Aloo Paratha, is a whole wheat flat bread stuffed with spicy potato mix. Parathas are made plain or variety of different fillings, but potato filling is most popular. This delicious Aloo Paratha is very popular in north India, for any time of the day. Specially in Punjab Aloo Paratha is staple for breakfast.
Makes 6 Parathas.
Ingredients:
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:
- Mix flour, salt, and water together to make a soft dough (add water as needed).
- Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
- Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
Filling
- Boil 2 medium potatoes until tender.
- 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.
- Once the potatoes are cool enough to handle, peel and mash them.
- Add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt to mashed potatoes. Mix well.
Making paratha:
- Divide the dough into six equal parts and form into balls.
- Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the dough balls.
- 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.
- 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.
- Press the filled ball lightly on dry whole wheat flour from both sides.
- 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. - 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. - 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. - Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
- 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. - 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
- Parathas can be served with Tomato Chutney, Plain Yogurt, mattar Paneer, or Green Chilli pickle.
- Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
Aloo Paratha with tea in rainy days. Its awesome. Thank You!!
Nice recipe. Loved it. I’m not an Indian but really like potato so I think this will be my fav recipe.
yummy so tasty aloo ka parantha
i like it very much
Yummy Yummy . Thanks for sharing goodness
Good receipt. I think tonight i know how to cook
Hi Manjula,
Your recipes have been a huge help for me. You are very talented. Your recipes are so clear to understand and DELICIOUS! Thankyou so much. Keep posting your wonderful recipes.
God Bless You
Prabha
Prabha, Thank you
Thanks so much for sharing. I really appreciate that!
Hi Manjula! Greetings from Sri Lanka!
First of all, a very big “Thank you” for sharing so many lovely recipes.
So far I’ve tried around 10 of your recipes and they all turned out to be delicious!
The recipes are precise and to the point.
Thank you once again!
Keep up the good work…
Leo, Thank you for a compliment, it is always good to hear that, I try
How to keep aloo paratha from not being soggy
Sara, paratha will be soft after it cools but if keep them over wire rack they will not be soggy.
thank for your recipe…
I love your recipes. thank you for sharing.
Great read and nice recipe. Would surely recommend people to try.
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Being a foodie i always love paratha with extra butter :). And aloo Paratha is something which i can eat on daily basis. However i haven’t tried the Amchoor and Jeera yet. Seems , this weekend i have to try the same as well.
I think most of the North Indians likes Aloo Paratha and some how they knew about how to make them. You have explained that making in very simple but detailed manner.
Your site is a good online resource for the Indian recipes and I believe that a lot of people must have been benefited by your writing
Thank you
Being an Punjabi, I love Aloo paratha, however Amchoor is something which I have tired ever in Aloo Paratha, I think I have to try this as well.
Nearly 10 years later and still a great recipe! Thank you!
Ellen, thank you
thank for your recipe, i’m not an Indian but really like potato so i think this will be my fav recipe.
thank you for the rattling Indian Veg. Recipies. I love aloo parantha 🙂
Nice recipe. Loved it.
Aloo parata recipe is good and tasty!!
Aloo Da Parantha is My Fav and your recipe is just yummy
aloo paratha !! yummy yummy best with curd thanks for sharing!!!
Hai aunty thank u so much for the aloo paratha recipe😊☺😊☺