Aloo Paratha | Potato Stuffed Indian Flat Bread

Tips for making Aloo Paratha:

• Do not add too much of oil while preparing dough, as it may make the paratha brittle.
• If we dont have much time, we can just cook the potatoes and add the masala and salt and mix well, instead of cooking the masala.
• If the stuffing is too wet because of overcooked potatoes, cook the masala in low flame till the moisture gets absorbed. Otherwise the filling tends to ooze out.
• While we spread the paratha after filling with our hands, we may get some air bubbles, gently break it using a fork and then keep rolling.
• Do not spread the roti too thin then the filling will come out and roti till be brittle to handle.
• If the paratha is rolled too thick, then the taste will not be so good.
• Try to use more filling to get tastier parathas.

You may also want to try:

• Mint Lachha Paratha
• Green Peas (Matar) Paratha
• Gobi Paratha
• Mooli (Radish) Paratha
• Paneer Paratha

Recipe Card for Aloo Paratha:

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Aloo Paratha Recipe | Potato Stuffed Flat Bread

Course: Indian Bread

Cuisine: Indian Recipes, North Indian, Punjabi

Equipments Needed

• Heavy Bottomed Pan
• Mixing Bowl
• Tawa

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 12 paratha

Calories: 210kcal

Author: Sowmya Venkatachalam

Aloo paratha, a delicious Indian flat bread with a filling of spicy potato masala. Soft layers with a tinge of crunchiness makes this paratha an ultimate meal! Relish this Aloo Paratha with curd , raita or any pickle of your choice.

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Ingredients

For Paratha Dough

• ▢ 2 Cups Wheat Flour 1 Cup - 250ml
• ▢ 2 tsp Oil
• ▢ 1 tsp Salt

For Filling

• ▢ 4 nos Potato big size
• ▢ 1 Green Chili Finely Chopped
• ▢ 1 tsp Ginger Garlic Paste
• ▢ ½ tsp Cumin Powder
• ▢ 1 tsp Coriander Powder
• ▢ ½ tsp Red Chili Powder
• ▢ 2 tbsp Coriander Leaves Finely Chopped

Other Ingredients

• ▢ 2-3 tbsp Ghee For spreading on top of cooked parathas'

Instructions 

Cooking Potato

• ▢
  Wash and take the potatoes in a vessel. Add 2 cups of water. Pressure cook for 3 whistles.

Preparing Paratha Dough

• ▢
  Take wheat flour in a mixing bowl and add salt and 1 teaspoon oil and mix well. The oil which we add before preparing the dough help in making the paratha crispy.
• ▢
  Add water little by little to make a smooth dough. Again add 1 teaspoon of oil and knead well. Close the bowl and let the dough rest for 15 minutes.

Prepare Potato Filling

• ▢
  Once the pressure is fully released, take out the cooked potatoes. Peel the skin of the cooked potatoes and grate it nicely and keep it ready to prepare the filling.
• ▢
  Heat a heavy bottomed pan, add oil, an when the oil is hot, add ginger-garlic paste, cumin powder, coriander powder, red chilli powder, green chillies and salt and stir for a minute.
• ▢
  Now add grated cooked potatoes and coriander leaves and mix well.
• ▢
  Keep the filling in flame for 1 more minute and then remove from flame. Now our aloo filling is ready to prepare scrumptious parathas.

Making Paratha

• ▢
  Take the dough, pinch a small portion out of the dough and roll it to lemon size balls.
• ▢
  Take 1 ball of dough and using the rolling pin, roll it to a small circle. We can also use our hands to spread the dough to a small circle without using a rolling pin. 
• ▢
  Place one big ball of aloo filling in the middle of the rolled paratha.
• ▢
  Carefully close all the edges of the circle and remove the extra dough and pat the ball of dough in the middle to form a patti. Repeat the same for rest of the dough and filling.
• ▢
  Grease your hands with wheat flour and slowly and evenly we can spread the paratha so that the whole filling is evenly spread. 
• ▢
  We can also roll the stuffed paratha using a rolling pin. We can sprinkle some wheat flour before rolling so that the filling does not come out or stick in the rolling pan.  No need to roll so thin like a chapati. Make thicker paratha .

Cooking Paratha

• ▢
  Heat a tawa, add rolled paratha and add butter and allow the paratha to cook in one side.
• ▢
  After 30 seconds, you can notice bubbles coming up, flip the paratha and cook till you get brown spots.
• ▢
  Spread ghee on top of each cooked paratha. Relish the yummy Paratha with plain curd / raita / pickle of your choice.

Nutritional Info

Nutrition Facts

Aloo Paratha Recipe | Potato Stuffed Flat Bread

Amount Per Serving (1 Paratha)

Calories 210 Calories from Fat 99

% Daily Value*

Fat 11g17%

Carbohydrates 25g8%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES

COOKING POTATO

• Wash and take the potatoes in a vessel. Add 2 cups of water. Pressure cook for 3 whistles.

PREPARING PARATHA DOUGH

• Take wheat flour in a mixing bowl and add salt and 1 teaspoon oil and mix well. The oil which we add before preparing the dough help in making the paratha crispy.

• Add water little by little to make a smooth dough. Again add 1 teaspoon of oil and knead well. Close the bowl and let the dough rest for 15 minutes.

PREPARE POTATO FILLING

• Once the pressure is fully released, take out the cooked potatoes. Peel the skin of the cooked potatoes and grate it nicely and keep it ready to prepare the filling.

• Heat a heavy bottomed pan, add oil, an when the oil is hot, add ginger-garlic paste, cumin powder, coriander powder, red chilli powder, green chillies and salt and stir for a minute.

• Now add grated cooked potatoes and coriander leaves and mix well.

• Keep the filling in flame for 1 more minute and then remove from flame. Now our aloo filling is ready to prepare scrumptious parathas.

MAKING PARATHA

• Take the dough, pinch a small portion out of the dough and roll it to lemon size balls.

• Take 1 ball of dough and using the rolling pin, roll it to a small circle. We can also use our hands to spread the dough to a small circle without using a rolling pin.

• Place one big ball of aloo filling in the middle of the rolled paratha.

• Carefully close all the edges of the circle and remove the extra dough and pat the ball of dough in the middle to form a patti. Repeat the same for rest of the dough and filling.

• Grease your hands with wheat flour and slowly and evenly we can spread the paratha so that the whole filling is evenly spread. We can also roll the stuffed paratha using a rolling pin. We can sprinkle some wheat flour before rolling so that the filling does not come out or stick in the rolling pan.  No need to roll so thin like a chapati. Make thicker paratha .

COOKING PARATHA

• Heat a tawa, add rolled paratha and add butter and allow the paratha to cook in one side.

• After 30 seconds, you can notice bubbles coming up, flip the paratha and cook till you get brown spots.

• Spread ghee on top of each cooked paratha. Relish the yummy Paratha with plain curd / raita / pickle of your choice.