Aloo Paratha
Recipe type: Breakfast, Main
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Aloo Paratha are Indian flat bread stuffed with mashed potatoes, spices and herbs. Punjabi Aloo Paratha are yummy, delicious yet healthy.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For Dough:
  • 3 cups wheat flour (I used organic whole wheat flour)
  • 1.5 cup water
  • 1.5 tbsp ghee or white butter
  • salt as per taste
For stuffing:
  • 4 boiled potatoes boiled, peeled and mashed
  • 1 medium sized onion chopped finely (optional)
  • 1 tbsp red chili powder
  • 1 t/s garam masala powder
  • 1 t/s roasted cumin powder
  • 1.5 t/s dry fenugreek leaves (kasuri methi)
  • ¼ th cup chopped coriander leaves
  • 1 tbsp chat masala
  • ½ t/s dry raw mango powder (amchur powder)
  • 1 inch finely chopped ginger
  • 2 tbsp ghee or butter + 2 tbsp more for frying parathas
  • ½ cup water
  • salt as per taste
How to make the recipe?
  1. Mix ghee or white butter in wheat flour. Combine all it should appear like bread crumbs.
  2. Now add water, salt to form a dough similar to chapatti dough. Allow the dough to rest for 10 mins.
  3. In the meanwhile mix all the ingredients into the mashed potatoes nicely. The mixture should look uniform.
  4. Make medium sized balls of the dough.
  5. Take the wheat flour balls flatten them with the roller or with your palms and add some of potato mixture.
  6. Now cover the potato mixture with the wheat flour from all sides. Fold it from all sides and cover the potato mixture well. Repeat this with the rest. Ensure you seal the edges properly.
  7. Now take each ball, roll it in round discs around 3 inches with a roller. Dust some flour while rolling the balls.
  8. Place an iron tawa / non stick pan over high heat. Splutter some ghee or butter and fry the parathas over high heat from both sides. Cook them from both sides with the help of a Spatula or cloth until it gives you tiny brown spots.
  9. Serve aloo parathas with a dollop of butter along with chole, raita, pickle or vegetables.
1. It's important to fry the parathas over high heat along with ghee/ oil or butter.
2. For variation you could add a dash of pav bhaji masala and anardana powder.
3. If you don't have kasuri methi then just skip it.
4. Also if amchur isn't available use lime juice instead.
Recipe by Flavors of Mumbai at