Perfect Aloo Paratha Recipe
Aloo Paratha is a popular North Indian stuffed flatbread made with whole wheat dough and a spicy mashed potato filling. Cooked on a hot tawa with ghee or oil, it's crispy on the outside and soft inside. Served hot with curd, butter, or pickle, it's a comforting and hearty breakfast loved across India.
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.