Website of the Year India 2015

Aloo Paratha Recipe Recipe

Aloo Paratha Recipe is a popular Indian Breakfast
Author :
On :
Monday, 23 May, 2016
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • 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:

    1. Pre-preparation:
    2. Boil the potato till soft. Allow it to cool.
    3. Once cold, mash well.
    4. Knead the dough by mixing flour, salt, curd or milk and water.
    5. 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.
    6. Preparation For Potato:
    7. In a heavy bottom wok heat oil.
    8. Temper the ingredients till you get aroma.
    9. Saute the ginger and garlic.
    10. Add the spice powder ensuring the heat is completely reduced.
    11. To the fried spices add the mashed potato.
    12. Remove from heat add coriander leaves and mix well and keep aside.
    13. For Paratha:
    14. Take the dough and knead well again on an oiled surface.
    15. Make small balls and keep aside.
    16. Take two balls to make a paratha, or any method you find comfortable.
    17. 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.
    18. With your hand spread the potato masala ensuring the masala is not too much.
    19. Cover this rolled dough with the second disc and seal the sides.
    20. 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.
    21. 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.
    22. Heat a heavy bottom griddle or frying pan.
    23. Place the stuffed paratha on the hot tava or pan.
    24. When you see tiny bubbles on the side of the paratha facing upwards, flip it.
    25. Apply butter or ghee and fry till brown on both sides.
    26. Remove and serve with gravy accompanied with salad and raita.


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more