Aloo Paratha Recipe with 3 different ways to stuff & roll. Aloo Paratha is Indian Breakfast flatbreads made with whole wheat flour, boiled potatoes, spices & herbs. These flavorful and delicious stuffed Parathas are a staple in many North Indian homes, Dhabas & restaurants. These are most commonly topped with white butter and served alongside Pickle and Yogurt. In this post, I show how to make delicious Aloo ka Paratha with my easy step-by-step picture guide.
About Aloo Paratha
Aloo Paratha are popular Indian flatbreads stuffed with a delicious spiced potato mixture. In Hindi, Aloo means “Potatoes” and Paratha means “Layered Flatbreads”. So Aloo Parathas mean parathas that are stuffed with boiled, mashed, and spiced potatoes in between the layers.
Firstly a dough is made with whole wheat flour. Next boiled potatoes are mashed or grated and then spiced. This flavorful spiced potato mixture is then stuffed in a small disc of dough and sealed. It is then rolled and pan-fried with a generous amount of ghee or oil. These are made the same way all over India with slight variations in the spices. My recipe to make Aloo Paratha has a unique combination of spices so they are flavorful, delicious, and great tasting.
Making Aloo Paratha is easy but needs a bit of practice. In this post, I have shown 3 ways to stuff & roll aloo parathas. So if you are new to making these stuffed parathas check out my video and try in smaller quantities.
Aloo Paratha
Equipment
- 1 Mixing Bowl
- Pressure cooker
- 1 Bowl For Mashing Potatoes
- Flour To make flatten rooti
- 1 Pan
Ingredients
- For dough
- 2 cups whole wheat flour 240 grams (atta)
- ¼ teaspoon salt
- 1 tablespoon oil optional, refer notes
- water as needed for kneading I used ¾ cup + 2 tbsps
- For filling
- 350 grams potatoes 3 medium potatoes
- 1 green chilli chopped optional¾ teaspoon grated ginger (or ¼ tsp ginger powder)
- 2 tablespoons coriander leaves very fine chopped
- ½ teaspoon salt adjust to taste
- ½ to ¾ teaspoon garam masala adjust to taste
- ½ teaspoon kashmiri red chilli powder adjust to taste
- ¾ to 1 teaspoon coriander powder
- ½ teaspoon chaat masala or 1 tbsp lemon juice or ½ tsp amchur
- 1 teaspoon kasuri methi dried fenugreek leaves
- ¼ teaspoon ajwain carom seeds (optional)
- ½ teaspoon fennel seeds powder saunf powder (optional)
- To pan fry
- 4 tablespoons ghee use as per preference
Notes
Make Dough
1. Add 2 cups whole wheat flour, ¼ teaspoon salt, 1 tablespoon oil, and half cup water in a mixing bowl. Begin to mix adding more water as required to form a soft and non-sticky dough. Knead well until soft and pliable.
2. If you press down the dough, it should dent easily and must be soft. Cover and keep it aside until the stuffing is ready. I always rest my dough for a minimum of 30 minutes. If you prefer to skip the resting time, then knead it a little longer and use it right away.
Make Aloo Stuffing
3. Boil the potatoes just until fork tender without making them mushy or waterlogged. If cooking in a pressure cooker, place the potatoes in the cooker along with 1 cup of water. Pressure cook on medium heat for 3 to 4 whistles depending on the size. If cooking in an instant pot, pressure cook them for 5 to 6 minutes and wait for the pressure to drop naturally.
4. When the potatoes cool down, peel them and grate or mash with a fork until it is smooth. There should be no pieces of potatoes left as they tear the aloo paratha while rolling. If your potatoes look sticky or pasty, then don’t overdo the mashing. Instead, use your fingers to break the tiny bits. You don’t want a sticky potato filling.
5. Run your fingers through the potato mash and break up any chunks of potatoes. This step is extremely important. Then add
¾ tsp garam masala (adjust to taste)
½ tsp red chili powder (adjust to taste)
¾ to 1 tsp coriander powder
½ tsp chaat masala (or amchur, dried mango powder)
1 green chili chopped (optional, skip for kids)
¾ tsp ginger grated or paste (or ¼ tsp ginger powder)
½ tsp salt (more if needed)
1 tsp kasuri methi (dried fenugreek leaves)
¼ tsp ajwain (carom seeds, skip if you don’t have)
½ tsp fennel powder (saunf powder, skip if you don’t have it)
2 tbsps coriander leaves fine chopped
6. Mix all of these and taste test. Then add more salt or spices if needed to suit your taste. Divide the mixture into 8 equal portions.
7. Divide the dough into 8 equal portions.
Roll Aloo Paratha
8. Sprinkle a little flour on the rolling area. Smoothen a dough ball and dip it in flour. Flatten it and roll it to a 4-inch round roti/disc.
9. Place a spiced potato ball in the center and bring the sides up.
10. Press down the stuffing to the center and bring the sides higher giving it a cup shape. If the aloo stuffing is sticky, then smear your fingers generously with some flour.
11. Bring the sides higher by simply rotating the whole thing on your hand in a clockwise direction. The dough gets stretched by itself and comes over the stuffing.
12. Repeat this step of pushing the aloo inside and bringing the sides higher by rotating until the edges come over to the top.
13. Join all the edges well to ensure no filling is visible. I do not remove any excess dough, instead press it down back to the ball.
14. Dip this ball in flour on both sides and gently flatten it with your fingers. This is very important so the filling is evenly spread all over the paratha.
15. Place the sealed side down on the rolling area and gently roll it evenly without putting pressure. Do not roll the aloo paratha continuously. Instead, rotate in a clockwise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck.
You can make it as thin or thick as you like. I make mine thin and about 8 to 9 inches. If you see the filling coming out while rolling, then apply some flour there. Sprinkle flour only as needed and avoid using excess.
Fry Aloo Paratha
16. After you are done rolling 3 to 4 paranthas, heat a griddle on a medium-high flame. When the pan is hot enough, dust off excess flour from the aloo paratha & gently transfer it to the griddle. Within 2 minutes, you will see bubbles. Turn it to the other side.
17. Press down gently with a spatula. You will see the aloo paratha begin to puff. Drizzle some ghee or oil. I add about 1 teaspoon of ghee.
18. Turn it to & fry to the other side and drizzle more ghee. Cook pressing down on the edges with a spatula so they cook well. Well-cooked parathas will leave your entire house filled with a great aroma. When you see golden to light brown spots on the aloo paratha, remove to a plate.
19. To fry the next one, ensure the pan is hot enough and not extremely hot. Keep regulating the flame to medium or low as needed so the parathas don’t burn. Place a clean cloth in a container or arrange a cooling rack and stack the parathas to keep them moist.
Serve Aloo Paratha with pickle or yogurt. You can also top your parathas with butter. We love them with this Mint chutney or Cilantro / coriander chutney.Read Also:- The Top 7 Most Common North Indian Delicacies: A Flavorful Odyssey
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