Aloo Paratha Recipe: Classic Indian Stuffed Flatbread

Aloo Paratha is a popular North Indian stuffed flatbread filled with spiced mashed potatoes. This comforting and delicious dish is perfect for breakfast, lunch, or dinner, and is best enjoyed with yogurt, pickles, or butter. Follow this step-by-step recipe to make perfect aloo parathas at home.

Part 1: Ingredients for Aloo Paratha

For the Dough:

• 2 cups whole wheat flour (atta)

• 1/2 teaspoon salt

• 1 tablespoon oil or ghee

• Water, as needed to knead the dough

For the Aloo (Potato) Stuffing:

• 4 medium-sized potatoes, boiled and mashed

• 1 small onion, finely chopped

• 2 green chilies, finely chopped (optional for heat)

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon garam masala

• 1/2 teaspoon red chili powder

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon amchur (dry mango powder) or lemon juice

• 1 tablespoon chopped coriander leaves

• Salt to taste

For Cooking:

• Ghee or oil for frying

Part 1: Ingredients for Aloo Paratha

For the Dough:

• 2 cups whole wheat flour (atta)

• 1/2 teaspoon salt

• 1 tablespoon oil or ghee

• Water, as needed to knead the dough

For the Aloo (Potato) Stuffing:

• 4 medium-sized potatoes, boiled and mashed

• 1 small onion, finely chopped

• 2 green chilies, finely chopped (optional for heat)

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon garam masala

• 1/2 teaspoon red chili powder

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon amchur (dry mango powder) or lemon juice

• 1 tablespoon chopped coriander leaves

• Salt to taste

For Cooking:

• Ghee or oil for frying

Part 2: Preparing the Dough

Step 1: Make the Dough

1. In a large mixing bowl, add the whole wheat flour and salt. Mix well.

2. Add oil and gradually add water, kneading into a soft and smooth dough. The dough should be pliable but not sticky.

3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Part 3: Making the Potato Stuffing

Step 2: Prepare the Filling

1. In a mixing bowl, combine the boiled and mashed potatoes with chopped onions, green chilies, cumin seeds, garam masala, red chili powder, turmeric, amchur, and salt.

2. Mix well until all the spices are evenly distributed.

3. Add chopped coriander leaves and mix again. The stuffing should be smooth without any lumps.

Part 4: Assembling and Rolling the Paratha

Step 3: Divide the Dough and Stuffing

1. Divide the dough into small equal-sized balls (about the size of a golf ball).

2. Similarly, divide the potato stuffing into small portions.

Step 4: Roll the Parathas

1. Take one dough ball, dust it lightly with flour, and roll it out into a small disc (about 4 inches in diameter).

2. Place a portion of the potato stuffing in the center of the rolled dough.

3. Gather the edges of the dough to cover the filling, pinch to seal, and form a ball.

4. Gently flatten the stuffed dough ball, dust it with flour, and roll it out into a flat paratha (about 6-7 inches in diameter). Be careful not to press too hard to avoid tearing the dough.

Part 5: Cooking the Aloo Paratha

Step 5: Cook on the Tawa

1. Heat a tawa or skillet on medium heat.

2. Place the rolled paratha on the hot tawa. Cook for 1-2 minutes until small bubbles form on the surface.

3. Flip the paratha and apply a little ghee or oil on the cooked side. Cook for another 1-2 minutes.

4. Flip again, and apply ghee/oil on the other side. Press gently with a spatula to cook evenly.

5. Cook until both sides are golden brown with crispy spots.