Aloo Paratha-Indian Potato Flat Bread

Stuffed Aloo Paratha is not as complicated a recipe as you are thinking. This is the easiest method for masala-coated potato stuffed in wheat flatbread. These parathas do not require side dishes, as they are already loaded with slurping masalas.

These parathas are versatile. It plays a perfect companion while traveling and can be an excellent healthy dinner or breakfast! Unexpected guests? No problem! Do not give a second chance, and try this recipe.

And for sure, you will be paid back with lots of appreciation. I love this recipe because it is a perfect food to go!! No messy boxes and dirty fingers.

I roll them individually in the aluminum foil for eating. Just unwrap the foil, and it is perfect to have them as it is.

Have you checked Gobi Paratha, Cabbage Paratha, or vegetarian stramboli here?

How to make aloo paratha

1. Add water, a little at a time, to the wheat flour and knead. Knead the flour well to form a soft dough. Adjust the water accordingly. The dough should not stick to the hand. If it sticks, add a little flour to make them perfect.

Then leave that on the kitchen counter for about half an hour. The parathas will stay softer if they are allowed for resting time. However, it can also be made immediately after kneading—dust flour in the rolling pin and the pad. Make a round flatbread with the help of the rolling pin.

2. Boil and peel the potatoes. Mash them up gently so that no lumps are seen. Add 2 teaspoon of cooking oil in a pan, followed by the mashed potatoes. Then add red chili powder, coriander powder, cumin powder, and salt.

Keep sauteing it till it becomes a tight masala. Keep them aside till they bring down to room temperature. Once they are cooled, divide them into equal-sized portions. I ended up getting around 12  masala potato balls of the same size.

Keep the potato balls in the center of the add the masala in the center.

3. Make small frills and wrap the masala ball with the dough.

4. Seal them perfectly by making the dough stick well.

5. Dust them with flour and pat it gently with your hands. And using a rolling pin, gently press to for circles.

6. Dust it with flour whenever it is necessary. Make sure the masala spreads evenly for the entire circle.

7. Heat a flat tawa over the stove on medium to high flame. Spread the rolled-down dough evenly over the tawa. Drizzle a little oil on both sides. Cook them until black spots are seen on each side.

8. Serve hot with raitha, curd, and vegetable salad.

Other spicy dinner recipes

• Onion kulcha recipe
• Cabbage paratha
• Gobi Paratha
• Avocado paratha
• How to make soft roti
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Printable recipe card

Aloo Paratha

Aloo Paratha, is not a complicated recipe as you are thinking. This the easiest method for masala coated potato which is stuffed in wheat flat bread.

5 from 5 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 2 people

Calories: 484kcal

Ingredients

For the filling

• 2 cup potato cooked, peeled, and mashed
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 green chili /serrano pepper
• 3 tablespoon coriander Leaves chopped
• 1 teaspoon salt

For the dough

• 2 cup whole wheat flour
• ½ teaspoon salt
• ¾ cup water
• 1 teaspoon vegetable oil

The making

• 2 teaspoon vegetable oil or ghee-as required

Instructions

For the filling

• In a pan, add vegetable oil, mashed potato, red chili powder, coriander powder, cumin powder, and salt.
• Keep sauteing it till they becomes thick.
• Keep them aside till they bring down to the room temperature. And make them into 5 equal sized balls.

For the dough

• In a mixing bowl, add whole wheat flour, salt and add water little at a time and knead.
• Knead the flour well to form a soft dough. Sprinkle water or flour if needed.
• Finally add vegetable oil and knead again for a minute.
• And set aside for 10 minutes and make 5 equal sized balls.

The making

• Using rolling pin spread one dough ball into a 6inch diameter circle.
• Place one potato ball at the center and bring edges together with small frills.
• Seal them and form a big stuffed ball.
• Dust them with flour and pat it gently with the hands. And using a rolling pin, gently press to a large circle.
• Dust it with flour whenever it is necessary. Make sure the masala spreads evenly for the entire circle.

The cooking

• Over medium heat, place a pan.
• Spread the rolled paratha over the pan. Drizzle a little oil on both the sides. Cook them until, black spots seen on each side.
• Serve hot with raita.

Notes

The dough should not stick to the hand. If it sticks add the little flour to make them perfect. 

Nutrition

Calories: 484kcal | Carbohydrates: 91g | Protein: 17g | Fat: 10g | Saturated Fat: 5g | Sodium: 1856mg | Potassium: 600mg | Fiber: 15g | Sugar: 2g | Vitamin A: 558IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 7mg

Course Main Course

Cuisine Indian

Author Sujatha Muralidhar

**Disclaimer: The nutritional information provided is an approximate estimate only.

Serving Suggestions:
1. Serve with plain yogurt/curd, raitha, and green vegetables.
2. Sprinkle chili powder, cumin powder, and salt, and serve for easy raitha.
3. Can be served at breakfast and dinner time.

Tips and Variations:
1. The filling can be of your choice; add whichever masala you prefer.
2. Make sure no lumps are found in the filling, as it may affect the shape while rolling out. Aloo Paratha is best served with Malai Kofta, and Bindi Masala.

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