Aloo Paratha recipe is a popular Indian flatbread made with whole wheat, mashed potatoes and spices. This potato stuffed paratha is an easy-to-make dish that can be enjoyed as a snack, as a side dish or as a main course. Usually served with yogurt, pickle or butter.
What is aloo paratha?
Aloo paratha is a popular north Indian flatbread made with potatoes. Aloo means "potato" and paratha is "stuffed flatbread". It is a perfect appetizer or main course. The dough is simple to make and can be prepared in minutes. The potatoes are gently cooked, mashed and then mixed with spices to create a delicious flavourful stuffing. The dough is then rolled out and shaped into small rounds or squares. The potatoes are then stuffed into the dough and then fried until golden and crispy. Serve warm with yogurt or green chutney
There are many variations of aloo paratha, but the most common is with potatoes and spices. Some variations include paneer paratha and onion aloo paratha.
Here's a list of ingredients you'll need to make aloo paratha
- Whole wheat flour: I used whole wheat to make the dough, which we use regularly in Indian kitchens for making Rotis.
- Water, salt and oil used for making soft dough
For making potato stuffing
- Potatoes - Peeled, cubed and boiled until soft
- Dry spices - Coriander, cumin, chaat masala and red chilli powder
- Herbs - I have used Ginger, green chillies and coriander leaves
For the details of the exact quantities of each ingredient, check the recipe card below
A short video of the recipe
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How to make aloo paratha: step by step
To make dough for the paratha
Combine wheat flour, and salt into a large bowl and mix well.
Slowly add water and make a soft and smooth dough. Add oil to the top of the dough to prevent drying. Cover with a cloth and keep aside until potato stuffing is prepared.
Then divide the dough into equal 8 or 10 equal parts.
Into a bowl, add the cooled potatoes and mash them using a masher.
Add red chilli, coriander, cumin and chaat masala powder and mix well.
Add grated ginger, green chillies, salt and finely chopped coriander leaves and combine well.
Divide the mixture into equal parts and make it big or small as per your taste.
Take a little bit bigger size dough than the stuffing. Roll the dough into a small disc and place the stuffing as shown above.
Fold the dough as shown above to cover the stuffing fully and roll it into a flatbread slowly without the stuffing coming out
Heat a Tawa on medium flame and place the rolled bread on it. Fry on both sides
- Replace chaat masala with garam masala or amchur powder.
- Use clarified butter/ghee in place of oil for frying the parathas.
- Add boiled and mashed veggies like carrot, peas and cauliflower to make healthier parathas
- You can add grated paneer to make a paneer aloo paratha.
Wrap the leftover parathas in foil and keep them in the refrigerator for 2-3 days.
Before serving remove the parathas out of the refrigerator for at least 10 minutes.
Tips and tricks
Boil potatoes until they are just soft and don't overcook them.
After boiling the potatoes drain the water completely and allow it to stand for a few minutes
Potatoes should be mashed completely and there should not be any chunks. Otherwise while rolling the paratha, the filling will tear and it will be difficult to roll.
If the dough becomes sticky, add a couple of spoons of flour and knead well or if it's dry add a little bit of water and knead.
Make sure the Tawa is hot enough before placing the rolled paratha.
- Skip green chillies if you are making for kids or toddlers.
- Adjust the spices according to your taste
Aloo paratha tasted good on its own, but its usually served with yogurt or pickle or butter
Yes, this paratha is vegan, as I have used oil instead of ghee for frying the paratha.
Yes, place baking paper in between each paratha and store in a zip lock bag or freezer safe box.
Aloo Paratha Recipe | Potato Stuffed Paratha
To make the dough:
- 2 cups Whole wheat flour
- 1+¼ Water as required to make dough
- ½ teaspoon Salt
- 1 teaspoon Oil
To make potato stuffing:
- 3 Boiled potatoes medium
- 1 teaspoon Red chilli powder
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Chaat masala
- 2 Green chillies deseeded and finely chopped
- 1 teaspoon Grated ginger
- 2 tablespoon Coriander leaves finely chopped
- Salt to taste
To fry :
- 2-3 tablespoon Oil
- In a mixing bowl, add wheat flour, salt and mix well. Slowly add water and make a soft and smooth dough. Add 1 teaspoon of oil to the dough and knead well. Cover and keep aside until the stuffing is prepared.
Stovetop method to boil potatoes
- Wash and peel the skin of the potatoes and boil in enough water until it's just cooked.
Instant pot method to boil the potatoes:
- Place the potatoes on a trivet, add 2 cups of water to the pot and pressure cook for 7-8 minutes. Allow the pressure to release naturally. Remove the skin and use it.
- Remove the potatoes from the water and allow them to cool completely.
Make potato stuffing:
- Into a bowl, add the cooled potatoes and mash them using a masher.
- Now add red chilli, coriander, cumin and chaat masala powder and mix well.
- Add grated ginger, green chillies, salt and finely chopped coriander leaves and combine well.
- Divide the mixture into equal parts and make a big or small as per your taste. keep aside on a plate.
Making the parathas:
- Knead the prepared dough and divide into 8-10 equal sizes balls. ( as you needed big or small)
- Now take a small dough ball, dip in the dry atta(wheat flour) and roll into a small circle using a rolling pin.
- Place the prepared stuffing in the centre of the dough (stuffing should be less than the dough ball size)
- Then bring the edges to the centre and seal it, without stuffing coming out.
- Now flattened the dough ball using your hands and dip in the dry atta.
- With the help of rolling pin, roll the dough into a circle of 7 to 8 inches diameter.(use more dry atta if required while rolling the dough)
Frying the paratha:
- Heat a gridle or tawa on medium to high flame. Place the rolled paratha on to the tawa and fry on medium heat.
- Fry one side the paratha until you see small brown spots ,then flip to the other side and fry.
- Now apply oil or ghee to the both sides and press with spatula at the edges. Fry until you see golden brown spots on both sides. Remove the cooked paratha on to kitchen towel and cover it.
- Repeat the process with the remaining dough.
- Serve warm parathas with yogurt, pickle or on its own.
- Skip green chillies if you are making for kids or toddlers.
- Adjust the spices according to your taste.
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