Updated: 21-05-2025
Healthy Yummy Delicious Aloo Paratha
Aloo paratha is an Indian and Pakistani recipe and one of the most popular breakfasts throughout the western, central, and northern regions of India as well as Pakistan.
Aloo paratha consists of wheat dough stuffed with a mixture of spices and mashed potatoes, which is rolled out and cooked on a hot tawa with butter or ghee.
Aloo paratha tastes good when served with butter, chutney, curd, or pickle, and a glass of Lassi will make it awesome to eat.
Nutritional value per serving
RECIPE TYPE: Breakfast
CUISINE: North Indian, Panjabi
PREPARATION TIME: 30 minutes
COOKING TIME: 30 minutes
TOTAL TIME: 1 hour
SERVES: Makes 2-3
Ingredients for making aloo paratha (measuring cup used, 1 cup = 250)
To stuff potatoes
- 2 medium-sized potatoes.
- 2 green chillies chopped finely.
- ½ tsp carom seeds or ajwain.
- ¼ tsp Punjabi garam masala or normal garam masala.
- ½ tsp red chilli powder.
- ¼ tsp Kashmiri red chilli powder.
- 1-2 tsp dry pomegranate seeds.
- ½ tsp chaat masala or aamchur powder.
- Salt to taste.
For the wheat dough
- 2 cups whole-grain wheat flour.
- Pinch of salt.
- ½ tsp. vegetable oil. (For softness of paratha)
- Water as needed for the dough.
For frying the parathas
- Oil or desi ghee.
Method for making aloo paratha
- First, mix the flour with salt and oil.
- Add water and knead to a smooth and soft dough.
- Cover and rest the dough for 15 – 20 minutes.
- Boil the potatoes in a pressure cooker.
- When slightly warm, peel the aloo with a potato masher.
- Slightly roast the pomegranate seeds on a tawa or a frying pan.
- Take the roasted pomegranate seeds in a blender and blend them into a fine powder.
- Add the pomegranate powder, garam masala, red chilli or Kashmiri red chilli powder, chaat masala, or aamchur powder, green chillies, and salt to the mashed potatoes.
- Mix well without any lumps.
- Taste and adjust the spices and salt if required.
- Take two medium-sized balls from the wheat dough.
- On a dusty floor, roll the balls using a rolling pin to make a small circle.
- Place a few tablespoons of the mixture of filling mixture on one of the rolled circles.
- Filling should not be too little or too much.
- Sprinkle some of the dust on the filling. This will help in absorbing the moisture, and when rolling, the paratha will not break or tear.
- Place another rolled empty circle over the stuffed one and roll the aloo paratha gently to a desired diameter.
- Place the stuffed aloo paratha on the hot tawa or a griddle.
- When one side of the paratha is slightly brown, flip the paratha to the other side.
- Brush some oil or ghee on the cooked side.
- Flip again and brush some oil or ghee on either side of the paratha.
- Cook until the paratha is crisp and golden brown.
- Serve the hot parathas with curd or pickle, topped with butter.
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