This aloo paratha recipe will help you create delicious potato-stuffed flatbreads that taste just like the ones from Punjab.
As a chef who learned this recipe from my Punjabi mother-in-law fifteen years ago, I can tell you these crispy, golden parathas filled with spiced mashed potatoes make the perfect comfort breakfast.
I’ve made thousands of these over the years, and they never fail to bring smiles to my family’s faces.
What You Need for Aloo Paratha
The beauty of this potato paratha lies in its simple ingredients that create magic together:
1. For the Dough:
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt
- 1 tablespoon oil or ghee
- Water as needed (about 1/3 to 1/2 cup)
2. For the Potato Filling:
- 3-4 medium potatoes, boiled and mashed
- 1-2 green chilies, finely chopped
- 1/4 to 1/2 teaspoon garam masala
- 1/4 to 1/2 teaspoon red chili powder (optional)
- 1/2 to 1 teaspoon dry mango powder (amchur)
- Salt to taste
- 1 tablespoon chopped coriander leaves (optional)
3. For Cooking:
- Ghee or oil for roasting
How to Make Aloo Paratha Step by Step
Making perfect stuffed paratha takes practice, but these steps will guide you through my foolproof method:
1. Prepare the Potato Stuffing
- Boil the potatoes in a pressure cooker with enough water to cover them
- Cook for 3-4 whistles on medium heat until fork-tender
- Drain and cool the potatoes, then peel and chop them
- Mash thoroughly using a potato masher until completely smooth
- Add all spices including green chilies, garam masala, chili powder, and amchur
- Mix well and taste, adjusting salt and spices as needed
- Set aside the prepared filling
2. Make the Dough
- Combine flour and salt in a mixing bowl
- Add oil and mix it into the flour
- Gradually add water while mixing to form a soft dough
- Knead for 8-10 minutes until smooth and elastic
- Cover and rest for 20-30 minutes
3. Assemble and Roll
- Divide dough into medium-sized balls
- Roll each ball into a 5-inch circle
- Place filling in the center, leaving 2 inches from edges
- Gather edges and pleat them together like a dumpling
- Seal tightly to prevent filling from leaking
- Dust with flour and gently roll to chapati size
- Keep thickness even throughout
Cooking Your Aloo Paratha
The secret to perfect Indian flatbread lies in proper heat control and timing:
- Heat your tawa or heavy-bottomed pan on medium-high heat
- Place the paratha on the hot surface
- Cook until bubbles form on the first side
- Flip and brush with ghee or oil
- Cook until golden spots appear on the second side
- Flip again and brush the other side with ghee
- Press edges gently with a spatula to ensure even cooking
- Cook until both sides have crispy golden spots
Serving Suggestions
These potato-filled parathas taste amazing with traditional accompaniments:
- Fresh yogurt for a cooling contrast
- Mango pickle for tangy heat
- White butter spread on top while hot
- Dal makhani for a complete meal
- Hot chai for evening snacks
Storage Tips
Keep your homemade parathas fresh with these storage methods:
- Wrap in cotton cloth for 4-6 hours at room temperature
- Store in airtight container in the fridge for up to 1 day
- Layer with parchment paper to prevent sticking
- Reheat on tawa until warm and crisp
Expert Tips for Success
After years of making Punjabi paratha, I’ve learned these crucial techniques:
- Mash potatoes completely – any lumps will tear the dough
- Keep dough soft but not sticky for easier rolling
- Seal edges properly to prevent filling from oozing out
- Use medium-high heat – low heat makes parathas tough
- Don’t skip the ghee – it creates the signature crispy texture
- Chop additions finely – large pieces will puncture the dough
Variations to Try
Make your aloo ka paratha unique with these delicious additions:
- Add grated cheese for extra richness
- Mix in chopped onions for crunch and flavor
- Include fresh mint leaves for aromatic freshness
- Try carom seeds (ajwain) for digestive benefits
Nutritional Benefits
This traditional breakfast provides substantial nutrition:
- Complex carbohydrates from whole wheat flour
- Potassium and fiber from potatoes
- Healthy fats from ghee or oil
- Protein and vitamins from the complete meal
This authentic aloo paratha recipe has been my go-to breakfast for my family countless mornings.
The combination of crispy exterior and flavorful potato filling never gets old.
Start with this basic recipe, then experiment with your favorite additions to make it uniquely yours.
Easy Aloo Paratha Recipe
This authentic aloo paratha recipe creates delicious potato-stuffed flatbreads with a crispy exterior and flavorful spiced filling. Perfect for breakfast or any meal, these Punjabi-style parathas are made with simple ingredients and traditional techniques that deliver restaurant-quality results at home.
Ingredients
Equipment
Method
- Prepare the Potato Filling: Boil 3-4 medium potatoes in a pressure cooker with enough water to cover. Cook for 3-4 whistles on medium heat until fork-tender. Drain, cool, peel, and chop the potatoes.
- Mash the potatoes thoroughly using a potato masher until completely smooth with no lumps. Any lumps will cause the dough to tear during rolling.
- Add finely chopped green chilies, garam masala, red chili powder, dry mango powder, coriander leaves, and salt to the mashed potatoes. Mix well and taste, adjusting spices as needed. Set aside.
- Make the Dough: In a mixing bowl, combine whole wheat flour and salt. Add oil or ghee and mix into the flour.
- Gradually add water while mixing to form a soft dough. Knead for 8-10 minutes until smooth and elastic. Cover and let rest for 20-30 minutes.
- Assemble the Parathas: Divide dough into medium-sized balls. Roll each ball into a 5-inch circle on a floured surface.
- Place 2-3 tablespoons of potato filling in the center of each circle, leaving 2 inches from the edges. Gather the edges and pleat them together like a dumpling.
- Seal the pleats tightly to prevent filling from leaking. Dust with flour and gently roll to chapati size, maintaining even thickness throughout.
- Cook the Parathas: Heat a tawa or heavy-bottomed pan on medium-high heat. Place the rolled paratha on the hot surface.
- Cook until small bubbles form on the first side, then flip. Brush the cooked side with ghee or oil.
- Cook until golden spots appear on the second side, then flip again and brush the other side with ghee. Press edges gently with a spatula.
- Cook until both sides have crispy golden-brown spots and the paratha puffs up slightly. Repeat with remaining dough and filling.
- Serve hot with fresh yogurt, mango pickle, white butter, or dal makhani for a complete meal.
Notes
Tips for Perfect Aloo Paratha:
- Mash potatoes completely smooth to prevent tearing during rolling
- Keep dough soft but not sticky for easier handling
- Seal edges properly to prevent filling from oozing out
- Use medium-high heat – low heat makes parathas tough
- Don’t skip the ghee for authentic crispy texture