Aloo Paratha
on May 23, 2021
Aloo Paratha is an Indian flatbread stuffed with a spicy and flavorful potato filling. It is one of the most popular breakfasts and is best enjoyed with plain yogurt, butter, and pickles. Check out my easy recipe with many variations, tips, and tricks.
Here are some more stuffed paratha recipes that can be served for your weekend breakfast: Gobi Paratha, Keema Paratha, and Broccoli Paratha.
Stuffed Parathas are made in almost every North Indian household, and potato filling is the most popular filling option. Everyone has a different recipe for these flatbreads, but my aloo ka paratha recipe is the best, I must say. I think it is the only recipe I make better than my mom’s.
A perfect aloo paratha must have a crispy crust and a fairly good amount of filling spread evenly inside the crust. Rolling a perfect stuffed paratha took me some time to figure out, but now I have many tips up my sleeves that make perfect stuffed paratha every time.
I am sharing everything I know so that you don’t have to deal with torn parathas with filling coming out of them or only dough and no filling on some parts of the paratha. Read along!
About Aloo Paratha
Aloo Paratha (Stuffed Potato Paratha) is a North Indian stuffed flatbread popular all over India and abroad. Not only in homes, you will also find aloo ka paratha served in almost all the North Indian restaurants or dhabas (Indian roadside eateries).
Aloo paratha is prepared by making a whole wheat flour dough and stuffing it with a spicy, tangy potato masala flavored with herbs and spice powders. It is then pan-fried with ghee or oil until crisp and browned.
It is best served with a dollop of butter (makhan), yogurt, pickle, and masala chai or lassi on the side.
This paratha is the perfect breakfast or brunch recipe. It can also be enjoyed for lunch or dinner or packed in school or office lunch boxes.
Ingredients
For The Dough
To make the dough for aloo paratha, you will need whole wheat flour (gehu ka atta), salt, oil, and water. You can add ½ cup all-purpose flour to make the paratha extra crispy.
For The Filling
To make the filling, potatoes are boiled, peeled, and mashed. They are then mixed with herbs and spices to make a flavorful filling.
To make the potato filling, mashed potatoes are mixed with green chilies, cilantro (fresh coriander leaves), ginger, onion, salt, Kashmiri red chili powder, dry mango powder (amchoor), anardana powder (pomegranate seeds powder), roasted cumin powder, and garam masala powder.
While dry mango powder and pomegranate powder add a tangy taste, red chili powder and green chilies add that much-needed heat. You can skip adding pomegranate seed powder if it’s not readily available.
Cayenne pepper or paprika powder can be used instead of Kashmiri red chili powder. You can adjust the amount of spice powders according to your taste and preference. Leave the spices that you don’t have. This filling is very forgivable.
You will also need ghee or oil to cook the paratha. Use oil to make it vegan.
Pro Tips By Neha
Making aloo paratha might initially seem intimidating, but following a few pointers makes the process easy.
Do not overcook the potatoes. Cook them until they are tender, and then remove them from heat.
Cool the cooked potatoes well before making the filling to get the right texture. Refrigerating them for 2-3 hours will dry them, and the parathas will not tear while rolling.
Mash the potatoes very well! If any big pieces are left, they will tear the paratha while rolling. I like mashing potatoes, but you can also grate them for a slightly different texture.
Knead the dough very well until it is soft and smooth.
The consistency of the filling and dough should be similar; this rule applies to any stuffed paratha you make.
Transfer the rolled paratha to the griddle only when it is nicely heated. If it is not hot enough, the paratha will turn out soft and not crisp.
Cook the parathas on medium to high heat. Cooking on low heat can make them soft and soggy.
Also, keep pressing the parathas with the back of a ladle to make them nice and crispy.
Be generous with ghee or oil for a perfectly crispy paratha.
How To Make Aloo Paratha
Make The Dough
In a large mixing bowl, mix together 2 cups of whole wheat flour, ½ teaspoon salt, and 1 tablespoon oil.
Add water little by little and knead to make a soft dough.
The exact amount of water required to knead the dough depends on the quality of the flour. The best way is to keep adding little by little until the dough comes together.
Knead the dough for 2-3 minutes until it becomes very smooth.
Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.
Make The Filling
Mash 1 lb (500 g) boiled potatoes nicely using a potato masher or your hands. There shouldn’t be any big pieces.
Add the following ingredients to the bowl and mix everything well.
- 1 teaspoon chopped green chilies
- 2 tablespoon chopped cilantro
- 1 teaspoon grated fresh ginger
- ¼ cup chopped onions
- 1 teaspoon salt
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon dry mango powder
- 1 teaspoon pomegranate seed powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon garam masala powder
Roll The Paratha
Knead the dough again and divide it into 8 equal parts. Roll each part in between your palms to make smooth balls.
Take one of the dough balls and slightly press it between your palms. Dust it with some dry flour and roll it to make a 4-inch circle. This circle should be slightly thinner from the edges.
Note – Cover the remaining balls with the kitchen cloth to prevent drying.
Place 2 tablespoon of filling in the circle’s center and bring the edges together. Pinch to seal the edges. Once again, roll the stuffed dough between your palms to make a smooth ball.
Press the ball slightly and keep it on the working surface. Dust lightly with dry flour and roll gently to make a 6-inch circle. While rolling, go from one side to the other circularly to ensure the filling reaches the sides evenly. Roll the edges slightly thinner than the center.
Note – Don’t worry if it’s not a perfect round. Rolling aloo paratha perfectly takes time and patience. You will get there soon!
Cook The Paratha
Heat a griddle (tawa) over medium heat.
Once the griddle is hot, transfer the paratha to it and cook until brown spots appear on the base of the paratha.
Flip and cook until brown spots appear on the other side. Flip once again.
Apply 1-2 teaspoon ghee or oil on it. Flip again and apply 1-2 teaspoon ghee or oil on the other side.
Press it using the back of a ladle and fry until nicely browned on both sides. Make all the paratha in the same manner. Serve hot with butter, pickle, and yogurt.
Frequently Asked Questions
To boil potatoes, wash and scrub the potatoes nicely. If you use a traditional pressure cooker, add the potatoes with 2-3 cups of water.
Close the lid of the pressure cooker and cook for 1 whistle on high heat, then lower the heat to medium-low and cook for another 2 more whistles.
Remove the cooker from heat and let the pressure release naturally. Peel the potatoes and cook them well. I recommend refrigerating them for at least 3-4 hours. Then, use them to make parathas.
If you are using an instant pot, add the potatoes and 1 cup of water. Press PRESSURE COOK and set the timer to 5 minutes.
Set the valve to the sealing position and let the timer finish. Let the pressure release for 10 minutes, then move the valve to release the remaining pressure. Open the lid.
You can also cook the potatoes on the stovetop. Cut the potatoes in half. Heat water in a large pot. Add the potatoes, cover, and cook on medium-low heat until they are softened. Peel and use.
Storage Suggestions
I suggest you make them fresh and serve them right out of the tawa. You can also make the dough and aloo filling and store them in an airtight container in the fridge. Add salt only just before making the parathas. This will prevent the onions from releasing water and make the filling moist.
If you are prepping beforehand, cook the parathas halfway, cool them down, cover them with foil paper, and store them in the fridge for about 2 to 3 days. When ready to serve, cook them on the griddle with ghee or oil ghee.
These aloo paratha are also freezer-friendly. To freeze them, cook the paratha on each side for a few seconds without using oil or ghee until it changes color slightly. Remove the half-cooked paratha to a plate.
Cool the parathas completely before freezing. Once cooled, layer them by separating each with parchment sheets, placing them in freezer-safe bags or airtight containers, and freezing for up to 3 weeks.
When you want to use it, take the paratha out of the freezer and cook it on medium-high heat on a hot griddle. Brush ghee or oil on both sides and cook until nicely browned.
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Aloo Paratha Recipe
Ingredients
For The Dough
- 2 cups whole wheat flour (gehu ka atta)
- ½ teaspoon salt
- 1 tablespoon oil
- ghee or oil for frying
For The Filling
- 1 pound potatoes (500 g, boiled, peeled and cooled)
- 1 teaspoon finely chopped green chilies
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 teaspoon grated ginger
- ¼ cup finely chopped onions
- 1 teaspoon salt
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon dry mango powder
- 1 teaspoon pomegranate seed powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon garam masala powder
Instructions
Make The Dough
- In a large mixing bowl, mix together whole wheat flour, salt, and oil.
- Add water little by little and knead to make a soft dough.
- The exact amount of water required to knead the dough depends on the quality of the flour. The best way is to keep adding little by little until the dough comes together.
- Knead the dough for 2-3 minutes until it becomes very smooth.
- Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.
Make The Filling
- Mash boiled potatoes nicely using a potato masher or your hands. There shouldn’t be any big pieces.
- Add the remaining filling ingredients to the bowl and mix everything well.
Roll The Paratha
- Knead the dough again and divide it into 8 equal parts. Roll each part in between your palms to make smooth balls.
- Take one of the dough balls and slightly press it between your palms. Dust it with some dry flour and roll it to make a 4-inch circle. This circle should be slightly thinner from the edges.
- Note – Cover the remaining balls with the kitchen cloth to prevent drying.
- Place 2 tablespoon of filling in the circle’s center and bring the edges together. Pinch to seal the edges. Once again, roll the stuffed dough between your palms to make a smooth ball.
- Press the ball slightly and keep it on the working surface. Dust lightly with dry flour and roll gently to make a 6-inch circle. While rolling, go from one side to the other circularly to ensure the filling reaches the sides evenly. Roll the edges slightly thinner than the center.
- Note – Don’t worry if it’s not a perfect round. Rolling aloo paratha perfectly takes time and patience. You will get there soon!
Cook The Paratha
- Heat a griddle (tawa) over medium heat.
- Once the griddle is hot, transfer the paratha to it and cook until brown spots appear on the base of the paratha.
- Flip and cook until brown spots appear on the other side. Flip once again.
- Apply 1-2 teaspoon ghee or oil on it. Flip again and apply 1-2 teaspoon ghee or oil on the other side.
- Press it using the back of a ladle and fry until nicely browned on both sides. Make all the paratha in the same manner. Serve hot with butter, pickle, and yogurt.
You are excellent & your recipees are authentic , just the way we cook at home…
Thanks for your kind words Rashmi
Very informative. Thanks !
Thanks
Hi! First let me tell you..your images are awesome! The parathas are mouth watering…. The only problem I had was the filling was oozing out. Though delicious, I wasn’t able to make a perfect looking one. Any ideas what went wrong?
Hi Bhuvana. Thnx for appreciating the images. Did you cool down the potatoes well before making the filling?