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.
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.
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:
Also check out North Indian Thali idea with this.
Recipe card
Aloo Paratha recipe
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
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.
📸 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.
3. Keep aside for 10 mins and knead again to smooth it and divide into equal sized balls.
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)
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.
3. Mix well. Make equal sized balls same as dough.
Prepare flatbread
1. Firstly roll the dough into palm size thick disk. Keep the stuffing inside. Cover the stuffing with the dough.
2. Roll into parathas of desired thickness. Dust generously while rolling.
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.
Smear with butter or ghee both sides if desired. Serve with pickle or Dahi. Want something different? Try the below recipe as side dish.
Side dish
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:
- 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.
Asha
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!:)
RAKS KITCHEN
But the speciality of this chutney is that raw smell of garlic!
Thankyou for the compliments Asha!
HAve a great weekend!
Laavanya
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 🙂
bindiya
You are making my mouth water! seriously!!
Meera
Wow! What a combo - Aloo paratha and garlicky tomato chutney! sounds heavenly! 🙂
Manasi
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!!!
Nags
i havent aloo paratha with this chutney 🙂 sounds yummy!
Mansi Desai
I am always in for anything garlicky!! looks great Raks! perfect for my saturday brunch:)
Rajitha
looks delicious...now i wish i had someone make me that for dinner 😉
Prema Sundar
Tomato chutney is mouth watering .. nice colour. love to have it with idlies and dosa.
Superchef
aloo paratha is my fav comfort food!! the chutney looks very yummy...shud defenitely try..
Superchef
aloo paratha is my fav comfort food!! the chutney looks very yummy...shud defenitely try..
Daily Meals
Hi Rak's Kitchen! Aloo paratha and chutney look yummy.
RAKS KITCHEN
Thankyou all for your lovely words!
Manasi,
Gingely oil cannot be substituted with any other oil...:)
Srivalli
Great looking parathas..with tomato chutney..if you add onions to aloo also it tastes great!..
easycrafts
Wow. aloo parathas are my fav..try adding a bit ajwain to the stuffing...it would taste great...garlic tomato chutney looks great
Richa
lovely combo!
tom chutney tutorial looks very good 🙂
Seena
Nice combination!
Aloo parathas are my fav.love them with the delicious chutney..
Namratha
Aloo paratha is an all time fav, the tomato garlic chutney looks awesomeeeee!! 🙂
Ramya's Mane Adige
Lovely!!! Have my version saved in the drafts. WIll post it soon!
Sagari
paratha looks yummy raks and that chutney MOUTH WATERING
Menu Today
Hi Raks,
New year wishes from Menu Today.
Garlic Tomato chutney is perfect combination for Aloo paratha.
Thanks for sharing.
Kajal
Wahhh…tomato with garlic is nice combination. This is perfect match with Aloo parthas. Also perfect entry for Sunita’s event.:)
Taste of Mysore
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.
Shella
What a yumm combo in the New Year. Love it.
Seema
Nice Paratha & chutney! Love garlic, it adds so much flavour to any dish!
myfudo
I love garlic in this tomato chutney. That will surely add up a twist to its savory taste.
Aruna
Dont we need to add anything to spice it up (like chillies, chilly powder etc).
RAKS KITCHEN
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.
Mmmmmmmmm
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!!
Mmmmmmmmm
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!!
ChitraChaudhuri
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
Unknown
No need to add chilles or chilli powder
pragathi
your kitchen provides wonderful snaps and delicious recipes.. aloo paratha is my favourite..
Pavithra
Hi
Can you pls tell how u prepare the stuffing. ? Mine was not tasty. Do you fry onions ? Grind green chillies ?
RAKS KITCHEN
There is no onion in the recipe... Just every thin mix together. I think I had forgotten to mention in the post. Will update.
bloggged-priyanka
how long can we store this chutney?
Raks anand
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
Bhanu Murty
its good and tasty also. keep on giving this type of food to every one
Unknown
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
suba
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
akila gopalakrishnan
Looks tempting but I read it somewhere in books that wheat and gingely oil shouldn't mix up.
Gomathi
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
Gomathi
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!
KIRUBA
That chutney was amazing. Thank you so much.
Raks Anand
Thank you so much 🙂