Aloo paratha recipe

Aloo paratha recipe is made with a flat wheat bread stuffed with spiced potato and onions roasted in ghee and served  hot with a dollop of butter on top of it accompanied by curd or raw mango pickle. Aloo parathas can be eaten for breakfast or lunch it’s a super easy and very tasty dish . It is my favorite breakfast to have during winters with Ginger tea .

It is a very popular dish almost all across India . it’s a very filling dish and very delicious, there are many variations to the aloo paratha recipe, it may vary according to different regions, and also many people like to improvise and add spices of their choice, or make the stuffing a little bit different. Some people do not make a separate stuffing they knead the flour with boiled potatoes and spices . Some like to make the paratha by making separate layers and filling the stuffing inside it , while some people like to fill the stuffing in the dough ball and then roll it out . In this way , there are not only alterations in the spices, or ingredients. But there are also various methods in which we can stuff and make these parathas.

Here I am sharing a simple version of aloo paratha recipe , the way I like to make it , its flavourful , savoury and is very filling and a delicious meal . On some days, I prefer aloo paratha with very less spices and some days I make it this way according to this aloo paratha recipe with lots of different spices giving it nice flavour and also a very nice texture.


  • Boiled potatoes – 2
  • Grated ginger – about 1 inch
  • Green chillies – 2 finely chopped
  • Coriander leaves – handful , about half cup chopped
  • Onions – 1 medium sized finely chopped
  • Salt – 1 tsp
  • Red chilli powder – 1 tsp
  • Garam masala powder- 1 tsp
  • Coriander powder- 1 tsp
  • Cumin powder – 1 tsp
  • Amchur powder/raw mango powder- ½ tsp
  • Kasuri methi leaves/dried fenugreek leaves – 1 tsp
  • Turmeric powder – 1 tsp
  • Wheat dough – made by mixing 2 cups of wheat flour and water and 2 pinches of salt 
  • Oil or ghee to roast


Make wheat dough by mixing two cups of wheat flour two pinches of salt and water as required for kneading . knead it into a soft dough and keep it aside. I have also written a recipe for making roti . You can follow the instructions for making the dough and make the dough accordingly. It’s a roti recipe so just follow the dough making method under the heading “to make dough” in Easiest everyday Roti recipe (Whole wheat flat bread) .

Now for the stuffing wash two potatoes thoroughly with water and pressure cook them for at least three whistles.

Don’t open the pressure cooker while its still hot. Let it release the pressure and let cool it down completely.

Take the potatoes out of the cooker and let them cool. Cooling is important so that the mixture won’t stick while rolling. Run them through cold water, after boiling to fasten the process of cooling, peel them properly.

Once cooled and peeled mash the potatoes with the help of a spoon or by your hands. Mash them well. We don’t necessarily need to make a very fine paste out of it but we also don’t want huge pieces or chunks of potatoes in it . Because they will come out of the paratha while rolling it , also will not have any flavour as they won’t be coated with spices properly. So to avoid that mash them well.  Make sure the potatoes are completely cool and mashed well to add the other ingredients , if we had everything to the hot mixture and start to roll out the parathas there are chances that they might break and  we wont be able to roll them properly. So cool the potatoes completely and mash well .

Then to the mashed potatoes add in the one medium sized finely chopped onion ,one inch piece of ginger peeled and grated, two finely chopped green chillies , about a handful of coriander leaves finely chopped , one teaspoon of kasuri methi leaves or dried fenugreek leaves,  one teaspoon of  salt , half a teaspoon of amchur powder or raw mango powder , one teaspoon turmeric powder ,one teaspoon red chilli powder , one teaspoon coriander powder , one teaspoon cumin powder and one teaspoon garam masala powder and combine all of these ingredients well , mix it well to form a dough like consistency , you can do it with a spoon or by your hands , make small lemon sized separate balls out of this mixture and keep aside .

Take the rolling board and the rolling pin . dust some flour on top of it.

And then take a ball out of the wheat dough roll it slightly to make enough space for to fill in at least two spoons of potato mixture .

Or you can make the space without initially rolling it out just make a space or cavity in between the dough ball with the help of your fingers like a small wheat dough bowl .

Fill in the potato mixture in the dough and seal it properly .

Make sure that its sealed properly. Seal it by bringing the upper side of the remaining space of the dough ball. And then bring it together, to stick and seal it properly. Sealing it properly is a key thing. Also if the potato mixture is too hot it would be difficult to seal the dough, as the mixture would stick on your fingers. So seal the dough ball well after filling it with the potato mixture.

Then dab it in dry wheat flour and roll it out gently on a rolling board.

Heat a flat pan or a skillet and put this rolled out paratha to roast on the pan

Roast it properly on both sides. And then you can add ghee/oil/ butter any one of these as per your choice.

Once properly roasted on both sides the parathas are ready to be served .

You can serve it with curd or raw mango pickle or any pickle of your choice.

This mixture can make atleast 4 to 5 medium sized parathas.