Best Aloo Paratha

Aloo Paratha- Indian potato Filled flatbread prepared using wholewheat flour & a spicy potato filling. Serving with pickle, butter, and curd makes a perfect brunch or breakfast paratha recipe.

Aloo ka paratha is the most sought after popular breakfast recipe in North India. Every weekend starts with the hot spicy potato filled aloo paratha along with pickle and a cup of adrak vali chai (remember ginger tea).

In winter parathas are stapled breakfast or brunch served often. Piping hot parathas with a dollop of butter, pickle, and plain curd make the whole combination so heavenly.

Gajar ka halwa, peanut chikki, tilbugga & sarson ka saag are few other delicacies to enjoy in the winter season.

With a secret ingredient, anardana powder (pomegranate seeds powder), a simple alu paratha turned into Dhaba Style aloo paratha. Add 2 tablespoon of chickpea powder to make it crispier.

Punjabi aloo paratha recipe contains spicy potato filling using chat masala, anardana powder, and dry mango powder. Parathas are cooked in desi ghee and served with loads of butter and lassi. This is the way to make it Punjabi alu paratha.

Why you will love this recipe

Aloo paratha or potato paratha is a stuffed unleavened Indian flatbread, using wholewheat flour & spicy mashed potato filling. It is often served with pickle, homemade curd, & butter.

In India, many households make parathas using ghee while pan-frying. I prefer to use olive oil or coconut oil. This aloo paratha recipe is vegan and with fewer calories as well.

Punjabi sweet lassi, Strawberry yogurt smoothie, restaurant-style mango lassi, Green chutney, are some side dishes to go well with this paratha.

Ingredients

Please check RECIPE CARD for detailed ingredients list with accurate measurement.

Whole wheat dough

• Whole wheat flour- I am using plain whole wheat flour. Adding 2 tablespoon of besan or chickpea powder make it crisper.
• Roasted cumin seed powder- This is the trick I learned from one aunty. It makes the dough fragrant and crunchier.
• Salt- It is good to add a little salt in the dough to balance the salt in the paratha as a whole.
• Oil- I am using oil to make them. To make in Punjabi style feel free to use ghee. You can check the homemade ghee recipe.
• Warm water- Warm water helps in making a smooth dough.

For Spicy Potato Filling

• Boiled potatoes
• Onion
• Green chilies
• Dry spices- Red chili powder, cumin seeds, fennel seeds, garam masala, anardana powder, dry mango powder, and salt
• Coriander leaves

Skip anardana powder if not available. You can add dry mango powder and chat masala in place of it.

How to make aloo paratha

Every Indian kitchen has their own versions of making aloo paratha. Let see how to prepare aloo paratha at home with spicy potato filling with step by step instructions.

Making a soft dough

First of all, combine wheat flour, salt, oil & cumin seed powder and mix well. Now start adding warm water gradually so that flour comes together and make a dough. Knead until you get a smooth and soft dough.

Keep it aside by covering it with a kitchen towel till paratha stuffing is getting ready.

If by any chance, dough becomes sticky, just add 1tbsp dry flour and knead. Keep repeating it until you can make a soft, smooth & non sticky dough ball. Apply little oil on the dough ball and cover it.

Prepare potato stuffing

Boil the potatoes and peel them. Mash or grate them till no chunks left. Once they are cool down, add the potato filling ingredients and mix them nicely.

Taste the salt and adjust as per the liking. Divide the stuffing into equal portion. I made 7 balls out of it. You can portion as per your liking. The spicy potato filling is ready now.

Rolling alu paratha

• Divide the dough into equal portions, I made 7 parathas. Flatten the ball.
• Spread the dry flour on the rolling surface and roll the dough ball into 4" circle.
• Place the potato filling portion in the center, secure the edges, and bring them in the center.
• Pinch them together and seal at the center. Flatten it with the help of your palms.
• Dust the surface and start rolling the ball into a round shape. Be gentle to put the pressure on the ball.
• Keep dusting the rolling surface as n when required.
• This is the process of rolling aloo paratha, this needs to be repeated for the rest of the dough balls.

Cooking the paratha

• Heat a Tawa or griddle on medium heat. Once it is HOT, transfer the rolled paratha carefully on the Tawa.
• Cook until small bubbles show up on the surface. Carefully flip it to other side and cook.
• Apply oil on the above layer and flip it. Cook it for 10-15 seconds and flip again. Repeat the process until it is golden brown and properly cooked.
• Homemade dhaba style Punjabi aloo paratha is ready to serve HOT.

Serving suggestions

Boondi raita, carrot raita, mango raita, cucumber tomato raita & lauki raita are a yogurt-based accompaniment to go well along with parathas.

You can also serve it with pickle, or butter or simple homemade curd.

To balance the spiciness mango lassi, sweet lassi & strawberry lassi will also go very well with these stuffed parathas. Green chutney also makes a great combination with stuffed parathas.

We prefer to have them with masala chai and pickle.

Storing suggestions

Room temperature- Aloo parathas are good at room temperature for 6-8 hours depending on the weather condition. In summer it is not advisable to keep them out for a long duration.

Refrigerator- Once parathas are completely cool down, store them in a casserole and keep in the fridge. You can easily store them in the fridge for 2-4 days. Just microwave for one minute is good enough to reuse alu paratha.

Freezer- After cooling down, stack alu parathas using parchment paper as a separator. Parchment paper helps them to not stick to each other. Store in a freezer friendly bag and keep in the freezer. You can store them for up to 3 months easily.

Reheating- To thaw, leave it at the kitchen counter for 30 min to 1 hour. Microwave them for a minute or just pan fry on a hot griddle for uniformly HOT paratha.

Tips & FAQ's

• Making the best-stuffed paratha, the dough should be smooth and soft. This is the key to make soft & easy to roll parathas.
• The smooth texture of the filling matters while rolling down the paratha. It is best to grate boiled potato to get a smooth texture.
• Another point to take care of is the griddle should be HOT while transferring rolled paratha. This ensures in well-cooked paratha.
• Add a little salt in the flour before making the dough.
• Sticking paratha while rolling down happens when the dough is not smooth and soft. Add 1 tablespoon flour and knead, repeat until you get the soft dough.
• Adding ingredients in mashed potato only after they cool down. If you add spices while hot then filling would result in too much moisture. It will be difficult to roll down.

You can check some more Stuffed paratha recipes (Stuffed Indian Flatbreads)

• Gobi paratha
• Paneer Paratha
• Tofu Paratha
• Mooli Paratha
• Cauliflower & Brocolli Paratha
• Achari besan paratha
• Soya keema paratha
• Indori Sev paratha
• Peas paratha

Mint paratha, Ajwain paratha, capsicum paratha & carrot paratha are few more paratha recipes where no stuffing required.

Check the whole collection of Indian flatbreads

You can visit how to make homemade yogurt & homemade ghee to make alu paratha recipe more delicious.

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