How To Make Aloo Paratha

Aloo paratha- Indian whole wheat flour flatbread stuffed with flavorful spiced mashed potatoes. These flaky soft potato stuffed parathas are popular North Indian breakfast from Punjab, India. Here is how to make best ones at home.

I make aloo parathas very often at home. It is one of those delicious, wholesome and hearty breakfast especially during colder months. These stuffed parathas tastes great topped with white butter and served with pickle or yogurt.

Today I am sharing with you all one of the most popular and loved breakfast across India. Aloo ka paratha it is. Crispy hot and flaky wheat flour flatbread stuffed with flavorful and hearty potato filling, what’s not to love in it right?

About This Recipe

Stuffed parathas for breakfast are hugely popular in north India. As the saying goes breakfast like a king, these are one of the best choices for breakfast given how these are filling wholesome, hearty and nutritious.

My mom learnt so many varieties of stuffed parathas from her Punjabi colleague friend and I learnt it from my mom later. Among those delicious parathas this Punjabi aloo paratha is a top favorite and most requested one.

Our next favorite at home are gobi paratha or paneer paratha. Piping hot stuffed paratha with dahi or yogurt and cup of masala chai or adrak wali chai is a well rounded breakfast in every sense.

A well made alu paratha is a delicious treat to the palate on any given day. Over the years I have learnt many variations with this recipe but this dhaba style aloo paratha that is thick, crispy, flaky with the best flavorful potato filling is really special. I am sharing the same with you all here.

To make aloo ka paratha you need very few simple ingredients only. It is actually made with the pantry staples of most Indian kitchens like potatoes, whole wheat flour, butter and few basic spice powders.

While the recipe is fairly simple, there are few nuances, tips and tricks to make aloo ka paratha that is perfect in taste, color and texture. Please follow this recipe and I can assure you will be enjoying the most comforting dhaba style stuffed paratha at home in no time 🙂

Parathas are a true labor of love. I would never try to rush the process of making stuffed parathas. You need to cook each paratha in low medium heat until they are thoroughly cooked and edges crisp up. This takes some time. I have served this paratha to lots if my friends who are north Indians and they loved it 🙂

Aloo means potatoes and paratha means unleavened flatbread with wheat atta. So aloo paratha literally means potato stuffed flatbread. These aloo parathas are

Thick, soft and perfect cooked

Has the perfect ratio of flour and filling.

Easy and simple recipe

Vegetarian and vegan if you use oil for frying.

Wholesome meal for toddlers and kids

Tastes exactly like dhaba paratha.

What Is Aloo Paratha Made Of?

The recipe of Punjabi aloo paratha can be divided into three steps.

• Making the dough for paratha
• preparing the stuffing or filling for aloo paratha
• stuff and cook the parathas.

To make the dough for paratha you will need whole wheat flour, salt, few drops of oil if you prefer and water, that’s it. You will basically make a soft dough and set aside for 30 minutes.

To make the filling you will need boiled potatoes, red chili powder, carom seeds, coriander powder, garam masala powder, roasted cumin powder, salt, finely chopped green chilli, grated ginger, amchur or dry mango powder, chopped coriander leaves.

First potatoes are boiled, peeled and mashed thoroughly. To the mashed potatoes you will add all the spices and seasonings. Mix well and make a potato ball or dough. This is your filling.

Next step to make the paratha is to roll, fill, seal and cook the aloo parathas. Please refer the step by step photos and video for easy understanding. You can use ghee or oil for frying the paratha.

It is easy to make aloo paratha, all you need are a bit of practice, some time in hand and patience. Trust me, once you taste this you will want to master the art of making stuffed parathas. It is really worth your time and rewarding 🙂

Preparation For The Recipe

Making The aloo paratha dough

Add 2 cups wheat flour, 3/4 teaspoon salt and 1 teaspoon oil in a large bowl. Mix well first with your fingers.

Now make a well in the center and add water slowly. Mix well.

Start kneading the dough. Knead the dough for 5-6 minutes and make it soft. You can sprinkle more water if needed depending on the quality of your flour. The dough should be soft and pliable. One test it to try making a dent in the dough. If you poke the dough, the indentation should remain for sometime. Set aside the dough for 30 minutes.

Making potato filling.

Boil, steam or pressure cook potatoes until they are just fork tender and not mushy. Please remember we are going to cook the potatoes once again after stuffing.

If you are using a pressure cooker cook for 1 whistle in medium flame. In instant pot set the timer for 5 minutes in pressure cooker mode.

Peel the boiled potatoes and place them in on a board. Using a fork or potato masher. If there are big lumps break them with your fingers. It is very important to mash the potatoes really well else they will tear the parathas while rolling.

Place the mashed potatoes in a bowl. Add the red chilli powder, garam masala powder, amchur, cumin powder, coriander powder salt, finely chopped green chillies and coriander leaves to the mashed potatoes.

Mix well and set aside the potato mixture.

How To Make Aloo Paratha Recipe

Now to make the parathas first of all divide the dough into 9-10 equal sized balls. Also divide the filling into 9-10 equal sized balls. Make sure the dough and potato balls are of equal portions approximately.

Dust a working surface slightly with flout. Place a dough ball and roll it into 4 inch diameter circle using a rolling pin. Place a potato stuffing portion in the center.

Bring the edges together and seal in the middle.

Press slightly with palms first. Then dust the rolled dough again and roll into a 6 or 7 inch diameter paratha using a rolling pin. Do not make it thinner than it.

Heat a heavy pan preferably cast iron with 1 tablespoon butter or oil or ghee. Spread the ghee very well. While the pan is heating you van make another 2-3 parathas and keep them ready. Gently dust off any remaining flour from a rolled paratha and place it on the pan or griddle. Cook until some bubbles and brown spots appear on top. This will take a minute or two depending upon the heat.

Flip and cook again till both sides are well cooked and golden brown. Make sure to press the edges well with a spatula so that they crisp up and get cooked thoroughly. As you cook the parathas will puff up and turn aromatic. Flip as required and cook the paratha from both sides very well. Add more ghee as required.

Once the edges are crispy and the aloo paratha turns golden brown remove to a plate. Regulate the flame, make sure the pan is hot but not smoking before frying the next paratha.

Keep the cooked parathas stacked to retain softness. Serve aloo paratha hot or warm.

Expert Tips To Make Perfect Aloo Parathas

Preparing the potatoes in the right way can make or break these parathas. The potatoes should be cooked just until they are tender yet dry.

If the potatoes are over cooked, they will turn mushy as you stuff and further cook them. Next if they are not dry they will turn the parathas soggy.

Make sure the filling is smooth and there are no lumps. The potato has be well mashed so that the paratha does not break while rolling.

Crush the ginger very well so that they do not interrupt while rolling.

It is best to use butter for frying aloo paratha. Ghee can also be used. However if you are vegan you can always use oil to fry the parathas.

Make sure the dough is pliable and soft else the aloo parathas will be hard.

It is important to maintain proper temperature for frying aloo parathas. The pan or griddle has to be medium hot otherwise the parathas will turn hard.

Amchur powder in aloo paratha gives a slight tangy and sour taste, so do not miss it

If you have left over potato curry or batata vada mixture you can mash it, add amchur, garam masala and use as filling for parahta.

Frequently Asked Questions

How to make parathas soft?

To make parathas that are soft and remains soft even after cooling, the key is to knead the dough properly.

The dough for paratha should be kneaded just like kneading roti or phulka dough. It should be soft, smooth and pliable. Do not knead it stiff like poori dough.

Next the pan should be of correct temperature. If the pan is not hot enough the parathas will turn hard. if you cook the paratha in smoking hot pan they will burn from outside and remain uncooked from inside.

How to make stuffed parathas that don’t tear?

First of all make sure your mashed potatoes are smooth. There should not be any lumps absolutely.

Next the potato filling should be at room temperature when you stuff it. Do not try to stuff the warm mixture, it will tear the paratha.

Next point is as you roll be very gentle and roll it in outward motion rather than to and fro motion.

It may take few attempts to get this right but it is easy 🙂

How to make it vegan?

to make vegan aloo paratha or whole wheat flatbread just use oil instead of ghee for frying the paratha. The recipe is otherwise vegan. You can use vegetable oil or peanut oil.

Variations With The Recipe

Healthier aloo paratha recipe– You can make tasty and healthier aloo paratha by just mixing some ragi or finger millet flour along with whole wheat.

For a nutty flavor you can add 1/4 cup chickpea flour along with wheat while making the dough.

You can add finely chopped onions to the filling if you like.

Aloo paneer paratha– You can make aloo paneer paratha also. Also you can use peas in the stuffing. Just add 1/2 cup crumbled paneer and some boiled peas along with potatoes.

Methi aloo paratha– You can mix in 1 cup cleaned and chopped methi leaves to the aloo stuffing. This aloo methi combination is tasty and also very healthy.

Aloo palak paratha– Furthermore you can also add chopped palak leaves to the aloo stuffing. Aloo palak paratha is once again and tasty and healthy breakfast for toddlers and kids.

You can also make this palak paratha dough and use aloo filling.

Aloo cheese paratha– You can follow this cheese paratha recipe, add 2 boiled and mashed potatoes to the cheese filling and make parathas.

Aloo gobi paratha– While making stuffed gobi paratha or cauliflower paratha, you can add 1 large potato boiled and mashed to the gobi filling. You can basically add aloo to most of the stuffed paratha recipes.

No stuff aloo paratha recipe- This method is especially for beginners who may find stuffing difficult. We can also make this easy paratha when we want to fix breakfast quickly. First of all just mix together whole wheat flour, mashed potatoes and spices together. Next add water slowly and make a soft dough. Let the dough rest for 20 minutes. Divide this dough and roll into thick parathas. Finally fry as mentioned in the recipe and serve. You can also make layered paratha with this dough. As compared to traditional method of making aloo paratha this method takes less time and effort.

You can use this ajwain paratha dough too for this method.

Serving Suggestions

For best taste serve the aloo paratha piping hot with thick yogurt or curd and mango pickle or lemon pickle. This is how north Indian homes traditionally serve parathas.

You can also serve these potato parathas with chole, green chutney, vegetable raita, onion raita, beetroot raita etc. They go well in any north Indian menu along with jeera rice or plain basmati rice and dal.

You can also cool and pack these aloo paratha in lunch box with a side of mango pickle.

More Paratha Recipes

Mooli paratha

methi paratha

sattu paratha

lachha paratha

Recipe Card