Curried Aloo Paratha With Boondi Raita

Name: Curried Aloo Paratha with Boondi Raita Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Curd | Yogurt; ½ cup Boondi; ¼ tbsp roasted Cumin powder; ½ tbsp Red chili powder; Salt, as per taste; 1 cup cooked Aloo Curry; 2 cups Wheat flour + ½ cup for dusting; Salt; Oil; Water for kneading

Published: Nov 26, 2009 | LAST UPDATED ON: Nov 19, 2024 by Lubna Karim

There’s something undeniably comforting about a warm, crispy aloo paratha filled with spicy potato goodness. Pair it with a cooling, tangy boondi raita, and you’ve got a meal that’s simple, satisfying, and bursting with flavor. Perfect for any time of the day, this classic combination is a quick fix for leftover creativity or when you’re craving something hearty yet effortless.

More Recipes To Try – Roti John, Mash Ki Roti, Pol Roti From Sri Lanka, Chicken Naan Pizza

About This Recipe

We’ve all been there—hungry, staring into the fridge, hoping for inspiration. For me, it was one of those days when my belly declared a rebellion, and my motivation to cook an elaborate meal was at an all-time low. What came out of that hunger-driven experiment turned out to be a dish I now love indulging in time and again: Curried Aloo Paratha, paired with a quick and refreshing Boondi Raita.

This recipe is a reminder that leftovers can lead to culinary magic. With just a bit of creativity and minimal effort, I whipped up a meal so comforting and delicious that it deserves a permanent spot in my recipe collection. Let me walk you through the story of how this came to be—and how you can recreate it in your kitchen.

The Inspiration

As I peered into my fridge, all I found were a few veggies and some leftover aloo fry from the previous day. The idea of reheating the curry and having it with plain chapati felt uninspiring. That’s when the thought struck: why not use the curry as a filling and make stuffed parathas instead? The soft, flavorful aloo filling stuffed in crispy, golden layers of paratha sounded like the comfort food I needed.

But a good paratha needs an equally good accompaniment. Enter Boondi Raita—a cooling and tangy side dish that complemented the warm spices of the paratha perfectly. Together, they made a quick, simple, and absolutely indulgent meal.

Aloo Paratha

The crispy, spicy curried aloo paratha paired with the cooling boondi raita creates a symphony of flavors. The paratha’s crisp exterior and soft, flavorful filling are beautifully balanced by the tanginess of the raita. Whether it’s a lazy afternoon or a quick-fix dinner, this combination hits the spot.

And the best part? It’s sustainable! Using leftovers creatively not only saves time but also reduces food waste. So next time your fridge holds remnants of yesterday’s meal, think beyond reheating. Who knows—you might just stumble upon your new favorite recipe!

Let me know if you try this Curried Aloo Paratha and Boondi Raita. I’d love to hear your variations and stories of turning leftovers into something extraordinary!

Quick Recipe of Aloo Stuffing For Parathas

If there is no leftover aloo curry and you are in a mood to spend little more time on cooking then here is a simple recipe for you. If you are a vegan then aloo paratha’s are fulfilling and satisfying meal to include in your menu.

Ingredients:

2 medium-sized Potatoes, boiled and mashed
1 tbsp. Oil
1 small Onion, finely chopped
½ tsp. roasted Cumin powder
1 Green chili, finely chopped (optional)
½ tsp. Turmeric powder
Salt to taste
2 tbsp. fresh Coriander leaves, chopped
½ tsp. Red chili powder, optional

Potato Stuffing For Parathas

Heat oil in a pan and add chopped onions and sauté until golden brown.
Add green chili and cook for a minute until fragrant.
Add turmeric powder, roasted cumin powder, and red chili powder (if using). Stir well.
Add the boiled and mashed potatoes. Mix everything well, and cook for 2-3 minutes, allowing the spices to blend with the potatoes.
Season with salt and stir in chopped coriander leaves. Let the mixture cool before using it as a stuffing for parathas.

Now your aloo curry stuffing is ready to be used in your parathas! Enjoy!

Tips For Making Best Aloo Paratha

Adjust the Salt: Leftover aloo curry may already have salt, so taste it before adding more. If it’s too salty, balance it with a little water or extra mashed potatoes.
Remove Excess Moisture: If the aloo curry is too runny, cook it on low heat to thicken it before using as a filling. You want the filling to be thick and not soggy to prevent the parathas from tearing.
Mash the Potatoes Well: Ensure the potatoes in the curry are well-mashed so the filling has a smooth texture. Lumpy filling can make rolling the parathas tricky.
Use Fresh Herbs: Adding chopped coriander or mint to the leftover curry can enhance the flavor and add a fresh note to the paratha filling.
Cool the Filling: Always let the aloo curry filling cool slightly before stuffing it into the dough. This helps prevent the dough from becoming sticky and makes it easier to roll out.

Yield: 4