Aloo Paratha is the ultimate comfort food, straight from the heart of North Indian kitchens, and it’s a joy I’ve been sharing at my own breakfast table for as long as I can remember. If you love the idea of pillowy flatbreads hugging a spicy, potato-rich filling, you’re in for a treat. This recipe captures everything I adore about Aloo Paratha: the satisfying crunch when toasted in ghee, the comforting warmth of perfectly seasoned potatoes, and the lively burst of flavor from fresh herbs and spices. Whether you’re savoring it on a lazy Sunday morning or adding a flavorful twist to your weeknight dinner, Aloo Paratha always feels like a celebration. Get ready to fill your kitchen with irresistible aromas!
Ingredients You’ll Need
There’s something genuinely wonderful about the simplicity of Aloo Paratha ingredients—each one brings character, from the earthy dough to the lively potato stuffing. Here’s what you need, and why each element matters in creating this crave-worthy dish.
- Whole Wheat Flour (2 cups): The base for a tender, slightly nutty paratha that stays soft after cooking.
- Salt (1/2 teaspoon): Essential for seasoning both the dough and filling for a balanced flavor in each bite.
- Water (3/4 cup, as needed): Helps bring the dough together and makes it easy to roll out.
- Oil or Ghee (1 tablespoon, plus more for cooking): Ghee adds rich, traditional flavor and crisp texture; oil is a lighter substitute that works well too.
- Potatoes (2 medium, boiled and mashed): The heart of the filling—creamy, starchy, and endlessly comforting.
- Green Chili (1, finely chopped, optional): For a touch of heat that wakes up the mild potatoes (skip if you prefer it mild).
- Fresh Cilantro (1/4 cup, chopped): Brings color and a burst of freshness to the filling.
- Cumin Seeds (1/2 teaspoon): Delivers a subtle, toasty warmth and an unmistakably Indian aroma.
- Garam Masala (1/2 teaspoon): Adds earthy complexity and depth to the potatoes.
- Amchur (Dry Mango Powder) or Lemon Juice (1/2 teaspoon): A tangy note that cuts through the richness of the potatoes—absolutely worth it.
- Salt (to taste): Don’t skip adjusting the filling after mixing—the right level of salt brings everything together.
How to Make Aloo Paratha
Step 1: Prepare the Dough
Let’s start with the foundation: the paratha dough. In a large mixing bowl, combine whole wheat flour, salt, and a tablespoon of oil or ghee. Gradually add water as you mix, using your hands to knead into a soft, pliable dough. It should be smooth but not sticky. Once ready, cover with a damp cloth and let it rest for 20–30 minutes. This resting period ensures the dough relaxes and becomes easier to roll, so don’t rush it!
Step 2: Mix the Potato Filling
While the dough is resting, whip up the star of our show—the aloo filling. In another bowl, mash the boiled potatoes until there are no lumps. Stir in the green chili (if using), cilantro, cumin seeds, garam masala, amchur or lemon juice, and a sprinkle of salt. Use a fork or your hands to blend everything together thoroughly. Taste and adjust for seasoning; this is your moment to make the filling sing!
Step 3: Portion and Shape
Divide both dough and filling into equal portions—six to eight, depending on your paratha size preference. Roll a dough ball between your palms and use a rolling pin to flatten it into a small circle, roughly four inches wide. Place a portion of potato filling in the center, then gently bring the edges together to seal, pinching off excess dough. Pat the filled ball flat, then gently roll it into a 6–7 inch circle. Don’t worry if a little filling peeks out; rustic parathas are the tastiest!
Step 4: Cook the Aloo Paratha
Heat a skillet or tawa over medium flame. Place the rolled paratha on the hot surface and let it cook for about 1–2 minutes, until you see light bubbles and golden spots underneath. Flip, brush with ghee or oil, and let the second side develop a gorgeous golden crust. Flip again, press gently with a spatula, and cook until both sides are crisp and deeply colored. Each paratha should smell irresistible as it cooks—repeat with the remaining dough and filling.
Step 5: Serve Hot
Once all your Aloo Paratha are cooked, stack them up on a plate and keep them wrapped in a clean towel until serving—this keeps them soft and warm. As soon as everyone is ready, serve them hot off the pan with dollops of yogurt, a pat of butter melting on top, or a side of spicy Indian pickle for an extra zesty kick!
How to Serve Aloo Paratha
Garnishes
Garnishes are the finishing touch that turn homemade Aloo Paratha into pure breakfast bliss. A generous pat of butter melting into the hot bread is a classic move, and a sprinkle of fresh cilantro over the top adds grassy color and a herbal lift. For a bit of extra flair, try a pinch of chaat masala or even some thinly sliced onions as an eye-catching (and tasty) topping!
Side Dishes
The best partners for Aloo Paratha are tangy, cooling sides that balance the richness of the filling. Thick, creamy yogurt is a perennial favorite—you can keep it plain or add a little salt and roasted cumin powder. Mango, lime, or mixed vegetable pickle bring a chilly crunch and burst of flavor, while a spicy tomato chutney or even a simple fried egg makes the meal feel heartier.
Creative Ways to Present
If you want to get creative, try cutting your Aloo Paratha into wedges and serving them as an appetizer platter alongside vibrant dips. For brunch gatherings, stack the parathas high with layers of fresh tomatoes, onions, or cooked eggs, turning them into an Indian-inspired breakfast sandwich. You can even pack them as a picnic snack, rolled up for easy, on-the-go enjoyment.
Make Ahead and Storage
Storing Leftovers
Leftover Aloo Paratha keep well for a couple of days, making them a wonderful candidate for meal prep. Stack cool parathas in an airtight container, separating each with a piece of parchment or wax paper to prevent sticking. Store in the refrigerator; they’ll stay fresh for up to 2 days.
Freezing
You can absolutely freeze Aloo Paratha! Let them cool completely, then wrap each paratha individually in plastic wrap or foil. Place them in a freezer-safe zip-top bag, squeezing out as much air as possible. Frozen parathas keep well for up to a month, and can be pulled out anytime for a quick, flavorful meal.
Reheating
To reheat, thaw frozen parathas in the fridge overnight (if you thought ahead) or let them sit at room temperature for 30 minutes. Rewarm in a hot skillet or on a tawa over medium heat for a couple of minutes on each side. A little brush of ghee at this stage brings back that freshly-cooked aroma and crispness. Avoid microwaving, as it can make them rubbery.
FAQs
Can I make Aloo Paratha gluten-free?
Yes, you can substitute whole wheat flour with gluten-free flour blends designed for flatbreads, though you may need to adjust the water and kneading time. The paratha may turn out a bit more delicate, so handle with care when rolling and cooking.
Can I add other veggies to the potato filling?
Absolutely! Grated carrots, finely chopped spinach, or even sweet corn can be mixed into the potato filling for extra nutrition and color. Just make sure to squeeze out excess moisture from any add-ins to prevent the filling from getting soggy.
What can I use if I don’t have amchur?
If you can’t find amchur (dry mango powder), fresh lemon juice is a fantastic substitute. It adds that essential tangy lift that makes Aloo Paratha pop, so don’t skip it!
Can I skip the green chili if I don’t like spice?
Of course! Aloo Paratha is wonderfully adaptable. If you prefer a milder flavor, simply leave out the green chili or replace it with a pinch of black pepper for subtle warmth without the heat.
Is it possible to prep Aloo Paratha ahead of time?
Yes! You can make both the dough and the potato filling a day in advance. Store them separately in airtight containers in the fridge. When ready to cook, assemble and roll out your parathas as normal, making breakfast prep a breeze.
Final Thoughts
If you haven’t yet experienced the magic of homemade Aloo Paratha, now’s the perfect time to dive in. This dish blends simple ingredients with bold flavors and the kind of warmth that just feels like home. Whether you serve it for breakfast, brunch, or dinner, I can almost guarantee you’ll be hooked after just one bite. Happy cooking!
Print
Aloo Paratha Recipe
- Total Time: 40 minutes
- Yield: 6–8 parathas 1x
- Diet: Vegetarian
Description
Aloo Paratha is a popular Indian stuffed flatbread made with a flavorful potato filling. This recipe yields soft, flaky parathas that are perfect for breakfast or as a main course. Serve them hot with yogurt, butter, or pickle for a delicious meal.
Ingredients
For the dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 3/4 cup water (as needed)
- 1 tablespoon oil or ghee (plus more for cooking)
For the filling:
- 2 medium potatoes, boiled and mashed
- 1 green chili, finely chopped (optional)
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur (dry mango powder) or lemon juice
- Salt to taste
Instructions
- Prepare the dough: In a bowl, mix the whole wheat flour, salt, and oil. Gradually add water and knead into a soft dough. Cover and let it rest for 20–30 minutes.
- Make the filling: Combine mashed potatoes with green chili, cilantro, cumin seeds, garam masala, amchur or lemon juice, and salt. Mix well.
- Assemble the parathas: Divide the dough and filling into equal portions. Roll a dough ball, place the filling, seal the edges, and roll into a circle.
- Cook the parathas: Heat a skillet, cook the paratha, apply ghee or oil, and cook until golden brown and crisp on both sides.
- Serve: Serve hot with yogurt, butter, or pickle.
Notes
- For extra flavor, add onions or grated cheese to the filling.
- Leftover parathas can be reheated in a pan or on a tawa.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 paratha
- Calories: 240
- Sugar: 2g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
