Aloo Paratha | Soft Potato stuffed Paratha



Aloo Paratha is a popular Indian flatbread which is a specialty of North Indian homes and available in most Indian restaurants. It is made with whole wheat flour (called atta) with a spicy potato stuffing and rolled into a flat tortilla of medium thickness. It is served as a bread along with raita and pickle. Come, let’s see how to make the classic recipe at home with easy method and step by step pictures.


Cuisine: North Indian

Preparation time: 15 minutes

Resting time: 10 minutes

Cooking time: 25 minutes

Makes: 10- 11 medium paratha


Ghee/ Oil- 2 tbsp (for cooking the parathas)

For the dough:

  1. Wheat flour- 1.5 cup
  2. Hot water- 3/4 cup
  3. Salt- as required
  4. Oil- 1 tbsp

For the potato stuffing:

  1. Potatoes- 3
  2. Coriander leaves- 2 tbsp
  3. Salt- as required
  4. Red chilli powder- 1 tsp
  5. Chaat masala- 1/4 tsp


1. In a wide bowl add wheat flour, salt and mix well. Make a dent in the middle and add hot water slowly and knead a firm and soft dough. (NOTE: adding hot water makes the paratha soft)

2. If the dough is sticky, add 1 tbsp of flour and knead. If the dough is too dry, add few drops of water and knead. Add oil to gather remaining bits and pieces and cover the dough and rest for 10 minutes.

3. For the stuffing: Pressure cook the whole potatoes with skin for 4 whistles. Allow to cool and peel the skin and set aside. Grate or mash the potatoes and add to a large mixing bowl along with salt, red chilli powder, chaat masala and coriander leaves.

5. Combine well using your hands to form dough consistency. Make 10 to 11 balls of equal size.

6. After resting for 10 minutes, knead the dough again and make 10 to 11 balls of equal size and cover with a damp cloth to prevent drying out.

7. Dust the rolling surface and rolling pin with little flour. Take a dough ball, flatten it slightly and dust with atta and place on the rolling surface and roll into a small flat disc.

8. Place a potato ball in the center and bring the edges of the disc towards the center and close and seal as shown.

9. Place the disc on the rolling surface and dust with little flour and roll into flat disc of medium thickness. Make sure not to press too hard as the filling will come out.

9. Heat a tawa/ flat pan for 5 minutes in medium flame. Take out the paratha carefully and place on the hot tawa, and cook on one side until bubbles begin to appear on the surface. It takes about 45 seconds to 1 minute.

10. Flip and cook on the other side until it puffs. It takes about 45 seconds to 1 minute. Apply 1/2 tsp of oil or ghee on both sides of the paratha and quickly flip and place it on hot pack immediately and close. Make the remaining paratha in the same way and serve hot with the side dish of your choice, it goes well with raita and pickle varieties. Soft and Delicious parathas are ready to eat.







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