Aloo Paratha is a Punjabi style 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 is how to make it.
Stuffed Parathas, are my absolute favorite!
Being a North Indian, I have grown relishing Parathas for my weekend breakfast.
I remember waking up to the smell of hot parathas during my childhood. And one of the paratha that was regular at home was Aloo Paratha.
Parathas stuffed with spicy Aloo Masala and then cooked on the tawa until it is crisp from the outside, my mouth is just watering writing about it.
Well, everyone knows what Aloo Paratha is, this one doesn’t need any introduction. It is loved all over India and you will even find it on the menu of many Indian restaurants, even in foreign countries.
I like Aloo Paratha so much that I can have it any time of the day and not just for breakfast, even for lunch or dinner.
This Paratha becomes even more delicious when served hot with butter and curd (yogurt), there is no match to it. It is just perfect!
Each and every household has their own way of making the Aloo Masala, in terms of different spices to flavor the mashed potatoes.
And therefore you must give my way of making Aloo Parathas.
So, do give my Aloo Paratha recipe a try and make it for a relaxed weekend breakfast or for a power-packed weekday breakfast or lunch or dinner, as you fancy.
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.
What is Aloo Paratha?
Aloo Ka Paratha or Potato Paratha is a stuffed Indian flatbread made using whole wheat flour and stuffed with a spicy potato filling.
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.
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.
Just make the dough and keep it aside until we make the second main ingredient required for these stuffed Parathas.
Potato filling – In these 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, roasted cumin powder, and garam masala powder.
Process
It is very easy to make this paratha and it is one of the yummiest power-packed breakfast.
These are made with whole wheat flour and boiled potatoes with a mix of spices and condiments.
To make authentic aloo paratha, first, you need to make a dough using wheat flour, salt, oil, and water. Rest it for 20 minutes.
I sometimes add a little all-purpose flour to my dough to make the parathas crispier.
Meanwhile, you can boil potatoes and let them cool down before using them.
Once cold, mash the potatoes and add all the ingredients mentioned for the mixture and mix properly.
You can adjust the amount of spices according to your taste preference.
Now knead the dough again and make even balls out of it.
Roll the balls to make a disc and now take the same amount of filling as the dough, keep it in the center of the rolled dough and bring the ends together to make a ball.
Press the stuffed dough ball slightly and dust and roll gently to make a 5-6 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.
Pro Tips by Neha
Always knead a soft dough for parathas, as it helps to roll the paratha evenly.
Cook the Parathas on low medium heat, to get that crisp texture on the top.
After boiling the potatoes, let them cool down fully and then mash it to mix with other ingredients.
Don’t overfill the Paratha with Aloo Masala, as the stuffing will come out when you roll the parathas.
Make sure that your Tawa is hot before you place the rolled Paratha on it.
Always make the Parathas in ghee, it adds to its taste. But if you are vegan or have dietary restrictions, you can use oil instead.
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.
How to boil Potatoes?
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.
Can you freeze these parathas?
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.
Can you make it Vegan?
Yes, you can make vegan Aloo Paratha. All you have to is replace ghee with oil for frying the Paratha.
Variations
Aloo Cheese Paratha – Add some grated processed cheese and red chilli flakes to make aloo cheese paratha.
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.
Aloo Paneer Paratha – Add some grated paneer along with aloo.
Aloo Methi Paratha – Add freshly chopped methi leaves in the potato mixture.
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.
How to make this paratha without breaking it?
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.
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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.
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 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.
Aloo Paratha Recipe
It is a Punjabi style 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 is how to make 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
- 1/4 cup Onion Finely Chopped
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 2 tsp Dry Mango Powder
- 1 tsp Anardana Powder
- 1/2 tsp Roasted Cumin Powder
- 1/2 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.
Recipe Notes
The consistency of the dough and filling should be almost same.
The amount of filling for the paratha should be almost equal to the amount of dough.
Potatoes must be mashed nicely.
Always cool the potatoes well after boiling them before making the filling.
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?
PRENA PRADHAN
Very informative. Thanks !
Neha Mathur
Thanks