The Indian bread traditionally cooked on a tawa and often stuffed with potatoes is paratha.
Paratha is a layered flatbread made from wheat dough, usually whole-wheat atta, folded and rolled with ghee or oil before being shallow-fried. The name comes from Hindi words associated with “layers,” describing its flaky, laminated texture. Both plain and stuffed versions are common across the Indian subcontinent.
The potato-filled version is called aloo paratha. Its filling typically combines mashed potatoes with green chilli, coriander, and spices such as garam masala or amchoor. Paratha is often served with yogurt, butter, pickles, or tea, especially at breakfast. It is different from roti, which is generally simpler and unleavened, while naan is traditionally leavened and baked in a tandoor. Kulcha may also be stuffed, but it is a distinct leavened bread.