Aloo Paratha is a popular Indian whole wheat flatbread stuffed with spicy potato filling. Best enjoyed with yogurt and butter!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 8 paratha
  • Category: Breads
  • Cuisine: Indian

Ingredients

Dough

  • 2 cups atta (260 grams, whole wheat flour)
  • 1/2 teaspoon salt (also known as carom seeds)
  • 2 teaspoons oil
  • water (to knead the dough, around 3/4 cup (180 ml) + 1-2 tablespoons (15-30 ml))

Stuffing

  • 3-4 medium potatoes (around 400-450 grams)
  • 1 green chili (finely chopped, or more to taste)
  • 1/2 teaspoon cumin powder
  • 3/4 teaspoon amchur (also known as dry mango powder)
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon ajwain
  • 1/4 teaspoon Kashmiri red chili powder (replace with regular chili powder if you prefer spicy)
  • 1/2 teaspoon salt (or adjust to taste)
  • 2 tablespoons chopped cilantro

Method

Make the dough

  1. In a bowl mix together atta (whole wheat flour), salt and oil. Add water little by little and start mixing the dough.
  2. Knead to form a smooth and soft dough. The dough should be soft, if it isn't add little more water. I added around 3/4 cup + 1-2 tablespoons water here. You can also use the dough hook attachment of your stand mixer to knead the dough. Cover and let the dough rest for 15-20 minutes. Divide the dough into 4-6 equal parts.

Make the filling

  1. To make the filling, boil the potatoes first until they are completely done. You can use a regular pressure cooker and cook on high for 8 to 9 whistles or in instant pot for 10-15 minutes (or even more depending on the size of the potatoes). Once potatoes are boiled, peel the skin, let them cool a bit and then transfer to a bowl. Mash the potatoes and then add chopped green chili, cumin, amchur (dried mango powder), garam masala, ajwain (carom seeds), kashmiri red chili powder, salt and cilantro.
  2. Mix until everything is well combined. Taste test and adjust seasoning to taste. The stuffing for the paratha is now ready.

Make the paratha

  1. Take the dough and divided it into 8 to 10 equal parts (depending on how big you want your parathas to be). My dough weighed around 60 grams each. Now, take one of the dough balls and roll it into a circle of around 4-5 inches in diameter. Apply around 1/2 teaspoon oil on the rolled dough. Then place around 2 tablespoons of the filling in the center (you can add more filling but don't overfill).
  2. Now, bring all the edges together to the center and then pinch to seal the edges. Then flatten the dough ball using your hands.
  3. Now using your rolling pin, roll the dough to a circle of around 7 to 8 inches diameter. Use dry atta as needed while rolling. Dip the dough ball in dry atta as and when it becomes difficult to roll and then roll again. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically. Heat a skillet/tawa on medium-high heat.
  4. Transfer the rolled paratha onto the hot tawa. Make sure your tawa is hot before you add the paratha on it. Cook the side for a minute or two until it's partially cooked and then flip over. Apply oil or ghee, around 1/2 teaspoon on the half-cooked side and flip again.
  5. Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them. Make sure to press the edges so that they get cooked as well. Repeat with the remaining dough balls and cook all the parathas similarly. Serve aloo paratha hot with butter, pickle and a cup of chai!

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.