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Aloo Paratha in a grey plate, with a dollop of butter. and pudina raita in a bowl.

Aloo Paratha

Learn to make Aloo Paratha at home with this step-by-step guide. Soft dough, flavorful filling, and a cooking tip to get it just right!
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6

Ingredients

Dough

  • 2 Cups Whole wheat flour For making dough
  • Water Room temperature
  • Salt

Stuffing

  • 3 Boiled Potatoes medium sized
  • 1 teaspoon Amchur powder
  • 1/2 teaspoon Red chilli powder
  • ½ teaspoon green chilli chopped
  • 1 teaspoon Jeera
  • 1 teaspoon Jeera Powder
  • 1 tablespoon fresh coriander chopped
  • Salt to taste

Cooking the Paratha

  • 1 cup dry whole wheat flour For rolling paratha’s
  • 4 tablespoons Ghee For shallow frying paratha’s

Instructions

Making Dough

  • In a large bowl add flour and some salt.
    2 Cups Whole wheat flour, Salt
  • Knead it into soft but stiff dough using water.
    Water
  • Let the dough rest for 30 minutes.

Stuffing

  • In a bowl Mash the potatoes very finely (Tip: grate it, as then we do not have any big pieces)
    3 Boiled Potatoes
  • Add the remaining ingredients and mix well.
    1 teaspoon Amchur powder, 1/2 teaspoon Red chilli powder, ½ teaspoon green chilli, 1 teaspoon Jeera, 1 teaspoon Jeera Powder, 1 tablespoon fresh coriander, Salt

Making Paratha

  • Take a lemon size ball of dough and roll it around 2-3 inch diameter.
  • Spread a drop of ghee (just dip your finger and spread it).
    4 tablespoons Ghee
  • Take a little mixture of mash potatoes (around 1 tablespoon) and seal the dough from all sides.
  • Roll into a ball, and Dip it into dry whole wheat flour.
  • Now lightly press & stretch between your palms so that the potatoes evenly mix.
  • Now roll the paratha gently to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required add dry whole wheat flour in between.
    1 cup dry whole wheat flour
  • Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame. (Rolled side down)
  • Flip it after a 40-50 seconds.
  • Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  • Then apply a little ghee and cook for a min. Turn apply ghee and again cook.
    4 tablespoons Ghee
  • Cook it until it is cooked on both sides.
  • Serve it hot or store in a container using a clean muslin cloth.