This Dhaba Style Aloo Paratha is a Punjabi stuffed flatbread made using whole wheat flour and a spicy potato filling. Serve it for breakfast, brunch, or any meal of the day, you are going to love it.
Here are some more Stuffed Paratha recipes, that can be served for your weekend breakfast – Gobi Paratha, Keema Paratha, Palak Paneer Paratha, Broccoli Paratha, and Kacche Papite Ka Paratha.
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About This Recipe
Aloo Ka Paratha or Potato Paratha is a stuffed Indian flatbread made using whole wheat flour and stuffed with a spicy potato filling. Just like Tawa Paratha, these potato stuffed paratha are also quite popular.
It is a Punjabi favorite and makes for a great breakfast or brunch menu. Potato Paratha is a Pakistani fav too.
A tall glass of lassi, white butter, and pickle along with this alu paratha is all you need to make it an extravagant meal.
To make vegan Aloo Paratha just replace ghee with oil for frying the Paratha.
Ingredients
To make Aloo Paratha, you need two main ingredients:
Whole Wheat Dough – To make this you need whole wheat flour, salt, oil, and water. You can also add ½ cup all-purpose flour in the dough to make the paratha extra crunchy.
Just make the dough and keep it aside until we make the second main ingredient required for these stuffed Parathas.
Potato filling -To make the filling, potatoes are boiled, peeled, and then mashed. Mashed Potatoes are mixed with an array of ingredients to add some flavor to it.
To make the potato masala, mashed potatoes are mixed with green chillies, coriander leaves, ginger, onion, salt, red chilli powder, dry mango powder, anardana powder (Pomegranate seeds powder), roasted cumin powder, and garam masala powder.
Make sure to mash the potatoes very well. If there are lumps in the potatoes, the paratha will tear while rolling.
You can skip adding anardana powder if it’s not readily available.
Step by Step Recipe
Add whole wheat flour, salt, and vegetable oil in a bowl. Add water and knead to make a soft dough. The dough should be slightly tighter than the roti dough. The amount of water required to knead the dough is different for the different qualities 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 and keep aside for 20 minutes.
Mash the potatoes nicely using a potato masher.
Add all the ingredients for the filling in the potato and mix well.
Ready Filling.
Knead the dough once again and divide it into 12-15 equal parts. Make the dough into balls.
Dust and roll one ball to make a 4-inch circle. This disk should be thinner from the edges. Take the filling, approximately the same amount as the dough ball, and make it into a ball too.
Keep the filling ball in between the dough circle and bring the ends together and seal them. Press the circle slightly and dust and roll gently to make a 6-inch circle. Roll the paratha from the sides to make sure the filling reaches the sides and is distributed evenly.
Heat a griddle. Once the griddle is hot, transfer the paratha on the hot griddle and cook until brown spots appear on the base of the paratha.
Flip the paratha and apply ghee on it.
Flip again and apply ghee on the other side as well. Press the paratha using a ladle and fry until it is nicely browned from both sides. Serve hot with butter, pickle and curd.
Frequently Asked Questions
To boil potatoes, wash and scrub the potatoes nicely. If you are using a pressure cooker, add the potatoes in 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 cool 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 water in 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 into 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 freeze these very well. To freeze Alu Paratha, cook the paratha on each side for a few seconds without using oil or ghee until it changes color slightly.
Don’t cook the paratha completely. Remove the half-cooked paratha on a plate.
Cool the parathas completely before freezing.
Once cooled, layer parathas by separating each with baking sheets and place them in freezer-safe bags or airtight containers and freeze for up to 3 weeks.
When you want to use, take the paratha out of the freezer and cook it on medium heat on a hot griddle.
Brush ghee or oil and cook from both sides until nicely browned.
Yes, you can use sweet potatoes and follow the same recipe to make Stuffed Shakarkandi Parathas or Stuffed Sweet Potato Parathas. You just have to substitute sweet potatoes with the normal potatoes. Boil, peel, mash and then mix with spices to make a mixture and then stuff into the Parathas.
They will have a slightly sweet taste to it because of the use of sweet potatoes, but even they taste delicious.
A lot of people complain that their paratha break 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.
Roll the paratha with light hands and go from one side to the other while rolling.
Serving Suggestions
Potato Paratha tastes best with Butter, Pickle, and Curd/Yogurt. You can also serve it with Raitas such as Tomato Onion Raita, Carrot Raita, Palak Raita, Pahadi Kheere Ka Raita, and Boondi Raita.
Fresh Homemade Dahi (yogurt) and a cup of hot Masala Chai is my personal favorite way to serve Aloo Parathas. You can also serve homemade Coriander Mint Chutney along with these Parathas.
Variations
Aloo Cheese Paratha – Make it cheesy by adding some grated processed cheese and red chilli flakes.
Skip adding spices in this variation. You can even replace coriander 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 in your aloo filling to make aloo paneer paratha.
Aloo Methi Paratha – Add freshly chopped methi leaves in 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 such as almonds, cashew, and pistachios in the Aloo Masala. 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.
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Recipe Card
Aloo Paratha Recipe
Ingredients
For the dough
- 4 cups Whole Wheat Flour
- 2 tsp Salt
- 1 tbsp Vegetable Oil
- Ghee or Oil for frying
For the filling
- 500 g Potato (Boiled, Peeled and Cooled.)
- 2 tsp Green Chilli (Finely Chopped)
- 2 tbsp Fresh Coriander (Finely Chopped)
- 2 tsp Ginger (Grated)
- ¼ cup Onion (Finely Chopped)
- Salt to taste
- ½ tsp Red Chilli Powder
- 2 tsp Dry Mango Powder
- 1 tsp Anardana Powder
- ½ tsp Roasted Cumin Powder
- ½ tsp Garam Masala Powder
Instructions
For the dough
- Add whole wheat flour, salt and vegetable oil in a bowl.
- Add water and knead to make a soft dough. The dough should be slightly tighter than the roti dough.
- Knead the dough for 2-3 minutes until it becomes very smooth.
- Cover the dough and keep aside for 20 minutes.
For the filling
- Mash the potatoes nicely using a potato masher.
- Add all the ingredients for the filling in the potato and mix well.
To make the paratha
- Knead the dough once again and divide it into 12-15 equal parts.
- Make the dough into balls.
- Dust and roll one ball to make 4 inch circle. This disk should be thinner from the edges.
- Take the filling, approximately same amount as the dough ball and make it into a ball too.
- Keep the filling ball in between the dough circle and bring the ends together and seal them.
- Press the circle slightly and dust and roll gently to make a 6 inch circle.
- Roll the paratha from the sides to make sure the filling reaches to the sides and is distributed evenly.
- Heat a griddle.
- Once the griddle is hot, transfer the paratha on the hot griddle and cook until brown spots appear on the base of the paratha.
- Flip the paratha and apply ghee on it.
- Flip again and apply ghee on other side as well.
- Press the paratha using a ladle and fry until it is nice browned from both sides.
- Serve hot with butter, pickle and curd.
