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.

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.




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.









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