(Background information: This was my first recipe after my longest hiatus from Fatima Cooks, during which I had a difficult pregnancy, became a Mum for the first time, moved homes, and navigated lots of other grown-up changes.)
This isn’t quite the comeback I pictured — an instant mashed potato recipe to relaunch the blog. But life has changed, and so have my priorities.
It’s been three years since I posted here. The last recipe went up when I was swollen and struggling with relentless morning sickness. Today, my little girl lies beside me with a bowl of blueberries on her tummy. She fills most of my days, and everything about my routine has done a dramatic somersault to fit this new life.
I’ll save most of that personal catching up for another time. Right now you’re here for “Cheats Aloo Paratha” — so you probably want something quick, low-maintenance and time-saving. I hear you. Time is in short supply for all of us, so I’ll get to the point.
This is not a tutorial on making Aloo Paratha from scratch.
This is a shortcut. It trims around 20 minutes from the usual prep, skips the peeling and boiling of potatoes, and saves you washing the pot you’d normally use to boil spuds.
A confession: sometimes I use powdered mashed potato mix to make Aloo Parathas. Smash (or similar brands) has quietly become a reliable little secret tucked away in my pantry.
Is that wrong? Is it unethical? Does it make my blog’s honest Pakistani recipes a sham?
No — but it does make me imagine my Mum mouthing the word “LAZY” whenever she finds out.
Why did I start doing this? The first time was born from necessity and a very good reason. My husband asked for Aloo Parathas on his day off. I was heavily pregnant and feeling awful, and the next morning I discovered we had one tiny potato — not remotely enough for breakfast. Going out for groceries on a rainy Saturday morning after a rough week, and after being sick early that morning, was the last thing I wanted to do.
So I improvised. I mixed powdered mashed potato with spices and made the stuffing. My husband commented that the parathas were soft and nice, and for a brief, smug moment I felt like I’d pulled off a small domestic miracle. Fifteen minutes later I left the Smash packet next to a leftover paratha and was promptly exposed. He felt a little cheated but also surprised he couldn’t tell the difference in taste.
Was it revolutionary? No. Was it useful? Absolutely. I saved time, avoided extra washing up and skipped an unnecessary trip to the shops. I was quietly pleased.
So here it is: a cheats version of Aloo Paratha. I’m not suggesting you permanently replace real mashed potato stuffing with powdered mix, but this method is a brilliant shortcut when you need to save time and energy.
Enjoy, with love! x
📋 Recipe
Cheats Aloo Paratha – Probably The Easiest Aloo Paratha You’ll Make
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Ingredients
- 90 g mashed potato powder
- 1 teaspoon saltor to taste
- 1.5 teaspoon red chilli powderor to taste
- 1 teaspoon whole cumin
- 1 teaspoon cumin powder
- 2 teaspoon coriander powder
- 0.25 teaspoon turmeric
- 0.5 chopped onion
- wateras needed
- milkas needed
- 1 small bunch chopped coriander
- 2 tablespoon chopped mintoptional but recommended
- kneaded attaas needed
- oil/butter/gheeas needed
Instructions
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Combine the powdered mashed potato, chopped onion and all the spices in a bowl.
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Slowly add freshly boiled water to the powder mixture, a little at a time, stirring as you go. Stop when the mixture starts to hold together but still looks slightly powdery.
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Pour on warm milk, again in small amounts, until the mixture becomes soft and resembles regular mashed potatoes. Use your hands if needed to ensure spices are evenly incorporated.
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Stir in chopped coriander and the optional mint. Set the stuffing aside.
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Divide your kneaded atta into equal small rounds — two per paratha.
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Roll both rounds out into equal-sized circles.
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Place an even amount of the aloo stuffing onto one circle. Don’t overfill — leave a margin around the edges to avoid tearing.
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Top with the second circle, align, and pinch the edges together to seal.
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Gently roll out the sealed paratha to your desired size.
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Heat a pan over medium. Place the paratha on the pan and immediately spread a spoonful of oil, ghee or butter around the edge. Flip when the colour changes, then again when the first side crisps. Cook until both sides are golden and crisp.
Notes
This aloo stuffing also works well for making aloo tikkis or for filling samosas.
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