Aloo Paratha is a traditional Indian flatbread stuffed with a spiced mashed potato filling. It’s made by rolling out wheat dough, filling it with seasoned potatoes, and cooking it on a tawa (griddle) until golden and crispy. This hearty dish is often enjoyed for breakfast or lunch and is typically served with yogurt, butter, or pickles. It’s a comforting and flavorful meal loved across South Asian countries such as India, Pakistan and Bangladesh.
Aloo paratha can be a healthy addition to your diet when enjoyed in moderation, as it is high in calories.
Preparation Time: Kneading the dough: 10 minutes
Preparing the potato filling: 10-15 minutes
Rolling and stuffing: 15 minutes
Cooking Time: Cooking each paratha: 2-3 minutes per side (total 5-6 minutes per paratha)
Total Time:
For making 6-8 parathas: Around 40-50 minutes
So, expect about 40-50 minutes for the entire process depending on your speed and how many parathas you’re making at once.
Ingredients:
- For the dough:
- 2 cups whole wheat flour
- Water (as needed for kneading)
- 1 tsp salt
- 1 tbsp oil or ghee (optional)
- For the filling:
- 4 medium-sized potatoes (boiled and mashed)
- 1 small onion (finely chopped, optional)
- 2 green chilies (finely chopped)
- 1 tsp grated ginger
- ½ tsp cumin seeds (jeera)
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp red chili powder or as per taste
- 1 tsp amchur (dry mango powder) or 1 tsp lemon juice
- 2 tbsp chopped fresh coriander leaves
- Salt to taste
- Ghee or oil (for cooking)
Instructions:
1. Prepare the dough:
- In a large bowl, add the whole wheat flour and salt.
- Gradually add water and knead into a smooth, soft dough.
- Add oil or ghee if desired, knead again, and cover with a damp cloth. Let it rest for about 20 minutes.
2. Make the potato filling:
- In a mixing bowl, add the boiled and mashed potatoes.
- Mix in the chopped onion, green chilies, grated ginger, cumin seeds, coriander powder, garam masala, red chili powder, amchur, fresh coriander, and salt.
- Make sure the filling is well combined and lump-free.
3. Stuff the parathas:
- Divide the dough into equal-sized balls (about the size of a golf ball).
- Roll each ball into a small circle, about 3-4 inches in diameter.
- Place 2-3 tablespoons of the potato mixture in the center of the rolled dough.
- Bring the edges of the dough together to seal the filling inside.
- Gently flatten the stuffed dough ball, and roll it out into a 6-7 inch circle, ensuring the filling doesn’t spill out.
4. Cook the parathas:
- Heat a tawa or skillet on medium heat.
- Place the rolled paratha on the hot tawa and cook for 1-2 minutes on each side until light brown spots appear.
- Drizzle ghee or oil around the edges and on top, then flip and cook both sides until golden and crispy.
5. Serve:
- Serve hot with yogurt, butter, pickle, or chutney!
Enjoy the delicious homemade Aloo Parathas!