Delicious Punjabi Aloo Paratha Recipe with Step-by-Step Pictures and a Video Tutorial
Some dishes are so close to your heart, you can eat them every single day! Aloo Paratha – to me – is one of those dishes! Curd rice, by the way, is another one of them (South-Indian blood, what can I say?)
So let’s get to it. Aloo = Potato, Paratha = Stuffed Indian Bread. You see where we’re going with this? Aloo Paratha = Potato Stuffed Indian Bread. Made with spicy mashed potatoes and a simple whole-wheat dough, these unleavened pieces of bread are a delightful breakfast, lunch or dinner time preparation! You’d mostly find North Indians prefer Aloo ke Parathe for breakfast, while many also eat this at other times. By the way, these parathas make for great lunchbox food! Serve them with any pickle or dip you desire.
Like any recipe, aloo paratha also differs from person to person, culture to culture and region to region! I mean, I must’ve tried at least 30 different variations of this recipe! When mashed potatoes are your stuffing, you can pretty much experiment with all the spices you can imagine.
This recipe, however, was passed on to me by a dear Punjabi aunty in the neighborhood. The stuffing in this recipe is my absolute favorite. I think “Aamchur” (dry mango powder) really takes the stuffing to the next level. It adds a tangy flavor that is simply too good to be true.
Breaking down the Indian Aloo Paratha (Potato Flatbread)
You cannot just make the aloo paratha randomly. Okay, kidding. You can, if you have all the ingredients at home. Below are the elements of the Indian potato flatbread –
- The Dough: You’ll need whole-wheat flour (gehun ka atta), salt, water, and a little oil to make this dough. You can use the same dough that you would to make chapati or roti.
- The Stuffing: Obviously, potatoes cannot be missed. Then you’ll need some garam masala, salt, and other spices as you like. You could swap potatoes for sweet potatoes, but then they won’t be aloo paratha, they’ll be sweet potato paratha! 😉
- The Grease: So the parathas are often cooked in vegetable oil and served with a dollop of butter on top. But you can just as well cook them in Ghee (Indian clarified butter). You’ll need only half a teaspoon of grease per paratha to cook it completely, but being a little generous never hurt anybody! In fact, some places are known to serve deep-fried aloo parathas too.
- The Condiment: If you’re a true aloo paratha fan, you’ll eat them with creamy yogurt (or dahi). But they also taste amazing with just about any dip, pickle or sauces.
Tips to make great Aloo Paratha
- Soft dough is the key to making these parathas well. If the dough is soft, you can roll the paratha out evenly + the paratha stays soft for a long time after cooking too. Make sure to use the right amount of water and knead it well for at least 10-12 minutes to make a soft dough
- Once you make the ball of dough with the stuffing, use enough whole wheat flour so that the dough doesn’t stick to the surface while rolling the paratha. Roll it as evenly as possible. The thickness of the paratha can be your choice. But usually, these are between 1/4th to 1/2 inch thick
- You can cook the potatoes in a pressure cooker, a pan or microwave. Make sure they’re boiled to the point where they’re fork-soft (if you test it with a fork or a knife, it should be smooth)
- Mash the potatoes really well – almost to the point where they look like dough. This is important because when you stuff them in the dough, they’ll roll out evenly with the dough. However, I’ve also seen variations where some lumps are left behind.
- Herbs you add to the stuffing should be finely chopped. This is to facilitate easy rolling of the paratha
- And finally, make sure your tawa or the pan is hot before you add the rolled out paratha. This ensures that the parathas cook quickly and thus retain their softness. While cooking the parathas, keep the heat on medium-high. Use a spatula to press down all parts of the paratha as they’re roasting. This will ensure that the outside turns slightly crispy while the insides cook faster.
Serving suggestions for the Indian Aloo ke Parathe
- Serve them with Yogurt or Raita
- A dollop of butter can be added on top of every paratha (there’s no measurement!)
- Aloo Paratha is also served with pickles or ketchup or other dips
- They’re best served hot out of the pan, but work well in lunchboxes too
Step-by step recipe for authentic Punjabi Aloo Paratha with a video tutorial! These parathas (flatbreads) taste great. Make them for breakfast, lunch or dinner!
For the Dough
- 2 cups Whole-Wheat Flour (gehun ka atta)
- 1/3 teaspoon Salt (adjust to taste)
- 1 Tablespoon Vegetable Oil or Ghee
- 1/2 cup Water. for kneading (you may need more or less, depending on the flour)
For the Stuffing
- 4 medium-sized Potatoes
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon minced Ginger
- 1 teaspoon grated Garlic
- 2–4 finely chopped Green Chilies
- 1/2 cup finely chopped Coriander Leaves (Cilantro)
- 1/2 teaspoon Aamchur (Dry Mango Powder)
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Cumin Powder
To Cook the Aloo Paratha
- Whole-wheat flour, for dusting
- Vegetable Oil, as required
- You can flavor the potato stuffing however you desire
For the Dough
- In a mixing bowl, add the flour, salt and oil (or ghee) and mix well.
- Add half of the water first and mix everything together. The dough will start to come together, but still be crumbly. (It is a good idea to taste a tiny portion here to test for salt and adjust, if required)
- Keep adding more water and bringing the dough together.
- Once the dough is formed, knead it well for about 8-10 minutes or until the dough is smooth, soft and shiny.
- Cover with a damp cloth and let it rest for at least 30 minutes
- Tip: it is important for the dough to be soft and smooth. This helps in rolling out even-layered parathas
For the Stuffing
- Cook the potatoes until they are soft. Peel them and add them to a mixing bowl.
- Use a fork or your hands to mash the potatoes finely.
- Add rest of the spices, salt, coriander leaves, ginger-garlic paste and chopped green chili.
- Mix everything together well. Taste and adjust for seasoning, if required.
- Set aside for further use.
Making the Aloo Paratha
- Form equal, medium-sized balls of dough. Keep them covered.
- Take a ball of dough and flatten it slightly (about 4-5 inches diameter). If the dough is sticky or hard to work with, you can use some whole-wheat flour to dust the surface.
- Place 1-2 Tablespoons of the potato stuffing in the center of the flattened dough, leaving at least 2-3 inches space around it.
- Take the edges of the dough and start pleating them to bring them to thecenter (right above the stuffing). Pinch out the excess dough.
- Roll the dough ball gently and place it on the work surface. Flatten it again.
- Using a rolling pin, gently roll it out to an even-layered Paratha. It can be of any thickness you prefer. But usually, a 1/2 inch thickness is good enough.
- Heat a flat pan / griddle / tawa. To the hot tawa, place the rolled-out paratha in the middle.
- Let it cook partially on one side for about 30-45 seconds. Flip the paratha.
- Add some vegetable oil or ghee all over the on the partially cooked part.
- Use a spatula / spoon to press the paratha, to ensure the other side cooks well and gets crispy. Cook for 30-45 seconds on until the side is cooked.
- Flip again. And this time, add some grease (oil or ghee) to the other part pf the paratha. Press again for 20-30 seconds until the other side is cooked too.
- Repeat the same process with the rest of the dough.
To Serve + Store the Paratha
- Serve hot with a dollop of butter (optional)
- Serve them with your favorite pickle, dahi or any chutney or condiment you like. (Some pickle options to consider: Tomato Garlic Pickle, Green Chili Pickle, and Mango Pickle)
- Store them in a casserole or a dish, with a kitchen cloth cover to keep them soft.
- The pan (tawa) should be hot and not at medium or low heat. Cooking the parathas on a medium or low heat will harden them. Cooking them at high temperatures will ensure that the parathas are crispy on the outside and soft on the inside.
- You can use as much grease (vegetable oil or ghee) as you want to cook the parathas! You can make a low-fat version by adding only a teaspoon of the grease per paratha or you can even deep fry them! Totally upto you.
- A good Aloo Paratha will puff up. For this, you will need to roll them to a thin, even layer.
- Category: Lunch / Dinner
- Cuisine: Indian
Keywords: punjabi aloo paratha, alu ke parathe, indian potato flatbread
Here’s the video tutorial for you to see –
If you liked this Indian Aloo Paratha recipe, do leave a comment down below with your thoughts! 🙂 You can also have my recipes delivered to your inbox or follow me on social media – YouTube, Instagram, Facebook, Pinterest, Twitter or TikTok.
Until next time,