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.

Aloo Paratha Recipe Download

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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.

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.

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.

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).

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.

Aloo Paratha Recipe with 3 different ways to stuff & roll. Aloo Paratha are 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 and video.

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.

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.

1. Add 2 cups whole wheat flour, 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 really 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.

3. Boil the potatoes just until fork tender without making them mushy or water logged. If cooking in a pressure cooker, place the potatoes in the cooker along with 1 cup water. Pressure cook on a medium heat for 3 to 4 whistles depending on the size. If cooking in a instant pot, pressure cook them for 5 to 6 mins and wait for the pressure to drop naturally.

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 clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck.

You can make as thin or thick 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.

I had shot these pictures in 2015 but never got to share it on the blog. The stuffing I made here is by tempering the spices in oil first and then I added it to the mashed potatoes. It is on the hotter side with more chilli powder.

Place the aloo stuffing in a 5 inch roti. Then make pleats and bring all the edges on top. Gently join them and pinch off the excess dough. Flatten slightly and dip in flour. Flatten it again to a 4 inch disc with your fingers to spread the filling evenly. Then roll it to as big as you can.

Roll 2 rotis of 6 inches. Spread the aloo mixture on one of the roti as shown below. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want. With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts.

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.

18. Turn it to & fro 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.

Firstly boiling potatoes the right way is the key to make the best aloo parathas. Boil them just until fork tender, meaning they are just cooked and not overcooked. Soggy potatoes will make a sticky and very moist stuffing which is not good to make parathas.

Mashing or grating potatoes properly is also very important. There should be no chunks of potatoes left in the mash as they will tear the parathas. Do not over mash to the extent they become pasty. So you can also grate them rather than mashing to avoid pasty texture.

Stuffing the parathas: The first method of stuffing and rolling I have shown here is the best way to make as it completely locks the stuffing in the dough preventing the stuffing from coming out.

Flattening and spreading the stuffing after sealing the spiced aloo in the dough is what makes the aloo paratha perfect. This avoids the parathas from tearing and spreads the filling evenly.

Potatoes: Choosing the right kind of potatoes to make these parathas is very important. Some kind of potatoes turn too mushy and sticky after boiling. Avoid using such potatoes. Avoid using newly harvested potatoes. Old potatoes, Yukon Gold & Russet are suitable for parathas.

Spices: Most people make aloo paratha with minimal spices like cumin, coriander powder and red chilli powder. The combination of spices I have used here makes the parathas so flavorful that your home will be filled with a delicate aroma while frying.

1.You can also temper the spices before adding to the mashed potatoes. To do this, heat 1 tbsp oil or ghee in a small pan. Add ginger and green chilies. Saute for 30 seconds and then add all the spice powders and salt. Turn off and add this to the mashed potatoes.

Haha! So nice to hear that you were able to make them well at the first attempt. If you have not watched my video, I insist watching that. I have shown the easiest way to make beautiful parathas. It needs some practice but you can easily master that. Thanks for sharing back Elizabeth.

I was really excited to learn making aloo paratha and your recipe helped me. They came out so good, right at the first attempt. I really love the first method but it needs some practice. I tried that watching your video but I was too slow. So followed the third method and it is easy. Thank you for the videos and all your recipes.

So glad to know Emma. Thank you so much. Yes you can add about to cup of grated paneer. If you want you can increase the spice level or cut down the quantity of potatoes to keep the spice level same. Hope you like them too.

Absolutely wonderful recipe and so easy to make for my first time making aloo paratha ever. I had a little leftover potato filling but that was probably because I was too scared of overfilling the rotis. Would definitely make again!

Dear Swasthi,

Love this recipe and I have learnt to make good aloo paratha from your recipe. I have been looking for mooli paratha and gobi paratha recipes which I could not find on your website. Could you please guide me to the recipes.

Delicious! Some of mine did burn, but I was simply using the wrong kind of pan, so that is my own fault. Next time I will use my cast iron. I also used a combination of whole wheat, spelt, and rye flour and it tasted amazing! Great spice combo too. Thanks for the recipe ?

Swathi, I never could make perfectly round, evenly stuffed, non tearing, and perfect 1:1 ratios of atta to potato stuffing, such that neither was left over. I have found the method of my dreams!! Thank you thank you, from the bottom of my heart, thank you.

Parathas were a staple in my home growing up. We ate them for breakfast, even for dinner at times. Mom made all types of parathas- gobi paratha, mooli paratha, matar paratha, sattu paratha (stuffed with sattu which is a roasted chana flour) among many others.

Just some boiled mashed potatoes, mixed with spices and then stuffed in the dough, which is then rolled and pan-fried. Some people like to grate the potatoes for more texture, I just go the traditional way and mash the potatoes.

Atta (whole wheat flour): the dough for the paratha is made with everyday atta which we use in Indian kitchens for making rotis. My favorite brand for atta here in the US is sujata gold. You can find it at Indian grocery stores. 152ee80cbc

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