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Aloo Paratha Recipe

Written by on January 3, 2024

Punjabi aloo paratha is a popular Indian breakfast of unleavened whole wheat flatbread stuffed with spiced potato stuffing.


For Potato Stuffing

  • 3 to 4 medium potatoes – boiled and mashed
  • 1 to 2 green chillies – chopped finely
  • ¼ to ½ teaspoon kashmiri red chilli powder or cayenne pepper or paprika, optional
  • ¼ to ½ teaspoon Garam Masala
  • ½ to 1 teaspoon dry mango powder (amchur powder)
  • 1 tablespoon finely chopped coriander leaves – optional
  • salt as required
  • oil or ghee, as required for roasting paratha

For Paratha Dough

  • 2 cups whole wheat flour
  • ½ teaspoon salt or add as required
  • 1 tablespoon oil or ghee (clarified butter)
  • water as required for kneading

For Serving

  • White Butter or yoghurt to serve with the aloo paratha
  • mango pickle or lemon pickle – as required

Making Potato Stuffing

  • First boil the potatoes and peel them. You can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.
  • Chop and then mash the potatoes with a potato masher.
  • The potatoes should be mashed very well. There should be no lumps or small pieces in it.
  • Now add the chopped green chillies, garam masala powder, red chilli powder, dry mango powder and salt.
  • Mix the spice powders and green chillies with the mashed potatoes very well. Check the taste and add more salt red chilli powder or dry mango powder as per your taste.

Kneading Dough

  • In another bowl or pan, take whole wheat flour (atta).
  • Make a well in the centre. Add salt, oil and about half of the water.
  • Bring the mixture together and knead into a smooth soft dough.
  • Cover and keep the dough aside for 20 to 30 minutes.

Stuffing And Rolling

Method 1

    • Pinch two small balls from the dough. Flatten them and dust them with whole wheat flour.
    • With a rolling pin, roll them into about 4 to 5 inches diameter rounds. Try making both rounds of the same size.
  • On one of the rolled dough circles, place the potato stuffing in the centre and keep about 1-inch empty space from the sides.
  • Gently place the second circle on top.
  • Press and seal the edges with your fingertips.
  • Dust some flour on the stuffed paratha and roll it into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

Method 2

  • Pinch a medium ball of dough. Roll and flatten it. Dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.
  • Place the potato stuffing in the centre, keeping about 2 to 2.5 inches of space from the sides.
  • Take the edge and start pleating as well as bringing the pleats in the center.
  • Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
  • In case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough.
  • Press the pleats from the center.
  • Sprinkle some flour and roll this version of aloo paratha to about the same size as that of a chapati or roti.


  • On a hot tava (tawa or skillet or griddle) place the rolled paratha.
  • The tawa or skillet be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.
  • When the base is partly cooked, flip the alu paratha using a spatula or tongs.
  • Spread some ghee on the partly cooked part.
  • Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
  • Spread some ghee on this side too. A well-made and well-roasted aloo ka paratha will puff up.
  • Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.
  • You can also press the paratha edges with a spatula or spoon so that they are fried well. As some time, the paratha edges are not cooked well so keep this point in mind.
  • Make all aloo ke parathe this way and stack them up in a roti basket or casserole.
  • You can also serve the aloo paratha directly from the tawa (skillet) straight on the serving plate. Serve some extra butter on the side, along with a mango pickle lemon pickle garlic pickle or some yoghurt.
  • If you are serving them as an evening snack then you can also serve them with a cup of hot tea or lassi.
    1. Adding oil or ghee while kneading the dough makes the parathas soft.
    2. The aloo stuffing mixture can be made according to your taste and liking. You can also add roasted cumin powder (jeera powder), rock salt, carom seeds, mint leaves and coriander powder.
    3. To the aloo stuffing, you can also add other boiled and mashed veggies like peas, carrot, french beans, grated cheese and paneer, to make it more nutritious and you have your mixed veg paratha.
  1. Always cut the onions, chillies, and coriander leaves very finely. Also, the aloo should be mashed very well. There should not be any lumps or small pieces in it. This is so, so that, the parathas do not break while rolling.
  2. If you do not have dry mango powder, then you can use dry pomegranate seeds powder (anardana powder) or lemon juice. Add according to your taste and preferences. But don’t make the stuffing taste too much sour. So add in bits, mix and do a taste test.
  3. For vegan aloo paratha, roast the paratha with oil instead of ghee. Also, use oil while needing the dough.

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