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aloo paratha recipe
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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.
Prep Time15 mins
Cook Time30 mins
Resting time10 mins
Course: Breakfast
Cuisine: Indian
Servings: 5 Parathas


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


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.



  • 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.