Go Back

Aloo Paratha

How to make tasty Aloo Paratha
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: Indian, Punjabi
Servings: 4
Author: Deeksha


Ingredient for Potato(Aloo) Stuffing

  • 4 Big size Aloo (Potato)
  • 2 Chopped Onions
  • 1 Chopped Green Chilli
  • ½ tsp Red Chilli Powder
  • Pinch of Kasturi Methi
  • 1 tsp Dhania Powder
  • Salt (as per taste)
  • Fresh Dhania leaves (Optional)

For Dough

  • 500 gm Wheat flour
  • enough water for dough.


Instructions for Potato (Aloo) Stuffing

  • Firstly, Take 4 Aloo (potato) and cut them into half.
  • Add enough water in the pressure cooker and add half cut Aloo (potato) in it.
  • Wait for 1 whistle, You can check it with the help of knife.
  • When potato is completely cooked, cool it down and then peel the skin of boiled potato.
  • After that mash it properly with the help of the steel masher.
  • Now, add chopped onions, ½ tsp of red chilli, 1 tsp of dhania powder, kasturi methi, chopped green chilli and salt (as per taste) in the mashed potatoes.
  • Mix it well. Stuffing for Aloo Paratha is ready. Now it's time to make a dough.

for dough

  • Take 500 of wheat flour.
  • Knead it by adding water in small intervals.
  • Knead it until it turns into perfect dough.

How to make Aloo Paratha

  • Divide the dough into balls. Now take 1 ball and sprinkle some dry flour and roll it with rolling pin.
  • After that apply ghee on the rolled dough ball.
  • Now place Aloo Stuffing on it. After that take all edges together and pinch to seal it. Do not over fill it otherwise that will create a difficulty in rolling and also overfilling break the Paratha.
  • Then roll it again.
  • Heat a Tava and apply some ghee on it and place the rolled paratha on it.
  • After a minute, flip the paratha from other side, then flip it again and apply ghee on it and flip it.
  • Flip it until golden brown spot on the Paratha. That means Aloo paratha is now ready to serve it with white butter (Makhan), dahi or pickle.
  • Do it the same from remaining dough balls.