Aloo Paratha Recipe is one of the most loved and comforting dishes in Pakistan and India, especially for breakfast. It’s a delicious flatbread stuffed with spiced mashed potatoes, cooked until golden and crispy. The Aloo Paratha Recipe holds a special place in Pakistani homes, often served with yogurt, butter, or achar (pickle). Whether it’s a family weekend brunch or a quick weekday meal, the Aloo Paratha Recipe brings warmth and flavor to the table. Loved by kids and adults alike, this easy-to-make dish is a must-try—so if you haven’t already, it’s time to explore the magic of the Aloo Paratha Recipe yourself!
To make aloo ka paratha, you will need:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 cup water
- 2 potatoes, boiled and mashed
- 2 tablespoons oil or ghee
- 2 tablespoons finely chopped cilantro (optional)
- Additional whole wheat flour for dusting
- Additional oil or ghee for cooking
Instructions
In a mixing bowl, combine the whole wheat flour and salt. Slowly add water, mixing as you go, until a dough forms. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and set aside to rest for at least 15 minutes.
In a separate bowl, mix together the mashed potatoes, oil or ghee, and cilantro (if using).
Divide the dough into 8 equal-sized balls. Dust your work surface with whole wheat flour and roll out one of the balls into a circle about 6 inches in diameter.
Place a spoonful of the potato mixture in the center of the circle. Bring the edges of the dough up and around the filling, pinching the dough together to seal it.
Flatten the stuffed dough ball slightly with the palm of your hand. Dust the ball with flour and roll it out into a circle about 1/4 inch thick.
Heat a griddle or large pan over medium heat. Place the paratha on the griddle and cook for 1-2 minutes on each side, until it is golden brown and crisp. Repeat with the remaining dough and filling.
Serve the parathas hot, with your choice of side dishes. Enjoy!
Tips to make perfect aloo paratha:
1. Use well-mashed potatoes:
For smooth rolling, make sure the filling in your stuffed potato flatbread is lump-free. It helps prevent tearing while rolling the dough.
2. Balance the spices:
In a perfect spiced potato paratha, adding the right mix of green chilies, cumin, and coriander gives it a rich, traditional flavor without overpowering the taste.
3. Seal the edges tightly:
To avoid the filling from spilling out of your mashed potato roti, always seal the dough ball well before rolling it flat.
4. Cook on medium heat:
For evenly cooked and crispy aloo-stuffed bread, maintain medium heat and press gently with a spatula for perfect browning.
5. Serve fresh and hot:
A warm potato-filled chapati or flavored potato wrap tastes best when served fresh with butter, yogurt, or achar on the side.
