Crisp-golden on the outside and soft on the inside, Aloo Paratha are stuffed whole wheat flatbread with a spicy potato filling. Served piping hot alongside creamy yogurt and spicy Indian pickles, Aloo Parathas make for the most comforting breakfast, lunch, and dinner. Here is my Mom's recipe with step-by-step photos and a video showing how to make perfect aloo parathas.
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What are Aloo Parathas
Aloo is a Hindi word for potato and Paratha is a stuffed flatbread. Originally a North Indian staple Punjabi Aloo (or Alu) Parathas are now popular all over India. These unleavened flatbreads need just a handful of classic Indian pantry ingredients. There are many variations of this recipe, and I am excited to share my mom's recipe that she learned from her Punjabi neighbors growing up.
Aloo Paratha Ingredients
- Potatoes - Here in the US, I recommend using either just russet potatoes or a combination of red and russet potatoes
- Whole Wheat Flour - Aashirwaad Select Sharbati Atta is fine ground and perfect for making roti and parathas
- Ginger and green chili - Freshly made ginger paste and green chili for the spicy kick
- Spices - ground cumin, coriander, and fresh homemade garam masala for warm earthy flavors. Red chili although optional, adds a beautiful orange hue to the parathas.
Mom's Tips
- Do not overcook potatoes. Allow them to cool down before peeling and grating. This will prevent potatoes from getting sticky
- Grating potatoes makes the filling even and prevents the parathas from tearing as you roll them
- Mixing the filling gently will prevent it from getting sticky
- Knead the outer dough well making it soft and pliable for fluffy soft parathas
- Roll the parathas with light hands moving the rolling pin back and forth on the entire surface area turning it slightly after rolling a couple of times.
- Cook on medium-high heat, do not press too much with a spatula. Only press as needed allowing the paratha to fluff up
- Do not give up, making Parathas needs practice and patience
How to make Aloo Paratha Step by Step
Note: Printable recipe card with ingredients and steps is at the end of this post.
- In a large mixing bowl, grate the boiled and peeled potatoes. Add ginger, green chili, ground coriander, ground cumin, red chili powder, garam masala, amchur powder, cilantro, and salt. Mix well.
- Divide the filling into 7-round balls.
- Knead the whole wheat dough and divide it into 7 round balls.
- Lightly roll one dough ball into dry flour to coat it evenly and place it on the rolling surface.
- Roll or press to make a 4-inch circle.
- Place a potato filling ball in the center
- Bring together the dough by pinching the edges lightly. Then bring the dough together sealing in the filling making sure there are no air pockets. Press down any excess dough into the ball.
- Dip the filled dough ball in dry flour and lightly flatten it on the palm of your hands to help the filling spread evenly and to make it a 3 to 4-inch thick disc.
- Lightly coat with dry flour again and then place it on a rolling surface.
- Roll the paratha into a 6 to 8-inch circle moving the rolling pin back and forth through the entire dough ball turning it carefully for an evenly rolled paratha. Sprinkle dry flour if the paratha starts to stick.
- Place the paratha on a preheated pan on medium-high heat
- Cook for a minute and then carefully flip with a flat spatula. Allow the bottom side to cook fully for 1 to 2 minutes as it starts to get golden brown spots. Lower the heat to medium if needed.
- Flip and cook as both sides get golden brown spots. For soft parathas, remember not to over-press and only press down gently using a spatula. Pressing from the sides where the steam is escaping will help fluff up the paratha
- Drizzle ghee or oil on top and remove the paratha from the pan.
Serving Aloo Paratha
Aloo Parathas are perfect for breakfast, lunch, or dinner. For breakfast serve it with yogurt or pickles and a cup of chai. Kids will love Aloo Parathas with a dollop of butter and ketchup. For main meals, serve with cucumber raita, beet raita, or pumpkin raita and pair with a rice dish like Paneer Biryani or Chickpea Biryani. Serve with a glass of cooling Mango lassi or Rose Lassi.
How to pack Aloo Paratha for Lunch Box
Kids love Aloo Parathas for lunch. Cut into triangle-shaped pieces using a pizza cutter and make sure they are at room temperature before packing so they do not get soggy.
How to Store Aloo Parathas
Aloo Parathas are a perfect make-ahead dish. Keep parchment paper between 2 parathas and refrigerate for 3 to 4 days or freeze for up to 2 months. Take out Parathas as needed and reheat them on a stovetop pan with a few drops of oil.
More Indian Bread Recipes
Recipe
Aloo Parathas
Ingredients
- 1½ cups whole wheat flour
- 1 teaspoon kosher salt
- 1 tablespoon oil
- ¾ cup water
- ½ cup whole wheat flour for rolling parathas
Potato Filling
- 2 russet potatoes around 1 lb
- 1 tablespoon ginger paste
- 1 teaspoon green chili paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kashmiri red chili powder
- ½ teaspoon garam masala
- 1 teaspoon amchur powder
- 2 tablespoons cilantro finely chopped
- 1 tablespoon mint chopped optional
- 2 teaspoons kosher salt
Instructions
- Add 1 cup of water to the Instant Pot insert and place potatoes on the trivet. Pressure cook potatoes for 15 minutes. Allow natural pressure release.
- Add wheat flour, salt, and half of the oil to a mixing bowl. Knead the dough by adding a little bit of water at a time. Add remaining oil and knead again for 2 to 3 mins. Cover and keep aside.
- Cool the potatoes and then peel them. Grate the peeled potatoes and add them to a large mixing bowl.
- Add ginger, green chili, ground coriander, ground cumin, red chili powder, garam masala, amchur powder, cilantro, and salt. Mix well and divide into 7 round balls.
- Knead the whole wheat dough again for 1 to 2 minutes and divide it into 7 round balls.
- Lightly roll one dough ball into dry flour to coat it evenly. Roll into a 4-inch circle. Place one potato filling ball in the center and close the ends of the rolled dough.
- Lightly flatten and roll the paratha into a 6 to 8-inch circle.
- Preheat the pan on medium heat. Place the paratha on the pan and cook until both sides are golden brown. Drizzle some ghee on top and serve hot with pickles and yogurt or raita
Video
Notes
- Do not overcook potatoes. Allow them to cool down before peeling and grating. This will prevent potatoes from getting sticky
- Grating potatoes makes the filling even and prevents the parathas from tearing as you roll them
- Mixing the filling gently will prevent it from getting sticky
- Knead the outer dough well making it soft and pliable for fluffy soft parathas
- Roll the parathas with light hands moving the rolling pin back and forth on the entire surface area turning it slightly after rolling a couple of times.
- Cook on medium-high heat, do not press too much with a spatula. Only press as needed allowing the paratha to fluff up
- Do not give up, making Parathas needs practice and patience
Elaine Tsai says
I’m fairly new to Indian cooking and am always looking for something new to try. I followed your recipe as written and they were fun and easy to make and I think they turned out delicious!!! Mine are not as large nor are they perfectly round but I’m really happy with how they turned out. Your directions were spot on and I didn’t have any problems following them and all the items were easy to find at my local Indian grocer. Thank you for a recipe that I will make again.
Archana says
Thank you Elaine! Rolling Roti or Parathas does need a bit of practice and I am so impressed that you tried these and enjoyed! Can't wait to share with mom!