Perfect Aloo Paratha Recipe | Stuffed Indian Potato Flatbread
Aloo Paratha is a beloved Indian dish, particularly popular for breakfast in North India, though it’s enjoyed across the country and beyond. It consists of a whole wheat dough (atta) stuffed with a spiced mashed potato filling, rolled out, and cooked on a pan(tawa) with ghee or oil until golden and crisp. The dish is cherished for its comforting, hearty flavor and versatility, making it a staple in Indian households, street food stalls, and restaurants.
Aloo Paratha hails from the Punjab region, where it’s a traditional breakfast dish. Its popularity has spread throughout India and among Indian diaspora communities worldwide. While commonly a breakfast item, it’s also served as a lunch, dinner, or snack option, often paired with yogurt, pickle, or chutney. Its warm, savory filling and soft yet crispy texture make it a go-to comfort food for many. The dough is made from whole wheat flour, water, and a pinch of salt, while the filling typically includes boiled potatoes, spices like cumin, garam masala, and fresh ingredients like coriander or green chilies. The process involves kneading dough, stuffing it with spiced potato filling, rolling it out carefully, and cooking it on a tawa (griddle) with ghee or oil. The paratha offers a balance of earthy whole wheat, creamy potato, and aromatic spices, with a slight tang from ingredients like amchur (dry mango powder) or lemon juice.
Made with whole wheat flour, aloo paratha provides fiber and complex carbohydrates. Potatoes contribute potassium and vitamin C. For a healthier version, use minimal oil or ghee and incorporate vegetables like spinach or cauliflower into the filling. Depending on the amount of ghee or oil used, a single aloo paratha (100–150g) can range from 200–300 calories.
Aloo paratha is traditionally served with plain or spiced yogurt, mango pickle, or green chutney (mint-coriander). It pairs wonderfully with masala chai, lassi, or even a simple glass of milk. Some regions add paneer, peas, or grated vegetables to the filling for added texture and flavor.
In Punjab, aloo paratha is often richer with extra ghee, while in other regions, it may be lighter or spiced differently. It’s a popular street food in India, especially at dhabas (roadside eateries), where it’s served hot off the griddle. Aloo paratha has found its way into Indian restaurants worldwide and is loved for its accessibility and satisfying taste.
Perfect Aloo Paratha Recipe
Ingredients
For the Dough:
- 2 cups whole wheat flour (atta)
- 1 tsp salt
- 1 tbsp oil or ghee
- Water (as needed, about ¾ cup)
For the Potato (Aloo) Filling:
- 3 medium potatoes
- 1–2 green chilies (finely chopped)
- 1/2 tsp cumin seed or cumin powder
- 1/4 tsp carom seed or carom powder (ajwain)
- ½ tsp red chili powder
- ½ tsp red chili powder
- ½ tsp garam masala
- ½ tsp amchur (dry mango powder) or lemon juice
- Salt to taste
- 2 tbsp fresh coriander, chopped
For Cooking:
- Ghee or oil for roasting
Instructions
Step 1: Prepare the Dough
- In a large bowl, mix whole wheat flour ,salt and oil.
- Gradually add water and knead into a soft, smooth dough.(like roti dough)
- Cover and let it rest for 15–20 minutes.
Step 2: Make the Potato Filling
- Boil 3 medium potatoes until soft .Peel and mash it .
- In a bowl, mix the mashed potatoes ,green chilies, cumin seeds or powder, carom seeds or powder ,red chili powder , gram masala, amchur or lemon juice and salt.
- Mix well and adjust seasoning to taste.
- Divide into 6-8 equal portions and roll into balls.
Step 3: Stuff and Roll the Parathas
- Divide the dough into 6-8 equal balls .
- Roll one dough ball into a small circle (about 4 inches).
- Place a potato filling ball in the center. Seal the edges by bringing them together at the top.
- Flatten the stuffed ball gently and roll into a 6-7 inch circle, using light pressure to avoid tears.
- Dust with flour as needed to prevent sticking.
Step 4: Cook the Aloo Paratha
- Heat a tawa or griddle (pan)on medium flame.
- Place a paratha on the hot griddle and cook for 1-2 minutes until bubbles appear.
- Flip, spread ½ tsp oil/ghee and cook until golden spots appear.
- Flip again, apply oil or ghee, and press lightly for even cooking.
- Cook until both sides are golden brown and crisp.
- Keep cooked parathas warm in a towel or foil. Repeat for remaining parathas.
🍽️ Serving Suggestions
- Serve Aloo Parathas hot with a pat of butter, yogurt, pickle, or mint chutney.
- Pair with a glass of sweet lassi or masala chai for a traditional breakfast.
Notes
💡 Tips for Perfect Aloo Paratha
- Mash potatoes thoroughly to avoid lumps that can tear the dough. Use completely cool mashed potatoes.
- To make a dough add water gradually and knead until the dough is soft but not sticky.
- Don’t overstuff it can make rolling difficult.
- Seal the edges properly before rolling to avoid leakage.
- Roll gently to keep the filling intact. Use extra flour if the dough sticks.
- Cook on medium heat to avoid burning.
- Use enough ghee or oil for that golden crisp texture.
For me, Aloo Paratha is a reminder of lazy weekend mornings, with my family gathered around the table, tearing into warm parathas fresh off the tawa. The laughter, the stories, and the satisfaction of that first buttery bite—it’s a memory I cherish. I hope this recipe brings that same warmth to your kitchen.
Give this Aloo Paratha recipe a try and share your results in the comments!
