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    Home » Recipes » Parathas

    Aloo paratha recipe, tomato garlic chutney side dish

    January 4, 2008 by Raks Anand 46 Comments / Jump to Recipe

    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.

    aloo-paratha-recipe
    aloo paratha

    This Indian potato flatbread is popular among all the parathas. These are very common breakfast in north India.

    Check out my paneer paratha recipe and capsicum cheese paratha recipe in my website.

    Jump to:
    • Thick or thin
    • Dough
    • 🥔 Potato
    • Variations
    • Top tips
    • Recipe card
    • 📸 Instructions
    • Side dish

    Thick or thin

    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 amount for a balanced taste.

    Dough

    How to make a perfect paratha that does not give tough time while rolling?

    Dough should be in the right consistency!

    If the dough is very tight and tough, the stuffing will ooze out. So make sure to prepare a soft, pliable and non sticky dough.

    For that reason, use luke-warm water for best results (not hot water, very warm only). Adding a drizzle of oil or ghee in dough also helps.

    Give 10-15 mins standing time - one, after making dough, two after rolling to balls.

    After standing time and before rolling to balls, knead the dough smoothly.

    If you have a kneader/ food processor, stand mixer, make use of it.

    Stick to same brand of flour, so that you can note salt, water quantity as you make each time, perfect the recipe!

    I use either Pillsbury or Ashirwad (not sponsored).

    🥔 Potato

    How to cook potato for this?

    There are various ways to cook potato. Which ever method you use, just make sure to cook it just right.

    Take care not to over cook potatoes as it tends to retain water. This make the stuffing gooey and makes it hard to roll.

    Here are some ways to cook potatoes:

    1. Microwave - This is my favorite way and always use this method for a moisture free cooked potato.

    Just prick the clean potatoes with knife or fork at several places. This is for steam to escape as well as even cooking.

    Microwave 1 minute and turn the potato position and repeat again until it is cooked form all sides.

    Give standing time for 2-3 minutes. Peel of the skin and use in the recipe. (If too dry to peel, give a quick wash under tap.

    Take care not to over cook potato. Each microwave has different wattage and power, so test test test.

    2. Boiling - Fill a sauce pot with water, bring to rolling boil. Add salt.

    You can add the potato as such with skin and boil until fork tender. Or cut into halves, quarters and boil it until done.

    Do not let the potato be in hot water after it is done. Take out immediately and let it cool.

    3. Pressure cook - Place with enough water to immerse it in water. Add salt. Pressure cook for 3-4 whistles in medium flame.

    Depending upon the size, the cooking time may vary. Here also you can cook whole or cut into quarters.

    But make sure to not over cook the potatoes.

    4. Instant pot - Peel the skin, cut into quarters or 8. Add enough water to immerse the potato.

    Pressure cook in high (Normal) for 4 minutes. Quick release and take out immediately from water to cool down.

    Mash and use in the recipes.

    Variations

    My stuffing is very simple as I learnt. It has only coriander, green chilli in it other than salt.

    You can always add in your own favorite spices to make it masaledar.

    Or even a dash of kala namak or chaat masala, a generous pinch of roasted cumin seeds powder (bhuna jeera).

    Make your dough spicy by adding chilli powder, and some garam masala powder. Tipping in some cumin or ajwain (caraway seeds) is also a great idea.

    Top tips

    For soft paratha, make sure the dough and stuffing are soft as well. If the dough is not, it may turn chewy.

    My trick is to cook firstly without oil or ghee and after it gets cooked, drizzle ghee or oil. This gives perfect puffy soft paratha.

    I always cook in high temperature, maxium medium flame, no low flame.

    Cooking longer in low flame makes paratha dense, chewy. So cook it fast, in high flame or medium flame if needed later.

    Related posts:

    • Peas paratha
    • Gobi paratha
    • Coriander paratha
    • Easy mooli paratha

    Also check out North Indian Thali idea with this.

    Recipe card

    aloo-paratha-recipe
    Print Pin
    4.84 from 6 votes

    Aloo Paratha recipe

    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.
    Course Breakfast
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting time 10 minutes
    Servings 5 Parathas
    Cup measurements

    Ingredients

    Ingredients for dough

    • 1 cup Wheat flour
    • 1 teaspoon Oil optional
    • Salt - As needed
    • luke warm water as needed

    For aloo stuffing

    • 3 Potatoes
    • 3 tablespoon Coriander leaves
    • 4 Green chilies
    • ½ teaspoon Ajwain Omam
    • Salt - as needed
    Prevent your screen from going dark

    Instructions

    Prepare dough

    • Take flour, salt in a mixing bowl firstly. Then drizzle oil and give it a quick mix.
    • After that add luke-warm water little by little to get a soft yet non sticky dough. Set aside covered.

    Potato stuffing

    • To make the stuffing, cook potato until done and peel off the skin. Do not overcook, as it will retain water and make your rolling difficult.
    • I usually Microwave my potato for cooking it perfectly without any moisture. You can choose your own method - Boiling/ pressure cooking.
    • Mash well and add finely chopped green chilli, coriander leaves, ajwain and required salt. Mix well.
    • Make equal sized balls and keep it ready. I usually roll both stuffing and dough equal sized for balanced taste.

    Make flatbread

    • Make equal sized balls out of the dough and the stuffing.
    • Firstly 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.

    Cooking flatbread

    • Heat tawa and place paratha over it. Cook for a minute in high flame.
    • After that, flip and cook furthermore for a minute in medium flame.
    • Now drizzle few drops of ghee or oil and cook both sides. This helps puffing, golden spots appearing over paratha.
    • Be generous with oil or ghee if you want more golden spots. Press gently with spatula for even browning.
    • Repeat to finish and regulate the heat as needed.

    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.
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    📸 Instructions

    Prepare dough

    1. Take flour, salt in a mixing bowl firstly. Then drizzle oil and give it a quick mix.

    2. After that add luke-warm water little by little to get a soft yet non sticky dough. Set aside covered.

    prepare dough

    3. Keep aside for 10 mins and knead again to smooth it and divide into equal sized balls.

    divide dough

    To make the stuffing:

    Cooking potato

    a. Pressure cooker method: (steaming)

    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. (Above, I have given with water method)

    cook-potato

    b. Boiling - 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.
    c. Microwaving - 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.

    2. Mash well and add finely chopped green chilli, coriander leaves, ajwain or cumin seeds and required salt.

    mashed-potato

    3. Mix well. Make equal sized balls same as dough.

    paratha-stuffing

    Prepare flatbread

    1. Firstly roll the dough into palm size thick disk. Keep the stuffing inside. Cover the stuffing with the dough.

    stuffing

    2. Roll into parathas of desired thickness. Dust generously while rolling.

    spread

    3. 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.

    cooking aloo paratha

    Smear with butter or ghee both sides if desired. Serve with pickle or Dahi. Want something different?  Try the below recipe as side dish.

    aloo-paratha-recipe-1
    Golden aloo paratha

    Side dish

    Tomato-garlic-chutney
    Aloo paratha side dish - Tomato garlic chutney

    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 flavor loving people and perfect for all sort of parathas, stuffed and plain.

    Try this, you will be amazed! Check out boondi raita recipe

    Ingredients

    • Tomato - 2 big
    • Garlic - 10 flakes
    • Red chilli - 1 or
    • Red chilli powder - 1 tsp
    • Salt - as needed
    • Sesame oil - ⅛ Cup + 2 tbsp

    Side dish for aloo paratha method:

    1. Chop the tomatoes roughly, peel and Crush the garlic.Ingredients-for-aloo-paratha-side-dish
    2. Grind the tomatoes along with red chilli/ chilli powder in a mixer to a smooth paste without adding water.Add garlic
    3. 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.Ground
    4. Heat the sesame oil, preferably in a flat broad pan. It should reach smoking hot.Fuming hot
    5. 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.Pour
    6. Put off the stove and transfer to the serving bowl!Boiled

    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.
    Side-dish-for-Paratha

    More Parathas

    • Gobi paratha recipe

    Reader Interactions

    Comments

    1. Asha

      January 04, 2008 at 3:28 pm

      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!:)

      Reply
    2. RAKS KITCHEN

      January 04, 2008 at 3:36 pm

      But the speciality of this chutney is that raw smell of garlic!
      Thankyou for the compliments Asha!
      HAve a great weekend!

      Reply
    3. Laavanya

      January 04, 2008 at 3:39 pm

      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 🙂

      Reply
    4. bindiya

      January 04, 2008 at 4:45 pm

      You are making my mouth water! seriously!!

      Reply
    5. Meera

      January 04, 2008 at 4:50 pm

      Wow! What a combo - Aloo paratha and garlicky tomato chutney! sounds heavenly! 🙂

      Reply
    6. Manasi

      January 04, 2008 at 5:34 pm

      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!!!

      Reply
    7. Nags

      January 04, 2008 at 5:37 pm

      i havent aloo paratha with this chutney 🙂 sounds yummy!

      Reply
    8. Mansi Desai

      January 04, 2008 at 7:37 pm

      I am always in for anything garlicky!! looks great Raks! perfect for my saturday brunch:)

      Reply
    9. Rajitha

      January 04, 2008 at 9:11 pm

      looks delicious...now i wish i had someone make me that for dinner 😉

      Reply
    10. Prema Sundar

      January 04, 2008 at 9:49 pm

      Tomato chutney is mouth watering .. nice colour. love to have it with idlies and dosa.

      Reply
    11. Superchef

      January 04, 2008 at 10:02 pm

      aloo paratha is my fav comfort food!! the chutney looks very yummy...shud defenitely try..

      Reply
    12. Superchef

      January 04, 2008 at 10:05 pm

      aloo paratha is my fav comfort food!! the chutney looks very yummy...shud defenitely try..

      Reply
    13. Daily Meals

      January 05, 2008 at 1:48 am

      Hi Rak's Kitchen! Aloo paratha and chutney look yummy.

      Reply
    14. RAKS KITCHEN

      January 05, 2008 at 2:55 am

      Thankyou all for your lovely words!
      Manasi,
      Gingely oil cannot be substituted with any other oil...:)

      Reply
    15. Srivalli

      January 05, 2008 at 6:18 am

      Great looking parathas..with tomato chutney..if you add onions to aloo also it tastes great!..

      Reply
    16. easycrafts

      January 05, 2008 at 6:39 am

      Wow. aloo parathas are my fav..try adding a bit ajwain to the stuffing...it would taste great...garlic tomato chutney looks great

      Reply
    17. Richa

      January 05, 2008 at 2:29 pm

      lovely combo!
      tom chutney tutorial looks very good 🙂

      Reply
    18. Seena

      January 05, 2008 at 2:44 pm

      Nice combination!
      Aloo parathas are my fav.love them with the delicious chutney..

      Reply
    19. Namratha

      January 05, 2008 at 11:36 pm

      Aloo paratha is an all time fav, the tomato garlic chutney looks awesomeeeee!! 🙂

      Reply
    20. Ramya's Mane Adige

      January 06, 2008 at 2:07 am

      Lovely!!! Have my version saved in the drafts. WIll post it soon!

      Reply
    21. Sagari

      January 06, 2008 at 2:44 am

      paratha looks yummy raks and that chutney MOUTH WATERING

      Reply
    22. Menu Today

      January 06, 2008 at 8:25 am

      Hi Raks,
      New year wishes from Menu Today.
      Garlic Tomato chutney is perfect combination for Aloo paratha.
      Thanks for sharing.

      Reply
    23. Kajal

      January 06, 2008 at 10:30 am

      Wahhh…tomato with garlic is nice combination. This is perfect match with Aloo parthas. Also perfect entry for Sunita’s event.:)

      Reply
    24. Taste of Mysore

      January 06, 2008 at 1:28 pm

      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.

      Reply
    25. Shella

      January 07, 2008 at 7:32 am

      What a yumm combo in the New Year. Love it.

      Reply
    26. Seema

      January 07, 2008 at 8:18 pm

      Nice Paratha & chutney! Love garlic, it adds so much flavour to any dish!

      Reply
    27. myfudo

      September 17, 2011 at 7:57 am

      I love garlic in this tomato chutney. That will surely add up a twist to its savory taste.

      Reply
    28. Aruna

      November 18, 2011 at 6:46 am

      Dont we need to add anything to spice it up (like chillies, chilly powder etc).

      Reply
    29. RAKS KITCHEN

      November 18, 2011 at 6:48 am

      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.

      Reply
    30. Mmmmmmmmm

      March 21, 2012 at 5:54 am

      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!!

      Reply
    31. Mmmmmmmmm

      March 21, 2012 at 5:54 am

      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!!

      Reply
    32. ChitraChaudhuri

      June 05, 2012 at 12:37 am

      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

      Reply
    33. Unknown

      November 29, 2012 at 12:14 pm

      No need to add chilles or chilli powder

      Reply
    34. pragathi

      December 20, 2012 at 12:28 pm

      your kitchen provides wonderful snaps and delicious recipes.. aloo paratha is my favourite..

      Reply
    35. Pavithra

      February 17, 2013 at 12:58 am

      Hi

      Can you pls tell how u prepare the stuffing. ? Mine was not tasty. Do you fry onions ? Grind green chillies ?

      Reply
    36. RAKS KITCHEN

      February 17, 2013 at 1:00 am

      There is no onion in the recipe... Just every thin mix together. I think I had forgotten to mention in the post. Will update.

      Reply
    37. bloggged-priyanka

      May 21, 2013 at 7:53 am

      how long can we store this chutney?

      Reply
    38. Raks anand

      May 21, 2013 at 7:55 am

      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

      Reply
    39. Bhanu Murty

      October 02, 2013 at 12:39 pm

      its good and tasty also. keep on giving this type of food to every one

      Reply
    40. Unknown

      October 05, 2013 at 8:29 am

      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

      Reply
    41. suba

      February 12, 2016 at 12:19 pm

      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

      Reply
    42. akila gopalakrishnan

      April 25, 2016 at 8:35 am

      Looks tempting but I read it somewhere in books that wheat and gingely oil shouldn't mix up.

      Reply
    43. Gomathi

      March 31, 2017 at 7:00 am

      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

      Reply
    44. Gomathi

      March 31, 2017 at 7:00 am

      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!

      Reply
    45. KIRUBA

      March 28, 2020 at 1:51 am

      5 stars
      That chutney was amazing. Thank you so much.

      Reply
      • Raks Anand

        March 28, 2020 at 8:41 am

        Thank you so much 🙂

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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