Aloo Paratha Recipe

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 3 cup - Whole wheat flour ( 1/2 cup extra for dusting)
  • 1 cup - Water
  • 2-3 tbsp - milk or curd
  • Salt - a pinch
  • Ghee/oil for frying
  • For Potato Filling:
  • 3 Potatoes
  • 1 Onion (finely chopped)
  • 1 Green chilli, finely chopped (deseeded)
  • 2-3 garlic, finely chopped
  • 1/2 tsp - Sesame seed (optional)
  • 1-2 tbsp - Oil
  • For Tempering: 2-3 tbsp - oil
  • 1/2 tsp - Cumin seeds
  • 1/4 tsp - Onion seeds
  • 1/4 tsp - asafoetida
  • Masalas For Filling: Salt according to taste
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - Chat powder
  • For Garnish: Coriander, finely chopped
  • Accompaniments: Raita
  • North Indian style carrot pickle

How to Make Aloo Paratha Recipe

  • Pre-preparation:
  • Boil the potato till soft. Allow it to cool.
  • Once cold, mash well.
  • Knead the dough by mixing flour, salt, curd or milk and water.
  • Place the dough in a bowl and cover with damp kitchen towel. Let it sit in a warm place while you prepare the potato filling.
  • Preparation For Potato:
  • In a heavy bottom wok heat oil.
  • Temper the ingredients till you get aroma.
  • Saute the ginger and garlic.
  • Add the spice powder ensuring the heat is completely reduced.
  • To the fried spices add the mashed potato.
  • Remove from heat add coriander leaves and mix well and keep aside.
  • For Paratha:
  • Take the dough and knead well again on an oiled surface.
  • Make small balls and keep aside.
  • Take two balls to make a paratha, or any method you find comfortable.
  • Roll the dough ball in circular or triangular shape for about 3-4 cm breadth, do the same to the second ball. On the rolled dough add the potato masala.
  • With your hand spread the potato masala ensuring the masala is not too much.
  • Cover this rolled dough with the second disc and seal the sides.
  • Dust some flour over the combined discs, flip it over and dust the second side. With the rolling pin slowly roll the discs increasing its breadth.
  • If your paratha does not roll out in a circle or triangle, use a plate as circular scale or a knife and cut of the uneven sides to get a proper shape.
  • Heat a heavy bottom griddle or frying pan.
  • Place the stuffed paratha on the hot tava or pan.
  • When you see tiny bubbles on the side of the paratha facing upwards, flip it.
  • Apply butter or ghee and fry till brown on both sides.
  • Remove and serve with gravy accompanied with salad and raita.