Reach for the Light


Aaloo Bharey Prathey


Pratha is the variation of roti and is liked in all households of Pakistan and generally eaten at the breakfast time.  It is made of whole wheat flour although at some places roti is also made of maize flour, rice flour and other flours but when we talk of roti it is meant to be of whole wheat flour.

In Pakistan roti is eaten with all kinds of curry, chutney, or pickle. It is easy to make and eat. Sometime, especially in villages roti is cooked in earthen oven (tandoor). But in the cities it is generally made by using a griddle (tawa).

There are variations of roti cooked in different ways and different fillings. Here we are sharing a recipe for aaloo bhery prathey. I hope you will try this and enjoy.


Whole wheat flour ½ kg

Salt ½ teaspoon

Water as needed (different flours need different amount of water)

Dry flour ¼ kg for rolling out the prathas

Preparing the Dough

Sift the flour and salt together;

Put the flour in a wide mouthed utensil;

Make a hole in the middle of wheat flour;

Pour water in the hole and mix it with flour;

Keep mixing until all the dry flour is wet but be careful in adding water as the flour may become too sticky;

When the floor is wet, knead it thoroughly with both hands until it is not too sticky and neither very hard;

When the dough is ready cover it with a lid and let it rest for ten minutes;

After 10 minutes the dough is ready for making prathas;

Preparing the filling


1 kg potatoes

2 kg water

Salt 1 ½ tsp

Red chili powder 1 ½ tsp

Coriander powder 1 tsp

Garam masala powder ½ tsp

Green chilli 4 (finely chopped)

Onion 2 medium sized (finely chopped)

Ghee or oil 250 grams;


In a cooking pan add 2 kgs of water and put potatoes in it and put it on high flame,

Boil the potatoes until they are soft

Drain the water and peel the potatoes;

Now mash the potatoes and add salt, chili powder, coriander powder, garam masala and chopped onions and green chili

Mix all the ingredients thoroughly

Making and cooking prathas

Divide the dough into 16 equal balls;

You will need a smooth surface to roll out the prathas (just like the roti), it can be a marble slab or traditional roti block will do;

Sprinkle a little bit of dry flour on the surface and start rolling out;

You will need two balls at a time for paratha;

Roll out the both balls  about 4 inch wide and on one of them put mashed potatoes smoothly and then put the other 4 inch rolled out roti on it and press the corners so that the filling does not come out;

Now roll it into the size of the roti,

Heat up your cooking griddle, or a cast-iron skillet with a diameter of at least 8-9 inches (twa),

When the paraths is rolled out it should be thin and smooth;

Put it on the griddle and cook on medium heat, the high heat may burn the pratha;

When the pratha is dry from one side flip it and when some brown flowers occur on one side spread one tbsp. ghee and turn it over again;

Now cook it from one side and then the other;

When the pratha is golden brown it is ready to eat,

Serve with green chutney.

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