Aloo Paratha is a popular North Indian flatbread stuffed with a flavourful mixture of spiced mashed potatoes. This comforting dish is a staple in Punjabi households and is loved for its rich taste and satisfying texture.
What Makes Aloo Paratha Special?
- Soft and Fluffy Texture: The paratha is cooked on a tawa (griddle) with ghee or oil, giving it a golden, crispy exterior and soft, melt-in-the-mouth layers.
- Spiced Potato Filling: The filling is made with mashed potatoes seasoned with spices like cumin, coriander, and garam masala, adding warmth and flavor.
- Versatile and Customizable: You can adjust the spice level, add herbs like coriander, or even mix in grated cheese for a unique twist.
Aloo Paratha in our family
In our home, my mom prepares the stuffing differently — she skips coriander, curry leaves, and green chilies, replacing them with red chilli powder for a unique twist. Both versions are my favorites!
My love for Aloo Paratha goes back to my school days, and it’s still a dish I crave often. While some prefer adding chopped onions to the potato stuffing for extra flavor, our family’s favorite is the classic, onion-free version — and guess what? It’s also K’s favourite!
Serving Suggestions
Aloo Paratha tastes best when served hot with:
Fresh curd (yogurt)
Spicy pickle
A dollop of butter
Tangy mint chutney
Perfect for Any Time of the Day
Whether it’s for breakfast, lunch, or dinner, Aloo Paratha makes for a hearty and comforting meal. It’s also an ideal choice for lunchboxes or weekend brunches.
Enjoy this delicious and satisfying dish that’s packed with flavor and tradition!
Check my recipes for other paratha recipes
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Aloo paratha
Potato is everyone's favourite. Aloo paratha is a filling and tasty food that goes best with curd and pickle. My mom makes the stuffing in a different way using red chilli powder instead of coriander, curry leaves and green chillies. Both the versions are my favourite. From my school days I have craving for this food. This version has become the favourite one for the entire family. Also this is 'K's favourite!!!Check my recipes for other paratha recipesMoong dal parathaMethi matar parathaTriangle parathaLachcha paratha
Equipment
- Pressure cooker
- Skillet
- Rolling board & Rolling pin
Ingredients
For Dough
- 2 cups Wheat flour
- As req Water
- To taste Salt
For Stuffing
- 5 nos Potatoes
- 2 nos Green Chillies
- few Curry leaves
- few Coriander
- 1 tsp Cumin seeds
- 1 tsp Turmeric Powder
- To taste Salt
Instructions
Dough
- In a bowl add the wheat flour, salt and a small quantity of water and mix well.
- Knead it well to make a soft dough.
- Add a teaspoon of oil or ghee to make it soft.
- Set the dough aside and cover it with a damp cloth.
Stuffing
- Wash the potatoes and pressure cook it.
- Peel the skin, place the potatoes in a bowl and mash it well.
- Chop the green chillies, curry leaves and coriander into small pieces so that it will not come out while rolling out.
- Add salt, turmeric powder, chillies, coriander, curry leaves, cumin seeds into the mashed potatoes and mix well.
- Mix everything together. Make it into balls and keep aside.
Paratha
- Before making paratha divide the dough into equal parts, make big balls and arrange it on a plate.
- In the same way divide the stuffing into equal parts and make balls equal to dough balls. So that it is easy to make parathas
- Take one of the dough balls and spread it out with the rolling-pin as we make for roti.
- Since we are going to make paratha, we have to roll it out thicker than we make for roti.
- Place the stuffing in the center of the roti.
- Make pleats from all sides and bring it to center and remove the extra extra dough.
- Coat it with the wheat flour on all the sides and keep aside.
- Likewise, follow the same step for all the dough and the stuffing.
- Keeping the folded side facing downwards, spread it carefully. Take care that the stuffing donot come out.
- Now heat the tava and drizzle some ghee. Place the paratha and drizzle some ghee.
- Spread the ghee all over the paratha so that it gets cooked well and you will get a nice aroma as well.
- Paratha will start cooking and as a result it starts to puff up. You can see the brown spots on it.
- Now turn it upside down and cook on the other side.
- Make sure that they change in colour on both the sides.
- Repeat the same step for other parathas.
- Serve it hot with curd and pickle.
Video
INSTRUCTIONS
Dough
- In a bowl add the wheat flour, salt and a small quantity of water and mix well.
- Knead it well to make a soft dough.
- Add a teaspoon of oil or ghee to make it soft.
- Set the dough aside and cover it with a damp cloth.
Stuffing
- Wash the potatoes and pressure cook it.
- Peel the skin, place the potatoes in a bowl and mash it well.
- Chop the green chillies, curry leaves and coriander into small pieces so that it will not come out while rolling out.
- Add salt, turmeric powder, chillies, coriander, curry leaves, cumin seeds into the mashed potatoes and mix well.
- Mix everything together. Make it into balls and keep aside.
Paratha
- Before making paratha divide the dough into equal parts, make big balls and arrange it on a plate.
- In the same way divide the stuffing into equal parts and make balls equal to dough balls. So that it is easy to make parathas.
- Take one of the dough balls and spread it out with the rolling-pin as we make for roti.
- Since we are going to make paratha, we have to roll it out thicker than we make for roti.
- Place the stuffing in the center of the roti.
- Make pleats from all sides and bring it to center and remove the extra extra dough.
- Coat it with the wheat flour on all the sides and keep aside.
- Likewise, follow the same step for all the dough and the stuffing.
- Keeping the folded side facing downwards, spread it carefully. Take care that the stuffing donot come out.
- Now heat the tava and drizzle some ghee. Place the paratha and drizzle some ghee.
- Spread the ghee all over the paratha so that it gets cooked well and you will get a nice aroma as well.
- Paratha will start cooking and as a result it starts to puff up. You can see the brown spots on it.
- Now turn it upside down and cook on the other side.
- Make sure that they change in colour on both the sides in order to cook the parathas well.
- Repeat the same step for other parathas.
- Serve it hot with curd and pickle.
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