Aloo Paratha Recipe (Aloo ka Paratha)

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If you’re a fan of bread and potatoes, you’re going to love this Punjabi Aloo Paratha or Aloo ka Paratha. Sometimes spelled Alu Paratha, this potato stuffed flatbread is a popular Indian breakfast that combines two of my favorite starches in a single delectable package. Crisp on the outside and tender on the inside, this humble meal is as comforting as a hug. What’s not to love?

aloo paratha folded and placed on a green ceramic plate on a dark bluish board. sides of butter cubes and mango pickle served in two small ceramic bowls.

What is Aloo Paratha

Aloo means “potato” and paratha means “flatbread” in Hindi, so the name is quite telling: aloo paratha is an unleavened whole wheat flatbread stuffed with a savory, spiced, mashed potato filling.

Though there are many variations of stuffed paratha, many folks like aloo ke parathe above all others. In my home, Gobi Paratha and aloo paratha win all the superlatives.

Hailing from Punjab, India, this is one of my favorite breakfasts of all time! It also happens to be one of the first recipes I learned from my Punjabi mother-in-law, so it holds a special place in my heart.

In Punjabi families, parathas are made with lots of love and affection, not to mention lots of ghee and homemade butter (makhan). If you lean towards a healthier lifestyle, you can easily opt to roast aloo paratha in oil and serve them with curd (plain yogurt) instead of butter.

In this post, I’ll show you two different methods of rolling the potato parathas. There’s no need to be intimidated; this recipe is really quite simple!

To make aloo ka paratha you need two main components:

  1. Dough made from whole wheat flour – A basic dough is made with whole wheat flour (atta), salt, oil and water. Making this unleavened dough is very easy and you can either knead it with your hands or in a stand mixer. Do use the Indian atta which is finely ground flour made in a chakki or a stone mill.
  2. Mashed potato stuffing – Potatoes are boiled, peeled and then mashed. The mashed potatoes are seasoned with herbs, spices and salt, and then are stuffed in a rolled dough before being roasted or fried.
Step-by-Step Guide

How to make Aloo Paratha

Before you can make these delicious stuffed parathas, you need to prepare the potato stuffing and make the whole wheat dough.

Make Potato Stuffing

1. First, boil or steam 4 medium-sized potatoes in a pressure cooker, steamer or electric cooker. Add enough water in a 2-litre pressure cooker or pan to just barely cover the potatoes.

  1. For cooking in a pressure cooker – On a medium heat, cook the potatoes in water for 3 to 4 whistles. When the pressure settles down naturally, remove the lid and drain the water very well. Allow the potatoes to cool enough to handle and then peel them.
  2. For cooking in a pan – Cover the pan and cook potatoes in water till fork tender. For this method, it helps to peel the potatoes and chop them in 2 inch cubes before boiling because they will cook faster than whole potatoes. Using a colander, drain all the water and allow the potatoes to cool.
boiled aloo on a plate.

2. If you haven’t done so yet, peel and chop the warm potatoes. Then mash the potatoes with a potato masher.

If you don’t have a potato masher, use a box grater to grate them and then mash the potatoes with a fork.

mashing aloo in a bowl.

3. The potatoes should be mashed very well, with no lumps, chunks or bits. Any lumps in the mix will cause the stuffing to leak out of the dough when rolling.

mashed potatoes in a bowl.

4. Now add the following ingredients, feeling free to vary the spices as you like.

  • ½ to 1 teaspoon finely chopped green chillies (1 to 2 green chilies) or serrano peppers
  • ¼ to ½ teaspoon punjabi garam masala powder or Garam Masala Powder
  • ¼ to ½ teaspoon kashmiri red chilli powder or cayenne pepper or paprika (optional)
  • ½ to 1 teaspoon dry mango powder (amchur powder) – or use lemon juice instead
  • salt according to your taste
add spices and chilies to mashed aloo.

5. With a spoon, thoroughly mix the ground spices and green chilies into the mashed potatoes to get an even mixture. Set the prepared aloo stuffing aside.

Do check the taste of the spiced mashed potato stuffing, adjusting the salt, red chilli powder, or dry mango powder if needed.

aloo stuffing in a bowl for aloo paratha recipe.

Make The Dough

6. In a separate bowl, add 2 cups whole wheat flour (atta). Make a well in the center. Add ½ teaspoon salt (or to taste), 1 tablespoon oil or ghee, and roughly ⅓ to ½ cup water.

Note: Be sure to add the water in portions as you go on mixing and kneading the dough. Do not all of the water at once.

whole wheat flour in a bowl with a well in the middle with water and oil added.

7. Bring the mixture together and knead into a smooth, soft dough for 8 to 10 minutes. Add more water if needed. Cover and keep the dough aside, letting it rest for 20 to 30 minutes.

paratha dough in a bowl after kneading for 10 minutes.

Stuff The Flatbread

Option 1: The “Double Disc” Method

8. Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.

two small balls of paratha dough on a marble slab.

9. With a rolling pin, roll them into rounds roughly 4 to 5 inches in diameter. Try making both the discs the same size.

two discs of paratha dough on a marble slab.

10. On one of the discs, place the potato stuffing in the center, keeping about 1 inch empty space from the sides.

placing aloo stuffing on rolled paratha using the two disc method.

11. Gently place the second circle on top.

adding second round of paratha on top of the aloo filling.

12. Press and seal the edges with your fingertips. If you are not able to seal the edges, then brush or spread some water on the edges and then seal.

seal aloo paratha by pinching the two discs together.

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

rolling aloo paratha after stuffing and pinching shut.

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

rolled aloo paratha on board ready to be roasted.

Option 2: “The Dumpling Method”

15. Pinch off a medium ball of dough. Roll it between your palms and lightly flatten it. Dust with some flour and roll to a circle about 5 to 5.5 inches diameter.

Place the potato stuffing in the center, keeping about 2 to 2.5 inches of space from the sides.

placing stuffing on a single round of paratha dough.

16. Take the edge and start pleating, joining the pleats in the center.

folding and pleating the paratha dough to shut it around the aloo filling.

17. When all of the pleats are joined together, it should look like a Chinese dumpling. Be sure to pinch the pleats together very well so the filling doesn’t leak out while rolling.

after joining all the pleats, the unrolled aloo paratha looks like a soup dumpling.

18. Press the joined top portion slightly downward to flatten it a bit.

press the pointy top of the paratha dough down with a palm to flatten it slightly.

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

Roll, trying to create the same thickness throughout, as you would a pie dough. Avoid keeping the edges thick.

rolling aloo paratha with a rolling pin.

Roast Alu Paratha

20. On a hot tawa (skillet or griddle), place the rolled paratha. The tawa should be quite hot; cooking parathas at a low flame will harden them. Ideally, the finished parathas are crisp as well as soft.

For a thick bottomed heavy tawa, keep the flame to medium-high or high.

For a medium or thin bottomed tawa, keep the flame to medium-low to medium.

dry roasting aloo paratha on skillet.

21. When the base is partly cooked, flip the paratha using a spatula. You will see some air pockets on this side.

frying aloo paratha after flipping the first time - there are very faint bubbles beginning to appear.

22. Spread some ghee or a neutral flavored oil (e.g. sunflower) on the partly cooked part.

the aloo paratha has been brushed with oil and is beginning to puff up.

23. Flip again and you will see nice golden blisters on the second side. To clarify, the side which has been spread with ghee will be on the bottom.

This side has to be cooked more than the previous side.

second side of cooked aloo paratha is still dry, but has a few golden spots on it like a tortilla.

24. Spread some ghee on the second side facing you. A well-made and well-roasted alu paratha will always puff up when roasting.

the second side of the aloo paratha has been brushed with oil and the whole paratha is puffed up in the center like a ufo.

25. Flip again once or twice till both sides are cooked properly, with crisp brown spots. You should also press the alu paratha edges down with a spatula or spoon so that they are fried well. Repeat, making all parathas this way.

I usually stuff and make aloo ke parathe side by side because I love multitasking :-).  After they roast, I keep on stacking them in a roti basket or casserole lined with a towel to help keep them warm.

I also add a bit of Homemade Butter on top of each paratha when I serve them.

cooked aloo paratha on skillet.

If your family is ready to eat NOW, you can also serve the aloo ka paratha directly from the tawa (skillet) to the serving plate. Serve some extra butter on the side, along with Mango Pickle, Lemon Pickle, Dal Makhani or some fresh curd (yogurt).

Cooked aloo ke paratha can also be packed in your tiffin for lunch. In fact, aloo paratha used to be my favorite tiffin snack when I was growing up! Some things never change.

aloo ke paratha folded and placed on a green ceramic plate on a dark bluish board. sides of butter cubes and mango pickle served in two small ceramic bowls.

Serving Suggestions

These delightful potato stuffed flatbreads are a divine pairing with so many things:

  • For a cooling element, try plain Curd (yogurt) or Boondi Raita.
  • Butter (salted or unsalted) is always welcome on any bread of mine.
  • A side of Mango Pickle, Lemon Pickle, or Garlic Pickle can also be served.
  • You can serve aloo ka paratha like many dhabas (roadside eateries): with Dal Makhani, Chana Masala, or Kali Dal.
  • You can even serve aloo ka paratha plain – it is still very delicious.
  • They also make a good tiffin box snack as they stay soft even after cooling.

Flavor Variations

I love my aloo filling just the way the recipe is written, but there are a few ways to customize it to your liking. Here are a few ideas to get you started:

  1. Apart from the spices listed, you can also add ½ teaspoon carom seeds (ajwain) and ½ teaspoon ginger paste. Apart from these spices, you can also add roasted cumin seed powder (jeera powder), turmeric powder, black salt, dry pomegranate seeds powder (anardana powder) or coriander powder.
  2. For a pop of bright green color and fresh flavor, add 1 to 2 tablespoons of finely chopped coriander leaves (cilantro) or mint leaves.
  3. Another popular variation is to add finely chopped onions if you like. Just remember to chop the onions finely or else they pop out when rolling the parathas.
  4. Add grated cheese or paneer, because potatoes + cheese = yum.

Expert Tips

  • Cooking potatoes – Potatoes can be boiled in either a pan or a pressure cooker. Potatoes can also be steamed. To cook potatoes in a pressure cooker or pan, add water to cover the potatoes and cook them till they are easily pricked with a fork. For pressure cooking, cook for 3 whistles on a medium heat.
  • Texture of mashed potatoes – The potatoes should be mashed very well, with lumps or small pieces in it so that the parathas do not break while rolling. The texture of mashed potatoes should be light and smooth. It is always better to first grate the boiled potatoes and then mash.
  • Finely chopped additions – Any additions you make to the potato mixture need to be very finely chopped, or they risk popping through the dough when you roll them.
  • Oil or ghee – Either oil or ghee can be used for both kneading and pan frying. To make vegan aloo paratha, use any neutral flavored oil to both knead the dough and roast the parathas.
  • Frying or roasting – Alu paratha can be either shallow fried or roasted on an iron skillet, which we call a tawa. The roadside stalls and dhabas shallow fry paratha in ghee or oil, while at home they are most often roasted. Homemade paratha is therefore usually healthier than the fried paratha available outside.
  • Use an appropriate amount of heat – Keep the flame medium-high to high while roasting parathas. If the heat is low, then the parathas become dense as they take a long time to cook. In case it becomes too hot and the parathas are charring before they can cook, then decrease the flame. You can always adjust the flame when cooking parathas.

FAQs

How do I make the filling tangier?

The mashed potatoes stuffing have a slightly tangy taste from the addition of amchur powder(a.k.a. dried mango powder, made of finely ground sun-dried unripe mangoes).

If you do not have dried mango powder, an easier substitute is lemon juice. Another possible substitute is dried pomegranate seed powder (anardana powder), though this is a more rare ingredient.

Can I make a healthier aloo paratha?

First, look to the filling: you can add a few more cooked and mashed veggies like peas, carrots, or french beans. Some grated cheese or paneer can also be added to make these flat-breads more tasty & nutritious.

Secondly, consider pan-roasting the paratha in a heart healthy oil instead of ghee. I also suggest avoiding shallow frying the paratha like they do at most roadside stalls.

What are the best potatoes to use?

Since they will be peeled before use, you can use either thick skinned jacket potatoes or waxier skinned potatoes – they’ll both be great. I used russet potatoes for this recipe.

How can I fix the consistency of my dough?

If your dough has become thin or sticky, add a few tablespoons of flour to correct it. Mix and knead the dough again.

If the dough looks dry or is not soft, add a few tablespoons of water in stages and knead again. Sometimes you may see that the dough looks sticky but as you continue to knead, the flour absorbs the water and the stickiness goes away.

More Stuffed Paratha Recipes To Try!

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aloo paratha folded and placed on a green ceramic plate on a dark bluish board, side of butter cubes.

Aloo Paratha Recipe (Aloo ka Paratha)

Punjabi aloo paratha is a popular Indian breakfast of unleavened whole wheat flatbread stuffed with a spiced potato stuffing. Learn to make these flavorful and tasty aloo paratha with my tried and tested family recipe.
4.91 from 86 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cuisine Indian, Punjabi
Course Breakfast
Diet Vegetarian
Difficulty Level Moderate
Servings 10 Aloo Paratha
Units

Ingredients

For potato stuffing

  • 3 to 4 medium potatoes – boiled and mashed
  • 1 to 2 green chilies – chopped finely
  • ¼ to ½ teaspoon kashmiri red chilli powder or cayenne pepper or paprika, optional
  • ¼ to ½ teaspoon Garam Masala
  • ½ to 1 teaspoon dry mango powder (amchur powder)
  • 1 tablespoon finely chopped coriander leaves – optional
  • salt as required
  • oil or ghee, as required for roasting paratha

For paratha dough

  • 2 cups whole wheat flour
  • ½ teaspoon salt or add as required
  • 1 tablespoon oil or ghee (clarified butter)
  • water as required for kneading

For serving

  • White Butter or yogurt to serve with the aloo paratha
  • mango pickle or lemon pickle – as required

Instructions
 

Making potato stuffing

  • 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

  • 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.

Stuffing and rolling

    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 one 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.

    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.

    Roasting

    • On a hot tava (tawa or skillet or griddle) place the rolled paratha.
    • The tawa or skillet be hot and not at a low temperature. 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 alu paratha using a spatula or tongs.
    • 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 paratha.
    • Spread some ghee on this side too. A well made and well roasted aloo ka 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 so keep this point in mind. 
    • Make all aloo ke parathe this way and stack them up in a roti basket or casserole.
    • You can also serve the aloo paratha directly from the tawa (skillet) straight in the serving plate. Serve some extra butter on the side, along with mango pickle or lemon pickle or garlic pickle or some yogurt.
    • If you are serving them as an evening snack then you can also serve them with a cup of hot tea or lassi.

    Notes

    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 powder (jeera powder), rock salt, carom seeds, mint leaves and 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 dry mango powder, then you can use dry pomegranate seeds powder (anardana powder) or lemon juice. Add according to your taste and preferences. But don’t make the stuffing taste too much sour. So add in bits, mix and do a taste test.
    6. To vegan aloo paratha, roast the paratha with oil instead of ghee. Also use oil while needing the dough.

    Nutrition Info (Approximate values)

    Nutrition Facts
    Aloo Paratha Recipe (Aloo ka Paratha)
    Amount Per Serving (1 aloo paratha)
    Calories 154 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 2g13%
    Cholesterol 6mg2%
    Sodium 269mg12%
    Potassium 87mg2%
    Carbohydrates 18g6%
    Fiber 3g13%
    Sugar 1g1%
    Protein 3g6%
    Vitamin A 85IU2%
    Vitamin B1 (Thiamine) 1mg67%
    Vitamin B2 (Riboflavin) 1mg59%
    Vitamin B3 (Niacin) 1mg5%
    Vitamin B6 1mg50%
    Vitamin C 1mg1%
    Vitamin D 1µg7%
    Vitamin E 3mg20%
    Vitamin K 1µg1%
    Calcium 8mg1%
    Vitamin B9 (Folate) 11µg3%
    Iron 1mg6%
    Magnesium 33mg8%
    Phosphorus 86mg9%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

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    This Aloo Paratha recipe from the blog archives, first published in Aug 2009 has been republished and updated on November 2022.

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    Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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    216 Comments

    1. It was a hit in our family! Loved it! My brother remarked that it tasted like Delhi style parantha. Thankyou!5 stars

      1. Good to know and thanks for sharing. Most welcome and happy cooking. Thanks for the rating too.

    2. The other variation mentioned by you sounds interesting.noted the ingredients.will give it a try.thanks.

    3. Aloo parathas are such that it can be prepared in a number of ways using different spices.loved the way you gave such a detailed explanation with so many options.tried this recipe.It was really good.4 stars

      1. yes, winnie. in a recipe like that of aloo paratha, many variations can be done. this is a family recipe, so i have not changed it in any way and shared with the readers. another variation which i make uses ajwain (carom seeds), green chillies, grated ginger, garam masala, dry mango powder, a pinch of hing, red chilli powder, a bit of black salt and regular salt in the stuffing. this one also tastes good.

        thanks again for sharing the review and for the rating. happy cooking.

      2. Tried ur aloo paratha recipe for the first time and it really simple, delicious and mouthwatering.thanks a lot. I have taken your credit home. Lots of love.5 stars

    4. 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?

      1. 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.

      1. 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.

    5. 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 you5 stars

    6. 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!

      1. 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.

    7. 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 ya5 stars

      1. 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.

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

    9. 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.4 stars

      1. you can use plain flour. but then add less water as whole wheat flour requires more water while kneading.

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

    11. 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….

    12. 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.

      1. 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 🙂

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

    14. 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..?

      1. 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.

    15. 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

    16. 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. 🙂

    17. Tried the aloo parathas and they were perfect and some of other recipes like lime rice. My family loved it and thank you !5 stars

      1. pleased to know this vandana 🙂 glad you liked parathas and lemon rice recipe from the blog. welcome always and thankyou .

    18. 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 🙂

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

    20. 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

    21. I tried ur recipe.. It came out very tasty. My gusband loved them!! Thanks for the great recipe!!5 stars

    22. 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

    23. 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.

      1. welcome muthawassira. thanks for your kind words. i agree with you totally – one good picture is better than 1000 words.

    24. 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.5 stars

    25. 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!5 stars

      1. welcome samudri. glad to know this. thanks for sharing positive review on aloo paratha recipe.

    26. Aloo paratha was really great..your step by step recipe descriptions are awesome..its like a tutor teaching live.thanks a lot.wonderful site3 stars

      1. welcome ramya. thanks for sharing positive review on aloo paratha and for your appreciation.

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

    28. 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 ketchup5 stars

    29. 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 🙂

    30. 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

    31. 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..

      1. thanks. a tip would be to brush some oil on the circumference and then join the edges. then the paratha won’t break while roasting.

    32. 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.

    33. 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… 🙂

    34. 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?

    35. 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 amchur5 stars

      1. thanks. you can add some lime juice to the potato stuffing and mix well. lime juice works well instead of dry mango powder.

    36. 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.5 stars

    37. looks amazing!

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

      1. 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.

    38. Wow,
      aalu partota was awsom…
      Ma frnd likd very much…
      Muaaahhhh…
      Gng 2 try nther reciep

    39. Thanks for the recipes, I will try this for the first time. Its well presented.
      Avi from Fiji.

      1. in the recipe posted, i have not used onions. i have mentioned onions if the recipe details, if someone prefers to add it.

    40. 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.

      1. 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.

    41. 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!! 🙂

    42. 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!!

      1. 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…

    43. 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!5 stars

      1. 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.

    44. 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

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

    46. 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.

      1. dear hemal

        i am afraid i don’t have the luxury of time to send you all the paratha recipes but there are some paratha recipes already posted on my blog on this link: https://www.vegrecipesofindia.com/paratha-recipes-indian-paratha/

        also in the future i will be posting more paratha recipes. so in case you are interested than you subscribe to get the recipes of not only parathas but other indian/world recipes as well in your email. here is the subscription link: https://feedburner.google.com/fb/a/mailverify?uri=VegRecipesOfIndia&loc=en_US

      1. 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 🙂

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

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

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

    49. 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

    50. 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 🙂

      1. 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.

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

    52. 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.

      1. 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.

    53. hi,
      vry nice nd easy recepie!
      my daughter loved it vry much!
      photo presentation is really awesome!

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

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

          1. hi,
            i just love this/ still now i d’t eat this tye of aloo paratha
            thank u so much for this recipe in step by step procedure.