International Cuisine > Indian Cuisine > Breads (Indian) > Paratha Recipe

Aloo Paratha: A Classic Indian Stuffed Flatbread

Learn how to make delicious Aloo Paratha, a popular Indian breakfast dish made with whole wheat dough and a savory potato filling. This recipe provides a step-by-step guide for perfect, fluffy parathas every time.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 2 cups Whole Wheat Flour (Atta)
  • 2 medium, mashed Boiled Potatoes
  • 1-2 finely chopped Green Chilies
  • 1 teaspoon, grated Ginger
  • 2 tablespoons, chopped Coriander Leaves
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon Red Chili Powder
  • To taste Salt
  • For cooking Oil/Ghee
  • As needed Water

Preparing the Dough

In a large bowl, combine the whole wheat flour and salt. Gradually add water, kneading to form a soft, pliable dough. Cover the dough with a damp cloth and let it rest for at least 15 minutes. This resting period allows the gluten to relax, resulting in softer parathas.

Making the Potato Filling

In a separate bowl, combine the mashed potatoes, green chilies, ginger, coriander leaves, garam masala, red chili powder, and salt. Mix well until all the ingredients are evenly distributed. Taste and adjust seasoning as needed. The filling should be flavorful and slightly spicy.

Stuffing the Parathas

Divide the dough into equal-sized balls. Roll out one ball into a small circle. Place a spoonful of the potato filling in the center of the circle. Gently bring the edges of the circle together, pinching to seal the filling inside. Flatten the stuffed ball slightly and dust with flour.

Rolling and Cooking the Parathas

Gently roll out the stuffed paratha into a larger circle, being careful not to tear the dough. Heat a flat griddle or tawa over medium heat. Place the paratha on the hot griddle and cook for a minute or two on each side, until lightly golden brown. Drizzle oil or ghee around the edges of the paratha. Flip and cook until both sides are golden brown and crisp. Press gently with a spatula to ensure even cooking.

Serve the Aloo Parathas hot with yogurt, butter, pickle, or chutney. They are a delicious and satisfying meal for breakfast, lunch, or dinner.

Nutrition Facts (Estimated per 100g)

  • Calories: Approximately 200-250 kcal
  • Protein: 5-7g
  • Carbohydrates: 30-40g
  • Fat: 5-8g
  • Fiber: 3-5g
Note: These values are estimates and may vary depending on the specific ingredients and cooking methods used.

Other Important Considerations for Nutrition

  • Use whole wheat flour for increased fiber content.
  • Control the amount of oil/ghee used for cooking to manage fat intake.
  • Adjust the amount of salt and spices according to your dietary needs.
  • Pair with yogurt or a protein-rich side dish for a balanced meal.

← Aloo Gobi: A Classic Indian Vegetarian Delight Authentic Butter Chicken →

FAQ

  • How do I prevent the parathas from tearing while rolling?

    Make sure the dough is soft and pliable. Let it rest for at least 15 minutes before rolling. Dust the rolling surface and paratha with enough flour to prevent sticking. Roll gently and evenly, avoiding excessive pressure.
  • Can I use different fillings for paratha?

    Yes, you can experiment with various fillings such as paneer (Indian cheese), cauliflower (gobi), or radish (mooli).
  • How can I store leftover parathas?

    Store leftover parathas in an airtight container in the refrigerator for up to 2 days. Reheat on a griddle or in a microwave before serving.