Aloo ke Paranthe | Aloo Paratha is a popular Indian flatbread made with whole wheat flour dough, stuffed with spiced mashed potatoes filling. This stuffed potato flatbread is served with butter, yogurt, and pickle. Serve for breakfast or any meal of the day – they are delicious! Suitable for Vegans.
Mum’s Aloo Paratha – The Indian Stuffed Potato flatbread
Homemade Flatbreads are all about comfort food. They are super easy to make, packed with flavors, and a brilliant way to get an extra dose of vegetables into your diet.
Growing up, my mum made Aloo Paratha for Sunday lunch, every week. Her parathas would puff up like a bubble, so light and so delicious. All I needed was salted Amul butter, tomato ketchup, in-house mixed vegetable pickle, and yogurt to go with it.
Now, I have my own version of the perfect Aloo Paratha recipe, adapted from my mum. It is very simple, easy, fuss-free, delicious, and kids approved. If you have flatbread dough and cooked potatoes already ready, the recipe will only take you 15 minutes.
There are three parts to the recipe – The first is to make a paratha dough and the second is to make a delicious mashed potato filling. The third step is to tuck the Indian spiced potato filling into the dough, roll, and pan-cook to perfection. Really easy and Tasty too!
Why you should try this Indian Aloo Paratha recipe?
Simple and straightforward
Easy to make
Dietary needs – Suitable for Vegan and Dairy free diets.
Did you know the Chapati Dough is used as Paratha Dough?
If you are wondering what is paratha dough? it is the same Chapathi dough that is used to make roti/chapati. You will need only 4 ingredients – Whole wheat flour, salt, water, and a tsp of oil.
Mix the ingredients together to make a soft pliable dough. Cover and allow it to rest for at least 15-30 minutes.
Chapati dough keeps well in the fridge for up to 5 days. I do like to make them in bulk in my stand mixer and store them covered in the refrigerator.
Make soft fluffy homemade Chapatis with the leftover chapati dough.
All the detailed information on the chapati dough can be found in my Chapati recipe here.
Indian spiced Mashed Potato filling
This potato filling is really simple and delicious. All you need is cooked potatoes, fresh coriander, and some spices. Grate the potato or mash them until smooth. Make sure there are no chunks.
Mix in the remaining ingredient and the easy aloo paratha filling is ready. The best thing about this recipe is that you can variate the filling easily. Use the vegetables and herbs that are already there in your pantry.
How to make Aloo Paratha?
Shape the dough into 10-12 equal balls. Pick one ball, and roll it into a small disc of 2-3 inches. Fill 2 teaspoons of the potato stuffing. Bring the sides of the dough into the centre and pinch to seal the edges. Repeat the process for the remaining portions.
Gently flatten the stuffed dough ball with your hands. Then dust in the flour and roll the dough into a 6-7 inch diameter with a rolling pin. While rolling, apply equal pressure to the dough and you will have a circle paratha.
Heat the tawa or a frying pan over high heat. When hot, place them on the Tawa and cook for at least 40-50 seconds or until you see gentle bubbles. Flip and cook at the same time. Now flip it again and drizzle 1/4 teaspoon of oil. Cook for another 30-40 seconds.
Flip again and cook until the parathas have golden brown spots.
Remove from heat and stack the paratha in a casserole dish and seal with a lid. You can also wrap them in foil to keep them warm.
What to serve Aloo Paratha with?
Aloo paratha is versatile and can be enjoyed for breakfast or as a side for lunch or dinner too.
This vegan potato flatbread goes particularly well with salted butter, Indian pickle, raita, and tomato ketchup. It also makes a fantastic partner for any Vegetarian curry like Chana Masala, Paneer Curry, or even Dishoom-style Black Dal.
This classic aloo paratha is usually enjoyed with a cup of hot masala tea, in North India for breakfast.
Tips to make the Best Aloo Parathas
Soft Dough – Always knead the dough well to a soft pliable dough. It should not stick or it should not be too hard. When you press the dough with your finger, it will spring back a little.
Allow the Dough to Rest, covered for at least 30 minutes – This is extremely important to make Good Aloo Parathas.
Do not overstuff the filling – Overstuffing the mashed potato filling will cause the filling to come out from the edges when you roll them.
Evenly Roll the Paratha – Apply equal pressure to roll the paratha. This will leave you will fluffy, aloo parathas.
Hot frying pan – Make sure the Tawa or the frying pan is hot when you add the flatbread. If the tawa is not hot enough, stuffed potato flatbread will take time to cook and also may not cook evenly.
FREQUENTLY ASKED QUESTIONS
Why does my Paratha tear?
It is because the chapati dough is too hard or the filling has too much liquid/softness. The potato filling must be dry before stuffing it into the flatbread dough.
Is Aloo Paratha healthy?
By no means Aloo Paratha is healthy, because of the potato filling. It is also not recommended for weight loss, diabetics, and weight watchers. For a healthier alternative, try Cauliflower Paratha.
How many calories are there in Aloo Paratha?
One Aloo Paratha gives 152 calories.
If you love this Indian Paratha with Potato, then you will also love these
Indian Stuffed Potato flatbread recipe below
Easy Aloo Paratha recipe ( Indian Stuffed Potato flatbread)Print Pin Rate
For the Paratha Dough
- 3 cup Chapati atta flour Whole wheat flour
- 1¼-1½ water or more as needed
- 1 tsp salt
- 1 ½ tsp oil
For the Stuffed Potato filling
- Flour for Dusting/Rolling
- 4 tsp Oil or more as needed
- Place flour and salt in a mixing bowl. Gradually add a little water at a time and knead into a soft pliable dough. Add the oil and knead again. Cover and set it aside for at least 30 minutes.Divide the dough into 10-12 equal balls.
Spicy Potato filling
- To make the filling, combine mashed potatoes, croiander leaves, spices, and salt.
How to make Aloo Paratha
- Pick one ball, and roll it into a small disc of 2-3 inches. Fill 2 teaspoons of the potato stuffing. Bring the sides of the dough into the centre and pinch to seal the edges. Repeat the process for the remaining portions.
- Gently flatten the stuffed dough ball with your hands. Then dust in the flour and roll the dough into a 6-7 inch diameter with a rolling pin. While rolling, apply equal pressure to the dough and you will have a circle paratha.
- Heat the tawa or a frying pan over high heat. When hot, place them on the Tawa and cook for at least 40-50 seconds or until you see gentle bubbles. Flip and cook at the same time. Now flip it again and drizzle 1/4 teaspoon of oil. Cook for another 30-40 seconds.
- Flip again and cook until the parathas have golden brown spots.
- Remove from heat and stack the paratha in a casserole dish and seal with a lid. You can also wrap them in foil to keep them warm.