Simple, practical, and full of everyday flavour, aloo paratha recipe | aalu ka paratha | aloo ka paratha | potato paratha is a vegetarian punjabi paratha made with wheat flour, salt, and water in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 8 Servings
  • Category: paratha
  • Cuisine: punjabi

Ingredients

for dough:

  • 2 cup wheat flour
  • ½ tsp salt
  • water (for kneading)
  • 2 tbsp oil

for aloo stuffing:

  • 3 potato / aloo (boiled & mashed)
  • 1 tsp ginger paste
  • 2 chilli (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • ½ tsp coriander seeds
  • ¼ tsp ajwain / carom seeds
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ¾ tsp aamchur
  • ½ tsp salt

other ingredients:

  • wheat flour (for dusting)
  • oil (for roasting)

Method

how to make dough for paratha:

  1. firstly, in a large bowl take 2 cup wheat flour and ½ tsp salt. mix well.
  2. add water as required and start to knead.
  3. now add 2 tbsp oil and start to knead well.
  4. knead to a smooth and soft dough.
  5. grease oil and rest for 20 minutes.

how to make aloo stuffing for paratha:

  1. firstly, in a large bowl take 3 potato, 1 tsp ginger paste, 2 chilli, 2 tbsp coriander and ½ tsp coriander seeds.
  2. also, add ¼ tsp ajwain, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur and ½ tsp salt.
  3. mix well making sure all the ingredients are well combined.
  4. aloo stuffing is ready.

how to make aloo paratha:

  1. after the dough has rested for 20 minutes, knead slightly.
  2. now pinch a ball sized dough and roll about 4 inches in diameter.
  3. place a ball sized prepared aloo stuffing in the centre.
  4. take the edge and start pleating bringing it to the centre.
  5. also join the pleats together and secure tight pinching off excess dough.
  6. sprinkle some wheat flour and roll slightly thick.
  7. on a hot tawa place the rolled paratha and cook for a minute.
  8. furthermore, flip the paratha when the base is partly cooked (after a minute).
  9. also, brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly.
  10. finally, serve hot aloo paratha with sauce, raita or pickle.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.