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!!!

Servings – 8

Difficulty level – Medium


For Dough

Wheat flour – 2 cups


Salt -To taste

For Stuffing

Potatoes- 5

Green Chillies – 2

Curry leaves – few

Coriander – few

Cumin seeds – 1 tsp

Turmeric Powder – 1 tsp

Salt –  To taste


  • 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.


  • Wash the potatoes, pressure cook it.
  • Peel the skin and place it in a bowl. Mash it well.
  • Chop the green chillies, curry leaves and coriander into small pieces.
  • 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.


  • 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. Place it on a plate.
  • 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 the roti should be thicker than that we make for roti.
  • Place the stuffing in the centre of the roti.


  • Make pleats from all sides and bring it to center. Remove the extra extra dough.
  • Coat it with the wheat flour on all the sides and keep aside.


  • Follow the same step for all the balls.


  • 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.


  • When the paratha change in colour, 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.
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