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Aloo Paratha Recipe

Aloo Paratha Recipe

Aloo Paratha is a popular Indian flatbread stuffed with spiced mashed potatoes. This Aloo Paratha Recipe delivers a crispy, golden-brown paratha with a flavorful filling, perfect for breakfast or any meal. Serve with yogurt, pickle, or butter for a comforting and delicious meal. The soft, flavorful interior of the paratha combined with the crispy exterior makes it an ideal dish for family meals or festive occasions. It’s easy to make, packed with taste, and loved by everyone, making it a go-to comfort food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine Indian, North Indian
Servings 4
Calories 300 kcal

Equipment

  • Mixing bowl
  • Rolling Pin
  • Tawa or griddle
  • Knife and cutting board

Ingredients
  

For the Dough:

  • 2 cups whole wheat flour (atta)
  • 1/2 tsp salt
  • Water (as needed for kneading)
  • 1 tbsp oil or ghee (for kneading)

For the Potato Filling:

  • 3 medium potatoes (boiled and mashed)
  • 1 green chili (finely chopped)
  • 1 tsp cumin seeds
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1/2 tsp amchur (dry mango powder)
  • 1/2 tsp coriander powder
  • 2 tbsp fresh coriander leaves (chopped)
  • Salt to taste
  • Ghee or oil (for cooking)

Instructions
 

  • 1. Prepare the Dough
    In a mixing bowl, add whole wheat flour and salt. Gradually add water and knead into a smooth, soft dough.Add a tablespoon of oil or ghee and knead the dough for another minute. Cover the dough and let it rest for 15 minutes.
    2. Prepare the Potato FillingIn a bowl, add the boiled and mashed potatoes. Mix in the chopped green chili, cumin seeds, garam masala, red chili powder, amchur, coriander powder, fresh coriander leaves, and salt. Mix everything well to make a flavorful filling.
    3. Roll and Stuff the Paratha
    Divide the dough into small, equal-sized balls. Roll out each ball into a small circle (about 4-5 inches in diameter).Place a generous amount of the potato filling in the center of the rolled dough.Bring the edges of the dough together, pinch them to seal the filling inside, and flatten it slightly.Gently roll out the stuffed dough ball into a paratha (about 6-7 inches in diameter), ensuring the filling doesn’t break through.
    4. Cook the Paratha
    Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot tawa and cook for about 2-3 minutes until golden brown spots appear on the surface.Flip the paratha and apply ghee or oil on both sides. Cook for another 2-3 minutes until both sides are crispy and evenly cooked.
    5. Serve Hot
    Serve the hot, crispy Aloo Paratha with yogurt, pickle, or a dollop of butter for a complete and satisfying meal.

Notes

  • Boiling Potatoes: Ensure that the potatoes are well-boiled and mashed smoothly to avoid lumps in the filling. This makes rolling the paratha easier.
  • Adjust Spice Levels: Feel free to adjust the amount of chili and spices in the potato filling to match your spice tolerance.
  • Ghee for Richness: Cooking the parathas with ghee enhances the flavor and gives them a crispy, rich texture. However, you can use oil for a lighter version.
  • Serving Suggestions: Aloo Parathas are traditionally served with yogurt, pickles, or butter. You can also pair them with raita or chutney for added flavor.
  • Storage: Parathas can be refrigerated for up to 2 days and reheated on a tawa with a little ghee.
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