Aloo Paratha + Video

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 Aloo Paratha Recipe.

Aloo paratha is one of the most famous North Indian Punjabi style breakfasts. Don’t you agree? I can have aloo paratha any time of the day and not just for breakfast, that is my love for it.

And when served hot with butter and curd, there is no match to it. It is just perfect. Make it for a relaxed weekend breakfast or for a power-packed week day breakfast or lunch or dinner, as you fancy.

What is Aloo Paratha?

Aloo Ka Paratha is a stuffed Indian flat bread made using whole wheat flour and stuffed with a spicy potato filling. It is a Punjabi favourite and makes for a great breakfast or brunch menu. A tall glass of lassi, white butter and pickle along with this alu paratha is all you need to make it an extravagant meal.

How to make Aloo Paratha?

It is very easy to make aloo 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 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 more crispier.

Meanwhile you can boil potatoes and let them cool down before use 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 same amount of filling as the dough, keep it in the centre 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 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.

Can you freeze Aloo Paratha

To freeze the 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 freezer and cook it on medium heat on a hot griddle. Brush ghee or oil and cook from both the sides until nicely browned.

Is Aloo Paratha Vegan?

Yes, you can make vegan aalu paratha.  All you have to is replace ghee with oil for frying the paratha.

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Aloo Paratha Video Recipe

Aloo Paratha Recipe

5 from 3 votes

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Aloo Paratha

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 Aloo Paratha Recipe.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 people

Calories 350 kcal

Author Neha Mathur

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

1. Add whole wheat flour, salt and vegetable oil in a bowl.

2. Add water and knead to make a soft dough. The dough should be slightly tighter than the roti dough.

3. Knead the dough for 2-3 minutes until it becomes very smooth.

4. Cover the dough and keep aside for 20 minutes.

For the filling

1. Mash the potatoes nicely using a potato masher.

2. Add all the ingredients for the filling in the potato and mix well.

To make the paratha

1. Knead the dough once again and divide it into 12-15 equal parts.

2. Make the dough into balls.

3. Dust and roll one ball to make 4 inch circle. This disk should be thinner from the edges.

4. Take the filling, approximately same amount as the dough ball and make it into a ball too.

5. Keep the filling ball in between the dough circle and bring the ends together and seal them.

6. Press the circle slightly and dust and roll gently to make a 6 inch circle.

7. Roll the paratha from the sides to make sure the filling reaches to the sides and is distributed evenly.

8. Heat a griddle.

9. Once the griddle is hot, transfer the paratha on the hot griddle and cook until brown spots appear on the base of the paratha.

10. Flip the paratha and apply ghee on it.

11. Flip again and apply ghee on other side as well.

12. Press the paratha using a ladle and fry until it is nice browned from both sides.

13. 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.

Nutrition Facts

Aloo Paratha

Amount Per Serving

Calories 350 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 2g 10%

Sodium 800mg 33%

Potassium 644mg 18%

Total Carbohydrates 70g 23%

Dietary Fiber 10g 40%

Sugars 1g

Protein 12g 24%

Vitamin A 1.5%

Vitamin C 12.6%

Calcium 5.2%

Iron 31.8%

* Percent Daily Values are based on a 2000 calorie diet.

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