Indian cuisine features several types of delicious flatbreads to enjoy with an entree, and aloo ka paratha (potato paratha) is no exception. This tasty bread is made from whole wheat flour and stuffed with spicy mashed potato filling. Once you learn how to make aloo paratha, you can enjoy it with butter, yogurt, pickles, and a warm glass of chai.
Many Indian homes use some variation of an easy aloo paratha recipe since the flatbread can be enjoyed for breakfast, lunch, or even dinner. There are also several paratha recipes to choose from, including matar, mooli, gobi, and sattu (roasted chana flour). However, the recipe for aloo paratha is one of the most common since potatoes are an affordable ingredient and easy to find.
More About Aloo Paratha
Aloo paratha is a flatbread made from whole wheat flour and stuffed with seasoned mashed potatoes. The paratha is pan-fried with ghee or oil and is often enjoyed with pickled veggies, yogurt, or butter. While aloo paratha is not considered a fancy dish and is made in many Indian homes, it is one of the best additions to a meal that features a curry or paneer entree.
To make aloo paratha, you’ll need to boil some potatoes, mash them, and season them with spices and herbs before stuffing the potatoes in the paratha dough. Once the potato mixture is in the dough, the paratha is rolled and pan-fried. You can grate the potatoes if you want the stuffing to have more texture, but mashing the potatoes is the traditional method.
It’s also a good idea to cook the potatoes with oil and temper them with cumin before adding the rest of the spices. Or, you can add all the spices to the potatoes at one time. This is a matter of personal preference, and the paratha is sure to be delicious no matter how you choose to prepare them.
You can also choose how thick or thin you’d like the paratha to be. The traditional Punjabi way is to make the parathas very thick, but some people prefer them as thin as possible.
Ingredients for Aloo Paratha
There are two main parts to an aloo paratha recipe: the dough and the filling.
Whole wheat flour or atta is used to make the dough. Everyday atta is used often in Indian kitchens and is the ideal flour for preparing roti. If you’re looking for the right flour to make atta in the US, try Sujata gold, which you can find at most Indian grocery stores.
Since we’re making aloo paratha, the filling is made entirely of potatoes. Gold or Russet potatoes are acceptable for this recipe. Russet potatoes offer a heartier flavor while gold potatoes are more buttery.
Some of the best spices to use to season the potatoes include amchur (dried mango powder), cumin, garam masala, carom seeds (ajwain), Kashmiri red chili powder. While these are great suggestions, you can use whatever spices you like, such as dried fenugreek leaves and chopped cilantro, which are a lovely addition to the spices mentioned above. If you want the aloo paratha to have a bit of a spicy kick, add green chili to the potatoes. Other than herbs and spices, you’ll also need salt and oil for the filling and dough. While some people cook aloo paratha in ghee, you can roast the flatbread in oil as well.
How to Make Delicious Aloo Paratha
When it comes to aloo paratha, you may need to try the recipe a few times before you perfect the recipe. Here are a few tips to ensure your aloo paratha is a delicious savory treat.
Knead the dough evenly to make it soft. Use some oil in the dough to give it the right consistency and make it easy to stuff the dough with the potato mixture.
Roll the aloo paratha dough evenly. Use single strokes and be sure to roll the entire length of the dough. This will ensure that your stuffing is distributed evenly throughout the flatbread. Remember that the center of the flatbread can be thicker than the edges, which likely means the center won’t cook completely. So, be sure that the aloo paratha is rolled evenly and not overstuffed.
It’s also important to make sure your griddle or Tawa is hot before placing the aloo paratha on it. If the griddle isn’t hot enough, the paratha will take longer than it should to cook and won’t be as soft. You should also use lots of ghee or oil when roasting to make the parathas softer.
Aloo paratha tastes great with pickle (achar), butter, yogurt, or alongside a cup of chai. Cilantro chutney is a delicious complement as well.
Mix atta, salt, and oil in a bowl. Add the water little by little to form the dough. Knead the dough to make it smooth and soft. If you’d like, you can use the hook attachment on your mixer to thoroughly knead the dough. If the dough is too tough, add more water. For instance, after you add 3/4 cup of water, you may need to add a tablespoon or two more to achieve the necessary consistency.
Cover the aloo paratha dough and allow it to rest for about 20 minutes. Split the dough into 4-6 equal sections.
To prepare the filling for aloo paratha, boil the potatoes until they are completely cooked. You can use a pressure cooker for the potatoes; cook on high for about nine whistles or for 10-15 minutes in an Instant Pot depending on how large the potatoes are. When the potatoes are fully boiled, peel them and allow them to cool. Transfer the potatoes to a bowl.
Mash the potatoes and add the aloo paratha spices: cumin, chopped green chili, amchur, garam masala, Kashmiri red chili powder, salt, ajwain, and cilantro. Mix the spices until they are well combined, and taste the potato mixture to see if you’d like to add any more seasoning. Now it’s time to stuff the paratha dough!
Divide the dough into eight to 10 equal parts depending on the size you want your aloo paratha to be. Take one of the balls of dough and roll it into a circle that is around five inches in diameter. Apply about half a teaspoon of oil on the dough and place two heaping spoonfuls of potato filling in the middle of the dough. You can add more filling if you an aloo paratha with more potato flavor; just be sure not to overfill the dough.
Bring the edges of the dough together and pinch to seal in the filling. Flatten the filled aloo paratha dough with your hands. Use a rolling pin to roll the dough so that it is 7 or 8 inches in diameter. Use dry atta during the rolling process to keep the dough from becoming too sticky. If you apply equal pressure when rolling the paratha, it will naturally develop a round shape.
Heat your Tawa or skillet to medium-high heat. Make sure the Tawa is hot before transferring the aloo paratha onto the skillet. Cook for about a minute then flip it over. Apply ghee or oil on the partially cooked side and flip once again. Apply the oil to the other side. Press the aloo paratha with a spatula and cook until both sides have golden brown spots. Press the edges to ensure they are cooked as well.
Repeat these steps with the rest of your dough and cook all the aloo paratha similarly. Serve these tasty savory flatbreads with the picked vegetables or chutney of your choice.
Aloo paratha is a vegan dish as long as you don’t prepare it with ghee. To ensure the dish is vegan, use oil instead. If you’re looking to make the dish vegan and gluten-free, you’ll have to experiment with different flours to get the taste and texture you desire.
If you have leftover parathas, you can wrap them in foil and store them in the fridge for up to three days. Once you’re ready to eat them, heat the paratha up in a skillet or in the microwave.
Whether you’re looking for a satisfying side dish to enjoy with chickpea curry or you want a flatbread with a surprise in every bite to complement a pulao or curry dish, aloo paratha is a decadent choice that your friends and family will love.
You can prepare aloo paratha ahead of time, but the dish is best enjoyed fresh. You can also store the paratha in a ziplock bag with a sheet of parchment paper in between each one.
You can par-cook paratha, but it’s best to completely cook the paratha in one session to keep the dough from becoming too soft or too wet from partially cooked potatoes.
Once the paratha is completely cooled, you can place them in a casserole dish and keep them in the fridge for up to four days. When you’re ready to eat the paratha, microwave them for about a minute.
If you want to freeze the paratha, store them in an airtight container with parchment or butter paper separating them. Seal the container tightly. The paratha will remain fresh in the freezer for about one month. If you’re going to store the paratha in the freezer, don’t use onion in the batter, since this will shorten the time you can store the paratha.
If the stuffing is too hot, it will squeeze out of the seams of the paratha. Your paratha may be breaking from the edges if it is overstuffed. Use a tablespoon of stuffing for each golf ball-sized piece of dough. This will give you a good amount of stuffing while keeping the paratha intact.