Aloo paratha step-by-step recipe with photos.
About this recipe
Aloo paratha or potato stuffed flatbread. 'Aloo' means potato in Hindi and paratha is an unleavened flatbread made with atta (also called chapati flour or Indian whole wheat flour). This all-time favourite, popular Punjabi breakfast needs no introduction. This is one of the most popular breakfast dishes in northern India. These unleavened flatbreads are made with Indian whole wheat flour or atta and are stuffed with a spicy potato filling.
There are several ways you can prepare the stuffing. In my recipe, I saute the boiled and mashed potatoes with onion and spices. This makes the parathas very delicious. You may choose to skip this step and just mix all the stuffing ingredients together; however, I highly recommend sauteing them first.
Crispy from the outside, soft from with inside with moist and spicy potato filling is definitely a winning dish.
While traditionally this was a breakfast food in Punjab, we love to eat it any time of the day. These parathas taste best when served with Indian pickles and yogurt.
Step by step instructions
1. Fry onion, chilli, and ginger in oil
2. Add potatoes and remaining spices
3. Mix well and add coriander leaves
4. Add potato mix to the center of the flattened dough
5. Bring the edges together and seal
6. Flatten the dough and dust with some flour
7. Roll it into a disc
8. Place the paratha on a hot tawa
9. Flip the paratha and add 1 teaspoon ghee or oil
10. Flip again and add ghee so that both sides are cooked
- 2 cup whole wheat flour (atta) plus extra for dusting
- 2 teaspoon ghee for dough, plus extra to fry the parathas
- Salt to taste
- ¾ cup water approximately
- Boil the potatoes with sufficient water. Once cooled peel and mash well. Set aside
- To make the dough for parathas, mix whole wheat flour, 2 teaspoon ghee, and salt in a large bowl. Add water gradually and knead together to form a soft and smooth dough. Let it rest for 30 minutes
- Heat 2 teaspoon ghee in a frypan. Add cumin seeds and let it splutter
- Add the ginger and chilli and fry for a few seconds. Add onion and saute for 2-3 minutes
- Add potatoes, red chilli powder, garam masala, dry mango powder, coriander leaves. Mix well and set aside
- Once the potato mix cools down, divide it into 8 equal portions
- Once the dough is rested, knead it one more time and divide into eight equal portions
- Roll one portion of the dough into a small circle. Add one portion of the potato mix in the center. Slowly bring the sides of the dough together and seal it completely
- Roll the stuffed dough into 6-7 inch disc using some extra flour for dusting
- Heat a skillet/fry pan. Place the rolled paratha on it and let it cook for 1-2 minutes
- Flip over to cook the other side. Apply 1 teaspoon ghee
- Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done
- Serve hot with Indian pickle, a dollop of butter and yogurt
- You can serve the parathas with mint chutney
- Make sure the onions are finely chopped and the potato is well mashed. Else the stuffing will come out while rolling