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

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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

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.

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 parathas: 

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

punjabi aloo paratha recipe below:

4.63 from 32 votes
aloo paratha recipe
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aloo paratha recipe | punjabi aloo ka paratha recipe
prep time
20 mins
cook time
30 mins
total time
50 mins
 

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

course: breakfasts
cuisine: indian, punjabi
servings: 9 parathas
calories: 213 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for aloo or potato 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 aloo 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.

this approximate nutrition info is per aloo paratha:

Nutrition Facts
aloo paratha recipe | punjabi aloo ka paratha recipe
Amount Per Serving
Calories 213 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Monounsaturated Fat 2g
Cholesterol 23mg 8%
Sodium 413mg 17%
Potassium 390mg 11%
Total Carbohydrates 28g 9%
Dietary Fiber 4g 16%
Protein 5g 10%
Vitamin A 6%
Vitamin C 10.5%
Calcium 3%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.

 


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 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.

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

aloo paratha




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Reader Interactions

{ 203 Responses }

  1. Today i tried it , the taste was really very very good. With ghee the parata was extremely soft. At last my Wifes appreciation was my gift…Thank you

  2. Hi Dassana!! I love all of your recipes! I want to make these but 9 is a lot for me and my wife to eat! can i freeze them after cooking and then heat them back up on the stove like the ones i get from the grocery store, or would it be better to freeze before cooking?

    You’re the best, thank you!

    • thanks mackenzie. just cook them till half done – the outer layer looks opaque with a pale brown color or faint light spots. then you can freeze them. do not add ghee while cooking till half. add ghee when you cook them the second time.

  3. Dassana i have been following ur blog for a while now. Ur recipies turn out to b very tasty.. it will be more wonderful if u start giving recipies for nonveg dishes as well.. keep on cooking n make us learn .. love ur work n so u .. see ya

    • Thanks Bhavana for sharing your positive feedback on recipes. I get many request for non-veg recipes. But since I only cook veg food at home, So I only share vegetarian recipes. All recipes on the blog are tried and tested at home and then added.

  4. I like vegreceipes of India a lot… I try most of your receipes.. Excellent presentation with clear pictures of each step, thanks a lot…..

  5. Aaloo paranthas usually don’t have garlics but adding small size crushed and roasted garlics add to the taste of the paranthas. I recommend doing some experiments with variety of other ingredients.

  7. i am very happy read this simple proccess for how to make potato paratha.
    thank you so much.

  8. Big fan of aloo paratha from kerala…. me too tried this recipe and i loved it…. what a taste for punjabi dishes…. thnq so much for this wonderful dish….

  9. Hi. I have made aloo paranthas following your recipe. It turned out pretty good. The only thing is they were very thick. I tried to make them as thin as possible but still it were thick. My sister and brother-in-law make aloo paranthas and always have them with tomato fry. It really goes well with paranthas.

    • thanks sukhvinder. try rolling thin. also the dough should be soft and pliable, so its easy to roll the parathas evenly and thinly. it will take some practice and then you will get the knack of rolling parathas very well. thanks for sharing about the tomato fry. first time i am hearing of such a recipe 🙂

  10. thank u so much for the all the recipes…. my daughter and my husband love each and every recipe I try and serve….

  13. Hi, very easy recipe to follow. But i wanted to add more of the filling to the paratha and if I did the paratha would break. If I added less it was too less. Am I doing something wrong..?

    • too much of filling will break the paratha. while making stuffed paratha initially, its difficult to gauge the amount of filling that is needed. but after a few trials, you will know how much filling needs to be added.

  14. fantastic i uesd to think parathas isnt easy and to stuff is more difficult but
    after seei g the v ideo that too in a systametic manner its b ecome easy for me

  15. Thanks a lot for this. Finally, I was able to figure out how to roll the dough with the stuffing. It did turn out well. 🙂

  16. Tried the aloo parathas and they were perfect and some of other recipes like lime rice. My family loved it and thank you !

  17. I’m a Manipuri and was looking up paratha recipes cos i have never made them myself. tried onion paratha yesterday from your recipe. came out really well. will try aloo paratha today 🙂

  18. Hey!! Have tried so many of your recepies. You are truly amazing. Superb dishes!! Keep up the great work

  24. It is a very good recipes for me thanks a lot of u dassana I tried or first recipe palak paneer, 2nd paneer butter Marsala on my daughter birthday ,my daughter like so much da dishes

  25. I tried ur recipe.. It came out very tasty. My gusband loved them!! Thanks for the great recipe!!

  28. Hi! I’m going to try this, sometime this week. I can use all purpose flour. My daughter does not like the brown colour after cooking. She is very picky. I will let u know after I have tried it.

    Thanks

  37. Great recipe. Made this for the first time. I am really happy!! No more shop bought ones!! Thankyou

  38. Visual things speaks more than words. Your recipe illustration with pictures gives more impact which retains in the mind for a longer period of time.
    Thank you for your great recipe
    Muthawassira.

  39. The recipe is very good. My kids liked it very much. Your way of teaching the recipes is good. It is motivating me towards trying new dishes which is not my interest. So many thanks to you.

  40. I’ve tried this at Indian restaurants where I live and always wanted to try it at home.
    Then I found your blog and for the fist time in my life I made aloo paratha and I’m glad I did! Thank you very much for your perfect recipe and also for the lovely picture illustrations!

  41. Aloo paratha was really great..your step by step recipe descriptions are awesome..its like a tutor teaching live.thanks a lot.wonderful site

  42. I tried this recipe and my spouse really loved it. Thanks a lot, keep posting amazing recipes.

  43. I jus loved the aloo paratha. I followed step by step n got it perfect especially technique of making paratha after stuffing was very useful
    kids enjoyed the paratha with tomato ketchup

  50. 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 🙂

  52. 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

  53. 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..

  54. 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.

  55. 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… 🙂

  56. 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?

  57. 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

  58. 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.

  61. looks amazing!

    What would you suggest for the dough recipe?? (this is my first time trying something like this)

    • 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.

  72. 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.

    • if the onions are chopped finely, the parathas do not break. some times i do make aloo paratha with onions, and i have never had this issue.

  73. 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!! 🙂

  74. 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!!

    • 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…

  76. 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!

    • 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.

  77. 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

  78. I’m new to kitchen…thank you so much…i tried and it came very nice in the very first time…

  83. 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.

    • 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 🙂

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

  94. my husband liked it very much (even he dislikes aloo..)
    ……….thnks fo the yummmmyyyy receipe.

    • thanks shalini for making the aloo paratha and taking the time to comment on the post. nice to know your hubby liked the parathas.

  95. 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

  96. 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 🙂

    • 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.

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

  99. 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.

    • 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.

  100. I follow de recipe n made de paratha it ws ausum n tasty everyone like it thanks fr a lovely recipe

  106. hi dassana……………
    ur porotta very yummeeeeeeeeeee n thank u so much for posting this type receipes…

  110. pararatha recipe is excellent and they are very tasty. thanx a lot.

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