Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Aloo Paratha (Potato Stuffed Paratha)

 Published 2008-Jul-24   Updated 2018-Sep-09

- Submitted by Dahlia

(Stuffed Potato Bread, Stuffed Parathas, Aloo Parantha, Alu Paratha)

Aloo Paratha or Potato Stuffed Paratha is a type of Indian Flatbread that is stuffed with boiled, mashed and spiced up potatoes. It is popular in all North Indian states of India, especially in Punjab. North Indians make this for breakfast, lunch or dinner. These days it is gaining popularity as a street food as well as restaurants in South India. It is cooked with a generous amount of butter or ghee. It is also served with additional butter on top, spiced curd and pickle.

This is one of my personal favorites and I love to order it whenever I go to retaurants. Making this at home is easy but it needs a little bit of practise. The consistency of the dough and the stuffing is very important. the stuffing should not be moist. The dough must be soft and pliable. The trick is to roll it gently so that the filling doesn't pop out. Also rest the dough for some time which makes it easier to roll. Being a South Indian, it took 3-4 attempts to get it right. Nowadays I make it often and my whole family enjoys it. I encourage everyone to try making this tasty Aloo Paratha with the step by step instructions given below. 

Recipe For Aloo Paratha

Preparation time: 30 min
Cooking time: 30 min
Serves: 4-6

Ingredients

  • Wheat flour - 2 cups
  • Ghee (or oil or butter) - for roasting

For filling

  • Potatoes (boiled, grated and mashed) - 3-4
  • Red chilli powder - 2 tsp
  • Garam masala - 1 tsp
  • Cumin (jeera) powder - 2 tsp
  • Amchur powder - ½ tsp.
  • Fresh finely chopped coriander leaves - handful
  • Bread crumbs - if required

Method

  1. Knead wheat flour like chapatti dough.
  2. Mix all the ingredients under 'filling'.
  3. Put the filling in a rolled out paratha, close the ends and roll again.
  4. Roast it on tawa with little ghee/butter.

Detailed Steps to make Aloo Paratha

Take some wheat flour and knead it like a chapatti dough.

Aloo Paratha Steps

Boil the potatoes in a pressure cooker for 4 whistles.

Aloo Paratha Steps

Once it cools, peel the skin. Grate it using a grater or mash it with hands.

Aloo Paratha Steps

Mix all the other ingredients with the potatoes - .red chili powder, cumin powder, amchur powder, garam masala, finely chopped coriander leaves and salt.

Aloo Paratha Steps

Mix everything nicely. If the mixture seems moist, mix in some bread crumbs. If there is too much moisture, it will become difficult to roll out the parathas.

Aloo Paratha Steps

Make lemon sized balls of the dough.

Aloo Paratha Steps

Make lemon sized balls with the potato mix too. It is a good idea to take almost equal sized balls of both the dough and the stuffing. This will make the best tasting parathas.

Aloo Paratha Steps

Roll out one of the dough balls and put the potato filling in the middle.

Aloo Paratha Steps

Gather all the ends of the dough to close the filling. Seal it and pinch out any excess dough that may be there.

Aloo Paratha Steps

Roll the remaining dough, stuff it and keep everything aside. This way the stuffed dough gets to rest for a while, which makes it easier to roll.

Aloo Paratha Steps

Take one of the stuffed ball, press it gently with your palm and flatten it. Roll it carefully with a rolling pin.

Aloo Paratha Steps

Heat a tawa and carefully transfer the rolled out paratha to it.

Aloo Paratha Steps

After the bottom is cooked, flip it over. Smear some ghee on top.

Aloo Paratha Steps

Roast it till both sides have brown spots and it puffs up.

Serving Aloo Paratha

  • Serve hot with yoghurt (mixed with kala namak and chilli powder), pickle and papad.

Variations

  • In addition to the above ingredients, some people add finely chopped onions and green chilies. This adds a crunchiness to the stuffing. Since I was making for my kids, I skipped it.
  • The potatoes can be combined with other vegetables like onion, cauliflower, radish, paneer, methi, pudhina etc. This gives a combination of flavours and improves nutitional value.

More Potato Recipes

Mysore Masala Dosa Mysore Masala Dosa Palak Aloo Potato Spinach Curry (Palak Aloo) Potato Adai Potato Adai Potato Stew Potato Stew
See more ⟩⟩

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Comments (15)

Person   ()
Delicious and very simple to prepare it at home within no time. :) Loved it!
http://www.yummyfoodrecipes.in
Person   ()
Yes. Its simple and tasty. Thank You.
Person   ()
Thanks for sharing your recipe
Person   ()
Its my pleasure.
Person   ()
Dhania pwed n jeera pwd are 2 totally different things. u have mentioned both as same.
Person   ()
Here is an original recipe of KARELA (BITTER GOURD) PARATHA. I claim it to be original, because I haven't seen or tasted like it anywhere. Moreover, I hit upon it just trying out a quirky idea. HERE GOES: When you scrape bitter gourds, don't throw away the scrapings. Mix them with approximately double the amount of wheat flour and the same amount of Besan. You can use Makki ka atta instead of Besan, but in somewhat lesser quantity. Add chopped green chillies and salt to taste. Knead the mixture like normal paratha dough. If you want the parathas to go straight to the coronaries, you can add a dollop of Malai while kneading the dough. Make traditional layered parathas using desi ghee in the folds. These parathas cannot be made thin. Enjoy with white butter.
Person   ()
Thanks for sharing your recipe. Its great to use the healthy karela to make parathas.
Person   ()
Here is an original recipe of KARELA (BITTER GOURD) PARATHA. I claim it to be original, because I haven't seen or tasted like it anywhere. Moreover, I hit upon it just trying out a quirky idea. HERE GOES: When you scrape bitter gourds, don't throw away the scrapings. Mix them with approximately double the amount of wheat flour and the same amount of Besan. You can use Makki ka atta instead of Besan, but in somewhat lesser quantity. Add chopped green chillies and salt to taste. Knead the mixture like normal paratha dough. If you want the parathas to go straight to the coronaries, you can add a dollop of Malai while kneading the dough. Make traditional layered parathas using desi ghee in the folds. These parathas cannot be made thin. Enjoy with white butter.
Person   ()
Here is an original recipe of KARELA (BITTER GOURD) PARATHA. I claim it to be original, because I haven't seen or tasted like it anywhere. Moreover, I hit upon it just trying out a quirky idea. HERE GOES: When you scrape bitter gourds, don't throw away the scrapings. Mix them with approximately double the amount of wheat flour and the same amount of Besan. You can use Makki ka atta instead of Besan, but in somewhat lesser quantity. Add chopped green chillies and salt to taste. Knead the mixture like normal paratha dough. If you want the parathas to go straight to the coronaries, you can add a dollop of Malai while kneading the dough. Make traditional layered parathas using desi ghee in the folds. These parathas cannot be made thin. Enjoy with white butter.
Person   ()
indian breakfast is the healtiest dishes..
Person   ()
Yes .. healthy and filling..
Person   ()
thanx..
Person   ()
You are welcome.
Person   ()
Yesterday i tried this, it came out really well, My husband & my kid like it so much. Thanks for the receipe
Person   ()
Dear Friends

Good idea for Healthy food is Organic Food
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Thanx

Abhishek Erach

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Old Comments

Comment by Monika Garg
    Breadcrumbs make an excellent binder. I tried the same filling for making patties. It was amazing !
Thanks for your recipe Inara !
 
Reply :-
    Patties!! Yumm!!

Comment by Namagiri Sridhar
    Really Breadcrumbs? Why?
 
Reply :-
    Bread crumbs are used so the filling binds well.

Comment by Brisla rani
    hi I tried this alu parataha it was very nice and my 2 yr old son loved it
 
Reply :-
    Good to hear that.

 Published by on and last updated on 2018-09-09.