Aloo Paratha
Aloo paratha is the beloved North Indian breakfast of whole wheat flatbread stuffed with a spiced mashed potato filling and roasted until golden. Serve with butter and curd for the ultimate comfort meal. It is a weekend favourite in many homes and a classic at roadside dhabas.
Why You Will Love This Aloo Paratha
- Soft, golden flatbread with a flavourful potato filling
- Filling and satisfying, perfect for breakfast or lunch
- Great for lunchboxes and travel
Ingredient Notes
Whole wheat flour: Makes a soft, pliable dough. Potatoes: Boiled and mashed for the filling. Green chilli, coriander and ginger: Add freshness. Cumin, coriander powder, amchur and garam masala: Give the filling its signature taste.
Tips for Perfect Parathas
Let the potatoes cool and dry out before mixing so the filling is not soggy. Roll gently with even pressure to avoid tearing. Cook on a hot tawa, brushing with ghee or butter on both sides until golden spots appear.
Serving and Storage
Serve hot with a knob of butter, curd and pickle. Cooked parathas keep for a day wrapped in foil, and uncooked stuffed parathas can be refrigerated for a day before roasting.
Frequently Asked Questions
Why does my aloo paratha tear while rolling?
The filling may be too wet or too much, or the dough too stiff. Cool and dry the potato mixture, use a modest amount and roll with gentle, even pressure.
How do I make the dough soft?
Knead whole wheat flour with warm water and a little oil until smooth, then rest the dough for 20 to 30 minutes.
Can I make aloo paratha ahead?
Yes. Stuff and roll the parathas, layer them between sheets of parchment and refrigerate for up to a day, or freeze for a month.
What spices go into the filling?
Cumin, coriander powder, amchur, garam masala, green chilli, ginger and fresh coriander are typical.
What is served with aloo paratha?
Butter, curd, pickle and a cup of masala chai make a classic North Indian breakfast.
How can I store parathas for lunchboxes?
Wrap them in foil or a clean cloth once cooked. They stay soft for several hours and stay fresh for a day.
More Recipes You Will Love
- Masala Chai (Indian Spiced Tea): strong, milky tea with warming spices
- Mango Lassi: cool, creamy mango yogurt drink
- Kanda Poha (Maharashtrian Flattened Rice): light, tangy flattened rice breakfast
- Rava Upma: quick, soft semolina breakfast
- 2 cups whole wheat flour (atta, plus extra for dusting)
- 2/3 cup warm water (about, to knead the dough)
- 3 medium potatoes (boiled, peeled and mashed)
- 1 whole green chilli (finely chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur (dry mango powder)
- 2 tablespoons fresh coriander (finely chopped)
- Ghee or oil for cooking (about 3 to 4 tablespoons)
- Salt to taste (about 1.5 teaspoons in total)
- 1 Mix the DoughPut 2 cups of whole wheat flour and 1/2 teaspoon of salt in a large bowl. Add about 2/3 cup of warm water a little at a time, mixing with your hand, until the flour comes together into a rough dough.Tip: Add the water slowly, since different flours absorb different amounts. The dough should feel soft and slightly tacky, not sticky.
- 2 Knead and Rest the DoughKnead the dough on a clean surface for 5 minutes, until it is smooth, soft and elastic. Rub a few drops of oil over it, place it in a bowl and cover with a damp cloth. Rest for 15 minutes.Tip: Resting relaxes the gluten, which makes the dough easier to roll thin and stops the parathas shrinking back.
- 3 Cool and Mash the PotatoesPeel the 3 boiled potatoes and spread them on a plate for 5 to 10 minutes so the steam escapes. Mash them with a fork or masher until smooth with only a few tiny lumps.Tip: Cool, dry potatoes make a drier filling that is easy to stuff. Warm, steamy potatoes release water and turn the filling soggy.
- 4 Add the Spices to the PotatoesTo the mashed potato, add 1 chopped green chilli, 1 teaspoon of cumin seeds, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of amchur, 2 tablespoons of chopped fresh coriander and 1 teaspoon of salt.Tip: Crush the cumin seeds slightly between your palms to release more of their aroma before adding them.
- 5 Mix, Taste and Shape the FillingMix everything well with a spoon, then taste and add more salt, amchur or chilli as needed. Divide the filling into 6 equal portions and roll each between your palms into a smooth ball.Tip: Season the filling a little more boldly than you think you need to, since the bread around it is plain.
- 6 Divide the DoughDivide the rested dough into 6 equal balls, each slightly larger than a golf ball. Cover them with a damp cloth while you work.Tip: Keep the dough balls covered so they do not dry out and form a crust that cracks when rolled.
- 7 Roll a Small CircleDip one dough ball in dry flour, then roll it into a circle about 10 cm across, slightly thicker in the middle than at the edges.Tip: A slightly thicker centre holds the filling better and the thinner edges are easier to pinch and seal.
- 8 Stuff and SealPlace a ball of filling in the centre of the circle. Lift the edges up and over the filling, pleating and pinching them together at the top, and twist off any excess dough to seal completely.Tip: Make sure there are no gaps in the seal, or the filling will leak out when you roll the paratha.
- 9 Flatten the BallFlatten the sealed ball gently with your palm, with the seam facing up. Dust it with flour on both sides.Tip: Flatten gently and evenly so the filling spreads out across the paratha instead of bunching in the centre.
- 10 Roll Out the ParathaRoll the stuffed ball out gently, with light, even pressure, into a circle about 18 cm across, turning it a quarter turn after every couple of rolls. Dust with a little flour only if it sticks.Tip: Do not press hard. Roll from the centre outwards, and if a small tear appears, dab it with flour and keep rolling.
- 11 Heat the TawaHeat a flat tawa or heavy frying pan over medium-high heat for 2 minutes. It is ready when a drop of water sizzles and evaporates within a second or two.Tip: A properly hot tawa cooks the paratha quickly so it stays soft inside, instead of drying out and turning stiff.
- 12 Cook the First SidePlace the paratha on the tawa and cook for 30 to 40 seconds, until small bubbles appear on the surface and the underside has pale spots. Flip it over with a spatula.Tip: Brush off any extra flour before cooking so it does not burn on the pan.
- 13 Brush with Ghee and Cook Until GoldenDrizzle about 1/2 teaspoon of ghee over the top and spread it with the spatula. Cook for 1 minute, flip again, add a little ghee to this side too, and press gently with a spatula for about 1 minute, until both sides are golden brown with crisp spots.Tip: Pressing gently with the spatula helps the paratha puff up and cook evenly all the way through.
- 14 Keep Warm and ServeMove the paratha to a plate lined with a clean cloth and cover to keep it soft. Repeat with the rest of the dough. Serve hot with butter, plain yogurt and pickle.Tip: Stack the cooked parathas in a cloth or foil to keep them warm and soft. Leftovers keep for 1 day and reheat well on a hot tawa.