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

aloo paratha recipe with step by step photos – aloo paratha is one of the most popular paratha recipe from punjab. this delicious punjabi aloo paratha recipe is one of the most loved breakfast at my place. one of the first recipes i learnt from my punjabi mom-in-law.

the aloo stuffing is very simple and easy to make. in punjabi families, parathas are made with lots of love and affection. most of the times parathas are roasted with lot of ghee and then served with dollops of white butter or makhan. however, you can add less ghee and roast the parathas with oil also.

basically aloo paratha recipe is a whole wheat flat bread stuffed with a spiced aloo or potato mixture. one can make easily some different varieties of stuffed parathas like:

1. gobi paratha
2. methi paratha
3. paneer paratha
4. mooli paratha
5. onion paratha

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

few tips for making aloo paratha

1. 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). 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 jeera aloo, punjabi dum aloo, kashmiri dum aloo and aloo gobi.

4.4 from 41 votes

print

aloo paratha recipe

punjabi aloo ka paratha recipe - popular indian breakfast of unleavened whole wheat flat bread stuffed with a spiced potato stuffing.

course breakfasts

cuisine indian, punjabi

prep time 20 minutes

cook time 30 minutes

total time 50 minutes

servings 9 parathas

rough calories per serving 213 kcal

author dassana amit

ingredients (1 cup = 250 ml)

for aloo paratha stuffing

• 3 to 4 medium potatoes or aloo, boiled and mashed
• 1 to 2 green chilies, chopped finely
• ¼ to ½ teaspoon kashmiri red chilli powder or deghi mirch, optional
• ¼ to ½ teaspoon punjabi garam masala powder or garam masala powder
• ½ to 1 teaspoon amchur (dry mango powder)
• 2 to 3 teaspoons finely chopped coriander leaves, optional
• salt as required
• oil or ghee, as required for roasting parathas

for aloo paratha dough

• 2 cups whole wheat flour (atta)
• ½ teaspoon salt or add as required
• 1 to 2 teaspoons oil or ghee
• water as required for kneading

serving suggestions for aloo paratha

• white butter or yogurt to serve with the aloo parathas
• mango pickle or lemon pickle

how to make recipe

making stuffing for aloo paratha

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. 

kneading dough for aloo paratha

1. in another bowl or pan, take whole wheat flour (atta). 

2. make a well in the center. add salt, oil and about half of the water.

3. bring the mixture together and knead into a smooth soft dough. 

4. cover and keep the dough aside for 20 to 30 minutes.

rolling and stuffing aloo parathas : method 1

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.

rolling and stuffing aloo parathas : method 2

1. 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.
2. place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
3. take the edge and start pleating as well as bringing the pleats in the center.

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

5. 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.

6. press the pleats from center.

7. sprinkle some flour and roll this version of aloo paratha to about the same size as that of a chapati or roti.

making aloo paratha

1. on a hot tava (tawa or skillet or griddle) place the rolled paratha.

2. 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.

3. when the base is partly cooked, flip the paratha.
4. spread some ghee on the partly cooked part.
5. 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.

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

7. flip again once or twice till both the sides of aloo paratha are cooked properly. you should see crisp brown spots on the paratha. 

8. 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. 

9. make all aloo parathas this way and stack them up in a roti basket or casserole.

10. 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.

recipe notes

tips for making aloo paratha recipe:

1. adding oil or ghee while kneading the dough makes the parathas soft.
2. the aloo stuffing 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 stuffing, 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. if you do not have amchur powder, then you can use anardana powder or lemon juice. add as per your taste.

note: as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to this recipe url on Veg Recipes of India. its a fair and ethical practice. for using our image please write to us. all our images and content are copyright protected.

preparation for aloo paratha recipe

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

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

3. the potatoes should be mashed very well.

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

making aloo paratha dough

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

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.

first method to roll aloo paratha

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

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

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.

11. gently place the second circle on top.

12. press and seal the edges with your fingertips.

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

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.

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

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.

18. press the pleats from center.

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.

frying aloo paratha

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.

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

22. spread some ghee on the partly cooked part.

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.

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

25. flip again once or twice till both the sides are cooked properly. you should see crisp brown spots on the alu 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 alu paratha in the roti basket while placing them.

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 aam ka achaar or lemon pickle or dal makhani or some yogurt (curd or dahi).

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

This author does not have any more posts.