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Aloo Paratha Recipe | Potato Paratha Recipe

Aloo paratha is one of the popular paratha recipe in India and all over the world. Aloo paratha is made with wheat flour, seasoned mashed potatoes, spices is a popular Breakfast. The paratha is so flavourful, soft and delicious when served with a dollop of butter, curd & pickle. Learn how to stuff and roll Aloo ka Paratha perfectly in two different ways without breaking. I have shared it with step by step pictures, tips & tricks and video.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 paratha
Calories: 188kcal

Equipment

  • Marble Chakla & Rolling Pin
  • Tawa
  • Mixing Bowl

Ingredients

For Dough

  • 2 cups Wheat Flour (or as needed)
  • 1 tsp Salt to taste
  • ¾ cup Water or as needed

For Filling

  • 2 large Potatoes boiled, peeled & mashed
  • 1 tsp Chilli Powder
  • 1 tsp Chaat Masala Powder
  • 1 tsp Roasted Cumin Powder
  • Salt to taste
  • 1 Green Chillies chopped finely
  • ½ tsp Ajwain | Carom Seeds
  • ¼ tbsp Coriander leaves chopped finely

Instructions

Method 1

  • Take wheat flour, salt and water in a bowl and knead it to a soft dough. Cover and let this rest for 30 mins.
  • For Making Potato filling or aloo paratha filling. Now take the filling ingredients in a bowl and mix well.
  • Method 1 - Divide the paratha dough and potato filling into equal portions. Take a portion of dough and flatten it. Place potato filling inside paratha dough. Seal the edges and shape into smooth ball. Dust the dough with some flour. Flatten it gently, Roll it into thick paratha. Don't give too much pressure when rolling. Cook paratha in hot pan till cooked on both sides with ghee, oil or butter.
  • Method 2 - Take two portion of dough flatten it, roll it into rounds. Place filling in and spread with potato filling. Place another paratha on top and seal the edges. Dust with flour and spread it evenly into a paratha without giving much pressure. Cook paratha in hot pan till cooked on both sides with ghee, oil or butter.

Video

Notes

  • Let the dough rest for minimum of 15 minutes to maximum 1 hour. This makes the paratha soft and easy to roll.
  • The filling has to be dry. Make sure no water content is in the filling.
  • You can cool the potato filling in fridge for few hours before stuffing in paratha.
    You can make the dough and filling a day in advance and store in fridge. Remove the dough 30 minutes before making paratha to bring back to room temp for easy rolling.
  • Cooked paratha can be frozen and reheated in microwave or tawa.

Nutrition

Serving: 1servings | Calories: 188kcal | Carbohydrates: 41g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 321mg | Potassium: 431mg | Fiber: 3g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 2mg
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