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2 aloo parathas on top of each other topped with a butter cube served on a light brown plate with pickle and yogurt in the background

Aloo Paratha

Aloo paratha is one of the most popular Indian breakfasts made by stuffing delicious potatoes filling inside the Indian flatbread.
Course Breakfast, Main Course
Cuisine Indian, North Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 parathas
Calories 209kcal


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.


  1. 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.
  2. The dough and water ratio may vary depending upon the quality of flour you are using.
  3. Nicely season the stuffing otherwise with a dough cover, it will taste bland.
  4. The vegetables should be chopped very finely otherwise they will come out of the dough when you roll the paratha.


Calories: 209kcal | Carbohydrates: 40g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 33mg | Potassium: 395mg | Fiber: 6g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 2mg