Aloo Paratha | Indian Punjabi Potato Stuffed Flatbread

  • Author: Kavitha Ramaswamy
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 parathas 1x


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
  • 24 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

Serving options

  • Cold, plain Yogurt (dahi)
  • Any Indian Pickle (like aam ka achaar)
  • Ketchup, chutney etc.


    • You can flavor the potato stuffing however you desire


For the Dough

  1. In a mixing bowl, add the flour, salt and oil (or ghee) and mix well.
  2. 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)
  3. Keep adding more water and bringing the dough together.
  4. Once the dough is formed, knead it well for about 8-10 minutes or until the dough is smooth, soft and shiny.
  5. Cover with a damp cloth and let it rest for at least 30 minutes
  6. Tip: it is important for the dough to be soft and smooth. This helps in rolling out even-layered parathas

For the Stuffing

  1. Cook the potatoes until they are soft. Peel them and add them to a mixing bowl.
  2. Use a fork or your hands to mash the potatoes finely.
  3. Add rest of the spices, salt, coriander leaves, ginger-garlic paste and chopped green chili.
  4. Mix everything together well. Taste and adjust for seasoning, if required.
  5. Set aside for further use.

Making the Aloo Paratha

  1. Form equal, medium-sized balls of dough. Keep them covered.
  2. 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.
  3. Place 1-2 Tablespoons of the potato stuffing in the center of the flattened dough, leaving at least 2-3 inches space around it.
  4. Take the edges of the dough and start pleating them to bring them to thecenter (right above the stuffing). Pinch out the excess dough.
  5. Roll the dough ball gently and place it on the work surface. Flatten it again.
  6. 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.
  7. Heat a flat pan / griddle / tawa. To the hot tawa, place the rolled-out paratha in the middle.
  8. Let it cook partially on one side for about 30-45 seconds. Flip the paratha.
  9. Add some vegetable oil or ghee all over the on the partially cooked part. 
  10. 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.
  11. 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.
  12. Repeat the same process with the rest of the dough.

To Serve + Store the Paratha

  1. Serve hot with a dollop of butter (optional)
  2. 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)
  3. Store them in a casserole or a dish, with a kitchen cloth cover to keep them soft.


  1. 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.
  2. 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.
  3. 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