Aloo paratha is a north Indian breakfast, made with a potato stuffing and generous butter. A super easy recipe with side dish for paratha too.
Hello everybody! Hope you had a great start in this year 2008 .
Here is the way I made aloo paratha today. And most of you know very well to make this one, yet for my future reference and those who don’t know before like me, I am posting this one.
For me Aloo paratha means it has to be thin and soft, with the stuffing blended well with the dough. This is the way I learnt from my friend (Sangeeta) and I always make this way. You can choose to make thick too.
For all stuffed parathas, despite the thickness, key is to have the dough and stuffing in same consistency. If the dough is very tight and tough, the stuffing will ooze out. And even if the stuffing is gooey or watery, the paratha will become sticky and difficult to roll.
Aloo Paratha recipe
Ingredients
Ingredients for dough
- Wheat flour - 1 cup
- Oil - 1 tbsp optional
- Salt - As needed
- luke warm water as needed
For aloo stuffing
- Potatoes - 3
- Coriander leaves - 3 tbsp
- Green chilies - 4
- Ajwain/ Omam - 1/2 tsp
- Salt - as needed
Instructions
- Knead dough with enough water to get a soft dough. Keep aside for 10 mins and knead again to smooth it and divide into equal sized balls.
- To make the stuffing, boil potato until done and peel off the skin. Do not overcook, as it will retain water and make your rolling difficult. Mash well and add finely chopped green chilli, coriander leaves, ajwain and required salt. Mix well. I microwave my potato, it gives stuffing without any excess moisture. Just prick here and there at 2-3 places and microwave in high for 2-3 minutes. Flip once in between. Let it cool once done, then peel off to use.
- Make equal sized balls out of the dough and the stuffing. First roll the dough into palm size thick disk. Keep the stuffing inside. Cover the stuffing with the dough.
- Roll into parathas of desired thickness. Dust generously while rolling.
- Heat tawa and cook the parathas both sides in medium flame. Drizzle oil or ghee as needed, till golden brown spots appear. If needed, press the parathas gently with the spatula to ensure even cooking.
Video
Notes
- For all stuffed parathas, despite the thickness, key is to have the dough and stuffing in same consistency. If the dough is very tight and tough, the stuffing will ooze out while rolling. And even if the stuffing is gooey or watery, the paratha will become sticky and difficult to roll.
- Roll the stuffing balls in wheat flour if you find it slightly sticky.
- You can add bread crumbs to trouble shoot too much water in stuffing.
- I use all purpose flour/ maida for dusting. This helps preventing excessive residue of flour while rolling and cooking.
Aloo Paratha method:
- Knead dough with enough water to get a soft dough. I use half the water of the quantity of flour approximately. So if you add 1 cup flour, add half cup (plus or minus 1 tbsp) You can use lukewarm water for extra softness.
- Keep aside for 10 mins and knead again to smooth it and divide into equal sized balls.
- To make the stuffing,
Cooking potato:
1) Pressure cooker: Clean potato, cut into two. Pressure cook by adding little water in the pressure cooker, placing potatoes in a vessel without water. No water needed to add along potato in the vessel. This helps no excess water in cooked potato.2) Boil potato: Boil potatoes in open pot with generous water until fork inserted goes inside softly. peel off the skin once warm. Do not overcook, as it will retain water and make your rolling difficult.
3) Microwave potato: This gives perfect results, by giving stuffing without any excess moisture. Just wash, prick the potatoes here and there with knife at 2-3 places and microwave in high for 2-3 minutes. Flip once in between. Let it cool once done, then peel off to use. - Mash well and add finely chopped green chilli, coriander leaves, ajwain or cumin seeds and required salt.
- Mix well. Make equal sized balls same as dough.
To Make paratha:
- First roll the dough into palm size thick disk. Keep the stuffing inside. Cover the stuffing with the dough.
- Roll into parathas of desired thickness. Dust generously while rolling.
- Heat tawa and cook the parathas both sides in medium flame. Drizzle oil or ghee as needed, till golden brown spots appear. If needed, press the parathas gently with the spatula to ensure even cooking.
2) 
Smear with butter or ghee both sides if desired. Serve with pickle or Dahi. Want something different? Try the below recipe as side dish.
General tips for stuffed paratha:
- How to make soft stuffed parathas?
Make soft dough with oil and lukewarm water. Don’t make the dough thight. Make it soft and pliable. Give resting time, which is also important. - Almost mantra for me, make stuffing and dough equal consistency and equal sized balls.
- Cook in hot tawa, long cooking time – harder and chewy paratha.
- Use generous oil or ghee for lovely golden spots over your paratha. I like to add oil not to the pan and over the paratha.
- Puffed paratha – soft paratha.
- Use a bamboo basket or wire rack to stack to avoid the condensed water making paratha soggy.
Aloo Paratha Side dish Tomato garlic recipe
Big question when most of us make parathas (especially people like me) is what to make as side dish for paratha?
This is very simple to make and it can be the best side dish for aloo parathas. Also I would recommend this chutney specifically for aloo paratha because, the garlic in this chutney nullifies/neutralizes the gastric properties of aloo, so good for health chutney. This is a treat for garlic flavour loving people and perfect for all sort of parathas, stuffed and plain. Try this,you will be amazed! Check out boondi raita recipe
Aloo paratha side dish Ingredients:
- Tomato – 2 big
- Garlic – 10 flakes
- Red chilli – 1 or
- Red chilli powder – 1 tsp
- Salt – as needed
- Sesame oil – 1/8 Cup + 2 tbsp
Side dish for aloo paratha method:
- Chop the tomatoes roughly, peel and Crush the garlic.
- Grind the tomatoes along with red chilli/ chilli powder in a mixer to a smooth paste without adding water.
- Add garlic to the ground tomato and again run 2-3 times (use Juice/inch option), taking care to not to grind it smooth..Garlic should be visible as little little bits.
- Heat the sesame oil, preferably in a flat broad pan. It should reach smoking hot.
- Pour the ground mixture and stir well. Let it boil only for a minute and by this time the colour would have changed and the oil should have separated.
- Put off the stove and transfer to the serving bowl!
Notes
- Don’t substitute sesame oil with any other oil..
- Don’t reduce the oil amount, be generous.
- Sesame oil is only good for your health. It also suppress the garlic flavour’s raw smell and makes it smell balanced .
- Don’t let boil more than a minute. You can find the correct time, when the chutney’s colour changes as it boils.
Love the Paratha. If you fry the Garlic before adding to Tomato, you don’t get a strong smell of garlic. I am a garlic lover although I don’t like to smell like garlic!:D
Chutney looks great. Enjoy, see you on Monday!:)
But the speciality of this chutney is that raw smell of garlic!
Thankyou for the compliments Asha!
HAve a great weekend!
Aloo parathas are a favorite at home but I haven’t mastered the art of making perfect ones yet. Yours look so good. The chutney colour is amazing and it sounds very yummy.
Thanks for trying out the kurma and letting me know. The color depends on the tomatoes and spice powders i suppose… Glad you liked it 🙂
You are making my mouth water! seriously!!
Wow! What a combo – Aloo paratha and garlicky tomato chutney! sounds heavenly! 🙂
Parathas are a HIT with me!!!! The tomato chutney looks super!! is gingelly oil a must? can I sub with canola?
The korma looks lovely!! I’m sure the taste was what u wanted!!!
i havent aloo paratha with this chutney 🙂 sounds yummy!
I am always in for anything garlicky!! looks great Raks! perfect for my saturday brunch:)
looks delicious…now i wish i had someone make me that for dinner 😉
Tomato chutney is mouth watering .. nice colour. love to have it with idlies and dosa.
aloo paratha is my fav comfort food!! the chutney looks very yummy…shud defenitely try..
aloo paratha is my fav comfort food!! the chutney looks very yummy…shud defenitely try..
Hi Rak’s Kitchen! Aloo paratha and chutney look yummy.
Thankyou all for your lovely words!
Manasi,
Gingely oil cannot be substituted with any other oil…:)
Great looking parathas..with tomato chutney..if you add onions to aloo also it tastes great!..
Wow. aloo parathas are my fav..try adding a bit ajwain to the stuffing…it would taste great…garlic tomato chutney looks great
lovely combo!
tom chutney tutorial looks very good 🙂
Nice combination!
Aloo parathas are my fav.love them with the delicious chutney..
Aloo paratha is an all time fav, the tomato garlic chutney looks awesomeeeee!! 🙂
Lovely!!! Have my version saved in the drafts. WIll post it soon!
paratha looks yummy raks and that chutney MOUTH WATERING
Hi Raks,
New year wishes from Menu Today.
Garlic Tomato chutney is perfect combination for Aloo paratha.
Thanks for sharing.
Wahhh…tomato with garlic is nice combination. This is perfect match with Aloo parthas. Also perfect entry for Sunita’s event.:)
Hi Raks, Wish you a very happy new year. Trust you had lovely time. Did u go to watch fireworks at Marina bay? Btw, paratha and chutney looks gr8.Yummy combo. I would prefer frying garlic bf4 I add to my dishes ;)..to keep away from raw garlic smell.
What a yumm combo in the New Year. Love it.
Nice Paratha & chutney! Love garlic, it adds so much flavour to any dish!
I love garlic in this tomato chutney. That will surely add up a twist to its savory taste.
Dont we need to add anything to spice it up (like chillies, chilly powder etc).
Aruna, I assume you are asking for the chutney, as I have mentioned in the post, the spiciness from garlic is enough for this chutney.
Its easier if you roll out two small chapati's and then spread out the filling on one, place the other on top and seal the sides and then roll it out again and then cook on tava. I previously made them the way u said but this works out less messier. Try it out!!
Its easier if you roll out two small chapati's and then spread out the filling on one, place the other on top and seal the sides and then roll it out again and then cook on tava. I previously made them the way u said but this works out less messier. Try it out!!
Dear Rajeswari,
I was searching for a good accompaniment to aloo paratha and your tomato chutney is a perfect fit here. Thank you very much for posting this.
I tried this recipe with a small twist – ground tomato puree with the garlic pods and 1/2 tsp of red chilli powder. Also once the oil warmed up well, I fried some curry leaves, jeera, and mustard with asafoetida till the mustard crackled. Then added the ground mixture to it and boiled it till the oil separated in the pan.
It turned out to be a nice tangy spread. Hope you try this out.
Thanks and regards,
Chitra
No need to add chilles or chilli powder
your kitchen provides wonderful snaps and delicious recipes.. aloo paratha is my favourite..
Hi
Can you pls tell how u prepare the stuffing. ? Mine was not tasty. Do you fry onions ? Grind green chillies ?
There is no onion in the recipe… Just every thin mix together. I think I had forgotten to mention in the post. Will update.
how long can we store this chutney?
Since it has oil floating on top, it stays atleast 2 days in fridge. Keep in airtight container to prevent garlic smell leaking into the fridge
its good and tasty also. keep on giving this type of food to every one
wow…they look so elegant…all of them in same size perfect circles…you are a master….
Thanks for the recipe..
Will let you know the results after trying out
Hello Mam, I am always afraid to try stuffed parathas. However I do, fillings comes out of the paratha and make it really messy. Not able to roll further and resulted in messy thick parathas. Can u pls suggest a tip and tricks to make stuffed paratha for beginners without filling comes out of it
Looks tempting but I read it somewhere in books that wheat and gingely oil shouldn't mix up.
Well I tried with refined oil as I didn't have gingelly oil..It tasted good..but gingelly oil would have given the perfect taste as in any thokku or pickle
I had tried this combo! The chutney was awesome! Loved the taste.. Moreover the garlic in chutney helps to reduce bloating caused by the paratha. You can also dhaniya powder to the aloo stuffing which gives the "Samosa" effect!
That chutney was amazing. Thank you so much.
Thank you so much 🙂