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:
aloo paratha is accompanied with plain yogurt (curd). you can also serve aloo paratha 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. adding oil or ghee while kneading the dough makes the parathas soft.
- 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.
- 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.
- 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.
- 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:
aloo paratha recipe
INGREDIENTS FOR aloo paratha recipe
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 aloo paratha recipe
making stuffing for aloo paratha
- first boil the potatoes and peel them. you can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.
- chop and then mash the potatoes with a potato masher.
- the potatoes should be mashed very well. there should be no lumps or small pieces in it.
- now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt.
- 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
- in another bowl or pan, take whole wheat flour (atta).
- make a well in the center. add salt, oil and about half of the water.
- bring the mixture together and knead into a smooth soft dough.
- cover and keep the dough aside for 20 to 30 minutes.
rolling and stuffing aloo paratha : method 1
- pinch two small balls from the dough. flatten them and dust with whole wheat flour.
- with a rolling pin, roll them into about 4 to 5 inches diameter rounds . try making both the rounds of the same size.
- on of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.
- gently place the second circle on top.
- press and seal the edges with your fingertips.
- 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 paratha : method 2
- 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.
- place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
- take the edge and start pleating as well as bringing the pleats in the center.
- 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.
- press the pleats from center.
- 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
- on a hot tava (tawa or skillet or 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.
- when the base is partly cooked, flip the paratha.
- spread some ghee on the partly cooked part.
- 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.
- spread some ghee on this side too. a well made and well roasted paratha will puff up.
- flip again once or twice till both the sides of aloo paratha 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 aloo paratha this way and stack them up in a roti basket or casserole.
- you can also serve the aloo paratha 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 TIPS
- adding oil or ghee while kneading the dough makes the parathas soft.
- 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.
- 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.
- 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.
- if you do not have amchur powder, then you can use anardana powder or lemon juice. add as per your taste.
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 paratha 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 paratha 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).
i am a fan of aloo paratha. although i dont stuff too much but still during rolling them the stuffing starts oozing out from the edges and it becomes difficult to roll. how can i prevent it?
try to roll the rotis to a slightly large size. also press the edges the well. you can brush some water on the edges also to seal them. have a uniform stuffing spread on the roti. hope this helps.
How much water does the dough need? I don’t see a measurement. Thanks!
the water amount will change depending on the quality of flour. usually for 3 cups of atta, 3/4th to 1.25 cups can be added depending on the texture of flour. thats why i have mentioned ‘water as required’ in the ingredient list.
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
Welcome Ajai. Glad to know that both of you liked aloo paratha recipe.
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.
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.
I like vegreceipes of India a lot… I try most of your receipes.. Excellent presentation with clear pictures of each step, thanks a lot…..
Welcome Ambika. Thanks for your positive feedback.
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.
Thanks for your suggestion. Will give it a try.
can i use plain flour instead of wheat flour?
you can use plain flour. but then add less water as whole wheat flour requires more water while kneading.
i am very happy read this simple proccess for how to make potato paratha.
thank you so much.
welcome lalit. nice to know that you liked presentation of potato paratha recipe.
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….
welcome padmakumar and thankyou for your kind words.
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 🙂
thank u so much for the all the recipes…. my daughter and my husband love each and every recipe I try and serve….
thankyou ipsita 🙂
Excellent , marvellous,
Tasty , I have tried a look porata
i made it omg u r gr8 daasana
it was too delicious ???
thankyou 🙂
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.