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Aloo Parathas

Servings 6
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • For the Dough:
  • 2 cups whole wheat flour atta
  • 1 tsp oil or ghee
  • ½ tsp salt
  • ¾ cup water adjust as needed

For the Potato Filling:

  • 3 medium potatoes boiled, peeled, and mashed
  • 1-2 green chillies finely chopped
  • 1½ tsp grated ginger
  • 2 tbsp fresh coriander leaves finely chopped
  • ½ tsp cumin seeds optional
  • ½ tsp red chilli powder
  • ½ tsp roasted cumin powder
  • ½ tsp garam masala
  • ½ tsp amchur dry mango powder or a squeeze of lemon juice
  • Salt to taste

For Cooking:

  • Ghee or butter for roasting

Instructions

Step 1 – Prepare the Dough:

  • In a large bowl, mix flour, salt, and oil.
  • Gradually add water and knead into a soft, smooth dough.
  • Cover with a damp cloth and let rest for 20–30 minutes.

Step 2 – Prepare the Filling:

  • In another bowl, combine mashed potatoes, chillies, ginger, coriander, and all spices.
  • Mix well and adjust salt to taste.

Step 3 – Shape the Parathas:

  • Divide dough and filling into 6 equal portions.
  • Roll out one dough ball to a 4–5 inch circle.
  • Place filling in the center and gather the edges to seal.
  • Flatten gently and roll out again to about 6–7 inches, applying light pressure.

Step 4 – Cook the Parathas:

  • Heat a tawa or griddle over medium-high heat.
  • Place paratha on the hot tawa and cook until brown spots appear.
  • Flip, apply ghee/butter, then flip again.
  • Press gently and cook until both sides are golden and crisp.

Step 5 – Serve:

  • Serve hot with butter, curd (yoghurt), and your favorite pickle.

Notes

Aloo Parathas are one of the most iconic and beloved stuffed flat breads from North India, especially from Punjab. A hot Aloo Paratha is traditionally served with a dollop of white "makkhan" or home made butter.
Author: Amna Rahman
Course: Breakfast, Main