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Aloo Paratha Recipe | Potato Stuffed Flat Bread
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5 from 3 votes

Aloo Paratha Recipe | Potato Stuffed Flat Bread

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Indian Bread
Cuisine: Indian Recipes, North Indian, Punjabi
Servings: 12 paratha
Calories: 210kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan
  • Mixing Bowl
  • Tawa


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'


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.


Serving: 1Paratha | Calories: 210kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g