Aloo Paratha-Potato Stuffed Paratha

Stuffed Aloo Paratha

Stuffed 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.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 people
Calories 664kcal
Author Sujatha Muralidhar


  • 2 Cups Wheat Flour
  • 3 Potatoes
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 Green Chili /Serrano pepper
  • 3 tbsp Coriander Leaves chopped
  • 1/2 tsp Salt or as required


  • To the wheat flour, add water little at a time 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 the 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 the resting time. But however, it can also be made immediately after kneading. Dust flour in the rolling pin and the pad. Make a round flat bread with the help of the rolling pin.
  • Boil and peel the potatoes. Mash them up gently, so that no lumps are seen. In a pan, add 2 tsp of cooking oil, followed by the mashed up potatoes. Then add chili powder, coriander powder and cumin powder and salt. Keep sauteing it till they become a tight masala. Keep them aside till they bring down to the room temperature. Once they are cooled divide them into equal sized portions. I ended up in getting around 12 ┬ámasala potato balls of the same size. Keep the potato balls in the center of the add the masala in the center.
  • Make small frills and start wrapping up the masala ball with the dough.
  • Seal them perfectly by making the dough sticks well.
  • Dust them with flour and pat it gently with the hands. And using a rolling pin, gently press to for circles.
  • Dust it with flour whenever it is necessary. Make sure the masala spreads evenly for the entire circle.
  • Heat flat tawa over the stove, in medium to high flame. Spread the rolled down dough evenly over the tawa. Drizzle a little oil on both the sides. Cook them until, black spots seen on each side.
  • Serve hot with raitha, curd and vegetable salad.


Calories: 664kcal | Carbohydrates: 139g | Protein: 22g | Fat: 2g | Sodium: 720mg | Potassium: 1618mg | Fiber: 13g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 54.5mg | Calcium: 164mg | Iron: 18.3mg