Aloo Paratha is the undisputed king of stuffed flatbreads, a beloved staple in Punjabi households and beyond. This crispy, golden-brown delight is filled with a spiced mashed potato mixture, cooked to perfection with ghee or butter. Whether you enjoy it for breakfast, as part of lunch recipes Indian families cherish, or even as a comforting dinner, this dish never fails to satisfy. Pair it with yogurt, pickles, or a dollop of butter for the ultimate indulgence.
Classic Aloo Paratha
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Breakfast, Main Course
Cuisine Indian
For the Dough
- 2 cups whole wheat flour
- 3/4 cup water adjust as needed
- 1/2 teaspoon salt
- 1 teaspoon oil
For the Filling
- 3 medium potatoes boiled and mashed
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon amchur dry mango powder
- 1/2 teaspoon salt or to taste
- 2 tablespoons fresh cilantro chopped
- 1 small green chili finely chopped (optional)
For Cooking
- 2 tablespoons ghee or butter for pan-frying
Prepare the Dough
In a mixing bowl, combine whole wheat flour, salt, and oil. Gradually add water and knead into a smooth dough. Cover with a damp cloth and let it rest for 15 minutes.
Prepare the Filling
Mash the boiled potatoes until smooth. Mix in cumin seeds, garam masala, red chili powder, turmeric, amchur, salt, cilantro, and green chili. Stir well to evenly distribute the spices.
Shape the Paratha
Divide the dough into equal portions and roll them into balls. Flatten one ball and roll it out into a small disc. Place a generous amount of filling in the center, then fold the edges over and seal it like a dumpling.
Roll it Out
Lightly flour your surface and roll the stuffed dough ball into a thin, even circle, about 6-7 inches in diameter. Be gentle to prevent tearing.
Cook the Paratha
Heat a tava or skillet over medium-high heat. Place the rolled-out paratha on the hot pan and cook for 1-2 minutes until bubbles form. Flip, spread a little ghee or butter, and cook until golden brown spots appear. Repeat on the other side.
Serve Hot
Transfer the paratha to a plate and top with extra butter if desired. Serve with yogurt, pickle, or chai for a complete desi food experience.
Pairings
Aloo Paratha pairs wonderfully with cooling yogurt, spicy mango pickle, or fresh mint chutney. If you’re looking for heartier dinner ideas, serve it alongside dal or a simple vegetable curry. A glass of lassi or masala chai completes the meal beautifully.
FAQs
1. What kind of potatoes work best?
Starchy potatoes like russet or Yukon Gold work best as they mash easily and absorb flavors well.
2. Can I make Aloo Paratha ahead of time?
Yes! You can store rolled-out parathas in the fridge for a few hours before cooking. Alternatively, cooked parathas can be frozen and reheated on a hot skillet.
3. Is Aloo Paratha healthy?
Aloo Paratha is a wholesome dish made with whole wheat flour and spiced potatoes. If you're looking for lighter Indian vegetable recipes, you can cook it with less ghee or use whole wheat stuffing variations.
