Aloo paratha is the most popular Indian breakfast from North India. It's a type of Indian flatbread stuffed with a delicious potato filling.
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Aloo Paratha- a breakfast that I can have every single day for the rest of my life without getting bored. It's not only my favorite breakfast but I am sure most of the people from North India will call it their favorite too. I haven't met a single person in my life who tried this dish without falling in love with it.
I remember once I ate eight aloo parathas in breakfast without falling sick and I was just eleven years old. This could give you an idea of my love for this dish.
What is Paratha?
Paratha is a type of Indian flat-bread, generally made with whole wheat flour. It's also eaten in most of the countries in the Indian subcontinent.
You will find different variations of Paratha in different regions of India. They are made plain as well as stuffed with different fillings- both sweet and savory.
Aloo Paratha is a type of stuffed paratha with spiced potato filling.
Tips & Tricks
- Don't make the dough very sticky. It should be smooth but not sticky otherwise rolling parathas with stuffing inside will become very challenging.
- Season the stuffing properly. Taste it before filling inside the dough. If not seasoned nicely, with the dough cover, it will taste bland.
- You can add or remove the seasoning ingredients as per you your liking. Some of my non-Indian friends who are not used to strong flavors preferred aloo paratha with just salt, pepper, and coriander leaves.
- Traditionally ghee is used to make paratha but you can also use butter or oil to make it.
- If you don't have amchoor powder (dry mango powder), use a few teaspoons of lime juice. Just make sure your stuffing doesn't become too moist because of it.
- You can also add grated cheese to the stuffing to enjoy even more delicious and cheesy aloo paratha.
- To avoid the morning rush keep the dough and stuffing ready in the fridge a night before.
How to serve?
Though generally enjoyed as a breakfast Aloo paratha can also be enjoyed at any other time of the day.
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Step by step photo instructions
Ingredients for dough
- 4 cups whole wheat flour
- 2 cups + 2 tbsp water adjust as required to make a smooth non sticky dough
Ingredients for stuffing
- 3 large potatoes
- 1 small onion finely chopped
- 2-3 green chilies finely chopped
- 1 inch piece of ginger grated
- 1/2 cup coriander leaves finely chopped
- 1 tbsp coriander powder
- 1/2 teaspoon dried mint powder optional
- 1.5 teaspoons dried mango powder amchoor powder
- 1 teaspoon red chili powder
- 1 teaspoon carrom seeds (ajwain)
- Salt to taste
- 2 tbsp ghee/ any cooking oil
- Put the wheat in a large bowl. Add water little by little and knead to make a smooth but non-sticky dough. Apply a few drops of oil on the dough, cover and keep aside.
- Boil, peel and mash the potatoes.
- Mix the mashed potatoes with all the other ingredients except the oil/ ghee.
- Heat a griddle (tawa) on medium flame. Take a lemon size ball of dough, dust some flour on the ball and slightly roll it to make a small disc.
- Put some potato stuffing at the center of that disc, pull the corners together, seal them and pinch off the excess dough from the top.
- Roll the ball between your palms to give it a ball-like shape. Slightly flatten the ball by pressing between your palms and dust it nicely with wheat flour.
- Roll it gently with the help of a rolling pin. Don’t apply too much pressure otherwise, the stuffing will come out.
- Once done, place the paratha on a hot griddle. When small bubbles start appearing on the upper side, flip it over and apply ghee/oil on the cooked side. Flip it again and apply oil to the other side too. Pan fry from both sides until you see nice golden brown spots.
- Serve hot with tea/ curd and pickle.
- While making the dough, don't add whole water in one go. Add little by little. If the dough becomes sticky, making paratha will become a challenge.
- The dough and water ratio may vary depending upon the quality of flour you are using.
- Nicely season the stuffing otherwise with a dough cover, it will taste bland.
- The vegetables should be chopped very finely otherwise they will come out of the dough when you roll the paratha.