Crispy, flavourful and spiced potato-filled Aloo Paratha is what is missing from your breakfast dishes. You can pair this delicious and popular Indian dish with a plant-based yoghurt, raita (yoghurt-based side dish), pickles and one of my favourites: a dollop of vegan butter right in the centre. You can’t go wrong with pairing it with some Indian chutneys like mint chutney. This recipe is easy to put together, it just needs a little bit of prepping and you’re good to go.
What is Aloo Paratha?
In my opinion, Aloo Paratha is one of the most loved breakfast options in Indian households – especially in North India. Although the prep behind it is fairly simple – step 1: make a spiced potato filling. Step 2: stuff the filling inside the flattened dough and roll it into something similar to Rotis. Alternatively, you can check my roti recipe to get a step-by-step idea on how to make the perfect, round Rotis. Here’s a step-by-step guide on how you can make Aloo Paratha easily. First of all, before we jump in to the recipe, here are some tips to remember.
Tips to Remember
Potato filling:
- First, grating the potatoes before mashing helps give an even texture to the filling. Try not to leave large pieces of potatoes.
- Secondly, instead of ajwain seeds, use Nigella seeds (aka black onion seeds). It gives it a nice, roasted oniony taste.
Dough:
- Let the dough rest for about 30 minutes. Gluten formation is an essential step in the process of making roti or chapati or parathas.
- While rolling out the parathas, try the rotation method by lightly rotating and pressing it between your fingers and palm.
- Make sure the outer edges are thinner than the inside to get an even paratha.
How to make Aloo ka Paratha?
Prepping the dough:
- Firstly, in a large bowl, mix together atta, salt and ajwain (carom seeds).
2. Second, add water and bring the dough together.
3. Next, cover with a wet cloth and let the dough sit for about 30 minutes for the gluten structures to form.
Potato or Aloo filling:
4. Meanwhile, bring a pot of water to boil, and add the potatoes to it. Subsequently, let it boil for about 8-10 minutes until a fork slides into the potatoes easily.
Drain and let the potatoes cool. Once cool, peel the potatoes,
5. Add to a bowl and mash them with the help of a masher or your hands. Add the ajwain to the filling.
6. Add the spices: garam masala, amchur or mango powder, red chilli powder and salt.
7. Add coriander/cilantro and green chillies to this.
8. Mix well until well combined. Set aside. Now dust a work surface with flour, pinch out a lime-sized piece of the prepared dough
9. Roll it between your hands. Press it on the work surface and flatten it to about 7-8 cm (3 inches).
10. Place a mini lime-sized amount of the potato filling in the centre of this. Bring the edges together over the filling and seal it carefully.
11. Press this down on the work surface and with the help of extra flour, roll it out evenly into a round shape.
12. Gently place the paratha on the hot skillet. Make sure to cook it evenly on medium-high flame.
13. Cook it for a couple of minutes and flip. Lightly apply oil over the surface.
Cook until done on both sides. Serve it hot with some plant-based yoghurt or raita.
And tadaaaa! As you can clearly see, I thoroughly enjoyed making and eating these hot, delicious Aloo ka Paratha with some raita. I hope you try this Aloo Paratha recipe out and tag me on Instagram. Also, I would love to see you make it soon and update me. Ciao!
Check out my other breakfast recipes:
- Besan ka Cheela – using chickpea flour
- Vegetable Upma
- Dhokla – steamed gram flour cake
- Chitranna or Lemon rice
Aloo Paratha
Ingredients
For the dough
- 2 cups Atta Indian whole wheat flour
- ¾ cups Water (plus a bit more if required)
- 1 ½ tbsp Oil for cooking optional
- ¼ tsp Ajwain or carom or caraway seeds
- ½ tsp Salt
For the Aloo or potato filling
- 4 Medium potatoes or 450 g
- 1-2 Green chili peppers finely chopped
- ½ tsp Cumin powder
- ¾ tsp Amchur powder or dry mango powder
- ¼ tsp Garam masala
- ½ tsp Kashmiri red chili powder or 1/4 tsp regular chili powder
- ½ tsp Salt or adjust to taste
- 3-4 tbsp Coriander or cilantro
Instructions
Prepping the dough
- In a large bowl, mix together atta, salt and ajwain (carom seeds). Add water, mix well and bring the dough together.
- Cover with a wet cloth and let the dough sit for about 30 minutes for the gluten structures to form.
Prepping the potato filling
- Bring a pot of water to boil, add the potatoes to it. Let it boil for about 8-10 minutes until a fork slides into the potatoes easily.
- Drain and let the potatoes cool.
- Once cool, peel the potatoes, add to a bowl and mash them with the help of a masher or your hands.
- Add the spices like garam masala, red chilli poweder amchur or mango powder, salt and coriander/cilantro to this and mix well until smooth.
- Now dust a work surface with flour, pinch out a lime-sized piece of the prepared dough and roll it between your hands.
- Press it on the work surface and flatten to about 7-8 cm (3 inches). Try the rotation method by lightly rotating and pressing it between your fingers and palm.
- Press this down on the work surface and with the help of extra flour, roll it out evenly into a round shape.
- Fill the flattened dough with a tablespoon of potato filling. Roll it further into a round roti-like shape, with the help of extra flour.
- Heat up a skillet and apply some oil on it. Place the rolled out paratha on the skillet.
- Cook it for a couple of minutes and flip. Cook until done both sides.
- Serve it hot with some plant-based yoghurt or raita.
I think the ratios for the atta and water are mixed up…I started with two cups of atta and added three cups of water before my mom stopped me and said it was too much water. The dough sat for longer than thirty minutes and it still has not formed the consistency it needs. I’m not sure if that’s a typo, but just wanted to point that out.
Hi VK. I am extremely sorry about this. You are right, there was a typo in the recipe card which has been fixed now. There is obviously no excuse for this, though! I apologise for the inconvenience this has caused you! Please do try adding more atta to the dough and mixing it. You will end up with a huge quantity of dough but at least the dough could be saved..
🥰📿🤗🦁🦋🧘😇
I MADE THIS RECIPE AND IT CAME OUT WELL , THE SPICED UP POTATO FILLING JUST MADE THIS RECIPE TASTE REALLY GOOD , I LOVED IT .
Thank you so much, Abhishek!! I’m so happy you enjoyed the recipe!
Thank you for sharing these simple , delicious , fabulous recipes , Anjali !!
The best breakfast I’ve ever had! It’s so fucking good I highly recommend making it :’) I didn’t have any atta so I just used high grade/bread flour and it worked perfectly:D if you guys want to dive straight into it for an earlyish breakfast I recommend boiling the potatoes the night before and make the potatoe mixture than so you’ll only have to prepare the bread.
FABULOUS
Absolutely delicious was easier than I thought and tasted amazing thank you for simple recipe ❤️
Amazing!! I’m so happy you enjoyed this recipe!!
I need the recipe for the side dish too please
Hey Harini, here it is: https://beextravegant.com/best-raita-recipe/
Hello! I watch all your YouTube videos and saw this recipe and thought it looked so good! I was wondering if there was a way to make it Gluten Free?
Thanks
Hi! You could try using GF all-purpose flour. But I can’t guarantee anything since I haven’t made gluten-free parathas. Good luck!
I think there’s a repeat of your instructions to put in the (potato) filling and flatten and roll the dough. Both in the main text and the recipe card. It’s a bit confusing bec first you just say filling, then the second time you say potato filling, leaving me wondering what the first round of filling was. See points 10 and 11 in the main text, and points 7 and 9 in the recipe card. 🙏
I’m in the midst of making this right now and the potato filling tastes AHMAZINGGG thank you so much ❤️❤️❤️
Hi Moushami! Thank you so much for bringing this up. There was a repeat of the same instruction step. This issue has now been fixed.
Can this be made ahead? And cooked another day? Or maybe cooked and then frozen and reheated to eat?
Cooked ahead of time and reheated on a pan is a great way to meal prep these parathas. You can also cook, freeze, thaw overnight and reheat it on the pan as well.
I have made this recipe for over 10 times now, each time I forget to add comments. Not just these Parathas, also the summer noodle salad and cakes and curries, your paniyaram is also a huuuuge hit in my household, sending you and your hubby lots of love and best wishes girl! 😀
Oh my god! You are a seasoned little bee!!! This makes me so so happy. Thank you for the kind comment!