Aloo Paratha is a popular north Indian flatbread breakfast recipe. Its delicious, healthy and power packed . Its specially a super rich breakfast in winters and is served with yogurt or white butter and a variety of pickles and Green coriander chutney. Just like the Broccoli paratha on the blog this recipe is the same made with using boiled and mashed potato stuffing stuffed and rolled in a dough.
Some popular paratha recipes on the blog are
Winters are terrible with me. All I think of is my cozy wrap blanket and food all the time. I am most lazy when it is cold outside. With the winter delicacies like the gajar halwa, methi matar malai, or the Panjiri it becomes the most comfort and the coziest food of all time. Aloo paratha adds up to the list. With a warm chai ka cup and a buttered piping hot Aloo paratha my day is all set and started. It is the most heartening meal any time of the day.
What goes in an Aloo Paratha?
Aloo Paratha is made using aloo aka potatoes. Potatoes are boiled mashed and seasoned with spices and chilli to give it a delicious outcome. This stuffing is then filled in a whole wheat flour dough ball and rolled to achieve a stuffed flat bread.
This flatbread is then roasted or fried on a pan/girdle using ghee/clarified butter, butter or oil until golden brown on both sides. These flat breads/Parathas are then served warm with a dollop of white butter, pickles and yogurt.
I used 4-5 medium sized golden potatoes. I cut them in half and boiled them in a pressure cooker with 3 whistles and 5 minutes simmer. You can cook them in Instant pot or microwave too. They should be cooked to be mashed smooth.
These parathas can be rolled in a traditional way or like a wrap. I sometimes use the store bought rotis and stuff the stuffing in them and half fold them. This reduces my work of rolling the rotis/tortilla. My daughter loves the pockets or rolls I make using the tortilla and this stuffing.
My husband and son love the aloo sandwich I pack them in lunch. I simply use the same stuffing between two bread slices and grill them. So easy and delicious.
Popular aloo/potato recipes on the blog are
What goes in the stuffing?
This stuffing can be any. Apart from aloo you can use peas, carrots, paneer, onions broccoli or even cabbage and make such stuff parathas. A combination of veggies work great too. It is a super filling food and a great way to eat a considerable amount of vegetables in your diet.
Vegans can skip the ghee and use oil or vegan butter and it is as delicious as the traditional.
Let us check the detailed recipe of aloo paratha below.
For the dough
- 2 cups wheat flour
- 1.25 cups water
- 1 tsp salt
- OR Store bought Tortilla/Roti's
For the stuffing
- 2 cups boiled potatoes
- 1/2 Medium sized diced onion (Preferably white/brown)
- 1 tbsp Besan (gram flour) or corn flour
- 1 tsp green chilli paste
- 1 tsp kasuri methi
- 1 tsp Garam masala
- 1 tsp Ajwain seeds
- salt as per taste
- 1 tsp Ginger garlic paste
- 2 tbsp mint leaves Optional
- Dash of lemon
- Finely chopped coriander
- oil/ghee/butter to roast
- Take the whole wheat flour in a mixing bowl, add salt and gradually add water and start kneading.
- The dough can be kneaded in a kitchen aid, food processor, or by hand. Make a soft dough apply oil and set aside covered.
- Take 2 cups boiled potatoes and mash them fine with a masher..
- Heat 1 tablespoon oil in a pan.
- Saute ginger garlic paste , and diced onions until cooked and soft. You may use grated paneer too.
- Saute the green chilli paste. Now add the mint leaves, garam masala and the mashed potatoes and mix well.Rub Kasuri methi on palm and add it in the mixture. Add carrom / ajwain seedsAdd salt as per taste and mix it well
- Now add the dash of lemon and chopped coriander and give it a mix again.
- If you feel the mixture is too wet and soggy add a tbsp besan gram flour or corn flour to make it binding consistency.If the mixture is dry and binding consistency you may skip adding besan.
- Now take a dough ball of a large lemon size. Roll it with the help of some dry flour and pin. Make a small 3 inch round.
- Add 2 tablespoon aloo mixture on it.
- Now holding the edges lock the mixture in the middle of the dough ball and make a stuffing. No air pockets.
- Now gently roll the stuffed ball to a 5-6 inch paratha size. Make sure the stuffing dosent pop out.
- Now heat a tawa/pan and roast the paratha from both sides.
- You can flip and use ghee/oil/butter to roast it until golden .
- The paratha is ready to serve.
Paratha using Uncooked rotis/tortillas
- You can use store bought rotis/tortillas for this paratha.
- Take a roti, add stuffing on half of the roti and spread it . Fold the remaining half over the other and lock the paratha/quesadilla.
- You now have a half circle shaped paratha.Roast it similar to the paratha on pan or you may even roast it in a panini press.
- Serve it with pickles, yogurt or any other favourite dip. Ketchup and yogurt is our favourite.
- Potatoes should be cooked well. Overcooked potatoes will wet the mixture and will become watery and mushy.
- You may use store bought rotis/tortillas or make your own from scratch.
- Adding besan can add a little binding texture to the potato mix. Do not overdo it. Just a tablespoon is enough.
- You may add the same mixture between 2 breads and sandwich it.
- Stuffing can be any like carrots, peas etc.
Do check our other popular recipes on the blog in the links below
- Vegan vegetarian Shepherds Pie
- Shahi Paneer
- Palak Paneer
- Chole masala
- Rose Rabri panna Cota
- Vanilla sponge cake
- Pinwheel sandwich
- Pav Bhaji
If you like and try this recipe do write reviews in the comment section below.
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