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Aloo Paratha (Potato Stuffed Bread)

Aloo Paratha, a beloved staple of South Asian cuisine, is a hearty and flavorful flatbread stuffed with a spiced potato filling. This delicious dish can be enjoyed for breakfast, lunch, or dinner and is often served with yogurt, pickles, or chutney. Learn how to make this comforting classic with our easy-to-follow recipe.
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The Story

Aloo Paratha is a popular Indian and Pakistani flatbread known for its soft, flaky texture and the mouthwatering filling of mashed potatoes infused with aromatic spices. It's a versatile dish that can be customized to your preferred spice level, making it a favorite among both adults and kids. Whether enjoyed with a cup of chai in the morning or as a wholesome meal with accompaniments, Aloo Paratha is sure to satisfy your cravings.


2 cups whole wheat flour
1 teaspoon salt
Water, as needed
4 medium-sized potatoes, boiled, peeled, and mashed
1 small onion, finely chopped
2-3 green chilies, finely chopped (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon grated ginger
1/2 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
Fresh coriander leaves, chopped, for garnish
Ghee or cooking oil, for cooking the parathas
4 Servings

Prep Time:

0 Hrs 20 Mins

Cook Time:

0 Hrs 30 Mins

Total TIme:

0 Hrs 0 Mins



In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the mixture into a soft, pliable dough. Cover it with a damp cloth and set it aside while you prepare the potato filling.


In a separate bowl, combine the mashed potatoes with chopped onions, green chilies, grated ginger, cumin seeds, garam masala, red chili powder, and salt. Mix everything well to create a uniform filling.


Divide the dough into equal-sized balls, roughly the size of golf balls.


Take one dough ball and flatten it slightly with your fingers. Dip it in dry flour and roll it out into a small circle, about 4-5 inches in diameter.


Place a portion of the potato filling (about 2-3 tablespoons) in the center of the rolled-out dough circle.


Fold the edges of the dough over the filling to cover it completely, creating a stuffed ball.


Flatten the stuffed ball with your fingers and then gently roll it out into a larger circle, around 7-8 inches in diameter. Use extra flour to prevent sticking.


Heat a griddle or skillet over medium-high heat and add a little ghee or oil.


Place the rolled-out Aloo Paratha on the hot griddle and cook for about 1-2 minutes on each side, or until it turns golden brown and crisp, adding more ghee or oil as needed.


Repeat the process for the remaining dough balls and potato filling.


Garnish the Aloo Parathas with freshly chopped coriander leaves.


Serve hot with yogurt, pickles, chutney, or a dollop of butter.

Tips for this recipe

For a variation, you can also add a handful of finely chopped fresh spinach or fenugreek leaves to the potato filling for extra flavor and nutrition.

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