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Aloo paratha recipe

Aloo Paratha Recipe

Aloo Paratha is wholewheat flatbread stuffed with spicy potato filling . Top it with butter and serve it with fresh yogurt and pickle.
5 from 4 votes
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Course: Breakfast, dinner, lunch
Cuisine: Indian, indian cuisine
Keyword: aloo, aloo paratha, paratha
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 228kcal
Author: Rekha Kakkar


  • 4 Boiled Potatoes
  • 2 cup Whole Wheat Flour
  • ½ cup All purpose Flour
  • 2 teaspoon Ghee
  • ¼ Onion Chopped
  • 1 teaspoon Anardana Powder
  • 1 teaspoon Red Chili Powder
  • Coriander Leaves
  • Salt
  • ¼ teaspoon Ajwain
  • Water


(How To Make A Soft Dough)

  • Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it. 
  • Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.
  • Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
  • Keep kneading the dough for 6-7 minutes before rolling it for paratha.
  • The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.

(For Stuffing)

  •  Now, take a bowl for the stuffing of the aloo paratha.
  • Add boiled potatoes in them. Mash them well.
  • After that add freshly chopped onions, ajwain, anardana powder, salt and red chili powder in it. Add some chopped coriander leaves and mix the ingredients.
  • Keep them aside. To make stuffing for aloo paratha, exclude onion and mix the rest of the ingredients.

(To make Aloo Ka Paratha)

  • Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls. 
  • Now dust these balls with dry flour and roll them with a rolling pin to make make a circle of 5-6 inch.
  • When you have made the circle add the potato stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball once again. 
  • Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
  • Heat up a griddle or tava and smear it with the small quantity of ghee.
  • Gently place the paratha over the tava and cook from the side. Cook the paratha until its brown in color.
  • Serve the paratha hot alongside homemade butter and some tangy mint chutney.



  • If the stuffing of the paratha contains moisture and is watery then the stuffing will spill out from the paratha.
  • Make sure to add salt just before making paratha because salt tends to make filling watery.
  • The key to making flawless, tastier and soft Aloo Paratha is mashing the potatoes well. You can use a masher or grater to mash the potatoes.
  • Most commonly used ingredients to make spiced potato filling other than boiled potatoes are green chillies, coriander leaves, red chilli powder, pomegranate seeds along with a little carom seeds,
  • Knead the dough for good 5-6 minutes for making soft parathas.
  • Calories mentioned are without butter topping


Calories: 228kcal | Carbohydrates: 46g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 10mg | Potassium: 380mg | Fiber: 6g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg