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Aloo Paratha

Aloo Paratha

Aloo Paratha

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.
5 from 14 votes
Prep Time 20 mins
Cook Time 20 mins
boiling pototoes 25 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

Dough

  • 1 cup whole-wheat flour
  • 1/4 tsp salt
  • 1/2 cup water use as needed

Filling

  • 2 medium potatoes
  • 1/4 tsp salt
  • 1/2 tsp cumin seeds jeera
  • 1 tbsp green chili finely chopped
  • 1/2 tsp garam masala
  • 1/2 tsp mango powder amchoor

Also Need

  • 1/4 cup whole wheat flour to roll parathas
  • 3 tbsp oil to cook parathas

Instructions
 

Making 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.

Notes

Notes
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 Yogurtmattar Paneer, or Green Chilli pickle.
Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
Keyword Aloo Spicy Bread, Breakfast, Stuffed Paratha
Tried this recipe?Let us know how it was!

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287 thoughts on “Aloo Paratha

  1. I am very happy to see this post because it is very useful for me because there is so much information in it. I always like to read quality and I’m happy that I got this thing in your post. Thanks for sharing the best article post.

  2. Thanks once more for yet another great recipe. I made it as a snack for tea and it tasted great. For the filling, I replaced the garam masala and amchur powder with turmeric and chili pieces. But still, the parathas were soft and awesome. Have a great day.

  3. 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

  4. 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…

  5. 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.

  6. Hi Manjula,

    Great recipe!

    I have exactly the same electric style cooker and have to use a frying pan to make roti/paratha’s. Sometimes it’s good to use and sometimes not. Do you have a recommendation on which pan to use for roti’s/parathas on electric hobs? Which one are you using in this video?!

    Many thanks,

    Manny Sehra

      1. Munjula ji you are awesome. I prepares aaloo paratga and it was super delicious. Thanx alot for this recipe. You proove the fact that simplicity is the best.

  7. myself and my husband become fan of manjula ji. when i got married i don’t know cooking and my in-laws won’t use onions and garlic. i was very much worried about how to cook. i am living in seoul so here language problem and have to choose the ingredients also very carefully(because even yoghurt and candies also may contain gelatin(pork). so we can’t eat outside food,snacks,ice creams, or anything.

    my sister in-law told me about manjulas kitchen. thanks a lot to my sister-in-law uma maheshwari and manjula ji. From then whenever im searching for a new dish i will go to manjulas kitchen and i will found so many instead of one new dish.

    my first try of aloo paratha came very well. perfect aloo paratha for the first time came only because of following all instructions of manjula ji. i really want to show you the picture. i have attached it below.
    thank you once again.

  8. Really clear and easy to follow … the video was not rushed so after i watched it the first time I then played whilst trying out the recipe!!
    Really tasty – am now looking to follow so that I can learn more recipies!!
    Thank you so much really helped me out with a Vegan Family Member x

  9. 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 🙂

  10. 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!!!!!

  11. 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.

  12. 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!

  13. 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.

  14. 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…

  15. 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.

  16. 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!!! 🙂

  17. 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?

  18. 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.

  19. 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.

  20. 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

  21. 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!

  22. 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…

  23. 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.

  24. 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

  25. 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.

  26. 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!!

  27. 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

  28. 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!

  29. 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.

  30. 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?

  31. 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

  32. 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?

  33. 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.

  34. 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.

  35. 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.

  36. 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.

  37. 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.

  38. 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.

  39. 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.

  40. 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…..

  41. 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!

  42. 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.

  43. 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!

  44. 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

  45. 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.

  46. 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!

  47. 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

  48. 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.

  49. 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.

  50. 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

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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.

  56. Hello Manjula,
    Thank you and your family for taking the time to share with us the videos and recipies. I am not Indian but love the food. I prepared this recipe for lunch and it came out great the first time I made it. I think I may try sweet potatoes next and see how the comes out.

    Thank you again,

  57. Thank you for making this video. I recently discoverred Indian food and wanted to try making something and this seemed like something I could do. Your recipe and video showed me exactly what to do and it came out well. My local library sometimes offers Indian cooking classes and I learned how to make shrimp curry. I made that and the aloo paratha for Thanksgiving this year (NOT turkey) and it was a big hit. Many thanks for your work. I’m going to try the vegetable biryani next!

  58. Manjulaji,

    I wish you could give cooking lessons, one on one in my nick of the woods; New England. I would gladly enroll in your classes.

    The allo paratha video is a bit more shaky than usual, new camera person??

  59. Hi, Thanks for the recipe. I having been searching for a good recipe(for making aloo paratha). Ur parathas are very easy to make. I want to know whether u use warm water or normal water for making the dough.

  60. My mother-in-law makes mooli (sp?) paratha. Similar recipe, but instead of potato, she shreds daikon radish (and squeezes the radish-water to use instead of regular water in the dough). Nice spiciness and great with small pat of butter melting on top and served with yogurt. Now I’m going to try some! Thank you!

    1. Hi,

      Thanks for posting this. As an unexperienced white guy, I never thought I’d be able to make delicious Indian breads. Your explanation was so clear, though, that it was easy. They came out great and my parents both loved them. The video was so helpful! The only thing is that I couldn’t help myself from adding a ton of garlic to the filling.

  61. Made this yesterday! excellent! thanks, I didn’t have the method right before I saw your video, and now I was able to make them exactly right. I really appreciate all your hard work in filming and describing these recipes.

  62. Dear Manjula Aunty, I simply loved your method of making parathas. I made parathas for the first time in my life following your recipe. It was very easy to make and tasted good. Thanks ton making complicated stuff simple.
    Good Wishes, Reh

  63. I made it today,it was excellent.Instead of potatoes i used mashed potato packet and put in it all the ingredients very good and tasty .I trust her a lot and her recipes.

  64. thank you so much for sharing your skill and knowledge. This is a wonderful website and the videos are beautifully simple and so full of clever tips and advice.

  65. Hi aunty,

    I tried this out the other day . It tasted really good . Only problem is that when I started rolling it out (after ptting the stuffing in) the outer cover started tearing away and by the time I finished rolling I could see most of the inner stuf out. Do you have a remedy to this aunty?

    1. I used to have this problem, before I learned Manjula’s method.
      What I was doing differently was not letting the filled- paratha’s REST before rolling out. Also Manjula kneaded the potato to get it smooth first which means no lumps to break through the dough. (a potato ricer should be great for this too, I want one). I like to microwave the potatoes, then they get no water added to them.

  66. Hello Aunty,
    Thank you so much for your detailed instructions. This is the first time that my parathas have come out well, and I have been trying for many years. Thank you so much.

  67. Hi Aunty,
    I am from Bangalore and I tried your recipe for aloo paratha…..it came out just great….one question, does the size of the dough need to be same as that of the aloo balls?

    Thanks for sharing your recipes,
    Have a great time!
    Brindha.

  68. Hi Auntie,
    I’m a typical indian man living in England who has always relied on my mum when it came to these types of meals and not bother learning myself, now my mum spends most her time in India, i can finally make the meals i enjoy the most when she is on holiday and maybe even start making meals for my parents and my children. I find this site excellent and informative.

    1. Too much water =)
      it will clump together if you get the consistency right.

      Try it by hand, and keep drizzling water into the flour slowly and gently until the dough comes together, and then knead until it’s no longer sticky and it forms an elastic ball. Then let it rest. Once you know how the dough should feel in your hands, you’ll be able to cheat with the food processor more confidently.

  69. Dear Manjula,
    I plan to try this recipe this week. In the video the flour looked more like white flour than whole wheat. What type and brand of flour did you use? Thanks.

  70. Dear Aunty,
    This is a fabulous recipe. The aloo parathaa came out thin and yummy. The idea of resting the dough stuffed with aloo makes perfect sense as it increases the gluten content and makes it easier to roll out!
    Thank you for a great karma free food site.

    1. In the US, one cup is 250ml. I don’t know it by weight in grams as we usually measure by volume, not weight here.

      Manjula’s recipes are measured by US cooking measures in volume.

  71. hello manjulaji,
    i came across your films on youtube and from there went to your website. i am german myself, but learned indian cooking from an indian friend. first thing we learned was stuffed paratha and i’m crazy about them. i will definitely try these here and i’m really excited about trying the rest of your wonderful recipes! i am also very glad that all of the recipes are vegetarian :-))) thank you so very much for all the time you took to make these films and thank you so much more for sharing all of them here on your website. i check it out regularily and will definitely try alot of your foods :-))) take good care of yourself and have a good day. namaste.

  72. one thing more i wanted to say was .. that i noticed one thing in your recipes.. that is.. you don’t use garlic or onions in any of your recipes.. so i add it on my own.. wherever i need it..
    but anyways..
    Thank you again..
    You are the best. 🙂

  73. Hello Dear Manjula Aunty..

    You are simply the BEST.. i mean whatever thing comes in my mind..and i don’t have a recipe for that.. i find it on your website..and your recipes are awesome.. i tried navratan korma ..it turned out to be great.. My husband loved it. I am fond of cooking and also loves to make my own recipes sometimes. But when i am out of ideas .. i refer your website. By the way i got to know about your website from Youtube. I was looking for SAUNTH KI CHUTNEY .. on your website and also searched for it on youtube, however didnt find any. Could you please send me its recipe or post it on your website. It is made up of Jaggery and Tamarind. i would be waiting for your reply.

    Thanks again.
    Pallavi.

  74. Dear Manjula aunty, I made these aloo parathas for the very first time and they turned out awesome!! My husband loved them and took them to work, he also wants me to make more some other day. Thank you for teaching us, next I am going to try your recipe for masala peanuts, I always buy them and like them very much. Thank you and god bless you! you are THE best!.

  75. Hello Manjula Ji,

    I tried to make Aloo parathas using your recipe, and they came out great. Thanks !! Your website is my cooking mentor. Anytime I feel like I am running out of ideas to cook, your website comes to the rescue. Thanks again for your wonderful service!

    Deepa

  76. Hi Manjulaji,
    This morning I made Aloo Paratthas for lunch – they turned out so good. We are having it with yogurt and corriander chutney.. Thanks so much. I love aloo parathas – I used to buy the frozen ones. I also made Basan Flour pancakes and that also was good..
    Thanks for making home cooking so esy to follow and make.

  77. Dear Manjula:

    I tried this recipe’s potato filling since I didn’t have enough wheat flour to make the shell. And I deep fried 100% wheat tortillas as substitute. It was unique and delicious (particularly with the optional addition of the gram masala)!

    Thanks again!

  78. Wow, these came out perfectly first try! Thank you for the great instructions! An thanks for sandesh, which also came out right on the first attempt, although my waistline doesn’t thank you. 🙂

  79. Don’t rush to add the water becaue not all flours need the same amount of water. Add the water a little at a time, mix, add a little more water, mix and then soon you will have a soft dough.

  80. Hi,
    I am a Brazilian vegetarian and big fan of Indian food. I made the paratha today but my dough seemed very liquid in the mixer, ans was not forming a ball like in the video so I added more flour. I think the end product tasted great but it was a bit heavier than what my Indian friend makes.
    Is it really 1 cup whole wheat flour to 1/2 cup water? Should I just have kept mixing it longer instead of adding more flour?
    Thanks!

  81. Hi Aunty,

    Thanks for these recipes.These are all easy to make and very delicious.Cant help saying it.Can you please give the recipes of more Rice items?Thanks alot….

  82. Hi Manuja Aunty,

    I am commeting to praise u… i really like ur receipes, specially as u have videos for evrythng it makes life so easy… i have just started to cook.. and ur website helped a lot.. i made kadhi, suji ka halwa, dhal etc…. specially thnks for gobhi allo, it was really tasty.. thnks..

  83. Your website rocks and so do you. You are needed almost every week-end when I make something new or try out a new variation. Thank you so much for your recipes. God bless you.

  84. Hi aunty..
    I reside in GCC and i am not able to view most of ur videos.For eg.this vedio im not able to view..y?anyway,i am new to cooking and watching you cooking i really feel like trying out many new dishes.Tried few and yet to try many…thanks…

  85. Namaste Manjula garu,’
    This is the first time aloo parathas tasted great.I was trying recipes from almost every website.Finally,today afternoon i saw your recipe when i was listening to songs from youtube,tried it out immediately and they tasted great.I think if you add ginger-garlic paste to this recipe,it would be just perfect.I would try tikki tomorrow.Thanks a lot for sharing the wonderful recipe.

  86. Aunty one tip from my end to you and deepika .i.e. when ever we make dosa and you want to avoid dosas sticking the pan cut an onion equally and wipe the pan completely with onion before you spread the batter on the pan. This will also give a great flavour to dosa.

  87. Hello Aunty,

    I had Aloo Paranthas at many of my friends place and restaurants and I had a dream to make my self and never could … The method was too easy, tips were very useful and Paranthas were more delicious second time when I baked them with butter. Aunty can u post the recipe to make mooli ka Paranthas as ur recipies are very useful to people like me who stay alone & prefer home made food. Thank you once again

  88. Hello Manjulaji

    I tried Aloo parathas and they came out excellently. The tip that we have to wait for few minutes after stuffing and before rolling worked very well. All these days when i tried to make the parathas the stuffing used to come out and was very difficult to lift from the board to the frying pan resulting in a broken pieces paratha.Now i have learnt the art of making parathas from you. Thanks for the tasty and delicious recipes you are presenting.

  89. Hello Manjula,
    I am very interested to try out some of your recipes, bread recipes in particular. However i am a little confused: do you mean atta flour or all purpose flour when making samosa? pls help me about all this flour misunderstanding :)..i am just an amateur when it comes to Indian cuisine. I make pretty ok chapatis but want to practice other recipes as well.

  90. Hi Jessica, Bonjour and nice to hear back from you.

    I’ll make one correction to my menu advice. I had talked to Manjula and she said making just one vegetable dish would be fine – especially since your new to this. I have been cooking Indian food for a long time so it’s easy to forget these kinds of things.
    She said this is what she advises her students so they don’t feel too overwhelmed.

    Bon Apetit!

  91. Hi Jessica,
    You can make paratha a little ahead of time and wrap them in aluminum foil. You can re-heat them in the oven for 5 – 10 minutes. However, they will be soft when you serve them. The closer you make them to dinner time, the better the texture will be. Have the dough a potato mixture already prepared and then make the parathas starting about 15 minutes before your guests sit down to eat.

    To your second question, go to Manjula’s categories and select what looks tempting to you – like you were reading a menu at a restuarant.
    A typical dinner would include 1) one rice dish, 2) one dal dish, 3) two to three vegetable dishes, 4) one yogurt “raita” side dish (listed under Miscellaneous), 5) bread such as the aloo paratha you have written about, and 6) dessert. Everything is served at one time. There aren’t seperate courses in Indian eating like in European. The dessert can be served after dinner, but everything else is brought out at the same time.

    You can add an appetizer, salad, soup dish if you want to.

    Hope this helps. Your guests should be impressed!

  92. Hello Manjula, I’m writing from South italy I live there even if I’m french… I’ve tried yesterday the recipe of the aloo paratha and they were really excellent, so thank you for your recipes and for the videos… I will try ro cook other things.. Now I’ve got 2 answers :
    1) if I prepare aloo paratha for a diner for 6 people, how I can I manage for preparing the paratha before diner and preserve them well?
    2) I would like to do an indian diner : could you give an idea for a nice menu please for 6 people?

  93. To Yvette:
    I’m another reader, but it sounds to me like you’re describing “cathee rolls”.
    Use Manjula’s Potato Masala for Dosa recipe (under Subji category).
    Fill the center of the roti or burrito with a couple of tablespoons (use your judgement based on size of roti) of the potato mixure. Make a thick line of potato down the center, but not quite to the end of the bread and then roll it up like a log.
    You can wrap them in aluminum foil and bring on picnics or trips.

  94. I love your video’s, It akes the mystery out of Indian cooking. I can never follow a recipe but if you show me how, I take to it like a pro.
    I had a friend from Fiji who use to make these wonderful potato “burritos”. I know it had cumin seeds and potato of course, but I don’t know what else. She would wrap the potato mixture in a Roti. Do you know how to make this dish? I would love to learn it!

    Thanks,

    Yvette

  95. hi

    i am writing from fiji island
    thanks very much for yr beautiful and tasty receipe
    it was just delicious. hope to get more ideas on cooking future.

    thanks
    premila

  96. heloo manjula aunty,

    thank you very much for this recepie andfor your efforts…i am a new comer in cooking….. 🙂 .your videos are wonderful and very useful to me…even a child can also be an expert in cooking through your cooking class.after visiting your web site i am making miracles in my kitchen…….thank you again

  97. Hello Manjula Madam,

    Thank you so much for this recipe. I tried this last night and it came out wonderful.
    You are a very good trainer. Your videos are very useful.
    Keep it going,

    Thanks again,
    –rohini

  98. I follow the same with add some mutters (soft frozen green peas) and bit of ginger and garlic powder. Have to be very gentle while rolling with mutter.

    Chachis videos on youtube are just great !

  99. To quicken the recipe I microwave the 2 potatoes using the “potato” setting on my microwave. They stay dry this way. My parathas turned out very well. Thanks for this website.

  100. Hello Deepika, many reason dosa will be sticking to skillet, dal batter should be very smooth, heat should be right, otherwise put couple of drops of oil on tava and whipe it with paper towel. I think this should help.

  101. hi manjula mam.
    ur moong dasa was very nice looking tasty crispy thin dosas. but… mine dosent come so thin.if i spread too much it sticks in the tava.even in non stick tava it sticks.do u have any tips for this?so tht it dosent stick and comes out neatly.

  102. Dear Manjula Madam,

    I came across your website whil I was searching for a recipe via google. Your website is by far the best I have seen so far much so for the video clippings you have put up with awesome instructions. I simply love this. I made Aloo Paratha. It came out very well. I am a south indian and I never ever dreamt I could make such good Aloo Parathas…All thanks to you.

    Best Wishes,
    Pavithra

  103. Dear Manjula Aunty

    I tried Aloo parata. It was nice. And i tried Cauliflower and Raddish with the above same ingredients. But it was not that good. Either raddish water come out or cauliflower peeped out. I cudn’t do good Cauliflower and raddish paratha like ur aloo parata. What can i do?. I did anything wrong?. please help me out.
    thanks in advance

  104. Really nice and easy reciepe…I tried everything the same but dont know why my Parathas got potato peeped out from sides even though I didnt try them to make very thin and also, they went all to the sides and not in the middle of Paratha. Also after when I cooked them on Skillet, after getting cold they were looking raw in the middle and also little hard, I could see and feel the Flour remained in the middle part of the Parathas…Could you please suggest where I went wrong?

  105. I love your explanations and recipes Manjula! you are a perfect teacher!!
    I live in Argentina and sadly, Indian cooking is not very popular, but I’ll try some of your recipes with the ingredients I find here.
    The whole wheat flour you use in almost every dough, is the white flour used for making bread?
    Thanks a lot !!

  106. hi manjula,
    i have one que. which foodprocesser do u have. i mean the brand , in which u need the dough. are u satisfy with this product. for how long u have been using that one. thanks

  107. Iam writing to you from UAE . Been here for 20 Yrs I got married 2 Months ago Recently husband told me about this website around 2 weeks back . I tried the Suji Halwa and the Aloo Paratha and it is too good excellent. The way to a mans heart is through his tummy and with your recipe its all working

    Thanks

  108. Dear Ms Manjula,
    Thanks once more for yet another great recipe. I made it as a snack fort tea and it tasted great. For the filling, I replaced the garam masala and amchoor powder with turmeric and chillie pieces. But still the parathas were soft and awesome. Have a great day.

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