with some green mango pickles. Traditionally, stuffed parathas require a lot of practice and a good technique, but I cheat a bit here…Instead of fiddling with dough and squeezing potato stuffing, I mix everything! They taste wonderful and are so much quicker to prepare. They keep well till the next day, and make a perfect casing for a curry wrap! I might have just started a new trend!
Make delicious parathas in no time
The longest part of making those parathas is boiling the potatoes, seriously. It is that simple and fast. You can even prepare the spuds a day in advance, although I like to have them warm when mixing with flour and oil, I think they mash better and make a really fluffy dough. Although the more waxy one, like Maris Piper, will be the best, any potatoes will work here. I would avoid salad or mini potatoes as they are harder and less velvety when mashed. Now, the next best thing after potatoes is of course chilli. Fresh ones here are an absolute must, a mixture of green and red would add some extra vibrancy and colours. I like to add lots of ground cumin too, remember, you are never limited to a recipe, explore and experiment! Read the blog till the end to see my suggestions and adds on!
Texture of the dough for quick potato parathas
Making those parathas is so comforting, dough feels like a cloud and is so soft. You are aiming for stretchy, really pliable dough, so be sure not to add all the flour at once. The less flour, the softer your parathas will be, however, they need to hold the shape when fried, so trust your hands here, they always tell the truth. The dough is most likely ready when it doesn’t stick to the work surface once rolled, so keep testing it. You may be asking yourself why such an easy recipe with exact measurements requires more explanations? Well, the answer is simple, it is all in the potatoes. Some will have more water, some will be waxier, that is why you need to trust your instincts here, and simply try!
Put a twist on those quick potato parathas
- grate some fresh ginger and turmeric for super fresh flavours
- chop fresh lemongrass for a Thai, fresh twist
- add lots of chopped fresh herbs like parsley, coriander, mint for Middle East twist
- try adding beetroot powder or beetroot juice for a fun pink colour
- you can grate some vegan cheese for this extra layer of comfort
How to eat quick potato parathas
Let’s be honest, those parathas are so delicious that you can just have them on their own, but… Who doesn’t love to finish good curry with som bread, wiping all the sauces? Exactly! Watch my YouTube video on the easiest tandoori chickpea curry that will simply blow your mind, and those parathas will be a perfect company! And, there is more! If you happen to have any leftovers parathas, why not putting a bit of curry in a middle and making a wrap for a perfect lunch? No more hunger attacks and unnecessary trips to the corner shop for a very average sandwich!
When I lived in India I loved having parathas for a breakfast, and stuffed potato ones were by far my favourite! Our cook would be servingthem straight from the pan an piling them up in the middle of the table. The moment of revealing them from underneath the kitchen towel was we were all waiting for. What spices and chillies our beloved cook used this time? Was there a some mango pickles on the side? Or maybe a dish of dhal? Oh, take me back to India now!
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