Aloo paratha is one of the most popular paratha recipe from punjab. Aloo paratha recipe is paratha stuffed with spiced aloo or potato mixture. One of the most popular breakfast dishes throughout India, it is a popular whole wheat north Indian flat bread, Aaloo paratha’s taste delicious with fresh, thick cream or home-made butter, or with pickles. The stuffing or mixture can be made as per your taste and flavor. 

Preparation time – 15 min

Cooking time – 30 min

Serves – 4

Ingredients –

To prepare dough –

Whole wheat flour – 3 cup

Salt – 1/2 tsp

Water to knead

Oil – 1 tsp

Wheat flour for dusting

For stuffing –

Boiled potatoes – 3 medium sized

Cumin – 1 tsp

Onion – 1 medium finely chopped

Green chilly paste – 1/2 tsp

Coriander – 3 to 4 tbs chopped

Turmeric powder – 1/4 tsp

Garam masala powder – 3/4 tsp

Salt to taste

Oil to fry

Method –

To make or to prepare Aloo paratha –

To prepare dough –

Add wheat flour in a bowl, add salt to taste, knead it to a soft dough by adding little by little water.  Adding oil or ghee while kneading the dough makes the paratha’s soft. Cover and keep the dough aside for 20 to 30 minutes.

For Aloo stuffing –

First boil the potatoes and peel them. you can boil or steam or pressure cook the potatoes in a pressure cooker, steamer or electric cooker. Heat a pan by adding oil in it when it is hot add cumin into it, allow it to splutter, add green chilly paste and finely chopped onion, saute

Cook in a low flame until onion turns to light brown. Stir fry

Mash the boiled and pealed potatoes,

The potatoes should be mashed very well. there should be no lumps or small pieces in it.

Add mashed potato, turmeric powder, garam masala powder and salt to taste, combine

Turn off the flame, add chopped coriander and mix properly

Allow the mixture to cool

Divide the prepared stuffing into equal balls, as big as a lemon sized balls and keep  aloo stuffing aside.

Pinch a small ball from the dough, flatten them and dust with whole wheat flour, with a rolling pin, roll them into about 4 to 5 inches diameter round, on of the rolled dough circle, place the potato stuffing in the center.

Take the edge and start pleating as well as bringing the pleats in the center, join the pleats together, the pleats have to be joined well, as otherwise if there will be gap, while rolling and the filling comes out, in case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough, press the pleats from center.

Dust some flour on the stuffed paratha and roll into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

On a hot tava/skillet/griddle place the rolled paratha. The tava should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Paratha’s ideally are crisp as well as soft. When the base is partly cooked, flip the paratha. Spread some ghee/oil on the partly cooked part. Flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the aloo paratha, spread some ghee/oil on this side too.

Serve the aloo parathas directly from the tava/skillet straight in the serving plate.

Serve some extra butter on it, along with mango pickle or lemon pickle or some yogurt. Enjoy !!!

You can also try my palak paratha, methi paratha recipes