Aloo paratha
Preparation Time
25 minutes
Cooking Time
35 minutes
Difficulty Level
moderate
Meal Type
Breakfast
Serves 6
Key Ingredients
- Whole wheat (sharbati) atta
About This Recipe
In Punjab and much of North India, aloo paratha is the weekend breakfast made at home: mashed potato spiced and tucked inside gehu atta (whole wheat flour) dough, rolled out and fried on the tawa. The dough is kneaded softer than roti dough, because it has to stretch over the filling and roll thin without tearing.
This recipe keeps the filling simple so the potato stays the main taste: ajwain for its sharp note, amchur for sourness, green chilli and ginger for heat, coriander for freshness. The roll-and-seal method here, filling dropped in the centre, the edges gathered over it and pinched, then rolled again, spreads an even layer of potato through the whole paratha instead of a thick middle and bare rims.
The paratha comes off the tawa soft in the middle with crisp browned patches, and the ghee finish gives the classic smell. For a gobi paratha, swap the potato for an equal amount of grated, squeezed cauliflower; the gobi paratha recipe takes that version from here. Sharbati atta rolls well, which is what a stuffed paratha wants.
Ingredient List
Serving Size:
1x
2x
3x
Dough
- Whole wheat (sharbati) atta — 2 cup
- Salt — 1 tsp
- Groundnut oil — 1 tbsp
- Water — 3/4 cup
Filling
- Potatoes, medium, boiled, peeled and mashed — 3 pieces
- Green chilli, finely chopped — 2 nos
- Ginger, grated — 1 tsp
- Fresh coriander leaves, chopped — 3 tbsp
- Ajwain (carom) seeds — 1 tsp
- Amchur (dry mango) powder — 1 tsp
- Salt — 1/2 tsp
For rolling
- Dry atta, for dusting — 2 tbsp
For cooking
- Ghee — 3 tbsp
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Serving Suggestions
Serve the parathas straight off the tawa with a knob of white butter or an extra spoon of ghee, cold curd, mango or lime pickle and hot chai. Curd is the classic pairing, and a glass of lassi turns it into a full meal. Leftover parathas dry out fast, so wrap them in a cloth while they are warm. For the plain, unfilled flatbread, follow our paratha recipe.
Tips for Cooking Aloo paratha
Dough and heat decide an aloo paratha. Knead the dough soft and let it rest the full twenty minutes, or it springs back while you roll. Boil the potatoes whole and unpeeled, and mash them dry, so the filling stays firm. Three tablespoons of filling per paratha is the right amount; more bursts through the dough. Keep the tawa hot but not smoking, and press the sealed edges down so they cook through.
Chef’s Note
Roll the filled ball from the centre outwards, gently and evenly; a tear lets the potato leak onto the tawa and burn. If one tears, patch it with a pinch of dough and carry on. One paratha, rolled from 40 g of flour, comes to about 218 kcal from the atta, oil and ghee, and the potato filling adds more on top.
Per serving (approx.): 218 kcal, protein 4.2 g, carbs 26 g, fat 11 g, fibre 4.5 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Apr 19, 2026
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