Aloo paratha served with lassi, pickle, raita and dollop of butter
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Aloo Paratha Recipe

Learn all the tips and tricks to make perfect Aloo parathas at home every time. This kid favorite meal is perfect for school lunches!
Course Breakfast
Cuisine Indian
Keyword Aloo paratha, Alu paratha, Parathas with potato stuffing
Method Stovetop
Diet Nut-free, Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20
Calories 179kcal
Author Anushree Shetty

Ingredients

For the dough

  • 4 cups whole wheat flour
  • 2.5 - 3 cups water
  • 1 teaspoon salt
  • 2 tablespoons olive oil divided

Potato stuffing

  • 7-8 medium sized potatoes boiled and peeled
  • 1 teaspoon jeera powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1/2 cup finely chopped cilantro / coriander leaves for garnishing finely chopped
  • 1 teaspoon chili powder
  • 4 green chilies finely chopped
  • 1/2 teaspoon dry mango powder amchur or juice of 1 lemon

For frying

  • A tablespoon of oil or ghee per paratha

Instructions

Make the stuffing 

  • Boil the potatoes with the peel on. Pat them dry before peeling them.
  • Mash them till no chunks remain. Let it cool completely before adding the remaining ingredients in the stuffing section.
  • Mix well and set it aside.

Making the dough

  • As the potatoes are cooling down, start making the dough.
  • Combine wheat flour, salt, a tablespoon of oil with 1 cup of water and start kneading.
  • Add remaining water in small increments and continue to knead till the dough comes together as a ball.
  • Add the remaining oil to the dough and knead till the oil is absorbed.
  • If the dough is sticky, sprinkle approximately 1/4 teaspoon wheat flour (or more if needed) on the dough and knead again to form a dough that is not sticky. The dough should be supple and soft.
  • Cover the dough and set aside for 15-20 minutes.

Rolling out the parathas

  • Divide dough into twenty equal portions and roll into balls. Flatten the ball and cover both sides with flour.
  • Roll into a circular disc about 4 inches in diameter.
  • Place two tablespoonfuls of the stuffing in the center.
  • Grab the edges and pleat them and bring them together in the center.
  • Pinch them together to seal them and flatten them using your palm.
  • Flatten the ball and cover both sides with flour.
  • Use your rolling pin to roll into a flat, round shape. Do this delicately - dusting flour as needed to help with this process.
  • Dust off excess flour from the paratha by placing it on your palm of one hand and then flip it on the palm of your other hand. Repeat this process 3-4 times.

Cooking the parathas

  • Place a tawa/frying pan on gas on medium heat.
  • Once heated, carefully place the paratha on the tawa. Cook until small bubbles form on the top. Turn it over and cook the other side.
  • Flip the paratha and add about 1/2 a tablespoon of ghee (see note) to the pan.
  • Cook the side for about 15 seconds. Repeat the process with the other side. Use a spatula to press the edges to ensure the sides are cooked through.
  • Serve hot with yogurt, pickle or raita.

Notes

  1. Handy tip - If your stuffing is moist, add a handful of poha (flattened rice flakes). This will not impact the taste.
  2. You can substitute ghee with oil. You can also reduce the amount of ghee/oil used. You would ideally need about a tablespoon to cook both sides.
  3. This recipe yields 20 parathas. You can easily halve this recipe.

Nutrition

Calories: 179kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 273mg | Potassium: 403mg | Fiber: 5g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 9.7mg | Calcium: 31mg | Iron: 3.4mg