Aloo Paratha

Indian Aloo Paratha – whole wheat flatbread stuffed with a spicy potato filling. This paratha is best enjoyed with yogurt, pickle and butter.

aloo paratha

Happy Monday everyone! How was your weekend? Mine was okay, actually it’s been so cold in Delhi that I don’t feel like putting my foot out. The problem in India is that homes aren’t centrally heated here unlike the USA so when it gets cold, it gets really cold.

Temperature here are in 40-50s so it’s warmer than Seattle but it just feels more cold. You know what I mean? The day before I went out at around 9 pm and after 10 minutes, I couldn’t feel my feet. Wearing sandals minus the socks obviously didn’t help! I thought I would get a frost bite. Not fun.

All I want to do these days is to wrap myself in blanket and eat aloo paratha and chai – my comfort food. I have been gorging on parathas for the last few months. Yes that with gajar ka halwa – the ultimate winter dessert in North India.

So most of these days, my breakfast is some paratha with pickle and gajar halwa. I bet I have gained some pounds but I am not going to check it. There’s too much stress already, why to add one more?

I am quite happy to share this recipe of aloo paratha with you guys. Actually more than happy, I am content that I am finally sharing the most popular Indian paratha recipe. My hubby has been after me for months asking that why don’t I share aloo paratha on the blog when I make it so often, well so this is for him 😉

Indian Aloo Paratha

Aloo paratha is a whole wheat flatbread which is stuffed with spicy mashed potatoes. It’s usually enjoyed with butter, yogurt or pickle.

My aloo paratha is nothing fancy, it’s a basic simple recipe which is made in every household in India. Just some boiled mashed potatoes, mixed with spices and then stuffed in the dough, which is then rolled and pan-fried. Some people like to grate the potatoes for more texture, I just go the traditional way and mash the potatoes.

Also you can cook the potatoes with some oil and temper them with cumin before adding all the spices. It just varies from person to person. I straightaway added all the spices to the mashed potatoes. There’s no right or wrong way here to make aloo paratha, it always tastes good no matter how you make it.

Tips to Make a Good Aloo Paratha

  • The key to making a good paratha always lies in kneading a soft dough and then rolling the paratha evenly. Once you get that done, stuff it with your favorite ingredients (spiced potato in this case) and then fry it on a medium-high heat.
  • Always make sure that your tawa/griddle on which you will be making the aloo paratha is hot before you put the paratha on it. If it’s just medium hot, the paratha will take time to cook and that will result in a “not so soft” paratha.

This aloo paratha is vegan. A lot of people love their parathas with ghee so you may use that in place of oil to fry the parathas. I love ghee but when it comes to my paratha, I prefer them with oil and keep them vegan.

Check out more paratha recipes on the blog!

Gobi Paratha

Kale Paratha

Broccoli Carrot Paratha

Mint Paratha

The basic parathas are cooked in a similar way, so once you get the hang of it, you will ace at making all parathas in no time!

 

Method

In a bowl mix together whole wheat flour (atta), oil and salt. Add water little by little and mix.

Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.

Divide the dough into 4-6 equal parts.

To make the filling, mash the boiled potatoes and transfer to a bowl. Add chopped cilantro, salt, ajwain, green chili, cumin powder, chat masala, garam masala powder, amchur and red chili powder.

Mix till everything is well combined. The stuffing is now ready.

Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) all over the rolled dough.

Place 2-3 tablespoons of stuffing in the center. Don’t overfill else it will be difficult to roll.

Bring all the edges together and pinch to seal the edges.

Flatten the dough ball using your hands.

Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.

Transfer the rolled paratha onto the hot tawa. Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.

Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them. Repeat with the remaining dough balls.

Serve aloo paratha hot with butter, pickle and a cup of chai!

aloo paratha

 

Aloo Paratha

Aloo Paratha is a popular Indian flatbread stuffed with spicy potato filling. Whole wheat & vegan.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 paratha
Calories: 171 kcal
Author: Manali
5 from 2 votes
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Ingredients

  • 2 medium potatoes, 1 cup mashed potatoes (aloo)
  • 1/4 teaspoon ajwain, also known as carom seeds
  • 1 green chili, finely chopped
  • 2 tablespoons finely chopped cilantro
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon amchur, also known as dry mango powder
  • 1/8 teaspoon red chili powder, or adjust to taste
  • 3/4 teaspoon salt , or adjust to taste
  • 3-4 teaspoons oil, to cook the paratha

Dough

  • 1.5 cups atta, also known as durum whole wheat flour
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • water, to knead the dough

Instructions

Make the dough

  1. In a bowl mix together whole wheat flour (atta), oil and salt. Add water little by little and mix.
  2. Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
  3. Divide the dough into 4-6 equal parts.

Make the filling

  1. To make the filling, mash the boiled potatoes and transfer to a bowl.
  2. Add chopped cilantro, salt, ajwain, chopped green chili, cumin powder, chat masala, garam masala powder, amchur and red chili powder.
  3. Mix till everything is well combined. The stuffing is now ready.

Make the paratha

  1. Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) all over the rolled dough.
  2. Place 2-3 tablespoons of stuffing in the center. Don't overfill else it will be difficult to roll.
  3. Bring all the edges together and pinch to seal the edges.
  4. Flatten the dough ball using your hands.
  5. Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
  6. Transfer the rolled paratha onto the hot tawa.
  7. Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
  8. Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
  9. Repeat with the remaining dough balls.
  10. Serve aloo paratha hot with butter, pickle and a cup of chai!

Recipe Notes

  1. You may use ghee to cook the parathas in place of oil. But if you do that, the paratha won't be vegan because ghee isn't vegan.
  2. Adjust spice levels to taste.
Nutrition Facts
Aloo Paratha
Amount Per Serving
Calories 171 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 421mg 18%
Potassium 402mg 11%
Total Carbohydrates 31g 10%
Dietary Fiber 5g 20%
Protein 5g 10%
Vitamin A 0.4%
Vitamin C 10.9%
Calcium 3.1%
Iron 19.1%
* Percent Daily Values are based on a 2000 calorie diet.

Aloo Paratha

26 thoughts on “Aloo Paratha


  1. Made these tonight. First time I ever made paratha. They were delicious. Aloo paratha is one of my husband’s favorites when we eat out and he loved them. Very easy to follow instructions. Thank you for the recipe.

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