Indian Spiced Potato Stuffed Flatbread

Stuffed Flatbread: You will be amazed at how simple making this flatbread is. Indian spiced potato stuffed flatbread is so versatile and so delicious your mind will run madly trying to figure out what other fillings you can load them with.

The other day I was trolling on Pinterest, and I happily came across beautiful photos of Aloo Paratha ( Indian Potato stuffed flatbread) from Nagi– She has such a fantastic food blog with lots of tempting pictures and recipes of foods with BOLD flavors. Check out her site; you won’t be disappointed. The spices in this recipe have an intense bold flavor.

Indian spiced potato stuffed flatbread recipe

This is the sort of flatbread you can stuff with any mashed-up vegetable- such as sweet potato, peas, carrot, artichoke heart, caramelized onions, corn mash, or leek. What I like most about this recipe is the dough…. it’s simple to make, pliable, and easy to roll out and handle. Any newbie baker will have no problem realizing a successful flatbread. I love good full-proof recipes -this is a winner.

I made the dough one day in advance and had it wrapped up in the fridge overnight; I took it out the following day, allowed it to get to room temperature, and rolled it out flawlessly. The oil in the dough makes it very easy and pliable to work with.

Here are the steps to putting this flatbread together

  • Course: Breakfast, Side Dish
  • Cuisine: Indian
  • Servings: 4 people

Recipe Ingredients:


  • 2 1/2 cup all-purpose
  • 1 tsp sea salt
  • 1 cup water
  • 2 tbsp vegetable oil


  • 1 1/2 cups mashed potato – 4 small potatoes you can substitute sweet potato and other vegetables
  • 1/2 cup scallions thinly sliced
  • 2 Tbsp fresh cilantro or cilantro diced small
  • 1/2 tsp grated fresh ginger
  • 1 tbsp Garam masala OR 1 ½ tsp cumin+ ½ tsp coriander+pinch of cardamon + pinch of cinnamon + pinch of nutmeg
  • 1 tsp fresh thyme fresh coarsely chopped
  • 1/2 tsp sea salt
  • ¼ tsp cayenne powder

Recipe Instructions

Place the flour, water, and salt in a bowl. Using your hands or a pastry blending tool, mix the ingredients, then use your hands to get everything harmonious and formed into a ball. Flour the work surface, turn it out, and knead for a few minutes. It should be a smooth- NONsticky or crumbly ball. Put the dough in a bowl and cover for up to 30 minutes. ( If you wanted to do this in advance- Now would be the time to wrap the dough and refrigerate it to use at a later date.)


Meanwhile, make the filling. Cook a few potatoes in boiling water, and once tender, remove them from the water, put them in your Cuisinart, and add all your other ingredients – mix to combine. Let cool.

recipe Instructions

The filling should look like this. It shouldn’t be lumpy but smooth !!!

Recipe Instructions

Preheat your oven to 300F- to keep warm- because you can only cook these flatbreads one at a time. Cut the dough into four equal pieces. as you roll each piece out, keep the others covered with a cheesecloth or side towel to keep the dough from drying. Take one piece of dough at a time and roll it into a ball using your rolling pin; make a nice thin circle about 6-7 inches in diameter/

Recipe Instructions

Scoop out ¼ of the filling into the center of the dough and fold in the sides.

Recipe Instructions

Flatten the filled dough slightly and shape the flattened disc into a circle using your hands. Once it’s circular, gently flatten it out slightly with a rolling pin – to about ⅔” thickness.

Recipe Instructions

Heat 1 tbsp oil in a nonstick or professional stainless pan ( it shouldn’t stick) over medium heat. Place one in the pan and cook for 2 minutes per side.

Recipe Instructions

It should be golden brown; if not, cook it a bit longer. Flip it over and cook the other side. Remove from the frying pan and keep warm in the oven. Do this four times for each flatbread. Drizzle some oil between each flatbread before placing the next raw flatbread.

Recipe Instructions

Completed and ready to eat. Very flavorful and quite delicious.

Recipe Instructions

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