Aloo Paratha Recipe
Aloo Paratha is very popular mainly in Punjab and parts of India. It is cooked on a hot pan with ghee or butter. It is tasty Indian dish made with whole wheat dough and a spicy mashed potato filled. Aloo Paratha is loved by people of all kinds of age, and it is often severed in breakfast, lunch, or dinner. It tastes even better when it can serve with curd, pickle, or a slice of butter on top of it. This dish is so simple but full of flavors. In this blog, we will learn how to make aloo paratha in easy way at home, along with tips that’s make it super taste, soft.
🌱Ingredients:
For the Dough:
2 cups wheat flour (atta)
1/2 tsp salt
Water (as needed to knead)
1 tsp oil (optional)
For the Aloo (Potato) Stuffing:
3 medium boiled potatoes (peeled and mashed it)
1–2 green chilies (chopped)
1/2-inch ginger (grated or chopped)
2 tbsp fresh coriander leaves (chopped)
1 tsp ajwain (carom seeds)
1 tsp jeera (cumin seeds)
1/2 tsp amchur powder (dry mango powder)
1/2 tsp garam masala
Salt as required
Optional: finely chopped onions (added for extra taste)
For Cooking:
Ghee or butter (for roasting)
👩🍳Instructions:
Step 1: Make the Dough
• In a large mixing bowl, add wheat flour and salt.
• Gradually add water and knead it into a smooth, soft dough (not too sticky).
• Cover and rest the dough for 15–20 minutes.
Step 2: Prepare the Stuffing For Aloo Paratha
• In a bowl, mash the boiled potatoes (no lumps!).
• Add green chilies, ginger, coriander, ajwain, jeera, amchur, garam masala, and salt.
• Mix everything well. Your stuffing should be dry and well-blended.
Step 3: Make the Parathas
• Divide the dough into equal balls.
• Roll out one ball into a small circle (about 4–5 inches wide).
• Place a spoonful of aloo stuffing in the center.
• Carefully gather the edges and seal the ball.
• Gently flatten it and roll it out again into a paratha (6–7 inches), using light pressure.
💡Tip: Use dry flour while rolling to prevent sticking, and don’t press too hard until the filling may come out.
Step 4: Cook the Paratha
• Heat a tawa or non-stick pan on medium heat.
• Place the rolled paratha on the hot tawa.
• Cook one side until light brown spots appear, then flip.
• Apply ghee or butter on the cooked side, flip again and repeat on the other side.
• Press lightly with a spatula for an even crispy texture.
• Cook until both sides are golden and crispy.
🍽️Serving Suggestion:
Serve hot with:
• Fresh homemade curd or dahi
• A slice of butter
• Pickle (achar)
• Chaas (buttermilk) or masala chai
✔️Tips for Soft Inside, Crisp Outside:
• Always use well-boiled, mashed potatoes with no moisture.
• Let the dough rest — it makes the paratha soft.
• Use medium flame and generous ghee for that perfect crisp.
• Don’t overstuff or under-roll. Balance is key.
