Aloo Paratha is a popular Indian dish made from unleavened wheat flatbread stuffed with a filling of spiced mashed potatoes. It is a traditional North Indian dish that is enjoyed throughout India and in many other parts of the world. “Aloo” is the Hindi word for potatoes, and “paratha” refers to the flatbread.

Aloo Paratha

Recipe by Nitdb


Prep time


Cooking time



To make Aloo Paratha, a dough is prepared using whole wheat flour, water, and a pinch of salt. This dough is then rolled out into small discs, and a filling made from mashed potatoes mixed with various spices, such as cumin, coriander, chili, and sometimes other ingredients like ginger or green peas, is placed in the center. The dough is folded over the filling and rolled out into a flatbread, which is then cooked on a hot griddle or skillet with a little oil or ghee (clarified butter) until it’s golden brown and crispy on both sides.


  • For the dough:
  • 2 cups whole wheat flour (atta)

  • A pinch of salt

  • Water (as needed)

  • For the potato filling:
  • 3 medium-sized potatoes, boiled and mashed

  • 1 small onion, finely chopped

  • 2-3 green chilies, finely chopped (adjust to your spice preference)

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon red chili powder (adjust to taste)

  • 1/2 teaspoon garam masala

  • 1/2 teaspoon dry mango powder (amchur) or use lemon juice

  • Salt to taste

  • Fresh coriander leaves, chopped (optional)

  • Ghee or oil for cooking


  • In a mixing bowl, combine the whole wheat flour and a pinch of salt.
  • Gradually add water and knead to form a soft, pliable dough. The dough should not be too sticky or too dry.
  • Cover the dough with a damp cloth and let it rest for about 15-20 minutes while you prepare the filling.
  • In a separate bowl, mix the mashed potatoes with chopped onions, green chilies, cumin seeds, red chili powder, garam masala, dry mango powder, salt, and fresh coriander leaves (if using).
  • Ensure that the spices and ingredients are well mixed with the potatoes.
  • Divide the dough into equal-sized portions and roll them into smooth balls, slightly smaller than a tennis ball.
  • Take one dough ball and flatten it slightly with your hands.
  • Roll it into a small disc, about 4-5 inches in diameter.
  • Place a generous portion of the potato filling in the center of the disc.
  • Gather the edges of the dough disc and bring them to the center to cover the filling completely.
  • Pinch off any excess dough at the top to seal it.
  • Flatten the filled ball slightly with your hands.
  • Carefully roll out the stuffed dough ball into a circle, around 6-7 inches in diameter, using a rolling pin. Be gentle to avoid tearing the paratha.
  • Heat a griddle or flat pan over medium-high heat.
  • Place the rolled Aloo Paratha on the hot griddle and cook until you see bubbles on the surface, usually after 1-2 minutes.
  • Flip the paratha and drizzle some ghee or oil on the top.
  • Cook until both sides are golden brown and crispy.
  • Repeat the process for the remaining dough balls and potato filling.
  • Serve Aloo Paratha hot with yogurt, pickles, chutney, or a dollop of butter.

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