Aloo paratha is an Indian unleavened whole wheat flatbread stuffed with a spicy and super flavorful potato filling. It is one of the most popular breakfasts and is best enjoyed with plain yogurt, butter, and pickle. Check out my easy recipe with lots of variations, tips, and tricks.
Here are some more stuffed paratha recipes, that can be served for your weekend breakfast – Gobi Paratha, Keema Paratha, Palak Paneer Paratha, and Broccoli Paratha.
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About This Recipe
Aloo paratha (stuffed potato paratha) is a Punjabi-style stuffed flatbread that is now popular all over Indian and abroad. Not only in homes, but 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 then stuffing it with a spicy tangy potato masala that is 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 easy, delicious, and filling paratha is the perfect breakfast or brunch recipe. It can also be relished for lunch or dinner or can be packed in school or office lunch boxes.
There are multiple ways in which the filling of aloo paratha can be made and also the way it can be rolled. I am sharing the recipe that my mom taught me along with a few variations. Do read along!
This Aloo ka Paratha is,
- Crispy + Flaky
- Vegan (skip ghee)
- Delicious
- Bursting with flavors
- Easy to make
Ingredients
For the dough – To make the dough for aloo paratha, you will need whole wheat flour, salt, oil, and water. You can also add ½ cup all-purpose flour to the dough to make the paratha extra crispy. Check out any Indian grocery store near you to get whole wheat flour.
For the filling – To make the filling, potatoes are boiled, peeled, and then mashed. They are then mixed with herbs and spices to make a flavorful filling.
I like to use russet potatoes or gold potatoes to make this filling. They are starchy and have a light and fluffy texture. Having said that, you can use any potatoes that you have access to.
To make the potato filling, mashed potatoes are mixed with green chili peppers, cilantro (coriander), fresh ginger, onion, salt, Kashmiri red chili powder, dry mango powder, anardana powder (pomegranate seeds powder), ground cumin, and garam masala spice mix.
Make sure to mash the potatoes very well. If there are lumps in the potatoes, aloo paratha will tear while rolling.
While dry mango powder and pomegranate powder adds 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 also works fine in place 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.
Do not forget to use fresh cilantro, as they add a refreshing taste and a pop of green color to the aloo masala.
Pro Tips By Neha
Making aloo paratha might look intimidating at first, but if you keep a few pointers in mind while making them, trust me it’s a very easy process.
- Do not overcook the potatoes. Cook them until they are tender and then remove them from heat.
- Make sure to cool the cooked potatoes well before making the filling to get the right texture. Refrigerating them for 2-3 hours will making them dryer and the parathas will not tear while rolling.
- Mash the potatoes very well! If there are any big pieces left, they will tear the paratha while rolling. I like to mash the potatoes, but you can even grate it 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 and this rule applies to any stuffed paratha that you make.
- If you are short of one or two herbs or spices, do not fret. The parathas will still come out delicious.
- If you want to make vegan aloo paratha, use vegetable oil or olive oil instead of ghee.
- Do not overstuff the parathas, otherwise, the filling will come out while rolling.
- To ensure that the filling is distributed evenly throughout the paratha, roll it using a light hand and go from one side to the other in a circular fashion. Roll the edges a little thinner than the center.
- 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?
In a large mixing bowl, mix together 4 cups of whole wheat flour, 2 teaspoon salt, and 1 tablespoon vegetable oil. Add water (approx 1-½ cups) little by little and knead to make a soft dough. The dough should be slightly tighter than the roti 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.
Mash 1 lb (500 g) boiled potatoes nicely using a potato masher. There shouldn’t be any big pieces.
Add 2 teaspoon chopped green chili peppers, 2 tablespoon chopped cilantro, 2 teaspoon grated fresh ginger, ¼ cup chopped onion, salt to taste, ½ teaspoon Kashmiri red chili powder, 2 teaspoon dry mango powder, 1 teaspoon pomegranate seed powder, ½ teaspoon ground cumin, and ½ teaspoon garam masala spice mix to the bowl and mix everything well.
Ready Filling.
Knead the dough once again and divide it into 12-15 equal parts. Roll each part in between your palms to make smooth balls.
Take one of the dough balls and slightly press it in 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 – Keep the remaining balls covered with the kitchen cloth to prevent drying.
Keep 2 tablespoon filling in the center of the circle and bring the edges together and pinch to seal the edges. Roll the stuffed dough in between your palms to make a smooth ball once again.
Press the ball slightly and keep it on the working surface. Dust it lightly with dry flour and roll gently to make a 6-inch circle. While rolling, go from one side to the other in a circular fashion to make sure the filling reaches the sides and is distributed evenly.
Note – Don’t worry if it’s not a perfect round. Rolling aloo paratha perfectly takes time and patience. You will get there soon!
Heat a griddle over high heat. Once the griddle is very hot, transfer the paratha on it and cook until brown spots appear on the base of the paratha (2-3 minutes).
Flip and apply 1-2 teaspoon ghee or oil on it.
Flip again and apply 1-2 teaspoon ghee or oil on the other side as well. Press it using the back of a ladle and fry until it is nicely browned from 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 are using a traditional pressure cooker, add the potatoes to it along 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 on its own. 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 to the pot. 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 on its own for 10 minutes and 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 and cover and cook on medium-low heat until they are softened. Peel and use.
Yes, you can use sweet potatoes and follow the same recipe to make stuffed sweet potato paratha. You just have to substitute sweet potatoes with normal potatoes.
They will have a slightly sweet taste to them because of the use of sweet potatoes, but they taste delicious.
A lot of people complain that their paratha breaks while rolling. I am sharing a few tips which will make sure your paratha stays intact and the filling reaches even the sides of the paratha.
The potatoes should be cooled before stuffing. Warm potatoes become sticky and the paratha tear while rolling. The consistency and amount of the dough and filling should be the same. Do not overstuff the paratha. Roll aloo paratha with light hands and go from one side to the other while rolling.
I have not tried it making with gluten-free flour, but you can try and use any preferred gluten-free flour. I am sure the taste and texture will differ a bit.
Instead of stuffing the filling inside the dough, you can try a few more variations of rolling aloo paratha.
1. Divide one dough ball into two equal parts. Now roll both the parts to make a thin 5 inch circle. Spread 2 tablespoon of filling over one of the circles and cover with the other circle. Press the ends to seal them. Now lightly dust the paratha with some dry flour and roll gently to a 6 inch circle. Now fry it on the skillet with ghee or oil.
Serving Suggestions
Potato paratha tastes best with butter, pickle, and yogurt. You can also serve it with raita such as tomato onion raita, carrot raita, palak raita, pahadi kheere ka raita, or boondi raita.
Fresh homemade dahi (yogurt) and a cup of hot masala chai is my personal favorite way to serve aloo paratha. You can also serve coriander mint chutney along with these parathas.
Variations
Aloo Cheese Paratha – Make it cheesy by adding some grated cheese and red pepper flakes t the filling.
Skip adding spices in this variation. You can even replace cilantro with Italian herbs for a change in taste.
Aloo Matar Paratha – Add some boiled green peas along with potatoes to make aloo matar paratha. Check out how to preserve peas so that you can use them in any season.
Aloo Paneer Paratha – Paneer and aloo is a killer combo. Add some grated paneer to your aloo filling to make aloo paneer paratha.
Aloo Methi Paratha – Add freshly chopped methi (fenugreek) leaves to the potato mixture. Chopped spinach, kale, or bathua will also work great.
Aloo Dry Fruits Paratha – In this version, you have to add coarsely pounded dry fruits and nuts such as almonds, cashew, and pistachios in the aloo filling. You can even add some raisins for a light sweet taste in every bite.
With Veggies – Grated gobi, beetroot, carrot, etc can be added in the filling along with aloo.
Storage Suggestions
I will suggest you make them fresh and serve right out of the griddle/tawa. You can instead make the dough and aloo filling and store it in an air-tight container in the fridge.
If you are prepping ahead of time, then 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 freezer friendly too. 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 and place them in freezer-safe bags or airtight containers and freeze 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 and cook from both sides until nicely browned.
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Recipe Card
Aloo Paratha Recipe
Ingredients
For the dough
- 4 cups whole wheat flour
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- ghee or oil for frying
For the filling
- 1 pound potatoes (boiled, peeled and cooled)
- 2 teaspoons finely chopped green chili peppers
- 2 tablespoons chopped cilantro
- 2 teaspoons grated fresh ginger
- ¼ cup finely chopped onion
- salt to taste
- ½ teaspoon Kashmiri red chili powder
- 2 teaspoons dry mango powder
- 1 teaspoon pomegranate seed powder
- ½ teaspoon ground cumin
- ½ teaspoon garam masala spice mix
Instructions
For the dough
- In a large mixing bowl, mix together 4 cups of whole wheat flour, 2 teaspoon salt, and 1 tablespoon vegetable oil. Add water (approx 1-½ cups) little by little and knead to make a soft dough. The dough should be slightly tighter than the roti 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.
- Mash 1 lb (500 g) boiled potatoes nicely using a potato masher. There shouldn’t be any big pieces.
- Add 2 teaspoon chopped green chili peppers, 2 tablespoon chopped cilantro, 2 teaspoon grated fresh ginger, ¼ cup chopped onion, salt to taste, ½ teaspoon Kashmiri red chili powder, 2 teaspoon dry mango powder, 1 teaspoon pomegranate seed powder, ½ teaspoon ground cumin, and ½ teaspoon garam masala spice mix to the bowl and mix everything well.
- Knead the dough once again and divide it into 12-15 equal parts. Roll each part in between your palms to make smooth balls.
- Take one of the dough balls and slightly press it in 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 – Keep the remaining balls covered with the kitchen cloth to prevent drying.
- Keep 2 tablespoon filling in the center of the circle and bring the edges together and pinch to seal the edges. Roll the stuffed dough in between your palms to make a smooth ball once again.
- Press the ball slightly and keep it on the working surface. Dust it lightly with dry flour and roll gently to make a 6-inch circle. While rolling, go from one side to the other in a circular fashion to make sure the filling reaches the sides and is distributed evenly.
- Note – Don’t worry if it’s not a perfect round. Rolling the paratha perfectly takes time and patience. You will get there soon!
- Heat a griddle (preferably cast iron) over high heat. Once the griddle is very hot, transfer the paratha on it and cook until brown spots appear on the base of the paratha (2-3 minutes).
- Flip and apply 1-2 teaspoon ghee or oil on it.
- Flip again and apply 1-2 teaspoon ghee or oil on the other side as well. Press aloo paratha using the back of a ladle and fry until it is nicely browned from both sides. Make all the paratha in the same manner. Serve hot with butter, pickle, and yogurt.
Notes
- Do not overcook the potatoes. Cook them until they are tender and then remove them from heat.
- Make sure to cool the cooked potatoes well before making the filling to get the right texture. Refrigerating them for 2-3 hours will making them dryer and the parathas will not tear while rolling.
- Mash the potatoes very well! If there are any big pieces left, they will tear the paratha while rolling. I like to mash the potatoes, but you can even grate it 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 and this rule applies to any stuffed paratha that you make.
- If you are short of one or two herbs or spices, do not fret. The parathas will still come out delicious.
- If you want to make vegan aloo paratha, use vegetable oil or olive oil instead of ghee.
- Do not overstuff aloo paratha, otherwise, the filling will come out while rolling.
- To ensure that the filling is distributed evenly throughout the paratha, roll it using a light hand and go from one side to the other in a circular fashion. Roll the edges a little thinner than the center.
- 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.
PRENA PRADHAN
Very informative. Thanks !
Neha Mathur
Thanks
Bhuvana
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?
Neha Mathur
Hi Bhuvana. Thnx for appreciating the images. Did you cool down the potatoes well before making the filling?