Aloo paratha

Aloo Paratha

Recipe by Content Writer

4 Serves
45 mins
Mildly Spicy

Wheat based flatbread stuffed with boiled potatoes and spices. This is a staple breakfast meal in North India, especially in Punjab.


For the dough – Add salt to the wheat flour, combine, slowly add water and oil to form a soft yet slightly firm dough. Cover with a damp cloth or paper towel and let it rest for 15 – 20 mts.
For the stuffing – Halve the potatoes and cook in a pressure cooker for 1 – 2 whistles or any pan adding enough water, until soft. Remove the peel and mash completely. Combine it with all the other ingredients numbered 5 to 13, and mix well. Your stuffing is ready. (For an extra taste, you can saute the aloo mixture in 1.5 tbsp oil for 6 – 8 minutes until fried well)
Roll the stuffing and the dough to equal-sized balls.
Now take one atta ball. Dip into dry whole wheat flour and roll to form a 3″ diameter circle. Place a stuffing and bring the edges of the dough to the center and cover the stuffing.
Dust the working surface with some atta flour and roll out the stuffed dough to form a circle.
Heat a tawa and once its hot, place a paratha and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted. 6 Serve hot with any curry of your choice or yogurt and pickle.


2 cups
2 tbsp
As required
As required
1/2 tbsp
1 tbsp
1/2 tbsp
1/4 tbsp
2 tbsp
1/2 tbsp
1/2 tbsp
2 tbsp
To serve

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