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.

I also love to have Methi Thepla, Palak Puri along with spicy Kashmiri Dum Aloo or Dubki wale Aloo for a filling and hearty Indian style breakfast.

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.

How to boil potatoes for Aloo Paratha?

To boil potatoes to make aloo paratha, 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 it’s 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 instant pot, add the potatoes and water in the pot. Press PRESSURE COOK and set the timer to 5 minutes. Set the valve to sealing position and let the timer finish. Let the pressure release on it’s own for 10 minutes and then move the valve to release the remaining pressure. Open the lid.

You can also cook the potatoes on stove top. 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 Aloo Paratha

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 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.

Variations of Aloo Paratha

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 ka Paratha – Add some boiled green peas along with potatoes to make Aloo Matar Paratha.

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Ajwain Paratha

Gobi Paratha

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Aloo Paratha Video Recipe

Aloo Paratha Recipe

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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.

Always cool the potatoes well after boiling them before making the filling.

Nutrition Facts

Aloo Paratha

Amount Per Serving

Calories 350 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Sodium 800mg35%

Potassium 644mg18%

Carbohydrates 70g23%

Fiber 10g42%

Sugar 1g1%

Protein 12g24%

Vitamin A 75IU2%

Vitamin C 10.4mg13%

Calcium 52mg5%

Iron 5.7mg32%

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

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