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aloo paratha

Aloo Paratha

A flatbread recipe made with unleavened wheat dough and stuffed with a spicy and flavorful aloo filling.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Breakfast, Main Course
Cuisine Indian
Servings 6 parathas


For the filling

  • 2 medium potatoes, boiled and mashed
  • 1 medium onion, finely chopped
  • 1 green chili, finely chopped
  • 5-6 cloves garlic, finely chopped
  • 1 inch piece of ginger, finely chopped
  • 1 tsp garam masala
  • 1/4 tsp chaat masala
  • 1/4 tsp amchur powder
  • 1/4 tsp kashmiri chili powder
  • 1/4 tsp carom seeds / ajwain
  • handful of coriander leaves, finely chopped
  • salt, as per taste
  • 1 tbsp oil

For the dough

  • 2 cups whole wheat flour
  • 1 tbsp ghee
  • salt, as required
  • water, as required to form a smooth and soft dough


To prepare the dough

  • In a mixing bowl, add the dough, salt and ghee. Incorporate the ghee well with the flour.
    aloo paratha
  • Add water as required and knead it well to form a soft and smooth dough.
    aloo paratha
  • Cover the dough and let it rest for 15-20 minutes.
    aloo paratha

To prepare the filling

  • Boil the potatoes using a pressure cooker and peel their skin. Mash the boiled potatoes with a fork.
    aloo paratha
  • Chop the onions, ginger, garlic, green chilies and the coriander leaves.
    aloo paratha
  • Add oil to a pan on medium heat and saute the onions, ginger, garlic and green chili until the onions turn translucent.
    aloo paratha
  • Add the chopped coriander leaves and mix it well with the sauteed onions.
    aloo paratha
  • Add this sauteed mixture along with carom seeds, garam masala, chaat masala and amchur powder to the bowl containing the mashed potatoes and mix well.
    aloo paratha
  • Add the kashmiri chili powder and mix well with your hands or using a spatula.
    aloo paratha
  • Divide the filling it into 6 equal portions. Set aside until further use.
    aloo paratha

To prepare aloo paratha

  • Divide the dough into 6 equal portions.
    aloo paratha
  • Take one portion and roll it into a thick disc.
    aloo paratha
  • Place one portion of the filling in the rolled disc and bring all the edges together to seal it.
    aloo paratha
  • Roll the stuffed dough ball carefully using a rolling pin to form a disc.
    aloo paratha
  • Heat a tawa and cook the paratha on a medium flame.
    aloo paratha
  • Smear some oil on both sides of the paratha and cook it evenly on both sides until golden-brown spots appear.
  • Serve with seasoned curd and butter.
    aloo paratha


  • Adjust the spice powders added to the filling according to your taste.
  • Mash the potatoes well making sure there are no whole pieces of potato.
  • Knead the dough well. For a soft paratha, kneading the dough well plays an important role.
  • While rolling the dough after placing the filling make sure not to press it. Roll the dough gently to form a disc. Otherwise, the filling might come out.
  • Once the stuffed dough has been rolled, cook it immediately. 
  • Ensure the tawa is hot while cooking the paratha to get soft parathas.
Keyword aloo, breakfast, indian, paratha, potato, stuffed, wheat