Introduction
Aloo paratha is the king of stuffed flatbreads — soft whole-wheat parathas filled with a spiced mashed-potato mixture, roasted with ghee until crisp and golden. A Punjabi breakfast favourite, best served hot with white butter, curd and pickle.
Recipe facts
Preparation time: 20 minutes (plus 20 minutes resting). Cooking time: 25 minutes. Total time: 45 minutes. Servings: 4 (makes 8 parathas). Difficulty: Medium.
Ingredients
- For the dough: 2 cups whole wheat flour (atta), plus extra for dusting; half teaspoon salt; 1 teaspoon oil; warm water as needed (about three-quarter cup).
- For the stuffing: 4 medium potatoes (about 500 g), boiled, peeled and mashed; 2 green chillies, finely chopped; 1 tablespoon grated ginger; 2 tablespoons fresh coriander leaves, chopped; 1 teaspoon cumin seeds, lightly crushed; 1 teaspoon coriander powder; half teaspoon amchur (dry mango powder); half teaspoon red chilli powder; 1 teaspoon salt, or to taste.
- For roasting: ghee or oil as needed.
Instructions
- Mix the flour, salt and oil. Add warm water gradually and knead into a soft, smooth dough. Cover and rest for 20 minutes.
- Mix all stuffing ingredients in a bowl. The mashed potatoes must be completely cool and dry.
- Divide the dough into 8 equal balls. Roll one ball into a small disc, place 2 tablespoons of stuffing in the centre, and gather the edges up and over to seal like a dumpling.
- Flatten gently, dust with flour, and roll out to a 7-inch circle with even pressure.
- Heat a tawa over medium-high heat. Place the paratha on it and cook 30 seconds until bubbles appear. Flip.
- Spread half a teaspoon of ghee on top, flip again, and press gently. Cook until both sides have golden-brown spots, 1–2 minutes per side.
- Repeat with remaining dough and stuffing. Serve hot with butter, curd and pickle.
Helpful tips
Seal the stuffing completely — any gap lets the filling leak. If the dough is too soft or the stuffing too wet, rolling becomes difficult. Roll from the centre outward with light, even strokes.
Substitutions
Amchur can be replaced with 1 teaspoon of lemon juice in the stuffing. For a healthier version, roast with minimal oil instead of ghee.
Storage
Best eaten fresh. Leftover parathas keep 1 day refrigerated — reheat on a hot tawa. The stuffing can be made a day ahead. Cooked parathas freeze well for up to 1 month.
Frequently asked questions
Why do my parathas tear while rolling? The stuffing is too wet or the seal was incomplete — keep potatoes dry and cool, seal firmly.
Can I make the dough in advance? Yes — refrigerate up to 2 days; bring to room temperature 15 minutes before rolling.
What do you eat with aloo paratha? White butter, plain curd and pickle; a glass of lassi makes it complete.
Ingredients
Method
- Mix the flour, salt and oil. Add warm water gradually and knead into a soft, smooth dough. Cover and rest for 20 minutes.
- Mix all stuffing ingredients in a bowl. The mashed potatoes must be completely cool and dry.
- Divide the dough into 8 equal balls. Roll one ball into a small disc, place 2 tablespoons of stuffing in the centre, and gather the edges up and over to seal like a dumpling.
- Flatten gently, dust with flour, and roll out to a 7-inch circle with even pressure.
- Heat a tawa over medium-high heat. Place the paratha on it and cook 30 seconds until bubbles appear. Flip.
- Spread half a teaspoon of ghee on top, flip again, and press gently. Cook until both sides have golden-brown spots, 1–2 minutes per side.
- Repeat with remaining dough and stuffing. Serve hot with butter, curd and pickle.