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  • Preeti Vaswani


Aloo Paratha is one of the most loved pan-fried Indian flatbread made with whole wheat flour and stuffed with delicious potato filling.

Best served with a generous serving of yogurt or a dollop of butter also pairs well with pickle and a cup of masala chai.

Parathas are the soul of Indian cooking. These unleavened flatbread are made with whole wheat flour known as atta. The various stuffing from veggies to paneer not just make the paratha more soft but also increase its nutritional content and flavor making it delish. As the stuffed parathas remain soft for a longer time they make great travel food. Aloo parathas are loved by kids ,pack off the little ones with these so that they can remain full for some time.

How to make Aloo paratha ?

The entire process of making aloo paratha is quite easy and simple. Knead a soft yet sturdy dough. Mix the boiled and mashed potatoes with other ingredients and prepare the stuffing. Roll out the dough and stuff the potato mixture , seal and again roll out evenly. Roast it on hot tava with ghee or butter until puffy and beautifully golden on both sides.

How to make Aloo Paratha soft ?

If you are not familiar with making Indian flatbread, soft dough is key to soft paratha. Add little ghee while you knead the dough. Knead the dough well and allow it to rest for 15 to 20 minutes before you roll out the paratha. This ensures a soft paratha every time.

What to do so that paratha do not tear ?

Make a soft yet sturdy dough. Add ghee or oil while kneading the dough. Rest the dough for 15 to 20 minutes before you roll out the paratha.

The potato filling should not have any moisture. The dry filling does not fall out of the paratha while rolling.

Finally. seal the filling and roll out the paratha gently with the rolling pin, not only from the center but from edges too to desired thickness and sizzle on with ghee or butter on hot tava/pan.

What do I serve paratha with ?

Aloo paratha makes a filling and satisfying meal be it for breakfast , brunch or dinner. Traditionally it is served with yogurt or curd, mango or red chili pickle, or just roll it and have it with steaming hot chai.

I enjoy aloo paratha with tomato ketchup and green chutney. I just mix ketchup and green chutney and relish each bite of paratha with it. You must be thinking what a weird combination of ketchup with green chutney but believe me, just try it once and you will be hooked to it forever.

Aloo paratha tastes yummy with green raw mango launji .

You can also enjoy it with some curry or choley and a glass of lassi.

So the possibilities are endless.

This Aloo Paratha

✔ is loved by all

✔ is soft and yummy

✔ is easy to make

✔ is great for brunch

✔ is most loved travel food

✔ is kid's favorite lunch box recipe

Cuisine : Indian

Course : Breakfast/Breads

Prep time : 20 minutes

Cooking time : 20 minutes

Servings : 7-8


For dough

  • 2 Cups whole whear flour/Atta

  • 1 Tsp salt

  • 2 Tbsp ghee/vegetable oil

  • 1 Tsp carom seeds(ajwain)

  • 1 Tsp red chili powder

  • Water as need to knead the dough

For stuffing

  • 3 Boiled, peeled and mashed potato

  • 1 Tsp salt

  • 1 Tsp red chili powder

  • 1/2 Tsp cumin seed powder

  • 1 Tsp dry mango powder(amchur)

  • 1 Tsp garam masala

  • 1/2 Tsp dry mint powder

  • 2 Tbsp fresh coriander leaves


To prepare dough

1. Take a deep and large bowl , to it add atta (whole wheat flour).

2. Add salt, red chili powder, ghee and carom seeds. Mix it well with your hands.

3. Start adding water, little by little to knead the dough.

4. Knead to a soft and smooth dough, apply some ghee on top and keep it covered for around 20 minutes.

To prepare potato stuffing

5. Wash, cut into halves and pressure cook the potatoes till soft but not mushy. Once the pressure is released open the lid and let the potatoes cool down a little then remove the skin of the potatoes.

6. Mash the potatoes with your hands or you can use a masher.

7. Add all dry masalas like salt, red chili powder, cumin powder, dry mango powder, garam masala, dry mint powder and coriander leaves.

8. After adding all the ingredients to mashed potatoes mix it well and the stuffing is ready.

Stuffing, rolling and roasting the paratha

9. Once the dough has rested, divide it into equal sized balls. Roll each ball between your hands to make it smooth.

10. Now, take one of the dough balls, dust it with whole wheat flour and press it down with your hands. Using a rolling pin, roll it into a circle of around 4 inches diameter.

11. Apply around 1/4 teaspoon ghee on the rolled dough.

12. Add the potato stuffing.

13. Bring the edges of the rolled paratha together on the top and seal them.

14. Then press the sealed edges of the dough down with your fingers and make it a little smooth.

15. Then roll the dough again using a rolling pin from the center, into a thick circle.

16. Finally , roll from all the edges to make paratha around half cm thick.

17. Now, place the rolled paratha onto the heated tawa. Cook the side for a minute or two, apply little ghee and then flip over.

18. Apply ghee on the half-cooked side and then flip again.

19. Now apply ghee on the other side as well. Press with a spatula and cook the paratha.

20. Cook until both sides have golden brown spots on them.

21. Similarly make all the parathas and serve hot with yogurt, pickle or ketchup.

If you like this recipe you will love

Moong Dal Paratha

Sindhi Koki


If you try this recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #preetiskitchentales on Instagram! I’d love to see the recreation of my recipe in your kitchen.

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