Aloo Paratha Recipe – Pakistani Special
Aloo Paratha is a popular Indian stuffed flatbread made with spiced mashed potatoes encased in soft, flaky whole wheat dough. It is pan-fried to golden perfection, resulting in a crispy exterior and a flavorful, hearty filling. Traditionally served with butter, yogurt, or pickles, this dish is a staple in North Indian households and is perfect for breakfast, lunch, or dinner.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
For the Dough:
- 2 cups whole wheat flour (atta)
- ½ teaspoon salt
- ¾ cup water (as needed)
- 1 teaspoon oil or ghee
For the Potato Filling:
- 2 medium potatoes, boiled and mashed
- 1 green chili, finely chopped (optional)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 1 teaspoon chopped fresh cilantro
- ½ teaspoon grated ginger (optional)
For Cooking:
- 2 tablespoons ghee or butter (for frying)
For Serving (Optional):
- Butter or ghee
- Plain yogurt (curd)
- Pickles (achar)
Prepare the Dough:
In a mixing bowl, combine whole wheat flour and salt.
Gradually add water and knead into a soft, smooth dough.
Apply a little oil or ghee, cover, and let it rest for 15–20 minutes.
Make the Potato Filling:
In a bowl, mash the boiled potatoes until smooth.
Add green chilies, salt, red chili powder, turmeric, cumin powder, garam masala, cilantro, and ginger.
Mix well to form a flavorful stuffing.
Stuff and Roll the Paratha:
Divide the dough into equal-sized balls.
Roll one dough ball into a small disc (about 4 inches wide).
Place a spoonful of the potato filling in the center.
Gather the edges and seal it to form a smooth ball.
Gently roll it out into a 6–7 inch paratha, being careful not to tear the dough.
Cook the Paratha:
Heat a tawa or skillet over medium heat.
Place the paratha on the skillet and cook for 1–2 minutes until bubbles appear.
Flip, apply ghee or butter, and cook for another 1–2 minutes until golden brown.
Flip again, apply more ghee, and cook until crisp and fully cooked.
Serve:
Serve hot with butter, yogurt, or Indian pickles.
Enjoy your Aloo Paratha with a cup of masala chai for an authentic experience.
Recipe Notes:
For extra softness, use warm water while kneading the dough.
Make it spicier by adding chopped onions, extra green chilies, or chili flakes.
Leftover parathas? Store in the fridge and reheat on a skillet before serving.
For extra indulgence, brush the paratha with melted butter after cooking.
