Aloo Paratha Recipe (Stuffed Potato Paratha)
Aloo Paratha is a popular Indian flatbread made with whole wheat dough and a spiced mashed potato filling, cooked golden and crisp.
RUKAIYA KADIWAL 
Aloo Paratha is a popular Indian flatbread made with whole wheat dough and a spiced mashed potato filling. The stuffed paratha is rolled out and cooked on a hot tawa with ghee or oil until golden and lightly crisp. Also known as aloo ka paratha, it is especially popular in Punjabi homes and is often served for breakfast with yogurt, mango pickle or butter. It also makes a filling meal for brunch, lunch or dinner.
My Family Aloo Paratha Recipe
Aloo means potato, while Paratha means flatbread in Hindi. Aloo Paratha is an unleavened whole wheat flatbread filled with a savory, spiced mashed potato stuffing.
Sometimes spelled as alu paratha, this potato stuffed paratha is one of the most popular Indian breakfast dishes, especially in Punjabi homes. It is filling, comforting and can also be served for brunch, lunch or dinner.
Among all the stuffed parathas, aloo paratha is perhaps the most loved. In my home, Aloo Paratha and Gobi Paratha are two varieties that I make quite often.
This aloo paratha recipe comes from my Punjabi mother-in-law. It was also one of the first stuffed parathas that I learned to make after marriage.
In this recipe, I share two easy ways to fill and roll aloo paratha. First, make a soft dough with whole wheat flour, salt, oil and water. Then prepare the stuffing with boiled, well-mashed potatoes, herbs and spices.
Place the filling inside the dough, seal it well and roll it out gently. Roast the paratha on a hot tawa with Ghee or oil until golden and lightly crisp on both sides.
Like many Punjabi families, we usually roast our parathas with ghee and serve them with homemade White Butter, also known as makhan. A little Mango Pickle and plain Curd on the side complete the meal.
You can also roast the parathas with oil and serve them with plain curd instead of butter. They still taste very good and make a satisfying meal.
I hope you enjoy making this aloo paratha recipe as much I do.
Ingredients for the Dough and Filling
This aloo paratha recipe uses simple ingredients for both the dough and the potato stuffing. For the dough, you need whole wheat flour, salt, a little oil or ghee, and enough water to knead it into a soft and smooth dough.
For the stuffing, use boiled and peeled potatoes that are cooked until completely tender. Mash them well so that no large pieces remain, as these can tear the dough while rolling the aloo paratha.
Green chilies add heat, while Garam Masala and dry mango powder give the filling its warm, tangy flavor. Kashmiri chilli powder is optional, but it adds mild heat and a deeper color. You can also add some coriander or mint leaves. Adjust the salt and spices according to your taste.
You can roast the aloo paratha with ghee or oil. Ghee gives it a richer flavor, while oil works well for a lighter version.
More Punjabi-style Parathas To Try!
Paneer Paratha
Mooli Paratha
Palak Paratha
Onion Paratha
How To Make Aloo Paratha (Stepwise)
Before you can make these delicious stuffed aloo paratha recipe, you need to prepare the potato stuffing and make the whole wheat dough. For the complete original step-by-step method with photos, you can also refer to the original Aloo Paratha Recipe on Veg Recipes of India.
Additional Article Sections
Serving Suggestions
These delightful potato stuffed flatbreads or aloo paratha can be paired with so many sides:
For a cooling element, try plain Curd (yogurt) or Boondi Raita.
Butter (Makhan) (salted or unsalted) is mostly served with these stuffed potato parathas.
A side of Punjabi Mango Pickle, Lemon Pickle, or Garlic Pickle can also be served.
You can serve aloo paratha like many dhabas (roadside eateries): with Dal Makhani, Chana Masala, or Kali Dal.
You can even serve aloo paratha plain. It is still very delicious.
They also make a good tiffin box snack as they stay soft even after cooling.
Storage Notes
If you plan to eat the aloo paratha within 4 to 5 hours, keep them wrapped in a clean cotton napkin or parchment paper and store in a roti box or container. Ideal for travel or lunchbox use.
Let the cooked aloo parathas cool completely Then stack them with parchment paper between each and place in an airtight container. Store for up to 1 day in the fridge.
For refrigerated aloo paratha, reheat on a tawa (skillet) until warm and crisp.
Stuffed dough tends to get soggy and may release moisture. Always prepare and cook the paratha first, then store.
Flavor Variations
I like the aloo stuffing just the way the recipe is written. But you can easily customize it to suit your taste. Here are a few variations you can try.
You can add ½ teaspoon carom seeds (ajwain) and ½ teaspoon ginger paste or finely chopped ginger to the potato mixture for extra flavor.
Some additional spices that work well include roasted cumin powder (jeera powder), turmeric powder, black salt, dry pomegranate seed powder (anardana powder) or coriander powder.For a fresh herbal note, add 1 to 2 tablespoons finely chopped coriander leaves (cilantro) or mint leaves.
Another popular variation is to mix in finely chopped onions. Chop them very fine, otherwise they can come out while rolling the parathas.
You can also add grated paneer or cheese to the stuffing for a richer filling.
Dassana's Recipe Tips
Cooking potatoes: Boil the potatoes in a pan or pressure cooker, or steam them until completely tender. When cooking them in a pan, add enough water to cover the potatoes and simmer until you can easily pierce them with a fork. For a stovetop pressure cooker, cook the potatoes for about 3 whistles on medium heat. Let the pressure release naturally before opening the cooker.
Texture of mashed potatoes: Mash the boiled potatoes until light, smooth and free from lumps. Even small potato pieces can tear the dough while you roll the paratha. It is always better to grate the boiled potatoes first and then mash them.
Chop the additions finely: Finely chop the green chilies and any other ingredients you add to the stuffing. Large pieces can break through the dough while rolling.
Using oil or ghee: You can use either oil or ghee for kneading the dough and roasting the aloo paratha.
Roasting the parathas: Roast the parathas on a hot iron tawa or skillet with a little oil or ghee. At roadside stalls and dhabas, parathas are often shallow-fried with more fat. At home, you can use less oil or ghee and roast them until both sides have golden spots. If you enjoy quick semolina-based breakfasts as well, you may also like this Upma Recipe (Easy Rava Upma).
Use the right amount of heat: Keep the heat medium-high to high. Low heat makes the parathas take longer to cook and can give them a dense texture. Reduce the heat slightly if they begin to brown or char before cooking through.
Ingredients
- 3 to 4 medium potatoes – boiled and mashed
- 1 to 2 green chilies – chopped finely
- ¼ to ½ teaspoon kashmiri 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
- 2 cups whole wheat flour (atta)
- ½ teaspoon salt or add as required
- 1 tablespoon oil or ghee (clarified butter)
- white butter or yogurt to serve with the aloo paratha
- mango pickle or lemon pickle – as required
Nutritional Information
- Serving: 1aloo paratha
- Calories: 154kcal
- Carbohydrates: 18g
- Protein: 3g
- Fat: 8g
- Saturated fat: 2g
- Cholesterol: 6mg
- Sodium: 269mg
- Potassium: 87mg
- Fiber: 3g
- Sugar: 1g
- Vitamin A: 85IU
- Vitamin B1( Thiamine): 1mg
- Vitamin B2 ( Riboflavin): 1mg
- Vitamin B3 ( Niacine): 1mg
- Vitamin B6: 1mg
- Vitamin C: 1mg
- Vitamin D: 1µg
- Vitamin E: 3mh
- Vitamin K: 1µg
- Calcium: 8mg
- Vitamin B9 (Folate): 11µg
- Iron: 1mg
- Magnesium: 33mg
- Phosphorus: 86mg
- Zinc: 1mg
Directions
How To Make Aloo Paratha (Stepwise)
Step 1: Make Potato Stuffing
First, boil or steam 4 medium-sized potatoes in a pressure cooker, steamer or electric cooker. Add enough water in a 2-litre pressure cooker or pan to just barely cover the potatoes.
For cooking in a pressure cooker – On a medium heat, cook the potatoes in water for 3 to 4 whistles. When the pressure settles down naturally, remove the lid and drain the water very well. Allow the potatoes to cool enough to handle and then peel them.
For cooking in a pan – Cover the pan and cook potatoes in water till fork tender. For this method, it helps to peel the potatoes and chop them in 2 inch cubes before boiling because they will cook faster than whole potatoes. Using a colander, drain all the water and allow the potatoes to cool.
If you haven't done so yet, peel and chop the warm potatoes. Then mash the potatoes with a potato masher.
If you don't have a potato masher, use a box grater to grate them and then mash the potatoes with a fork.
The potatoes should be mashed very well, with no lumps, chunks or bits. Any lumps in the mix will cause the stuffing to leak out of the dough when rolling.
Now add the following ingredients, feeling free to vary the spices as you like.
- ½ to 1 teaspoon finely chopped green chillies (1 to 2 green chilies) or serrano peppers
- ¼ to ½ teaspoon punjabi garam masala powder or Garam Masala Powder
- ¼ to ½ teaspoon kashmiri red chilli powder or cayenne pepper or paprika (optional)
- ½ to 1 teaspoon dry mango powder (amchur powder) – or use lemon juice instead
- Salt according to your taste
With a spoon, thoroughly mix the ground spices and green chilies into the mashed potatoes to get an even mixture. Set the prepared aloo stuffing aside.
Do check the taste of the spiced mashed potato stuffing, adjusting the salt, red chilli powder, or dry mango powder if needed.
Step 2: Make Whole Wheat Dough
In a separate bowl, add 2 cups whole wheat flour (atta). Make a well in the center. Add ½ teaspoon salt (or to taste), 1 tablespoon oil or ghee, and roughly ⅓ to ½ cup water.
Note: Be sure to add the water in portions as you go on mixing and kneading the dough. Do not all of the water at once.
Bring the mixture together and knead into a smooth, soft dough for 8 to 10 minutes. Add more water if needed. Cover and keep the dough aside, letting it rest for 20 to 30 minutes.
Step 3: Assemble & Make Stuffed Paratha
Option 1: The "Double Disc" Method
Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.
With a rolling pin, roll them into rounds roughly 4 to 5 inches in diameter. Try making both the discs the same size.
On one of the discs, place the potato stuffing in the center, keeping about 1 inch empty space from the sides.
Gently place the second circle on top.
Press and seal the edges with your fingertips. If you are not able to seal the edges, then brush or spread some water on the edges and then seal.
Dust some flour on the stuffed aloo paratha and start rolling.
Roll the paratha into a round about 7 to 8 inches in diameter, or about the size of a normal roti or chapati.
Option 2: "The Dumpling Method"
Pinch off a medium ball of dough. Roll it between your palms and lightly flatten it. Dust with some flour and roll to a circle about 5 to 5.5 inches diameter.
Place the potato stuffing in the center, keeping about 2 to 2.5 inches of space from the sides.
Take the edge and start pleating, joining the pleats in the center.
When all of the pleats are joined together, it should look like a Chinese dumpling. Be sure to pinch the pleats together very well so the filling doesn't leak out while rolling.
Press the joined top portion slightly downward to flatten it a bit.
Sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati or roti. If some of the filling comes out, then just take a small piece of dough and cover the gap.
Roll, trying to create the same thickness throughout, as you would a pie dough. Avoid keeping the edges thick.
Step 4: Make Aloo Paratha
On a hot tawa (skillet or griddle), place the rolled aloo paratha. The tawa should be quite hot; cooking parathas at a low flame will harden them. Ideally, the finished aloo parathas are crisp as well as soft.
- For a thick bottomed heavy tawa, keep the flame to medium-high or high.
- For a medium or thin bottomed tawa, keep the flame to medium-low to medium.
When the base is partly cooked, flip the paratha using a spatula. You will see some air pockets on this side.
Spread some ghee or a neutral flavored oil (e.g. sunflower) on the partly cooked part.
Flip the aloo paratha again and you will see nice golden blisters on the second side. To clarify, the side which has been spread with ghee will be on the bottom.
This side has to be cooked more than the previous side.
Spread some ghee on the second side facing you. A well-made and well-roasted aloo paratha will always puff up when roasting.
Flip again once or twice till both sides are cooked properly, with crisp brown spots. You should also press the aloo paratha edges down with a spatula or spoon so that they are fried well. Repeat, making all aloo parathas this way.
I usually stuff and make aloo ke parathe side by side because I love multitasking :-). After they roast, I keep on stacking them in a roti basket or casserole lined with a towel to help keep them warm.
I also add a bit of homemade butter on top of each aloo paratha when I serve them.
If your family is ready to eat now, you can also serve the aloo paratha directly from the tawa (skillet) to the serving plate.
Serve some extra butter on the side, along with Mango Pickle, Lemon Pickle, Dal Makhani or some fresh curd (yogurt).
Cooked aloo ke paratha can also be packed in your tiffin for lunch. In fact, aloo paratha used to be my favorite tiffin snack when I was growing up! Some things never change.
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