Stuffed Potato Flatbread (North Indian Breakfast Classic)

📝 Introduction

Aloo Paratha is one of the most popular North Indian breakfast recipes — a wholesome stuffed flatbread made with whole wheat dough and a spiced mashed potato filling. Traditionally served hot with butter, yogurt, or pickle, it’s a comforting dish enjoyed across India and beyond.

The beauty of aloo paratha lies in its versatility: you can enjoy it plain, customize the filling with extra herbs or spices, or make it more indulgent with cheese. It’s also a great meal-prep breakfast, as the dough and potato filling can be made in advance.

This recipe is rich in complex carbs, fiber, and plant-based protein from whole wheat flour, while the potato filling provides energy to fuel your day. Adding yogurt or raita makes it even more balanced.

⏱ Quick Facts

Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 40–45 minutes
Servings: 4–5 parathas
Difficulty: Medium

🛒 Ingredients

For the Dough

2 cups whole wheat flour (atta)
½ tsp salt
1 tbsp oil or ghee
Water, as needed to knead

For the Potato Filling

3 medium potatoes (boiled, peeled, mashed)
1 small onion (finely chopped, optional)
1–2 green chillies (finely chopped)
2 tbsp fresh coriander leaves (chopped)
½ tsp cumin powder
½ tsp garam masala
½ tsp red chilli powder (adjust to taste)
½ tsp amchur (dry mango powder) or lemon juice (for tang)
Salt, to taste

For Cooking

Ghee or oil, for frying

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Dough

In a mixing bowl, combine whole wheat flour, salt, and oil.
Gradually add water and knead into a soft, pliable dough.
Cover with a damp cloth and let it rest for 15–20 minutes.

Step 2: Prepare the Potato Filling

In a bowl, mash boiled potatoes until smooth.
Mix in chopped onion, green chillies, coriander, cumin powder, garam masala, red chilli powder, amchur (or lemon juice), and salt.
Taste and adjust seasoning as needed.

Step 3: Roll Out the Parathas

Divide the dough into equal-sized balls (about the size of a lemon).
Roll out one dough ball into a small circle (~4 inches).
Place 2–3 tbsp of potato filling in the center.
Bring the edges together to seal, then flatten gently.
Roll out again carefully into a ~6–7 inch circle.

Rolling pin, dough, flour on a table — Rolling paratha dough

Step 4: Cook the Parathas

Heat a tawa or skillet over medium heat.
Place the rolled paratha on the hot pan; cook for 1–2 minutes until bubbles appear.
Flip, brush with ghee or oil, and cook until golden brown spots appear.
Repeat on the other side.

Step 5: Serve

Serve hot with butter, yogurt, or pickle on the side.

🌟 Variations & Serving Ideas

Cheese Aloo Paratha → Add grated cheese to the filling for a gooey twist.
Healthy Version → Use less ghee and pair with low-fat yogurt.
Stuffing Mix → Add peas, spinach, or grated carrot to the potato mix.
Spicy Version → Increase green chillies or add finely chopped ginger.

🔥 Nutrition Estimate (per paratha)

Calories: ~200–250
Protein: 5–6g
Carbohydrates: 35–38g
Fat: 7–8g
Fiber: 4–5g

(Varies depending on size and cooking method.)

💡 Tips for the Best Aloo Paratha

Always use flour-dusted rolling pin to prevent sticking.
Seal the edges of the dough well to avoid filling leaking out.
Don’t overfill — too much stuffing will tear the paratha.
Use hot tawa for the best golden-brown spots.
Resting the dough makes parathas softer.

🍽 Serving Suggestions

Serve with yogurt (plain or spiced raita).
Pair with pickle (achar) for tangy balance.
Top with a dollop of butter for the authentic Punjabi style.
Enjoy with a glass of masala chai for a complete North Indian breakfast experience.

🛒 Recommended Tools

💡 For Perfect Aloo Paratha

✔ For a softer paratha: Add a little milk to the dough while kneading.
✔ To prevent the filling from leaking: Mash the potatoes well and avoid excess moisture.
✔ For extra crispiness: Cook on medium heat and apply ghee generously.
✔ Make-ahead tip: Prepare the filling in advance and store it in the fridge for up to 24 hours.

❓ Frequently Asked Questions

Q: Can I make Aloo Paratha without onions?
✅ Yes! Skip the onions for a simpler version. You can also add grated carrots or paneer for variation.

Q: How do I store leftover Aloo Parathas?
✅ Stack them with parchment paper in between, store in an airtight container, and refrigerate for up to 2 days. Reheat on a tawa before serving.

Q: Can I freeze Aloo Paratha?
✅ Yes! Half-cook them, cool completely, and freeze. When ready to eat, cook directly from frozen.

🌟 Final Thoughts

This authentic Aloo Paratha recipe is a must-try for anyone who loves Indian food. Whether for breakfast, lunch, or dinner, these stuffed flatbreads are flavorful, filling, and easy to make. Pair them with yogurt, pickles, or a cup of chai for a traditional Indian experience.

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Enjoy this amazing Aloo Paratha with any of the dishes below:

Simple Raita made with cucumber and yogurt (curd) — Simple Raita