Aloo Paratha


Potatoes are mashed and spiced and act as the filling in this traditional Indian breakfast dish



In my series, “How the World Cooks Potatoes,” I came across a submission with plenty of promise in the flavor department. During the cooking process, potatoes are generally known to become infused with every flavor and spice with which you surround them, and aloo paratha definitely takes advantage of this fact! Aloo paratha is an Indian flatbread stuffed with spiced potato. If you love Indian food but have only been exposed to popular butter chicken or samosa dishes, consider enriching your palate with this burst of flavor instead.

This aloo paratha recipe came from Srija, who is originally from Pune in Maharashtra, India. She shared that this flatbread is usually eaten as a heavy breakfast or dinner dish throughout India, but not lunch; apparently, it is one of the most popular breakfast meals throughout the northern, central, and western regions of India. Srija also specifies that aloo paratha is served hot with pickle, a traditional Indian condiment made from fruit, spices, and oil. She recommends a mango or lemon pickle pairing with your aloo paratha, and I second that!

In Indian, “aloo” means potato and “paratha” means flatbread. Though the name is straightforward, there are many additions you can use to make a flavorful, spicy aloo paratha. Depending on your mood, you can also use cauliflower, paneer, or even chicken as a replacement for aloo. Whatever base you choose, supplementary vegetables and spices really tie various distinct flavors together!

I loved how my potato-stuffed flatbread turned out, and all the intense flavors are an experience. Just note that this spicy, tasty dish, while easy to eat, can be difficult to make. Be sure you start with more dough than necessary so you don’t stretch it too thin when pulling up the sides. You definitely don’t want any holes in your flatbread. Though the cooking process is intense, this labor of love yields an impressively delicious triumph!

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For dough

  • 2 cups wheat flour
  • ¼ tsp salt
  • 2 Tbsp oil
  • water for kneading

For aloo stuffing

  • 3 potatoes/aloo boiled & mashed
  • 1 tsp ginger paste
  • 2 chilis finely chopped
  • 2 Tbsp coriander finely chopped
  • ½ tsp coriander seeds
  • ¼ tsp ajwain/carom seeds
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ¾ tsp aamchur
  • ½ tsp salt

Other Ingredients

  • wheat flour for dusting
  • oil for roasting


Make dough

  • In a large bowl take 2 cup wheat flour and ½ tsp salt. Mix well.
  • Add water as required and start to knead.
  • Now add 2 tbsp oil and start to knead well.
  • Knead to a smooth and soft dough.
  • Grease with oil and rest for 20 minutes.

Make aloo stuffing

  • In a large bowl take 3 potatoes, 1 tsp ginger paste, 2 chilis, 2 Tbsp coriander and ½ tsp coriander seeds.
  • Add ¼ tsp ajwain, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur and ½ tsp salt.
  • Mix well making sure all the ingredients are well combined.

Make aloo paratha

  • After the dough has rested for 20 minutes, knead slightly.
  • Now pinch a ball sized dough and roll about 4 inches in diameter.
  • Place a ball sized prepared aloo stuffing in the centre.
  • Take the edge and start pleating bringing it to the centre.
  • Also join the pleats together and secure tight pinching off excess dough.
  • Sprinkle some wheat flour and roll slightly thick.
  • On a hot tawa, place the rolled paratha and cook for a minute.
  • Flip the paratha when the base is partly cooked (after a minute).
  • Brush with oil / ghee and press slightly. Flip again once or twice till both the sides are cooked properly.
  • Serve hot aloo paratha with sauce, raita, or pickle.


Recipe inspired by Hebbar's Kitchen
Course: Breakfast
Diet: Vegetarian
Keyword: Comfort food


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