aloo paratha, how to make aloo paratha recipe | punjabi aloo paratha

aloo-paratha-recipe

aloo paratha recipe with step by step photosaloo paratha is one of the most popular paratha recipe from punjab.

aloo paratha recipe is paratha stuffed with spiced aloo or potato mixture. the aloo or mixture can be made as per your taste and flavor. the stuffing which i am presenting here is very simple and easy to make. this aloo paratha recipe is my mom-in-law’s recipe. aloo parathas is a regular breakfast at our place. in punjab the parathas are made with lots of ghee and then served with dollops of white butter or makhan. white butter can be easily made at home.

one can make easily some different varieties of paratha like gobi parathamooli parathalachedar parathamethi parathapaneer paratha etc.

i have also shared aloo paratha dhaba style recipe. in another variation, aloo and pyaaz (onions) stuffing is used and the paratha is called aloo pyaaz ka paratha. another combination is to make aloo palak paratha in which the dough is kneaded with mashed potatoes, spinach puree and spices or this aloo gobi paratha.

aloo paratha is accompanied with plain yogurt. you can also serve aloo parathas with mango pickle or lime pickle. they also make a good tiffin box snack as they stay soft even after cooling down.

lets start step by step punjabi aloo paratha recipe:

1. first boil the potatoes. you can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.

boiled aloo for aloo paratha

2. peel & chop the boiled potatoes. then mash the potatoes with a potato masher.

mashing aloo for aloo paratha recipe

3. the potatoes should be mashed very well.

mashed aloo for aloo paratha recipe

4. now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder/amchur and salt.

add spices to aloo - making aloo paratha recipe

5. mix the spice powders and green chilies with the mashed potatoes very well. check the taste and add more salt or red chili powder or dry mango powder as per your taste. you can also add a tbsp of chopped coriander leaves. a variation is to add finely chopped onions, if you like.  but the onions have to be finely chopped. otherwise they came out when rolling the parathas. keep the prepared aloo stuffing aside.

aloo stuffing for aloo paratha recipe

6. in another bowl or pan, take whole wheat flour. make a well in the center. add salt, oil and some water.

making dough for aloo paratha recipe

7. bring the mixture together and knead into a smooth soft dough. add more water if required while kneading. cover and keep the dough aside for 20 to 30 minutes.

dough for aloo paratha recipe

first method to roll aloo paratha:

8. pinch two small balls from the dough. flatten them and dust with whole wheat flour.

rolling aloo paratha

9, with a rolling pin, roll them into about 4 to 5 inches diameter rounds . try making both the rounds of the same size.

rolling aloo paratha

10. on one of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.

aloo stuffing on rolled paratha

11. gently place the second circle on top.

making aloo paratha recipe

12. press and seal the edges with your fingertips.

seal rolled aloo paratha

13. dust some flour on the stuffed paratha and start rolling the aloo paratha.

rolled aloo paratha

14. roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

rolled aloo paratha

second method to roll aloo paratha:

15. pinch a medium ball dough. roll and flatten it. dust with some flour and roll it in a circle of about 5 to 5.5 inches diameter. place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.

rolling aloo paratha

16. take the edge and start pleating as well as bringing the pleats in the center.

making aloo paratha

17. join the pleats together. the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.

rolling potato paratha, rolling aloo paratha

18. press the pleats from center.

rolling aloo paratha

19. sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati or roti. in case if the filling comes out, then just take a small piece of dough and cover the gap. roll to smoothen out the small piece of dough.

making aloo paratha recipe

frying aloo parathas:

20. on a hot tava/skillet/griddle place the rolled paratha. the tava shoud be hot and not at a low temperaure. cooking parathas at a low flame will harden them. parathas ideally are crisp as well as soft.

frying aloo paratha

21. when the base is partly cooked, flip the paratha.

cooking aloo paratha

22. spread some ghee on the partly cooked part.

preparing aloo paratha recipe

23. 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.

cooking aloo paratha recipe

24. spread some ghee on this side too. a well made and well roasted paratha will puff up.

making aloo paratha recipe

25. flip again once or twice till both the sides are cooked properly. you should see crisp brown spots on the paratha. you can also press the paratha edges with a spatula or spoon, so that they are fried well. since some times, the paratha edges are not cooked well. make all parathas this way.

i usually stuff and make parathas side by side. multitasking :-) i roast them and keep on stacking them in the roti basket or casserole. i add a bit of homemade butter on top of each paratha in the roti basket while placing them.

aloo paratha recipe

you can also serve the aloo parathas directly from the tava/skillet straight in the serving plate. serve some extra butter on the side, along with mango pickle or lemon pickle or some yogurt.

aloo paratha

Tips for making Aloo Paratha Recipe:

1. adding oil or ghee while kneading the dough makes the parathas soft.
2. the aloo mixture can be made according to your taste and liking. you can also add roasted cumin seeds powder/jeera powder, rock salt, coriander powder.
3. to the aloo, you can also add other boiled and mashed veggies like peas, carrot, french beans, also grated cheese and paneer, to make it more nutritious and you have your mix veg paratha.
4. always cut the onions, chillies, coriander leaves very finely. also, the aloo should be mashed very well. there should not be any lumps or small pieces in it. this is so, so that, the parathas do not break while rolling.
5. to get the slight sourness and tanginess in the aloo paratha, i have used amchur (dried mango powder), but you could also use dried pomegranate seeds powder (anardana powder). e.g. in this dhaba style aloo paratha recipe, i have used dry pomegranate seeds instead of dried mango powder and it also tasty very good. if you do not get either the amchur or anardana powder, then add lime juice as per your taste. 

if you are looking for more aloo recipes then do check dry aloo matarjeera aloopunjabi dum alookashmiri dum aloo and aloo chaat – navratri fasting recipe.

punjabi aloo paratha recipe below:

4.8 from 8 reviews
aloo paratha recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
aloo paratha - popular indian breakfast of unleavened whole wheat flat bread stuffed with a spiced potato stuffing.
AUTHOR:
RECIPE TYPE: breakfast
CUISINE: punjabi, indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the aloo or potato stuffing:
  • 3 to 4 medium potatoes or aloo, boiled and mashed
  • 1 or 2 green chilies, chopped finely
  • ¼ to ½ tsp kashmiri chilli powder or deghi mirch (optional)
  • ¼ to ½ tsp of punjabi garam masala powder or garam masala powder
  • ½ to 1 tsp amchur/dry mango powder
  • 2 to 3 tsp finely chopped coriander leaves (optional)
  • salt as required
  • oil or ghee as required for roasting parathas
for the whole wheat dough:
  • 2 cups whole wheat flour
  • ½ tsp salt
  • 1 to 2 tsp oil or ghee
  • water as required for kneading
serving suggestions:
  • white butter or yogurt to serve with the aloo parathas
  • mango pickle or lemon pickle
INSTRUCTIONS
preparing the aloo stuffing:
  1. first boil the potatoes and peel them. you can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.
  2. chop and then mash the potatoes with a potato masher.
  3. the potatoes should be mashed very well. there should be no lumps or small pieces in it.
  4. now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt.
  5. mix the spice powders and green chilies with the mashed potatoes very well. check the taste and add more salt or red chili powder or dry mango powder as per your taste. you can also add 2 to 3 tsp of chopped coriander leaves. a variation is to add finely chopped onions, if you like. but the onions have to be finely chopped. otherwise they came out when rolling the parathas. keep prepared aloo stuffing aside.
preparing whole wheat dough:
  1. in another bowl or pan, take whole wheat flour. make a well in the center. add salt, oil and about half of the water.
  2. bring the mixture together and knead into a smooth soft dough. cover and keep the dough aside for 20 to 30 minutes.
assembling and rolling aloo parathas:
  1. pinch two small balls from the dough. flatten them and dust with whole wheat flour.
  2. with a rolling pin, roll them into about 4 to 5 inches diameter rounds . try making both the rounds of the same size.
  3. on of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.
  4. gently place the second circle on top.
  5. press and seal the edges with your fingertips.
  6. 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.
  7. alternatively, you could follow this second method too of stuffing parathas.
  8. pinch a medium ball dough. roll and flatten it. dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.
  9. place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
  10. take the edge and start pleating as well as bringing the pleats in the center.
  11. join the pleats together. the pleats have to be joined well, as otherwise there will be gaps 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.
  12. press the pleats from center.
  13. sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati or roti.
  14. on a hot tava/skillet/griddle place the rolled paratha. the tava shoud be hot and not at a low temperaure. cooking parathas at a low flame will harden them. parathas ideally are crisp as well as soft.
  15. when the base is partly cooked, flip.
  16. spread some ghee on the partly cooked part.
  17. 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.
  18. spread some ghee on this side too. a well made and well roasted paratha will puff up.
  19. flip again once or twice till both the sides are cooked properly. you should see crisp brown spots on the paratha. you can also press the paratha edges with a spatula or spoon, so that they are fried well. as some time, the paratha edges are not cooked well. make all parathas this way and stack them up in a roti basket or casserole.
  20. you can also serve the parathas directly from the tava/skillet straight in the serving plate. serve some extra butter on the side, along with mango pickle or lemon pickle or some yogurt.




{ 114 Responses }

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  1. Meryl says

    Hi Dassana,
    I love all your recipes..I hated cooking but after coming across you website.im become quite a good cook n it has encouraged me a lot.Thanks for your hard work and delicious recipes.God bless :-)

  2. ganga says

    When I open the site in my samsung mobile , it starts downloading one application and i am unable to browse the pages. plz check.
    Also plz let me know whther you have any APP for this site

  3. Robin says

    Hi.. Ur recipes are very wonderful…. And aloo paratha looks very yummy…. Wen i roll d paratha i am trying to fix firmly both d chapatis edges and roll it properly with sum flour but as i put paratha on d tawa the edges become open and it looks in two pieces.. I tried so many timez but most of the time it happens to me… By dis method i just wanted to make a paratha.. Plz help mam..

  4. Apoorv says

    ma’am I want to thank you for sharing the way you put the stuffing in between two puri sized dough. It has helped me a great deal in making thinner paranthas.

  5. Jayanthi says

    Thanks a lot for sharing some of the authentic punjabi recipes… Have made a note of a few… Will try them out soon…
    The presentation of recipes with lovely pictures is enticing… :)

  6. says

    I m from tamil nadu, and I like north Indian recipies. this is my first attempt and it was awesome. could u suggest me some more spicy recipes?

  7. revathiesaiarasan says

    Hai iam from Tamil Nadu. my husband want home made paratha. i realy enjoyed to do this with u r help it was very easy to prepare. pleas tel me one thing in our area amchur powder was not available pleas tel me the optional for amchur

  8. Bat-YAH says

    My hubby and I very much enjoy eating ethnic foods. I’m American born. my hubby was born in Belize, British Honduras, CA. We had purchased a frozen package of aloo paratha, and LOVED it. This of course led me to find a recipe….alas I found your site and I’m so pleased that I did. I need to get just a few of the ingredients ….yes, I do have asifita.
    We’re really excite to try making this and other recipes that you have posted.

    • says

      you can use 2 to 2.5 cups of whole wheat flour. add 1/2 tsp salt and 1 to 2 tsp oil. adding little water in intervals begin to knead the dough. add water as required. the dough should be kneaded till it smooth and soft. you can also use a stand mixer for kneading the dough.

  9. Naren says

    Adding onion is not a good idea. The parathas are breaking. maybe making paste of onion would help if we really want onion in the parathas.

  10. Sumi says

    Hi. The pics are so very tempting! I add some grated garlic and ginger (about a teaspoon), finely chopped green chillies, cumin seeds, a pinch of asofoetida, turmeric and salt and lots of fresh coriander into the stuffing. And don’t forget a dash of lime juice. My folks love them!! :)

  11. Ronak says

    Just tried this recipe this morning and the parathas came out so tasty! It was easy to make and didn’t take much time. This will be made regularly in our house now :)) Thanks!!

    • says

      welcome ronak. if you can make aloo paratha then you can easily master other varieties of parathas also like onion paratha, ajwain paratha, paneer paratha…

  12. Mark says

    Those Aloo Parathas that you have prepared look so unbelievably delicious and appetizing! Even though I have explored and contemplated making these kinds of Indian flat breads for a long time now, I have been reluctant to take the plunge and actually try making them myself. This recipe takes me back to my childhood of growing up in Trinidad in the Caribbean where the population consists of large numbers of descendants of the Indian Diaspora. As a child – before I discovered the wonder of curried meats and vegetables used as fillings for what we called roti – I used to love eating the plain parathas with just a bit of butter spread on them. Watching and capturing the aroma of these pillow soft blankets being cooked on the Indian Tawa was a mouth watering kind of magic for sure! That was like a bit of heaven in my hands all those years ago. Thank you for your wonderful and inspiring recipe and presentation Dassana!

    • says

      thanks mark. if you manage to make aloo paratha then you can easily try other paratha recipes also like cauliflower paratha, onion paratha, radish paratha and so on. first technique mentioned in the post is easier for making aloo paratha.

  13. Jovita says

    Hi

    I know you said the onions are optional, but if one were to use it, at what point should they be added? Your recipe didn’t mention this.

    Thanks
    Jovita

  14. madhuri says

    Hi, read & printed some of your lovely picturesque receipes, loved & looks like Iam going to do this again.Some of the dals & parathans i do prepare, but it will be in your style………Punjabi. Iam from Maharashtra . Thanks for sharing.

    • says

      you know payal, the pyaaz paratha post has been in my mind for almost 2 years now…. i keep on postponing.

      taking the step by step while making parathas is something i keep avoiding. i think i need an assistant now to take photographs :-)

  15. Aakash says

    I will try it today. My mom makes similar parathas but earlier I could not make stuffed parathas somehow.
    I will re try today .

  16. mary says

    I’ve tried making roti’s and they always come out very hard, therefore I’ve had to throw them in the garbage :( I am going to try this receipe tonight and hopefully with the potatoe it will be easier to make.
    PS – A frying pan will work?
    Thanks

  17. Neethu says

    Hi ,

    I have tried aloo paratha in the same way… instead of dry mango powder i used chat powder. :) it turned out well..

    Thank You :)

    • says

      thanks neethu. the aloo paratha will taste good with chaat masala also. thats a good idea if one does not have mango powder as the chaat masala has mango powder and other spices as well.

  18. Moumita Sinha mukherjee says

    The presentation is very nice..
    Definitely I will try it today..
    Pls forward me some more yummy recepies..

  19. Bithika Majumder says

    The recipe for Aloo ka paratha sounds delicious. Shouls be grateful if in future many more recipes are forwarded to me. I am lover of food.

    • dassana says

      thanks bithika. you can subcribe to my email list to get recipes in your email inbox. the subscribtion box is in the second left hand column at the top.

  20. sangeeta says

    I TRIED AND EVERYONE ENJOYED IT. IT WAS REALLY VERY TASTY. NOW I AM FREQUENTLY ASKED TO MAKE IT….THANX FOR THE RECIPEE.