aloo paratha, how to make aloo paratha

Jump to Recipe
aloo paratha recipe

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

4.37 from 50 votes
total time:
50minutes

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.

aloo paratha, aloo paratha recipe

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 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. 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.

aloo paratha

4.37 from 50 votes
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
punjabi aloo ka paratha recipe - popular indian breakfast of unleavened whole wheat flat bread stuffed with a spiced potato stuffing.
aloo paratha recipe
Course:breakfasts
Cuisine:indian,punjabi
Servings:9 parathas
Calories:213kcal

INGREDIENTS FOR aloo paratha

(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 aloo paratha

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

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.
GOOD KARMAall our content & photos are copyright protected. 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 the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

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.

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

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.

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 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.

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 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.

aloo paratha recipe

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).

aloo paratha


RELATED RECIPES

namaste, i am dassana

dassana amit

Founder, Chef, 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 greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares