Aloo paratha is well known as a breakfast recipe in North India. A heavy indian breakfast for a busy day. However, I sometimes make these aloo ka parathas for quick lunch or dinner. Also, my son loves it when I pack it in his school lunchbox. Plus, this paratha is best to pack as a travel/picnic food.

Different parts of world call it differently like potato paratha, stuffed aloo paratha, potato stuffed paratha, potato stuffed flatbread, etc

How to make?

It is made with potatoes mashed with some spices, and herbs. This mixture is stuffed in a wheat flour dough ball, roasted on a griddle.

How to serve?

These are generally served with plain yogurt, pickle and/or butter. We like it with groundnut chutney and plain yogurt. Occasionally, they are served with any curry like Chole masala, egg curry etc

How different this recipe is?

Aloo paratha recipe I share here, is my mom’s recipe. I remember, my mom regularly made it for our family, and we always loved it. Now even after so many years, I’m (including my family and friends) excited everytime I make it. The best recipes are never old or outdated.

Pease check below mentioned step by step process of making these soft and flavorful Aaloo parathas. I hope you like it.

Step by Step Instructions for Aloo Paratha Recipe

Kneading Dough for Aaloo Paratha

Add Wheat flour, salt, and oil in a bowl

Add half of the water, and mix into the flour mixture uniformly. Then, add more water as needed to make soft yet non-sticky dough
once dough is ready, add 1 tsp oil and knead for one last time.

Make around 8-9 balls, roll on hands so no cracks are visible. Keep covered (keep them from drying out)

Preparing Aaloo Paratha Stuffing

Wash and cut half cut potatoes (not completely), put these potatoes in a pot (do not put directly in water ) pressure cook in pressure cooker on high flame for the first whistle, low flame for 3-4 whistles. If cooking in instant pot, cook on beans mode for 20-25 minutes

Meanwhile make paste of ginger, garlic, and green chilies, if using
finely chop onion, and coriander leaves
Once potatoes are boiled, peel them
Heat oil in a pan, add cumin seeds and curry leaves

When cumins seeds splatter, add finely chopped onions

Add paste of ginger, garlic, and green chilies, turmeric, red chili powder, asafoetida, and mix everything together. Cook until raw smell of garlic goes away

Turn off the flame. Add boiled potatoes crushed with hand, add salt, mix

Mash all the mixture uniformly using a potato masher. Make sure there is no chunks of potato.

Check for salt, adjust if needed. Remove the curry leaves and add remaining coriander leaves and mix it evenly. Let this stuffing cool down before making parathas

Dough + Stuffing = Aloo Paratha

Take a ball, make it into a bowl shape

Take same size ball of stuffing, put it into dough bowl, cover stuffing by pushing it in the dough bowl, and wrap together the open end of the dough bowl, seal the opening.

Press gently between your palms the dough ball to flatten it a bit
Prepare remaining dough balls with stuffing. Keep them covered

Turn on the heat and place griddle on. Dip the stuffed and pressed ball into the flour on the both the sides.

Roll carefully the floured disk of dough, not very thin, not very thick

Put the rolled paratha on medium-hot griddle , flip in 5-10 seconds, put oil on this flipped side of paratha

Flip in 5-10 seconds, put oil on this flipped side of paratha. Gently press the paratha on the outer sides to ensure sides are cooked properly.

Flip again and cook for 5-10 seconds. Gently press the paratha on the outer sides to ensure sides are cooked properly.

make rest of the parathas from stuffed and pressed dough balls
Serve and Enjoy the hot parathas with butter/plain yogurt/pickle

Print Recipe

Aloo paratha

Prep Time15

Cook Time20

Course: Breakfast

Cuisine: Indian

Keyword: breakfast, paratha, potato

Servings: 9 parathas

Ingredients

Paratha Stuffing

3 potatoes boiled and peeled
4 cloves of garlic
1 inch ginger
2 green chilies optional
1 small onion finely chopped
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp Asafoetida
1/2 tsp red chili powder
1 tsp salt or as required
handful of coriander leaves
t tsp oil

Dough

1.5 cups whole wheat flour
1/4 tsp salt
2 tsp oil
3/4 cup water

Instructions

Kneading Dough

Add Wheat flour, salt, and oil in a bowl
add half of the water, and mix into the flour mixture uniformly. Add more water as needed to make soft yet non-sticky dough
once doug is ready, add 1 tsp oil and knead for one last time.
Make around 8-9 balls, roll on hands so no cracks are visible. Keep covered (keep them from drying out)

Preparing Paratha Stuffing

Wash and cut half cut potatoes (not completely), put these potatoes in a pot (do not put directly in water ) pressure cook in pressure cooker on high flame for the first whistle, low flame for 3-4 whistles. If cooking in instant pot, cook on beans mode for 20-25 minutes
Meanwhile make paste of ginger,garlic, and green chilies, if using
finely chop onion, and coriander leaves
Once potatoes are boiled, peel them
Heat oil in a pan, add cumin seeds, When cumins seeds splatter, add finely chopped onions and curry leaves, and mix all together
Add paste of ginger,garlic, and green chilies and mix again.
Once raw smell of garlic goes away, add turmeric, red chilli powder, asafoetida, half of coriander leaves and mix again
Turn off the flame. Add boiled potatoes crushed with hand, add salt, mix
Mash all the mixture uniformly using a potato masher. Make sure there is no chunks of potato.
Check for salt, adjust if needed. Add remianing coriander leaves and mix it evenly. Let this stuffing cool down before making parathas
Take same size ball of stuffing, put it into dough bowl, cover stuffing by pushing it in the dough bowl, and wrap together the open end of the dough bowl
Roll carefully in between your hands and press where dough bowl is wrapped together
Prepare remaining dough balls with stuffing. Keep them covered
Turn on the heat.
Roll carefully the stuffed pressed ball dipped in dry wheat flour on both the sides, not very thin, not very thick
Put it on medium-hot griddle, flip in 5-10 seconds, put oil on this flipped side of paratha
Flip in next 10-15 seconds, put oil on this flipped side
Flip in 5-10 seconds.
Take paratha off the griddle. Hot and spicy paratha is ready.
Make the same way rest of the stuffed balls
Take a ball, make it into a bowl shape
Take same size ball of stuffing, put it into dough bowl, cover stuffing by pushing it in the dough bowl, and wrap together the open end of the dough bowl, seal the opening.
Press gently between your palms the dough ball to flatten it a bit
Prepare remaining dough balls with stuffing. Keep them covered
Turn on the heat and place griddle on. Dip the stuffed and pressed ball into the flour on the both the sides. Roll carefully the floured disk of dough, not very thin, not very thick
Put the rolled paratha on medium-hot griddle , flip in 5-10 seconds, put oil on this flipped side of paratha
Flip in 5-10 seconds, put oil on this flipped side of paratha. Gently press the paratha on the outer sides to ensure sides are cooked properly.
Flip again and cook for 5-10 seonds. Gently press the paratha on the outer sides to ensure sides are cooked properly.
make rest of the parathas from stuffed and pressed dough balls
Serve tand Enjoy the hot parathas with butter/plain yogurt/pickle