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Aloo Paratha Recipe | How to make Aloo Paratha

Aloo Paratha is a very popular dish in Indian Sub-continent and you can find it served in almost all hotels and restaurants. It is one of the most popular street foods among college students and hence it is also served in college canteens and mess. You may often see many street shops near college premises serving Aloo Paratha and other types of Parathas with Tea. It is usually served with pickle, butter or Green sauce aka Coriander Chutney along with tea or coffee. Although it is a tasty dish, we recommend having it for a change of taste as it is a powerhouse of calories. You may therefore want to make them occasionally.
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Potato is a vegetable which is a high source of Vitamins and minerals. Similar to Bananas 100 gm Potato provides 12% Potassium, 8% dietary fiber, 31% Vitamin C and 15% Vitamin B6. They are also called Aloo in Hindi language. Potatoes are 4th most consumed crop in the world and is a staple food for many households. They complement most dishes and hence are very popular. They are prepared and served in many different ways such as – Boiled PotatoesMashed PotatoesBaked PotatoesFrench Fries, Jeera Aloo, Aloo Pakora and Aloo Paratha. In this article we will talk about Aloo Paratha recipe which is a simple recipe to prepare at home as breakfast or full meal.

Aloo Paratha Recipe | How to make Aloo Paratha

It is a very popular dish in Indian Sub-continent and you can find it served in almost all hotels and restaurants. It is one of the most popular street foods among college students and hence it is also served in college canteens and mess. You may often see many street shops near college premises serving Aloo Paratha and other types of Parathas with Tea. It is usually served with pickle, butter, Green sauce aka Coriander Chutney or Cucumber Raita along with tea or coffee. Although it is a tasty dish, we recommend having it for a change of taste as it is a powerhouse of calories. You may therefore want to make them occasionally.

Refer recipe card and detailed steps to follow our Aloo Paratha recipe. Make crispy Aloo Paratha at home and enjoy this monsoon season.

Making Aloo Paratha at home

Aloo Paratha Recipe is a simple recipe to make a tasty breakfast at home. We certainly won’t be calling it a healthy recipe due to it being a calorie powerhouse but would surely recommend it to try it occasionally at home for something different. In this section we will go through detailed steps with pictures of different milestones so you can validate your progress as you follow our Aloo Paratha recipe.

Boiling Potatoes for Aloo Paratha Stuffings

To make Aloo Paratha we first need to boil potatoes. Boiling potatoes to the correct level is important. If potatoes are not boiled properly then either they wont mash properly or if they are boiled for long then they may break and soak extra water which may spoil your stuffing.

Take potatoes in a pressure cooker and add 3 – 4 cups of water so that Potatoes are submerged under it. Now switch on the gas and take one whistle on high and one on low flame. Once the pressure is released you can check the potatoes by touching their skin (outer covering) which should be loose and soft by now.

Make Aloo Paratha Stuffing

To make Aloo Paratha stuffing first chop green chilies and coriander leaves. Also, finely grate Garlic cloves. Once you have boiled the potatoes and the pressure inside the pressure cooker gets released open the cooker and peel potatoes.

Boil Potatoes and peel them to make Aloo Paratha
To make Aloo Paratha, first boil potatoes and peel them

At this time the potatoes may be very hot so either you can wait for another few minutes or use normal or mild cold water to cool them down. Do not keep potatoes in cold water for long or else the taste may change.

Now take peeled potatoes and mash them properly and remove any big lumps which may form while mashing. If there are lumps in stuffing then your Paratha would be uneven and will break at different places while rolling. After you have mashed the potatoes add chopped Green chilies, Salt, Red chilies powder, Garam Masala, dry mango powder, crushed Black Pepper, grated Garlic and Coriander leaves to it.

Add Aloo Paratha stuffing Ingredients to mashed potatoes
Add all ingredients required to make Aloo Paratha on mashed potatoes and mix them well

Mix them well with mashed potatoes and your stuffing is ready.

Potato stuffing and wheat flour to make Aloo Paratha
Potato stuffing and wheat flour to make Aloo Paratha

Make Aloo Paratha Dough

You can save some preparation time, if you do this step while you are waiting for Potatoes to be boiled in the pressure cooker.

To prepare dough take wheat flour in a bowl or a broad utensil and add 1/4 tsp Salt, 1/4 tsp Carom seeds and 1 tsp Vegetable Oil in it.

Now knead it with 1/2 cup of water. Once done, leave the dough for 5 mins so it will become soft. While preparing dough you may want to experiment with quantity of water to get the perfect dough.

Divide the dough into 6 equal sized balls. If you want to make thick and extra large Aloo Paratha then you can divide them into 5 equal sized balls or less.

Knead wheat flour to make Aloo Paratha dough and make dough balls
Knead wheat flour to make Aloo Paratha dough. Divide dough into medium sized dough balls


You are now ready to make Aloo Paratha.

Tips & Tricks – Experiment with water quantity while making Aloo Paratha dough so as to make a soft dough. Remember, the dough should not be too soft else it will be very difficult for you to roll and make a crispy Aloo Paratha.

Make Aloo Paratha

Now we come to the part where we finally get to make our Aloo Paratha. To make the Aloo Paratha, first take a frying pan and put it on gas to heat up. 

Now, take the dough ball and flatten it using a rolling pin to 3 – 4 inches circular shape and apply some Vegetable Oil on it.

Take 2 – 3 spoonful of stuffing and stuff it inside the rolled dough.

Put Aloo Paratha stuffing into the dough balls
Take Aloo Paratha stuffings and stuff it inside the rolled dough

Now, seal it inside the flattened dough and round it with fingers.

Seal the dough and press it with fingers to flatten it
Now, seal the dough after stuffing and press it with fingers to flatten it

Roll the stuffed dough ball to create a circular shape Aloo Paratha using the rolling pin until it is 6 – 7 inches in diameter. Make sure you apply the pressure evenly while rolling and occasionally sprinkle small quantity of dry wheat flour so that Paratha does not stick on the surface.

Once done put your Aloo Paratha in the frying pan and let it cook for a minute on one side, flip it over to the other side and apply some Vegetable Oil. Again after a minute or so flip the Paratha and apply some more Vegetable oil on the other side. Ensure the gas is on medium flame or else the Aloo Paratha will not be crispy and soft.

Roast Aloo Paratha with Ghee or cooking oil on pan
Flatten the dough using a rolling pin and roast it using vegetable oil or clarified butter (Ghee)

Roast it for sometime from both sides. Ensure it does not burn by keeping on gas for too long.

Tips & Tricks – The amount of oil used determines how much crispy your Aloo Paratha would be once cooked.

Your crispy and tasty Aloo Paratha is now ready to be served with some Coriander Chutney and hot Tea.

You can also serve Aloo Paratha with some Tomato Ketchup or butter. Some people often prefer Aloo Paratha with some sweetened curd, cream or even pickles.

Once Aloo Paratha is roasted from both sides serve it with some Coriander Chutney
Once Aloo Paratha is roasted from both sides serve it with some Coriander Chutney

CHEF REChef Recommendation for Aloo Paratha

  • Try Aloo Paratha by complimenting it with Pickle, Curd, Green Chutney, sweet tomato curry or Milk Cream (Malai) with Sugar.
  • Make sure potatoes are properly boiled else they may not mash properly.
  • If you want to make thick Paratha then you may divide the dough into 5 equal pieces. You should also divide the stuffings before preparing Parathas so that you have enough of it for each Paratha.
  • The amount of oil used determines how much crispy your Aloo Paratha would be once cooked.

Discover more Recipes

And that is not all folks! Shall we take this opportunity to invite you to discover more tasty and yummy recipes in our food wonderland.

Aloo Paratha served with Tea and Coriander chutney

Aloo Paratha Recipe

Aloo Paratha is a very popular dish in Indian Sub-continent and you can find it served in almost all hotels and restaurants. It is one of the most popular street foods among college students and hence it is also served in college canteens and mess. You may often see many street shops near college premises serving Aloo Paratha and other types of Parathas with Tea. It is usually served with pickle, butter or Green sauce aka Coriander Chutney along with tea or coffee. Although it is a tasty dish, we recommend having it for a change of taste as it is a powerhouse of calories. You may therefore want to make them occasionally.
5 from 2 votes
Print Pin Rate
Course: Bread, Paratha & Rice, Breakfast, Food Recipes
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 260kcal
Author: Meenu

Ingredients

Main Ingredients for Aloo Paratha Stuffing

  • 300 g Potato Aloo
  • 3 Garlic cloves Lahsun
  • 10 g Green Chilies Hari Mirch
  • 1 tsp Salt Namak or As per taste
  • 1.5 Red Chillies Powder Lal Mirch
  • 3/4 tsp Garam Masala
  • 1/4 tsp Dry Mango Powder Amchur
  • 1/4 tsp Crushed Black Pepper Kali Mirch
  • 2 tbsp Vegetable Oil
  • Few Coriander Leaves

Main Ingredients for Aloo Paratha Dough

  • 1.5 cup Wheat flour Aata
  • 1/4 tsp Salt
  • 1/4 tsp Carom Seeds Ajwain
  • 1 tsp Vegetable Oil

Instructions

How to make Aloo Paratha Stuffings

  • Take potatoes in a pressure cooker and add 3 – 4 cup water so that Potatoes are submerged under it. Now switch on the gas and take one whistle on high and one on low flame.
    300 g Potato
  • Now chop green chilies and coriander leaves. Also, finely grate Garlic cloves.
    3 Garlic cloves, 10 g Green Chilies, Few Coriander Leaves
  • Once the pressure gets released open the pressure cooker and peel potatoes. The potatoes may be very hot so either you can wait for another few minutes or use normal or mild cold water to cool them down. Do not keep potatoes in cold water for long or else the taste may change.
    300 g Potato
  • Take peeled potatoes and mash them. While you mash the potatoes add chopped Green chilies, Salt, Red chilies powder, Garam Masala, dry mango powder, crushed Black Pepper, grated Garlic and Coriander leaves to it. Mix them well with mashed potatoes.
    300 g Potato, 3 Garlic cloves, 10 g Green Chilies, 1 tsp Salt, 1.5 Red Chillies Powder, 3/4 tsp Garam Masala, 1/4 tsp Dry Mango Powder, 1/4 tsp Crushed Black Pepper, Few Coriander Leaves
  • Ensure you mash the potatoes well so that there are no lumps else your Paratha would be uneven and will break at different places while rolling.
  • Your stuffing is now ready.

How to make Aloo Paratha Dough

  • To save some preparation time, you can do this step while you are waiting for Potatoes to be boiled.
  • To prepare dough take wheat flour in a bowl or broad utensil and add 1/4 tsp Salt, 1/4 tsp Carom seeds and 1 tsp Vegetable Oil in it.
    1.5 cup Wheat flour, 1/4 tsp Salt, 1/4 tsp Carom Seeds, 1 tsp Vegetable Oil
  • Now knead it with 1/2 cup of water. Once done, leave the dough for 5 mins so it will become soft. While preparing dough you may want to experiment with quantity of water to get the perfect dough.
  • Divide the dough into 6 equal sized balls.
  • You are now ready to make Aloo Paratha.

How to make Aloo Paratha

  • Take a frying pan and put it on gas to heat up. 
  • Now, take the dough ball and flatten it using a rolling pin to 3 – 4 inches circular shape and apply some Vegetable Oil.
  • Now take 2 – 3 spoonful of stuffing and seal it inside the flattened dough and round it with fingers.
  • Roll the stuffed dough ball to create a circular shape Paratha using the rolling pin until it is 6 – 7 inches in diameter. Make sure you apply the pressure evenly while rolling and occasionally sprinkle small quantity of dry wheat flour so that Paratha does not stick on the surface.
  • Once done put your Aloo Paratha in the frying pan and let it cook for a minute on one side, flip it over to the other side and apply some Vegetable Oil. Again after a minute or so flip the Paratha and apply some more Vegetable oil on the other side. Ensure the gas is on medium flame or else the Aloo Paratha will not be crispy and soft.
    2 tbsp Vegetable Oil
  • Roast it for sometime from both sides. Ensure it does not burn by keeping on gas for too long.
  • Your Aloo Paratha is ready to be served with some Coriander Chutney and hot Tea.

Notes

Few considerations while cooking and serving –
  • Try Aloo Paratha by complimenting it with Pickle, Curd, Green Chutney, sweet tomato curry or Milk Cream (Malai) with Sugar.
  • Make sure potatoes are properly boiled else they may not mash properly.
  • If you want to make thick Paratha then you may divide the dough into 5 equal pieces. You should also divide the stuffings before preparing Parathas so that you have enough of it for each Paratha.

Nutrition

Serving: 1Serving | Calories: 260kcal (13%) | Carbohydrates: 44g (15%) | Protein: 6g (12%) | Fat: 7g (11%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 6g | Sodium: 590mg (26%) | Fiber: 3g (13%) | Sugar: 2g (2%)
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