If you’re a fan of bread and potatoes, you’re going to love this Punjabi Aloo Paratha or Aloo ka Paratha. Sometimes spelled Alu Paratha, this potato stuffed flatbread is a popular Indian breakfast that combines two of my favorite starches in a single delectable package. Crisp on the outside and tender on the inside, this humble meal is as comforting as a hug. What’s not to love?
What is Aloo Paratha
Aloo means “potato” and paratha means “flatbread” in Hindi, so the name is quite telling: aloo paratha is an unleavened whole wheat flatbread stuffed with a savory, spiced, mashed potato filling.
Though there are many variations of stuffed paratha, many folks like aloo ke parathe above all others. In my home, Gobi Paratha and aloo paratha win all the superlatives.
Hailing from Punjab, India, this is one of my favorite breakfasts of all time! It also happens to be one of the first recipes I learned from my Punjabi mother-in-law, so it holds a special place in my heart.
In Punjabi families, parathas are made with lots of love and affection, not to mention lots of ghee and homemade butter (makhan). If you lean towards a healthier lifestyle, you can easily opt to roast aloo paratha in oil and serve them with curd (plain yogurt) instead of butter.
In this post, I’ll show you two different methods of rolling the potato parathas. There’s no need to be intimidated; this recipe is really quite simple!
To make aloo ka paratha you need two main components:
- Dough made from whole wheat flour – A basic dough is made with whole wheat flour (atta), salt, oil and water. Making this unleavened dough is very easy and you can either knead it with your hands or in a stand mixer. Do use the Indian atta which is finely ground flour made in a chakki or a stone mill.
- Mashed potato stuffing – Potatoes are boiled, peeled and then mashed. The mashed potatoes are seasoned with herbs, spices and salt, and then are stuffed in a rolled dough before being roasted or fried.
How to make Aloo Paratha
Before you can make these delicious stuffed parathas, you need to prepare the potato stuffing and make the whole wheat dough.
Make Potato Stuffing
1. First, boil or steam 4 medium-sized potatoes in a pressure cooker, steamer or electric cooker. Add enough water in a 2-litre pressure cooker or pan to just barely cover the potatoes.
- For cooking in a pressure cooker – On a medium heat, cook the potatoes in water for 3 to 4 whistles. When the pressure settles down naturally, remove the lid and drain the water very well. Allow the potatoes to cool enough to handle and then peel them.
- For cooking in a pan – Cover the pan and cook potatoes in water till fork tender. For this method, it helps to peel the potatoes and chop them in 2 inch cubes before boiling because they will cook faster than whole potatoes. Using a colander, drain all the water and allow the potatoes to cool.
2. If you haven’t done so yet, peel and chop the warm potatoes. Then mash the potatoes with a potato masher.
If you don’t have a potato masher, use a box grater to grate them and then mash the potatoes with a fork.
3. The potatoes should be mashed very well, with no lumps, chunks or bits. Any lumps in the mix will cause the stuffing to leak out of the dough when rolling.
4. Now add the following ingredients, feeling free to vary the spices as you like.
- ½ to 1 teaspoon finely chopped green chillies (1 to 2 green chilies) or serrano peppers
- ¼ to ½ teaspoon punjabi garam masala powder or Garam Masala Powder
- ¼ to ½ teaspoon kashmiri red chilli powder or cayenne pepper or paprika (optional)
- ½ to 1 teaspoon dry mango powder (amchur powder) – or use lemon juice instead
- salt according to your taste
5. With a spoon, thoroughly mix the ground spices and green chilies into the mashed potatoes to get an even mixture. Set the prepared aloo stuffing aside.
Do check the taste of the spiced mashed potato stuffing, adjusting the salt, red chilli powder, or dry mango powder if needed.
Make The Dough
6. In a separate bowl, add 2 cups whole wheat flour (atta). Make a well in the center. Add ½ teaspoon salt (or to taste), 1 tablespoon oil or ghee, and roughly ⅓ to ½ cup water.
Note: Be sure to add the water in portions as you go on mixing and kneading the dough. Do not all of the water at once.
7. Bring the mixture together and knead into a smooth, soft dough for 8 to 10 minutes. Add more water if needed. Cover and keep the dough aside, letting it rest for 20 to 30 minutes.
Stuff The Flatbread
Option 1: The “Double Disc” Method
8. Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.
9. With a rolling pin, roll them into rounds roughly 4 to 5 inches in diameter. Try making both the discs the same size.
10. On one of the discs, place the potato stuffing in the center, keeping about 1 inch empty space from the sides.
11. Gently place the second circle on top.
12. Press and seal the edges with your fingertips. If you are not able to seal the edges, then brush or spread some water on the edges and then seal.
13. Dust some flour on the stuffed aloo ka paratha and start rolling.
14. Roll the paratha into a round about 7 to 8 inches in diameter, or about the size of a normal roti or chapati.
Option 2: “The Dumpling Method”
15. Pinch off a medium ball of dough. Roll it between your palms and lightly flatten it. Dust with some flour and roll to a circle about 5 to 5.5 inches diameter.
Place the potato stuffing in the center, keeping about 2 to 2.5 inches of space from the sides.
16. Take the edge and start pleating, joining the pleats in the center.
17. When all of the pleats are joined together, it should look like a Chinese dumpling. Be sure to pinch the pleats together very well so the filling doesn’t leak out while rolling.
18. Press the joined top portion slightly downward to flatten it a bit.
19. Sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati or roti. If some of the filling comes out, then just take a small piece of dough and cover the gap.
Roll, trying to create the same thickness throughout, as you would a pie dough. Avoid keeping the edges thick.
Roast Alu Paratha
20. On a hot tawa (skillet or griddle), place the rolled paratha. The tawa should be quite hot; cooking parathas at a low flame will harden them. Ideally, the finished parathas are crisp as well as soft.
– For a thick bottomed heavy tawa, keep the flame to medium-high or high.
– For a medium or thin bottomed tawa, keep the flame to medium-low to medium.
21. When the base is partly cooked, flip the paratha using a spatula. You will see some air pockets on this side.
22. Spread some ghee or a neutral flavored oil (e.g. sunflower) on the partly cooked part.
23. Flip again and you will see nice golden blisters on the second side. To clarify, the side which has been spread with ghee will be on the bottom.
This side has to be cooked more than the previous side.
24. Spread some ghee on the second side facing you. A well-made and well-roasted alu paratha will always puff up when roasting.
25. Flip again once or twice till both sides are cooked properly, with crisp brown spots. You should also press the alu paratha edges down with a spatula or spoon so that they are fried well. Repeat, making all parathas this way.
I usually stuff and make aloo ke parathe side by side because I love multitasking :-). After they roast, I keep on stacking them in a roti basket or casserole lined with a towel to help keep them warm.
I also add a bit of Homemade Butter on top of each paratha when I serve them.
If your family is ready to eat NOW, you can also serve the aloo ka paratha directly from the tawa (skillet) to the serving plate. Serve some extra butter on the side, along with Mango Pickle, Lemon Pickle, Dal Makhani or some fresh curd (yogurt).
Cooked aloo ke paratha can also be packed in your tiffin for lunch. In fact, aloo paratha used to be my favorite tiffin snack when I was growing up! Some things never change.
Serving Suggestions
These delightful potato stuffed flatbreads are a divine pairing with so many things:
- For a cooling element, try plain Curd (yogurt) or Boondi Raita.
- Butter (salted or unsalted) is always welcome on any bread of mine.
- A side of Mango Pickle, Lemon Pickle, or Garlic Pickle can also be served.
- You can serve aloo ka paratha like many dhabas (roadside eateries): with Dal Makhani, Chana Masala, or Kali Dal.
- You can even serve aloo ka paratha plain – it is still very delicious.
- They also make a good tiffin box snack as they stay soft even after cooling.
Flavor Variations
I love my aloo filling just the way the recipe is written, but there are a few ways to customize it to your liking. Here are a few ideas to get you started:
- Apart from the spices listed, you can also add ½ teaspoon carom seeds (ajwain) and ½ teaspoon ginger paste. Apart from these spices, you can also add roasted cumin seed powder (jeera powder), turmeric powder, black salt, dry pomegranate seeds powder (anardana powder) or coriander powder.
- For a pop of bright green color and fresh flavor, add 1 to 2 tablespoons of finely chopped coriander leaves (cilantro) or mint leaves.
- Another popular variation is to add finely chopped onions if you like. Just remember to chop the onions finely or else they pop out when rolling the parathas.
- Add grated cheese or paneer, because potatoes + cheese = yum.
Expert Tips
- Cooking potatoes – Potatoes can be boiled in either a pan or a pressure cooker. Potatoes can also be steamed. To cook potatoes in a pressure cooker or pan, add water to cover the potatoes and cook them till they are easily pricked with a fork. For pressure cooking, cook for 3 whistles on a medium heat.
- Texture of mashed potatoes – The potatoes should be mashed very well, with lumps or small pieces in it so that the parathas do not break while rolling. The texture of mashed potatoes should be light and smooth. It is always better to first grate the boiled potatoes and then mash.
- Finely chopped additions – Any additions you make to the potato mixture need to be very finely chopped, or they risk popping through the dough when you roll them.
- Oil or ghee – Either oil or ghee can be used for both kneading and pan frying. To make vegan aloo paratha, use any neutral flavored oil to both knead the dough and roast the parathas.
- Frying or roasting – Alu paratha can be either shallow fried or roasted on an iron skillet, which we call a tawa. The roadside stalls and dhabas shallow fry paratha in ghee or oil, while at home they are most often roasted. Homemade paratha is therefore usually healthier than the fried paratha available outside.
- Use an appropriate amount of heat – Keep the flame medium-high to high while roasting parathas. If the heat is low, then the parathas become dense as they take a long time to cook. In case it becomes too hot and the parathas are charring before they can cook, then decrease the flame. You can always adjust the flame when cooking parathas.
FAQs
The mashed potatoes stuffing have a slightly tangy taste from the addition of amchur powder(a.k.a. dried mango powder, made of finely ground sun-dried unripe mangoes).
If you do not have dried mango powder, an easier substitute is lemon juice. Another possible substitute is dried pomegranate seed powder (anardana powder), though this is a more rare ingredient.
First, look to the filling: you can add a few more cooked and mashed veggies like peas, carrots, or french beans. Some grated cheese or paneer can also be added to make these flat-breads more tasty & nutritious.
Secondly, consider pan-roasting the paratha in a heart healthy oil instead of ghee. I also suggest avoiding shallow frying the paratha like they do at most roadside stalls.
Since they will be peeled before use, you can use either thick skinned jacket potatoes or waxier skinned potatoes – they’ll both be great. I used russet potatoes for this recipe.
If your dough has become thin or sticky, add a few tablespoons of flour to correct it. Mix and knead the dough again.
If the dough looks dry or is not soft, add a few tablespoons of water in stages and knead again. Sometimes you may see that the dough looks sticky but as you continue to knead, the flour absorbs the water and the stickiness goes away.
More Stuffed Paratha Recipes To Try!
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Aloo Paratha Recipe (Homemade Punjabi Style)
Ingredients
For potato stuffing
- 3 to 4 medium potatoes – boiled and mashed
- 1 to 2 green chilies – chopped finely
- ¼ to ½ teaspoon kashmiri red chilli powder or cayenne pepper or paprika, optional
- ¼ to ½ teaspoon Garam Masala
- ½ to 1 teaspoon dry mango powder (amchur powder)
- 1 tablespoon finely chopped coriander leaves – optional
- salt as required
- oil or ghee, as required for roasting paratha
For paratha dough
- 2 cups whole wheat flour
- ½ teaspoon salt or add as required
- 1 tablespoon oil or ghee (clarified butter)
- water as required for kneading
For serving
- White Butter or yogurt to serve with the aloo paratha
- mango pickle or lemon pickle – as required
Instructions
Making potato stuffing
- First boil the potatoes and peel them. You can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.
- Chop and then mash the potatoes with a potato masher.
- The potatoes should be mashed very well. There should be no lumps or small pieces in it.
- Now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt.
- Mix the spice powders and green chilies with the mashed potatoes very well. Check the taste and add more salt or red chili powder or dry mango powder as per your taste.
Kneading dough
- In another bowl or pan, take whole wheat flour (atta).
- Make a well in the center. Add salt, oil and about half of the water.
- Bring the mixture together and knead into a smooth soft dough.
- Cover and keep the dough aside for 20 to 30 minutes.
Stuffing and rolling
Method 1
- Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.
- With a rolling pin, roll them into about 4 to 5 inches diameter rounds . Try making both the rounds of the same size.
- On one of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.
- Gently place the second circle on top.
- Press and seal the edges with your fingertips.
- Dust some flour on the stuffed paratha and roll into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
Method 2
- Pinch a medium ball dough. Roll and flatten it. Dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.
- Place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
- Take the edge and start pleating as well as bringing the pleats in the center.
- Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
- In case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough.
- Press the pleats from center.
- Sprinkle some flour and roll this version of aloo paratha to about the same size as that of a chapati or roti.
Roasting
- On a hot tava (tawa or skillet or griddle) place the rolled paratha.
- The tawa or skillet be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.
- When the base is partly cooked, flip the alu paratha using a spatula or tongs.
- Spread some ghee on the partly cooked part.
- Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
- Spread some ghee on this side too. A well made and well roasted aloo ka paratha will puff up.
- Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.
- You can also press the paratha edges with a spatula or spoon, so that they are fried well. As some time, the paratha edges are not cooked well so keep this point in mind.
- Make all aloo ke parathe this way and stack them up in a roti basket or casserole.
- You can also serve the aloo paratha directly from the tawa (skillet) straight in the serving plate. Serve some extra butter on the side, along with mango pickle or lemon pickle or garlic pickle or some yogurt.
- If you are serving them as an evening snack then you can also serve them with a cup of hot tea or lassi.
Notes
- Adding oil or ghee while kneading the dough makes the parathas soft.
- The aloo stuffing mixture can be made according to your taste and liking. You can also add roasted cumin powder (jeera powder), rock salt, carom seeds, mint leaves and coriander powder.
- To the aloo stuffing, you can also add other boiled and mashed veggies like peas, carrot, french beans, also grated cheese and paneer, to make it more nutritious and you have your mix veg paratha.
- Always cut the onions, chillies, coriander leaves very finely. Also, the aloo should be mashed very well. There should not be any lumps or small pieces in it. This is so, so that, the parathas do not break while rolling.
- If you do not have dry mango powder, then you can use dry pomegranate seeds powder (anardana powder) or lemon juice. Add according to your taste and preferences. But don’t make the stuffing taste too much sour. So add in bits, mix and do a taste test.
- To vegan aloo paratha, roast the paratha with oil instead of ghee. Also use oil while needing the dough.
Nutrition Info (Approximate Values)
This Aloo Paratha recipe from the blog archives was first published in Aug 2009. It has been updated and republished on November 2022.
i love the checklist
it was very a very good experience making this aloo paratha and the feature that we can tick the items was very brilliant idea sister.It was very yummy. THANK YOU SO MUCH.
Hi, i really like your recipe and I’ve tried different methods as in roasting the spices and cooking the mashed potatoes before adding it into the dough. But I want to try this version of yours. I hope it turns out well.
Thanks for taking the time to comment. I hope you like this recipe as well.
Very informative and step by step method was easy to follow. I made it today and it was delicious.
Only snag was that my cup measure was way off and got only about 8 parathas. How much is 2 cups in grams? I am from Sri Lanka.
Thank you. The quantity depends on the size of the parathas and how thick or thin you make them. 2 cups of whole wheat flour is 240 grams.
a great potato bread. made my belly say thank you dassana for warming me up!
Thank you.
one of my favourite parathas !!
thanks for making it so easy to understand and follow your way of cooking aloo parathas !!
Your detailed instructions and step by step photos are essential for a perfect result, very much appreciated! This potato paratha turned out delicious.
Thanks a lot.
As always very easy to understand and follow. Though it takes a while to learn how to roll the paratha without breaking it or squeezing the filling out.
Amazing recipe!
It was a hit in our family! Loved it! My brother remarked that it tasted like Delhi style parantha. Thankyou!
Good to know and thanks for sharing. Most welcome and happy cooking. Thanks for the rating too.
The other variation mentioned by you sounds interesting.noted the ingredients.will give it a try.thanks.
Aloo parathas are such that it can be prepared in a number of ways using different spices.loved the way you gave such a detailed explanation with so many options.tried this recipe.It was really good.
yes, winnie. in a recipe like that of aloo paratha, many variations can be done. this is a family recipe, so i have not changed it in any way and shared with the readers. another variation which i make uses ajwain (carom seeds), green chillies, grated ginger, garam masala, dry mango powder, a pinch of hing, red chilli powder, a bit of black salt and regular salt in the stuffing. this one also tastes good.
thanks again for sharing the review and for the rating. happy cooking.
Tried ur aloo paratha recipe for the first time and it really simple, delicious and mouthwatering.thanks a lot. I have taken your credit home. Lots of love.
Thank you for the positive feedback and the rating too. Glad to know. Happy Cooking.
Nice post Very
i am a fan of aloo paratha. although i dont stuff too much but still during rolling them the stuffing starts oozing out from the edges and it becomes difficult to roll. how can i prevent it?
try to roll the rotis to a slightly large size. also press the edges the well. you can brush some water on the edges also to seal them. have a uniform stuffing spread on the roti. hope this helps.
How much water does the dough need? I don’t see a measurement. Thanks!
the water amount will change depending on the quality of flour. usually for 3 cups of atta, 3/4th to 1.25 cups can be added depending on the texture of flour. thats why i have mentioned ‘water as required’ in the ingredient list.
Today i tried it , the taste was really very very good. With ghee the parata was extremely soft. At last my Wifes appreciation was my gift…Thank you
Welcome Ajai. Glad to know that both of you liked aloo paratha recipe.
Hi Dassana!! I love all of your recipes! I want to make these but 9 is a lot for me and my wife to eat! can i freeze them after cooking and then heat them back up on the stove like the ones i get from the grocery store, or would it be better to freeze before cooking?
You’re the best, thank you!
thanks mackenzie. just cook them till half done – the outer layer looks opaque with a pale brown color or faint light spots. then you can freeze them. do not add ghee while cooking till half. add ghee when you cook them the second time.
Dassana i have been following ur blog for a while now. Ur recipies turn out to b very tasty.. it will be more wonderful if u start giving recipies for nonveg dishes as well.. keep on cooking n make us learn .. love ur work n so u .. see ya
Thanks Bhavana for sharing your positive feedback on recipes. I get many request for non-veg recipes. But since I only cook veg food at home, So I only share vegetarian recipes. All recipes on the blog are tried and tested at home and then added.
I like vegreceipes of India a lot… I try most of your receipes.. Excellent presentation with clear pictures of each step, thanks a lot…..
Welcome Ambika. Thanks for your positive feedback.
Aaloo paranthas usually don’t have garlics but adding small size crushed and roasted garlics add to the taste of the paranthas. I recommend doing some experiments with variety of other ingredients.
Thanks for your suggestion. Will give it a try.
can i use plain flour instead of wheat flour?
you can use plain flour. but then add less water as whole wheat flour requires more water while kneading.
i am very happy read this simple proccess for how to make potato paratha.
thank you so much.
welcome lalit. nice to know that you liked presentation of potato paratha recipe.
Big fan of aloo paratha from kerala…. me too tried this recipe and i loved it…. what a taste for punjabi dishes…. thnq so much for this wonderful dish….
welcome padmakumar and thankyou for your kind words.
Hi. I have made aloo paranthas following your recipe. It turned out pretty good. The only thing is they were very thick. I tried to make them as thin as possible but still it were thick. My sister and brother-in-law make aloo paranthas and always have them with tomato fry. It really goes well with paranthas.
thanks sukhvinder. try rolling thin. also the dough should be soft and pliable, so its easy to roll the parathas evenly and thinly. it will take some practice and then you will get the knack of rolling parathas very well. thanks for sharing about the tomato fry. first time i am hearing of such a recipe 🙂
thank u so much for the all the recipes…. my daughter and my husband love each and every recipe I try and serve….
thankyou ipsita 🙂
Excellent , marvellous,
Tasty , I have tried a look porata
i made it omg u r gr8 daasana
it was too delicious ???
thankyou 🙂
Hi, very easy recipe to follow. But i wanted to add more of the filling to the paratha and if I did the paratha would break. If I added less it was too less. Am I doing something wrong..?
too much of filling will break the paratha. while making stuffed paratha initially, its difficult to gauge the amount of filling that is needed. but after a few trials, you will know how much filling needs to be added.
fantastic i uesd to think parathas isnt easy and to stuff is more difficult but
after seei g the v ideo that too in a systametic manner its b ecome easy for me
pleased to know this rekha 🙂 thankyou so much.
Thanks a lot for this. Finally, I was able to figure out how to roll the dough with the stuffing. It did turn out well. 🙂
pleased to know this thankyou thomas for trying them 🙂
Tried the aloo parathas and they were perfect and some of other recipes like lime rice. My family loved it and thank you !
pleased to know this vandana 🙂 glad you liked parathas and lemon rice recipe from the blog. welcome always and thankyou .
I’m a Manipuri and was looking up paratha recipes cos i have never made them myself. tried onion paratha yesterday from your recipe. came out really well. will try aloo paratha today 🙂
thanks a lot chanbi for this feedback. happy cooking 🙂
Hey!! Have tried so many of your recepies. You are truly amazing. Superb dishes!! Keep up the great work
pleased to know this thankyou aparna 🙂
Very simple and very tasty recipes.Thank I verrrrrrry much
thankyou aabrooji 🙂
It came out so well ! Thank u for so much ?
welcome and thankyou poonam 🙂
Being the Chinese ,I am like it very much..now i am learning how to make it.Thanks!
thankyou gabby 🙂 and you are welcome.
Being a South Indian also, I really enjoyed d taste. Thank u so much for ur recipe.
welcome devi and thankyou for trying the aloo paratha 🙂
thanks for the recipi…
thank u sis….
welcome apple.
It is a very good recipes for me thanks a lot of u dassana I tried or first recipe palak paneer, 2nd paneer butter Marsala on my daughter birthday ,my daughter like so much da dishes
glad to know roza your daughter loved palak paneer 🙂 thankyou for trying.
I tried ur recipe.. It came out very tasty. My gusband loved them!! Thanks for the great recipe!!
welcome deepika. nice to know this.
I love u@ all recipes even I tried at home….amazing???
thanks sonia for sharing positive feedback.
Vwey helpfull
Hi! I’m going to try this, sometime this week. I can use all purpose flour. My daughter does not like the brown colour after cooking. She is very picky. I will let u know after I have tried it.
Thanks
welcome mehrunnisa. you can use. you can also use mix of all purpose flour and whole wheat flour. as whole wheat flour is more healthy. for the texture of the paratha you can check this aloo kulcha recipe – https://www.vegrecipesofindia.com/aloo-kulcha-recipe/
nice and simple method i like this…recipe very much…
thanks akhil
i like roti and parathas i will try all this receipes its very good.
thanks pushpa
Nice aloo parrantha
Very nice
Loved it! Made it for my family and they also did! Superb recipe!!
Thanks NFH
Awesome recepies….
thanks sonali
Nice aloo paratha..
Great A-Z of making Aloo Paratha’s – Thank You
welcome breid
Great recipe. Made this for the first time. I am really happy!! No more shop bought ones!! Thankyou
Glad to know this.
Visual things speaks more than words. Your recipe illustration with pictures gives more impact which retains in the mind for a longer period of time.
Thank you for your great recipe
Muthawassira.
welcome muthawassira. thanks for your kind words. i agree with you totally – one good picture is better than 1000 words.
The recipe is very good. My kids liked it very much. Your way of teaching the recipes is good. It is motivating me towards trying new dishes which is not my interest. So many thanks to you.
welcome sudhamani. glad to know this. thanks for sharing your encouraging feedback.
I’ve tried this at Indian restaurants where I live and always wanted to try it at home.
Then I found your blog and for the fist time in my life I made aloo paratha and I’m glad I did! Thank you very much for your perfect recipe and also for the lovely picture illustrations!
welcome samudri. glad to know this. thanks for sharing positive review on aloo paratha recipe.
Aloo paratha was really great..your step by step recipe descriptions are awesome..its like a tutor teaching live.thanks a lot.wonderful site
welcome ramya. thanks for sharing positive review on aloo paratha and for your appreciation.
I tried this recipe and my spouse really loved it. Thanks a lot, keep posting amazing recipes.
welcome prabhat. glad to know this.
I jus loved the aloo paratha. I followed step by step n got it perfect especially technique of making paratha after stuffing was very useful
kids enjoyed the paratha with tomato ketchup
thanks anu for sharing positive feedback on aloo paratha. glad to know this.
Fantastic andEasy
Thanks for wonderful recipe and the step by step explanation using pictures…
welcome benazir
Thank you for the wonderful and simple process with great pictures at every step.
welcome venkata
everyday new receipe
Thanks for clear instructions and recipe.
welcome ray
Hey,
It was really helpful. Really nice work. Keep up the good work & wanna say thank u.
Welcome EMB
Thanks!!!!
welcome varda
Hi Dassana,
I love all your recipes..I hated cooking but after coming across you website.im become quite a good cook n it has encouraged me a lot.Thanks for your hard work and delicious recipes.God bless 🙂
welcome meryl. thanks for your sweet feedback and blessings.
delisious …i like very much..
When I open the site in my samsung mobile , it starts downloading one application and i am unable to browse the pages. plz check.
Also plz let me know whther you have any APP for this site
thanks ganga for informing us. we are looking into this issue. we don’t have a App.
Hi.. Ur recipes are very wonderful…. And aloo paratha looks very yummy…. Wen i roll d paratha i am trying to fix firmly both d chapatis edges and roll it properly with sum flour but as i put paratha on d tawa the edges become open and it looks in two pieces.. I tried so many timez but most of the time it happens to me… By dis method i just wanted to make a paratha.. Plz help mam..
thanks. a tip would be to brush some oil on the circumference and then join the edges. then the paratha won’t break while roasting.
ma’am I want to thank you for sharing the way you put the stuffing in between two puri sized dough. It has helped me a great deal in making thinner paranthas.
welcome apoorv. glad to know that you found this method easier.
Thanks a lot for sharing some of the authentic punjabi recipes… Have made a note of a few… Will try them out soon…
The presentation of recipes with lovely pictures is enticing… 🙂
welcome jayanthi. thanks for the positive feedback on recipes.
I m from tamil nadu, and I like north Indian recipies. this is my first attempt and it was awesome. could u suggest me some more spicy recipes?
thanks. there are many north indian recipes on the blog. you can check this category of north indian recipes – https://www.vegrecipesofindia.com/recipes/north-indian-recipes/
Hai iam from Tamil Nadu. my husband want home made paratha. i realy enjoyed to do this with u r help it was very easy to prepare. pleas tel me one thing in our area amchur powder was not available pleas tel me the optional for amchur
thanks. you can add some lime juice to the potato stuffing and mix well. lime juice works well instead of dry mango powder.
My hubby and I very much enjoy eating ethnic foods. I’m American born. my hubby was born in Belize, British Honduras, CA. We had purchased a frozen package of aloo paratha, and LOVED it. This of course led me to find a recipe….alas I found your site and I’m so pleased that I did. I need to get just a few of the ingredients ….yes, I do have asifita.
We’re really excite to try making this and other recipes that you have posted.
welcome Bat-YAH. enjoy the homemade aloo paratha.
Aloo paratha was so awesome and delicious…gong to try ur another recipe..
thanks manjusha for the positive feedback on paratha.
easy to understand and prepare
looks amazing!
What would you suggest for the dough recipe?? (this is my first time trying something like this)
you can use 2 to 2.5 cups of whole wheat flour. add 1/2 tsp salt and 1 to 2 tsp oil. adding little water in intervals begin to knead the dough. add water as required. the dough should be kneaded till it smooth and soft. you can also use a stand mixer for kneading the dough.
looking tasty ……. yummy !!
Aloo paratha is very very delicious and yummy……thank u
welcome nishanthini
So tasty.
Thanks for the reciepe it’s delicious
welcome sidra
IT IS TOO GOOD
simple and delicious. Thanks for the post.
welcome bib
aloo paratha is so easy and taste is so yummyyyyyyy
Wow,
aalu partota was awsom…
Ma frnd likd very much…
Muaaahhhh…
Gng 2 try nther reciep
welcome saif
Thanks for the recipes, I will try this for the first time. Its well presented.
Avi from Fiji.
welcome avi
where have u used onions, no where u have mentioned about adding onions….
in the recipe posted, i have not used onions. i have mentioned onions if the recipe details, if someone prefers to add it.
Adding onion is not a good idea. The parathas are breaking. maybe making paste of onion would help if we really want onion in the parathas.
if the onions are chopped finely, the parathas do not break. some times i do make aloo paratha with onions, and i have never had this issue.
Hi. The pics are so very tempting! I add some grated garlic and ginger (about a teaspoon), finely chopped green chillies, cumin seeds, a pinch of asofoetida, turmeric and salt and lots of fresh coriander into the stuffing. And don’t forget a dash of lime juice. My folks love them!! 🙂
thanks sumi for sharing your version of making aloo paratha.
Just tried this recipe this morning and the parathas came out so tasty! It was easy to make and didn’t take much time. This will be made regularly in our house now :)) Thanks!!
welcome ronak. if you can make aloo paratha then you can easily master other varieties of parathas also like onion paratha, ajwain paratha, paneer paratha…
Hi… Dassana,
I’m from Kerala,
thanks for it.I am going to try it…!
welcome, saranyadas.s
Those Aloo Parathas that you have prepared look so unbelievably delicious and appetizing! Even though I have explored and contemplated making these kinds of Indian flat breads for a long time now, I have been reluctant to take the plunge and actually try making them myself. This recipe takes me back to my childhood of growing up in Trinidad in the Caribbean where the population consists of large numbers of descendants of the Indian Diaspora. As a child – before I discovered the wonder of curried meats and vegetables used as fillings for what we called roti – I used to love eating the plain parathas with just a bit of butter spread on them. Watching and capturing the aroma of these pillow soft blankets being cooked on the Indian Tawa was a mouth watering kind of magic for sure! That was like a bit of heaven in my hands all those years ago. Thank you for your wonderful and inspiring recipe and presentation Dassana!
thanks mark. if you manage to make aloo paratha then you can easily try other paratha recipes also like cauliflower paratha, onion paratha, radish paratha and so on. first technique mentioned in the post is easier for making aloo paratha.
Hi
I know you said the onions are optional, but if one were to use it, at what point should they be added? Your recipe didn’t mention this.
Thanks
Jovita
Jovita, you can add the finely chopped onions to the mashed potatoes.
I’m new to kitchen…thank you so much…i tried and it came very nice in the very first time…
thanks brindha. nice to know that paratha came out well in the first try itself.
Realy love it
i love alu paratha.
hi
i tried this home
it was excellent
thanks anusha.
hi
friend
Excellent !
Hi, read & printed some of your lovely picturesque receipes, loved & looks like Iam going to do this again.Some of the dals & parathans i do prepare, but it will be in your style………Punjabi. Iam from Maharashtra . Thanks for sharing.
thanks madhuri and do try the punjabi recipes.
It was very nicely explained, tooooooooo……….. yummy.
thanks bhanu
Hi..
Site content & presentation is very user friendly…thanks…
thanks pratibha
thank u very much…..it ws nice……thnkxxx a lotssssssss…
keep goin on….
thanks angel
hi ,
Am try these parathar recipe it’s tooooooo good.iam loving it.
Hello can you please send me all type of parathar recipe….
dear hemal
i am afraid i don’t have the luxury of time to send you all the paratha recipes but there are some paratha recipes already posted on my blog on this link: https://www.vegrecipesofindia.com/paratha-recipes-indian-paratha/
also in the future i will be posting more paratha recipes. so in case you are interested than you subscribe to get the recipes of not only parathas but other indian/world recipes as well in your email. here is the subscription link: https://feedburner.google.com/fb/a/mailverify?uri=VegRecipesOfIndia&loc=en_US
i am loving it
can u post the receipe of pyaaz paratha. pleaseeeeeeeeeeeeeeeeeeee
you know payal, the pyaaz paratha post has been in my mind for almost 2 years now…. i keep on postponing.
taking the step by step while making parathas is something i keep avoiding. i think i need an assistant now to take photographs 🙂
its tooooooooooooo gud
way of presentation is really nice.thanks
thanks ankita……
I will try it today. My mom makes similar parathas but earlier I could not make stuffed parathas somehow.
I will re try today .
yeah…. do try the aloo paratha at home.
my husband liked it very much (even he dislikes aloo..)
……….thnks fo the yummmmyyyy receipe.
thanks shalini for making the aloo paratha and taking the time to comment on the post. nice to know your hubby liked the parathas.
I’ve tried making roti’s and they always come out very hard, therefore I’ve had to throw them in the garbage 🙁 I am going to try this receipe tonight and hopefully with the potatoe it will be easier to make.
PS – A frying pan will work?
Thanks
a frying pan will work mary.
for the roti to be soft, the dough should be soft and pliable.
Hi ,
I have tried aloo paratha in the same way… instead of dry mango powder i used chat powder. 🙂 it turned out well..
Thank You 🙂
thanks neethu. the aloo paratha will taste good with chaat masala also. thats a good idea if one does not have mango powder as the chaat masala has mango powder and other spices as well.
The presentation is very nice..
Definitely I will try it today..
Pls forward me some more yummy recepies..
thanks moumita. you can subscribe to my site and receive recipes in your inbox. to do so click on the link below:
https://feedburner.google.com/fb/a/mailverify?uri=VegRecipesOfIndia&loc=en_US
How you show each step in pictures really makes it easier. Loved the paratha! Thanks.
The recipe for Aloo ka paratha sounds delicious. Shouls be grateful if in future many more recipes are forwarded to me. I am lover of food.
thanks bithika. you can subcribe to my email list to get recipes in your email inbox. the subscribtion box is in the second left hand column at the top.
I follow de recipe n made de paratha it ws ausum n tasty everyone like it thanks fr a lovely recipe
way of presentation is just awesome…….
way of presentation is great….!!!!!beginers will love to make it…
thanks ankita
Its very nice and easy method to cook step by step
d way of step by step nd pics makes it easy 2 try nd evn confident 2 try at hme….
hi,
vry nice nd easy recepie!
my daughter loved it vry much!
photo presentation is really awesome!
hi dassana……………
ur porotta very yummeeeeeeeeeee n thank u so much for posting this type receipes…
m lovin it:)
ITS LOOKS REALLY DELICIOUS !I’M GOING TO TRY IT
i tried it and my husband liked it vry much….thnx a loooot fo such yummy recipe
u r welcome jasi…
pararatha recipe is excellent and they are very tasty. thanx a lot.
welcome dharmendra…
I TRIED AND EVERYONE ENJOYED IT. IT WAS REALLY VERY TASTY. NOW I AM FREQUENTLY ASKED TO MAKE IT….THANX FOR THE RECIPEE.
thank you sangeeta….. its good to know that you and everyone enjoyed the recipe…
the way explaining the recipee is really very nice…
Looks really delicious ! I’m going to try it.
good way of presentation.. very motivating!!!!!!!!
thanks nubla
hi,
i just love this/ still now i d’t eat this tye of aloo paratha
thank u so much for this recipe in step by step procedure.
thanks alekhya.
Iam going to try this today.