Go Back Email Link
+ servings
aloo paratha served in a plate with butter and curd.
Print

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.
Course Breakfast, Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 7
Calories 301kcal
Author Bhawana

Ingredients

For Dough

For Potato Filling

  • 4 boiled potatos 4 Medium sized potato
  • ½ cup onion finely chopped
  • 1 tbsp Green chilies finely chopped
  • ½ tsp red chili powder
  • ½ tsp Cumin seeds
  • ½ tsp fennel seeds
  • ½ tsp garam masala
  • ½ tsp anardana powder optional
  • ½ tsp dry mango powder
  • Salt as per taste
  • ½ cup coriander leaves finely chopped

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.

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. The spicy potato filling is ready now.

Rolling alu paratha

  • Divide the dough into equal portions. 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 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.

Notes

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 to make best aloo paratha
 
  • 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 tbsp 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.

Nutrition

Calories: 301kcal | Carbohydrates: 57g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 352mg | Potassium: 583mg | Fiber: 4g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 25mg | Calcium: 26mg | Iron: 3mg