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Aloo Paratha

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Aloo Parathas are perfect for a weekend breakfast or brunch. Parathas are one of a number of Indian whole wheat flatbreads. They can be made
plain or stuffed with a variety of different fillings. This recipe features the most popular filling, which is potato.

Makes 6 Parathas.

Aloo Paratha Recipe by ManjulaIngredients:

for the Dough:

  • 1 cup whole-wheat flour
  • 1/2 cup water (Use more as needed)
  • Pinch of salt

for the Potato Filling:

  • 2 medium potatoes
  • 1/4 teaspoon salt
  • 1/2 teaspoon cumin seeds (Jeera)
  • 1 chopped green chili
  • 2 tablespoons chopped cilantro (green coriander)
  • 1/2 teaspoon garam masala (optional) (available Indian in grocery stores)
  • 1/2 teaspoon amchoor powder (optional)

Also needed:

  • 1/4 cup whole-wheat flour for rolling
  • Oil to cook

Method

Making the Dough:

  1. Mix flour, salt, and water together to make a soft dough (add water as needed).
  2. Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
  3. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.

Filling

  1. Boil 2 medium potatoes until tender.
  2. Once cooked, drain the water and let the potatoes cool down.  Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.
  3. Once the potatoes are cool enough to handle, peel and mash them.
  4. Add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt to mashed potatoes. Mix well.

Making paratha:

  1. Divide the dough into six equal parts and form into balls.
  2. Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the dough balls.
  3. Roll dough ball into a 3” circle.  Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling.  Repeat to make all six balls. Let the filled balls settle three to four minutes.
  4. Meanwhile heat an iron or other heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
  5. Press the filled ball lightly on dry whole wheat flour from both sides.
  6. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to
    the rolling pin or rolling surface, lightly dust the parathas with dry flour.
  7. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some
    golden-brown spots.
  8. After After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas
    with a spatula.
  9. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
  10. Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool
    them on a wire rack to keep them from getting soggy.
  11. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.

Variations

Substitute chopped cilantro with ¼ cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture.

Serving Suggestions

  1. Parathas can be served with Tomato Chutney, Plain Yogurtmattar Paneer, or Green Chilli pickle.
  2. Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

202 thoughts on “Aloo Paratha

  1. Thank you for your very clear recipe and demonstration. After seeing your video, I have now become an expert at making aloo paratha and also ghobi paratha. So delighted with your website and my ability :)

  2. Just made them for breakfast. Loved them, though I will add some more spices next time. With dahi, my twin girls (2 1/2 yrs) loved them too!

  3. I always make aloo parathas .. But I had trouble with even spread of the filling and aloo not breaking out while making the paratha .. I came across your website on Google and your recipe was the best shot … Very tasty aloo in every bite .. Thank you for your simple explanation .. Reminded me of my mom’s hand made parathas .. Great work!!!!!

  4. Hi Mrs. Manjula,
    I made the aloo papatah today for first time and it is very tasty.I am going to make more because my sun’s wife is a beautiful Indian girl and she is going to come to our home tomorrow. I saw your different recipes and I would like to cook most of them .
    Thank you so much for your easy and tasty recipes.

  5. Aunty, I love your blog and all the recipes you show. Your food processor in the aloo paratha recipe appears to knead dough very nicely. I would like to know which one you use. Thanks!

  6. hi Manjula Aunty,
    i am from Australia.
    i am very much inspired from your way of cooking and offcourse your explanation is great.

    i want to give you a tip.for boiling potatoes , you can peel 5-6 potatoes and place inside the plastic bag and put this inside the microwave for 12 mins. it is very easy way of getting potatoes boiled.

    thank you vey much for all of your recipes.

  7. I think your website is very inspiring me to cook more and more. I am 13 and learning very much how to cook. I have tried some of your recipes and they all have turned fantastically delicious. Thank you very much…

  8. hi i’m 31 years of age and i wont lie ”i cant cook” your instructions are very easy to follow my partner usually cooks but following your recopies………lets just say we are all happy thank you.

  9. i think ur website is really inspiering. as i am 13 and learning how to cook ur website is a good place to start i have tried a couple of ur recipies and i enjoyed them very much.

    my mum is proud of me for learning how to cook so thany you!!! :)

  10. how to make such paratha for jain. I am jain so don’t use aloo, onion and garlic. Can I use plantin instead of potatoe. How to make kela (plantin) paratha?

  11. Hello again! Just wanted to say I made (for the very first time) your Aloo Paratha. It turned out wonderful. I feel like such an accomplished cook. Thank you from the bottom of my heart.

  12. I just came back from living in India for 5 months. I am very thankful for all of your recipes so that I can continue making the Indian dishes that I came to love so much.

  13. Hello Aunty,

    I tried making aloo parantha for the first time and it was amazing. Perfect round, unbroken, crisp and delicious. I can’t wait to show it to my mom.

    Thank You
    Tia
    Denver

  14. I love your recipes and video demonstrations. I love cooking Indian food and I appreciate having an expert in my kitchen when I try to cook your amazing cuisine.

    Thank you!

  15. Dear Manjula…. Thanks a million for this recipe.. This is such a simple recipe but i never ever got it right.. Not until today when i chanced upon this recipe over here…

  16. I have tried this a couple of times and I cant get to make them soft enough. I did knead the dough quite a bit to get a soft dough. But I end up using more flour while rolling.
    Can suggest what makes the paratha soft?

    1. Arvinda the consistency of the dough is important when you knead it. It should not be too hard or too soft (sticky). Usually depending on the type of wheat flour its a 2:1, flour:water proportion i,e water should be half the qty of flour. Also the heat of your pan must not be too high as the paratha will get fried too fast and become crispy. If the paratha browns immediately then the heat is too high. When you get light spots use oil on both sides and flip till you get an even browning. Check the video again to get a good idea of browning. I usually keep adjusting the heat of my pan just by looking at how dark the spotting is on the paratha. Hope this helps.

  17. Manjula,

    Thank you for sharing your video recipes! This will be my first time cooking Indian food…but not eating it! ;-) I can’t wait to share these with my family.

    Namaste,

    DeYon
    California

  18. I am an American who loves Indian food. What is amjoor powder and can I just leave it out or make a substitute?

    I enjoy your videos and recipes very, very much! Thank you for sharing with us.

  19. Hi Auntyji!
    I always thought it was difficult to make aloo paratha and never even tried making it till i watched how easy u made it look in the video! They came out very well and ur video really helped a lot. THANK YOU so much!!

  20. thanks for the recipe but whenever i try to make paranthas….they become hard, uncooked and slightly bitter in taste………please tell me what’s wrong?

    thanks

  21. Thank you so very much for making your videos of cooking! Without them I never would have had the courage to make these lovely flatbreads. They came out perfect and delicious! ♥♥♥♥ Namaste!

  22. I so enjoyed watching you cook…you must have gifted hands and make cooking look so easy. I would love to try your food. I don’t like cooking since it does not come naturally to me, but I will have to try this recipe since it looks delicious yet healthy. Thank you for making the videos to go with the recipes, I think they are most helpful.

  23. Hi manjula di
    whenever i try to make alu parathas, whatever i do, the parathas sometimes do not roll smoothly and tend to fray at the edges and few times the potato filling tends to come out… why does this happen?

  24. I love your videos and recipes. I am a Malaysian living in Sydney. Watching you cook is like having someone next to you showing you clearly how it is done.

    Love it.

    Yogarani Stal
    Sydney

  25. Hi aunty, Thank you for your help making different delicious items…Can this aalu paratha be made with maida aswell if in case of wheat flour?

  26. Namaste, Your recipe was very informative for me(south Indian).Thank u and we enjoyed aloo parathas.

  27. Hello Aunty

    Thanks for explaining a wonderful recipe.
    i made aloo parathas for the first time by following the method
    Thank you so much

  28. Hello Aunty

    I like u r style of stuffing into parathas.
    Thank u verymuch for showing the praceedure(how to stuff).
    Iam really enjoying now while making parathas.

  29. thank you for the wonderful Indian Veg. Recipies.
    They came out wonderful and tasty.
    i really like ur recepies and your way of teaching it is so simple
    here i have some requests,plz make ragda patty,diffrent types of vege pasta ,pasta wid tomatoes…baked potatoes and plz tell me wat is sour cream ?? can u plz make it ???? actually am pasta and potatoholic
    Thankyou.

  30. Hi Aunty….

    I am a frequent visitor of ur website. Yours receipes are so easy N tasties….. i just Luv it.

    “THE WAY 2 HUSBAND HEART IS THRU HIS STOMATCH” its really worked.

    Myself N my fmly really happy with ur recepies.

    THANK YOU ONCE AGAIN.

  31. Best regards from Germany,

    thank you for the wonderful Indian Veg. Recipies.

    I have been in contact with Indian Cooking for a long time but I am missing still a lot of new dishes. Looking forward to try them.

    Indian Veg. Dishes are wonderful satisfying without neccessarily being heavy.

  32. Hello Manjula Madam,

    I just tried your aloo paratha and it came out perfect. I was very happy for it , and wanted to share my happiness with you. My hearty thanks to you.
    I will surely try your other recipes also. Thanks once again for clear step by step procedure.

  33. I just stumbled upon your site.And I am in love. I can’t wait to try making some of these bread recipes (as this is a passion of mine in the colder months)
    I see that these Paratha recipes call for Whole Wheat flour, however like someone before commented, your flour looks so fine and pale, more like White Flour. The Whole Wheat flour I have is more grainy in texture and dark in appearance. Is there a specific brand and type of Whole Wheat Flour I should be looking for?

    1. Donna, get your whole wheat flour from an Indian grocery store. It is finer than the whole wheat flour sold in American grocery stores. That’s why it looks different.

  34. I have always been afraid of making Alu Parathas as I feared they would split open and leave me nowhere.
    Thanks for helping me conquer the fear!

    They came out wonderful and tasty.

  35. After many attempts at making parathas over the years, I have hit the jackpot with your recipe! Just about perfect, the very first time! How marvellous—-it was almost like being back in Chandigarh, and breakfasting at one of the street stalls, where the parathas are sublime. And together with your carrot pickle….what a combination! Thank you. I am glued to your great site…..

  36. Hello again Manjula

    I tried the aloo paratha today and they worked briliantly. Also made your tomato chutney which was easy and delicious. I would not have been brave enough to try something that appears so complicated as these paratha without the reassurance that I got from watching your video. Thank you so much!

  37. Hello Auntie,

    i really like ur recepies and your way of teaching it is so simple
    here i have some requests,plz make ragda patty,diffrent types of vege pasta ,pasta wid tomatoes…baked potatoes and plz tell me wat is sour cream ?? can u plz make it ???? actually am pasta and potatoholic :)
    Thankyou.

  38. First let me say, Thank you for this wonderful website! My mouth is watering as I browse all the tastey looking recipes.

    My question is: When making the dough for the Aloo Paratha, would it be alright to substitute all purpose flour for the whole wheat? I’d love to try this right away but I unfortunatly do not have any whole wheat flour on hand.

    Thank you very much again!

  39. Respected Manjula ji:

    Hope all well. Aloo Parantha, is one delicious recipe….made it and it was a hit. Thanks for sharing. Also, thanks for all the other delicious recipes. Once, time permits, I will try and make most of the recipes. :)

    Rizwana

  40. Dear Manjula,
    I have been using your recipes for about six months. Your aloo paratha is a no-fail winner. I vary the stuffing a bit based on what I have in the kitchen. My husband and I are blogging now about our experiences preparing and eating Indian food (we are not of Indian descent) http://www.projectparatha.blogspot.com. Your parathas were the inspiration for the name of our blog. Thank you for sharing your gift with the world.

  41. Manjula aunty,

    I think I’ve tried more than half of your recipes, and have been extremely pleased with each and everyone of them. I made aloo paratha today and followed the recipe to a T. It came our perfect, no mistakes.

    You should open a curry house or write a cook book, your recipes are very simple and have the best taste. Thank you!

  42. ABSOLUTELY LOVE YOUR SITE. You’re videos are very very helpful. Grew up with an Indian best friend and I adore the food– trying to learn how to cook Indian dishes has been a wonderful experiencce and your videos are making it much easier to learn

  43. HELLO AMMA,
    I really liked ur parathas.i also tried making few other dishes u showed.they turned really great.THANK U SOOOO MUCH AMMA.

  44. Hello Aunty,
    Ur site and ur recipes are awesome. I recently gt married and I learn cooking from ur videos only.

    Aunty whenever I make aaloo paratha I stuff the masala ball into the dough ball and start rolling it, the masala get scattered towards the end of paratha and the aata remains in center of paratha..

    plz help me in making a good stuffed paratha.

    1. Dimpy, making Indian breads takes practice too. Make sure you are not overstuffing them either. Roll them out slow and as Aunty said, let them rest before rolling. Hope this helps.

  45. Dear Manjula Maden,

    During preparation of stuffing ,if we add spinch (mixture crushed) it will enhance the taste as well as looks of parathas.

    “GREEN ALOO PARATHAS”

    Thanks & Regards,
    Hiren.

  46. hello aunty.

    can u please tell me what should be the size of peda(atta),should i take it same while making fulka.
    thanking you.

  47. Dearest Aunty.
    i tried making the aloo paratha .. when i boil the aloo and grate them its sticky …kindly advise me how get boiled potato in the right consistency.how long should we boil the potato

  48. Dear Manjulaji

    Your site is wonderfull! Thank you so much for this, I am learning a lot, the idea of videos is simply fabulous… Made some burfis and parathas and it worked just right.
    Cheers, from Paris

  49. hello aunty

    i have just stared cooking few days back and came across your website by chance. The effort you have put into your videos has turned out to be so helpful for me.

    thank you

  50. Hello Manjula Aunty,

    I just started trying out your recipies. And I have gone crazy about your recepies since I started. Daily am trying out your recipies one by one.Your explanation is very simple to understand.I just cant stop myself trying out new recipes.
    Yesterday I tried out aloo paratha which came out very well. My husband told ‘Its the best paratha he has ever eaten’. I did this before too , but it was hard and I took a lot of time for rolling. But this time it came out very very soft and also I could prepare in less time.I had also tried out Aloo baingen, spicy okra tomato chutney, samosa and cashew burfi. all came out nice except cashe burfi. I think sugar syrup was not enough for that.
    Today am trying out naan and navaratna korma.
    Thank you very much aunty .Because of you, I could all these.
    Cheers,
    Shravya Harish

  51. Dear Manjula,
    just dropping by to say if you could write on your webpages, how long it would take to make these, because you see i have a party and i am trying out a new dish and if it doesn’t go well then in the short time remaining i need to know what i will be able to make.
    Thankyou

  52. Dearest Manjulaji -

    I am cooking my way through all your recipes – they are so wonderful! My fiance particularly likes this dish and the aloo gobi. We used to eat out a lot and would order these dishes – I was too scared to try to make the food myself. After seeing your videos I became inspired! I’m planning to invite my parents to dinner and to surprise them with your wonderful cuisine. They will be so surprised!

    Your videos are wonderful! Thank you so much for the effort you put into them and into helping people learn to cook lovely Indian cuisine.

    Sincerely, Jessica
    Victoria, BC
    PS – your eggplant curry was really great too! Better than any restaurant.

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