Aloo paratha is one of the popular stuffed paratha recipe all over the world. Aloo paratha is made with wheat flour, seasoned mashed potatoes, spices which makes it a popular Breakfast. This potato paratha is so flavourful, soft and delicious when served with a dollop of butter, curd & pickle. Learn how to stuff and roll Aloo ka Paratha perfectly in without stuffing leaking out. I have shared it with step by step pictures, tips & tricks and video.
Aloo Paratha
My kids love aloo paratha specially my younger daughter, she is a huge fan. So I make aloo paratha quite often for their lunch box, breakfast or dinner. I have made it hundreds of time so I know all the different issues you will face when making aloo paratha.
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About Aloo Paratha
Aloo paratha is also known as potato paratha or stuffed potato paratha. Aloo parathas are made using unleavened dough made with just whole wheat flour stuffed with spices mashed potatoes and cooked on a hot tawa with butter or ghee.
Depending on where in northern and western India it is served, aloo paratha is frequently served with butter, chutney, or Indian pickles.
This is a soft and flavourful potato paratha dish that is many of us favourite. I have my own way of making it. Some recipes pre cook the filling. I don’t do that, because if you saute the filling you have to let it cool before stuffing. So personally I prefer this way which is way more tasty.
I love a lot of stuffing inside the paratha, so I usually make the potato ball a little bigger than the dough. I add some chat masala in the filling which makes the filling more tasty.
Many people struggle to make stuffed paratha without the stuffing leaking. To make stuffed paratha without filling seeping out is easy and there are few tips and tricks. There are two method for stuffing and rolling stuffed paratha. I have shared all the tips in below.
Boil potatoes whole in pressure cooker, so it doesn’t absorb much water. Make sure the filling is thick without much water content. It is best to store potato filling in fridge before stuffing inside paratha which helps easy rolling.
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There are two ways of stuffing and rolling paratha. First one is the traditional way. You have to divide the paratha dough and potato filling into equal portions. Take a portion of dough and flatten it.
Place potato filling inside paratha dough. Seal the edges and shape into smooth ball. Dust the dough with some flour. Flatten it gently, Roll it into thick paratha. Don’t give too much pressure when rolling. Then Cook paratha in hot pan till cooked on both sides with ghee, oil or butter.
Method 2 is using two portion of dough. Flatten it, roll it into rounds. Place filling in and spread with potato filling. Place another paratha on top and seal the edges. Roll it and Cook paratha in hot pan till cooked on both sides with ghee, oil or butter. You can choose any which way of making the paratha. Check my mushroom paratha for this method.
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When it comes to aloo paratha, you can make it in different variations. Add in some grated cheese in the paratha stuffing to make cheesy aloo paratha. Some days I add grated paneer to make aloo paneer paratha. You have to check my cheese paratha.
For including more veggies. You can add finely chopped onions, grated carrots and cabbage in the filling. Make sure you saute them for few minutes so it gets dry. You can add sauted fresh fenugreek leaves as well.
It taste really delicious and packed with nutrients from potatoes and fenugreek. If you can’t get fresh methi leaves use that instead of dried ones in the filling. You can make this, cut into little triangles and give it to your kids, they will love it for sure.
There are so many different paratha which you can make for your baby. I like to season boiled potatoes with some salt and pepper alone and stuff inside paratha dough. To make colourful & more healthy paratha, add some carrot juice or beetroot juice into the wheat flour instead of water. So it is more nutritious for your baby.
Aloo Paratha Ingredients
- Paratha Dough – I use whole wheat flour for making the stuffed paratha dough. Just add salt, water and ghee for dough. I add around ¾ cup or 1 cup of water to 2 cups of wheat flour.
- Potatoes – Make sure you cook the potatoes whole so it doesn’t absorb lots of water.
- Spices – mix of spice powders like chilli powder, roasted cumin powder, chaat masala powder or garam masala powder is used in the filling.
- Coriander Leaves – use fresh coriander leaves chopped finely. It adds lots of flavour to the paratha.
- Green Chillies – freshly chopped green chilled or green chilli paste can be used.
- Ginger garlic paste – a small teaspoon is added for flavour and taste.
- Ghee, Oil or Butter – for dhaba style aloo paratha use ghee or butter to cook the paratha.
- Optional – you can use finely chopped onions, grated ginger, garlic, kasuri methi leaves, grated paneer, grated cheese can be used.
Step by Step Pictures
Make Dough
1)Start by making the dough. Take wheat flour, salt in a bowl. Mix well so the salt is evenly combined.
2)Add water slowly and knead to form the dough. Knead it for 5 mins.
3)Drizzle 1 teaspoon oil or ghee over the dough and knead once.
4)Now cover it with a plate and let it rest for 30 minutes. This makes the dough soft.
Make Filling
5)Take whole potatoes with skin on in a pressure cooker. Cover the pressure cooker and cook for 2 to 3 whistle on medium high heat. Turn off the heat and let the steam release by itself.
Open the cooker, strain the potatoes through a colander and let it sit in the colander and cool completely. Take your cooled potatoes and peel of the skin.
6)Use a grater to grate the boiled potatoes. Grating potatoes makes the filling even without lumps of potatoes. This prevents the filling from seeping out of the paratha dough.
7)Take the grated potatoes in a bowl.
8)Add all the ingredients mentioned for filling into it.
9)Mix it gently and set aside.
Diving Dough
10)Now lets stuff and roll the paratha. Take the dough and knead it once to combine. Roll the dough into a log like.
11)Divide the paratha dough into 6 equal portions.
12)Roll each dough ball into a round.
Stuffing and Rolling
13)Take a portion of dough and flatten it using your hands. The sides of the dough should be thinner than the centre of the dough.
14)Place ¼ cup of potato filling inside paratha dough.
15)Sprinkle some wheat flour on top of the filling, this removes any moisture from the filling. So we can seal it better. This also prevents the filling from seeping outside.
16)Bring the sides of the dough to the centre.
17)Seal the edges and shape into smooth ball.
18)Dust the dough with some flour on both sides. Flatten it gently,
19)Dust both sides with wheat flour. Now without giving much pressure, Roll it into thick paratha.
20)Don’t give too much pressure when rolling, roll it gently so the filling doesn’t seep outside.
Cooking Paratha
21)Place paratha on a hot tawa. Let it cook for 30 seconds.
22) flip over and apply 1 teaspoon of ghee or oil.
23)Flip over and apply 1 teaspoon more ghee or oil on other side too. The paratha will puff up beautifully.
24)Cook on medium high heat for few seconds on each sides till the paratha gets golden brown.
25)Remove the paratha from the pan and serve with curd, pickle.
26)Enjoy hot.
Expert Tips
- Let the dough rest for minimum of 15 minutes to maximum 1 hour. This makes the paratha soft and easy to roll.
- The filling has to be dry. Make sure no water content is in the filling.
- You can cool the potato filling in fridge for few hours before stuffing in paratha.
- You can make the dough and filling a day in advance and store in fridge. Remove the dough 30 minutes before making paratha to bring back to room temp for easy rolling.
- Cooked paratha can be frozen and reheated in microwave or tawa.
Side Dish for Aloo Paratha
Aloo paratha doesn’t need any side dish. It is usually served with curd and pickle. The best combination for aloo paratha is pickle raita. It is not a big deal to make. Just take some mango pickle and mix it with thick curd. That’s it pickle raita is ready.
FAQ
Q: Is aloo paratha healthy or unhealthy?
Aloo paratha is made with whole wheat flour and has spiced potatoes as stuffing. It is a nutritious meal which has balanced health benefits in them. Having them in limited quantity is good.
Q: What goes best with aloo paratha?
Hot aloo parantha taste great with plain curd and pickle.
Q: What is the secret to soft parathas?
Make sure the dough is soft and let to rest for few hours. The filling has to be perfectly balanced with seasoning, spices and lots of fresh coriander leaves. Cook the paratha in ghee or butter for added taste.
Q: Why do stuffed paratha break sometimes?
Many people struggle to make stuffed paratha without breaking. To make stuffed paratha without filling seeping out is easy and there are few tips and tricks. Making paratha dough soft, knead the dough well, let it rest for few hours. Check all the tips in the beginning of the post.
Q: Can we freeze aloo paratha?
Any stuffed paratha can be cooked and layered between parchment paper and packed in a freezer safe ziploc bag. Store them in freezer for upto 1 month. To reheat, you can place in microwave and reheat for 10 to 20 seconds. You can cook them in a tawa straight from frozen stage on medium heat till hot.
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Aloo Paratha Recipe (Stuffed Potato Paratha Recipe)
Ingredients
For Dusting and Cooking Paratha
Video
Nutrition
Nutrition Facts
Aloo Paratha Recipe (Stuffed Potato Paratha Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Stuffed Paratha to Try
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