Soft, golden, and bursting with flavorful spiced potatoes — the ultimate Indian comfort food! 💛
If you’ve ever tasted a warm, buttery aloo paratha, you know it’s pure happiness in every bite. This delicious aloo paratha recipe will show you how to make this classic North Indian flatbread stuffed with a perfectly seasoned potato filling — crispy on the outside, soft inside, and incredibly satisfying. Whether for breakfast, lunch, or dinner, aloo paratha is a dish you’ll love to make again and again!
🌾 What Is Aloo Paratha?
Aloo paratha is a traditional Indian flatbread made by stuffing whole wheat dough with a spicy mashed potato filling. It’s then rolled out and cooked on a hot griddle with ghee or butter until golden brown.
Originating from Punjab, it’s now a favorite across India and beyond — enjoyed with yogurt, pickles, or a pat of butter melting on top. 😋
🧂 Ingredients You’ll Need
For the Dough:
2 cups whole wheat flour (atta)
½ tsp salt
1 tbsp oil or ghee
Water, as needed (about ¾ cup)
For the Potato Filling:
3 medium potatoes, boiled and mashed
1–2 green chilies, finely chopped (optional)
½ tsp cumin seeds
½ tsp coriander powder
½ tsp red chili powder
½ tsp garam masala
½ tsp amchur (dry mango powder) or lemon juice
2 tbsp chopped cilantro (fresh coriander)
Salt to taste
For Cooking:
Ghee or butter (for frying)
👩🍳 Step-by-Step Directions
1. Make the Dough
In a large bowl, mix the flour and salt.
Add oil and mix until crumbly.
Gradually add water and knead into a soft, smooth dough.
Cover with a damp cloth and rest for 15–20 minutes.
2. Prepare the Filling
Mash the boiled potatoes until smooth — no lumps!
Add green chilies, spices, cilantro, and salt.
Mix everything well. Taste and adjust seasoning if needed.
3. Assemble the Parathas
Divide the dough and filling into equal portions (about 6 each).
Roll one dough ball into a small circle (about 4 inches).
Place a portion of filling in the center.
Bring the edges together and seal tightly.
Gently flatten and roll again into a 6–7 inch circle. Use light pressure to avoid tearing.
4. Cook the Parathas
Heat a tawa (griddle) or non-stick pan on medium-high heat.
Place the rolled paratha on the hot tawa.
Cook for 30–40 seconds, flip, and brush with ghee.
Flip again, apply ghee on the other side, and cook until golden brown spots appear on both sides.
5. Serve Hot!
Serve your delicious aloo paratha hot off the griddle with:
A dollop of butter 🧈
Cool yogurt or raita 🥣
Tangy pickle 🌶️
Or a side of masala chai ☕
💡 Pro Tips for Perfect Aloo Parathas
✅ Use warm potatoes: They mash better and mix easily with spices.
✅ Don’t overfill: Too much filling makes the paratha hard to roll.
✅ Seal edges well: Prevents the filling from leaking while rolling.
✅ Cook on medium-high heat: Ensures golden, crisp layers.
✅ Add butter or ghee generously: That’s the secret to authentic Punjabi flavor!
🍽️ Variations You’ll Love
✨ Cheese Aloo Paratha: Mix grated cheese into the potato filling for a creamy twist.
🌿 Aloo Methi Paratha: Add chopped fenugreek leaves for an earthy flavor.
🌶️ Spicy Aloo Paratha: Increase chili powder or add crushed red pepper for extra heat.
🥕 Mixed Veg Paratha: Combine mashed carrots, peas, or cauliflower for a colorful mix.
🧊 Storage & Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Freeze: Layer cooked parathas with parchment paper and freeze up to 1 month.
Reheat: Warm on a tawa or in a skillet until soft and hot again.
❤️ Why You’ll Love This Recipe
This delicious aloo paratha recipe brings together everything people adore about Indian comfort food — warm, flavorful, and made with simple ingredients you already have. Whether it’s a lazy Sunday brunch or a quick weekday meal, these parathas are pure comfort on a plate.
So roll up your sleeves, mash those potatoes, and treat yourself to soft, buttery, and utterly irresistible aloo parathas — a dish you’ll love bite after bite! 🥔💛
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