Aloo ke Paranthe | Aloo Paratha is a popular Indian flatbread made with whole wheat flour dough, stuffed with spiced mashed potatoes filling. It tastes delicious when served with butter, yogurt, and pickle. { Vegan }. Serve for breakfast or any meal of the day – they are delicious!

INDIAN ALOO PARATHA – POTATO STUFFED FLATBREAD
Flatbreads are all about comfort food at home. We love stuffed parathas as its quite wholesome and so easy to feed picky eaters. All the delicious stuffing is tucked into the whole wheat flour dough and then pan cooked to perfection.
Every household in India will have its own version of this classic aloo paratha with so many flavors and twists. It’s best enjoyed warm with a cup of hot tea in North India for breakfast.
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 butter and tomato ketchup to go with it.
Likewise, I have my own version of the perfect Aloo Paratha recipe, adapted from my mum, that’s simple, easy, fuss-free, delicious, and kids approved.
My mum made the paratha’s with ghee and they were delicious. However I enjoy making my paratha with oil. So this potato stuffed flatbread paratha is Vegan!
The method of preparing all the paratha’s is pretty much similar. The variations are in the filling.
If you love this Indian Paratha with Potato, then you will also love these
Ingredients you will need
For the Flatbread dough
- Whole Wheat Flour
- Water
- Salt
- Oil
For the Spicy Potato filling
- Potatoes
- Coriander leaves
- Green Chilli
- Ground Red Chilli
- Ground Black Pepper
- Ajwain / Carom Seeds
- Amchur / Mango Powder
- Ground Cumin / Jeera Powder
- Ground Turmeric
Tips to make the Best Aloo Paratha
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. You can use a stand mixer to knead the dough, which does all the muscle work, or knead them in a mixing bowl.
Allow the Dough to Rest – 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 while rolling them is also essential for a good paratha texture.
Ensure the tawa/ pan Hot – Make sure the tawa is hot enough for the flatbread to cook evenly. When the tawa is not enough and you add the rolled flatbread, it will take time to cook and may not cook evenly.
HOW TO MAKE ALOO PARATHA?
To make Stuffed Potato flatbread, you will need whole wheat flour ( atta ) dough and spicy mashed potato filling. Once they are both ready, it is simply stuffing the mashed potato into the rolled dough, seal, and cook it to perfection on a tawa.
To make the whole wheat flour dough, add the flour ( atta ) and salt to a mixing bowl. Add water gradually a little at a time and knead until you have a soft and smooth dough. Add the oil and knead again.
Cover and allow the atta dough to rest for at least 15 minutes.
In the meanwhile prepare the mashed potato filling. I like to add keep it quick and easy, by adding all the spices, coriander to the mashed potatoes and combine well.
Divide the dough into 6-8 dough balls. Pick one ball at a time and roll it into a small disc. Spread 1/2 a teaspoon of oil in the middle. Place 2-3 tablespoons of the potato stuffing in the center. Pinch all the ends together in the center to seal the filling.
Gently flatten the stuffed dough ball with your hands. Dust in the flour and roll the dough into 6-7 inch circle with a rolling pin. While rolling, apply equal pressure to the dough and you will have a circle paratha.
Heat the tawa to high heat. Place the rolled paratha on the tawa and cook for at least 1 – 1 1/2 minute. Flip it around and drizzle oil on the half cooked side.
Flip again and drizzle oil on the other side and cook until the paratha’s have golden brown spots.
Repeat the process for the remaining dough and filling.
Stack the prepared paratha’s in a casserole dish and seal with a lid. Serve warm with yogurt, pickle and some butter.
FREQUENTLY ASKED QUESTIONS
Why does my Paratha tear?
Paratha’s usually tear because either the dough is too hard or the filling is too soft / liquid. The potato filling must be dry before stuffing into the flatbread dough.
How do you soften the Paratha?
To achieve soft paratha, the dough must be soft and smooth. Knead the dough soft and smooth with warm water and a little oil. This will make your paratha and roti’s softer.
You may also use warm milk if you like, but then the Paratha will not be suitable for vegan’s.
What to serve with Aloo Paratha?
Serve your paratha with Yogurt, Salted Butter, and Pickle. You can also serve with Chana masala too!
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.

Ingredients
For the Paratha Dough
- 3 cup Whole Wheat Flour ( Chapathi Atta )
- Water to knead the dough
- 1 tsp salt
- 1 ½ tbsp oil
For the Stuffed Potato filling
- 4 Medium sized potatoes steamed & mashed
- 1 green chilli minced
- 1/4 cup Coriander Leaves
- 1/2 Tsp Ground Turmeric
- 1/2 Tsp Garam Masala
- 1 tsp Ground Cumin Jeera Powder
- 1/2 tsp Ground black Pepper
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Amchur Powder Mango Powder
- 1/2 tsp Carom Seeds Ajwain ( optional )
- Salt to taste
Other Ingredients
- Flour for Dusting/Rolling
- Ghee / Oil as needed
Instructions
- In a mixing bowl, add flour ( atta ) and salt.
- Add water gradually a little at a time and knead until you have a soft and smooth dough. Add the oil and knead again.
- Cover and allow the atta dough to rest for at least 15 minutes.
- In the meanwhile prepare the mashed potato filling. I like to add keep it quick and easy, by adding all the spices, coriander to the mashed potatoes and combine well.
- Divide the dough into 6-8 dough balls. Pick one ball at a time and roll it into a small disc of 3-4 inch. Spread 1/8 a teaspoon of oil in the middle.
- Place 2-3 tablespoons of the potato stuffing in the center. Starting right from the edge, begin pleating and seal the filling mixture with the dough.
- Gently flatten the stuffed dough ball with your hands. Dust in the flour and roll the dough into 6-7 inches ciircle with a rolling pin. While rolling, apply equal pressure to the dough and you will have a circle paratha.
- Heat the tawa to high temperature. Place the rolled paratha on the tawa and cook for at least 1 – 1 1/2 minute. Flip it around and drizzle oil on the half cooked side.
- Flip again and drizzle oil on the other side and cook until the parathas have golden brown spots. Repeat the process for the remaining dough and filling.
Yummy paratha visit my space too
My fav too ! Yummy and filling recipe.. I loved your lil V imagination for coriander leaves 🙂
kids are definitely fussy… 🙂 I used to always wonder about ourselves, we would never complain to umma about her food, her one stare would just make us eat whatever was there in front of us!!! 🙂 aaloo parathas are always a savor like u say, quick and one pot like…
My All tym favorite aloo paratha. nicely presented..yummy
Aloo paratha.. any day for me .. love them. Nice clicks
Aloo pratha looks yummy and delicious…beautiful pics and presentation Sandhya..love it!
Love Indian flatbread! These look perfect.
My all time favourite want it right now for this rainy season
Tasty looking parathas….love the way they are served with those butter cubes and pickles 🙂
delicious parathas and am hungry looking at them.
Looks delicious and yum yum paratha….
looks tasteful…!!! and your post is very well written.
awesome and simply delicious…
the pic with pickle on paratha is tempting:) like superpbly tempting;)
Excellent round up of all the delicious recipes. Wonderfully prepared.
I just love the paratha Your paratha are perfection! Love the filling ingredients.