Aloo Paratha Recipe (Potato Paratha)

Aloo Paratha or Potato Paratha is a very popular potato stuffed bread recipe from the Indian kitchen, especially Punjabi. This is considered one of the best breakfast meals in the entire Indian subcontinent. In this recipe, a round bread is made without the use of any yeast. Inside it will be a stuffing of mashed boiled potatoes mixed with spices and herbs. This bread is cooked on a flat pan with the help of oil or ghee (clarified butter). You can have it with chutney, yoghurt or any pickle.

How to Make Potato Stuffing?

Firstly, you need to boil your potatoes. I used 3 large-sized potatoes which made 16 paranthas. If you’re in the UK, I recommend using Maris Piper potatoes because it’s a creamy texture is required for this recipe.

There are two ways to boil potatoes for making Punjabi aloo paratha – (1) pressure cooking or (2) boiling in an open pan. I used a pressure cooker and after three whistles (approximately 15 minutes) it cooked potatoes. But if you don’t have a pressure cooker, no worries. Boil water in a pan, add potatoes, cover the lid and let it boil for 30 minutes. Check with a knife if it’s easily going inside it. Keep your potatoes aside till these cool down completely and move towards the next step of making an aloo paratha recipe.

Now, peel all the potatoes and mash them thoroughly. There shouldn’t be any lumps. Add coriander powder, cumin powder, amchur, finely chopped green chillies, grated ginger, finely chopped coriander leaves and salt into mashed potatoes and mix everything well. You may also add finely chopped onions. Keep this potato paratha stuffing aside.

How to Prepare Dough?

I took 2 1/2 cup of wheat flour which can give you around 16 parathas (sufficient for 3 – 4 persons). Add carrom seeds (optional) and a pinch of salt into it. Gradually mix water in the flour and knead the dough. Avoid using too much water at once. The dough should be soft like pizza dough. Let it rest for 30 minutes.

How to Prepare Potato Paratha?

Take a medium-sized ball from the dough and roll it into a small doughnut-like circle. Take a tablespoon of potato stuffing and put it at the centre of it. Please do not overfill it else it may leak from the corners. Bring all the edges together and pinch to seal the edges. Pressure slightly from the top to flatten the dough ball. Again roll into a bigger size flatbread. Put the least pressure while rolling this time.

How to Cook Potato Paratha?

Heat Tawa or a flat pan on medium to high flame. Make sure the pan is hot to cook before putting paratha into it. Add paratha and cook for 1 – 2 minutes. Then flip over and apply oil/ghee on the half-cooked side. Again turn over and apply oil on the other side. Cook both sides till golden brown spots appear.

Recommended Recipes:

• Gobhi Paratha
• Aloo masala
• Aloo palak ki sabji
• Dum aloo
• Anda curry

Aloo ka Paratha

A flatbread stuffed with a stuffing made with mashed potatoes, spices and herbs.

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Dough resting time 30 mins

Total Time 1 hr 5 mins

Course Breakfast

Cuisine Indian

Servings 4 people

Calories 472 kcal

Equipment

• Pressure Cooker
• Rolling Pin
• Tawa / Flat pan
• Masher

Ingredients

  

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For Making Parathas

• 2 1/2 cup wheat flour + additional for sprinkling on dough roll
• salt as per taste
• 1/2 cup oil /ghee for a vegan recipe, use oil instead of ghee
• 1 3/4 cup water
• 1/4 tsp carrom seeds (optional)

For Potato Stuffing

• 3 potatoes
• 1 green chilli finely chopped
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/3 cup coriander leaves finely chopped
• 1 inch ginger grated
• 1/2 tsp amchur

Instructions

 

Making Potato Stuffing

• Cook potatoes till 3 whistles in a pressure cooker or boil in a pan with a closed lid for 30 minutes.
• Peel potatoes once completely cooled and mash so that there will be no lumps.
• Add coriander powder, cumin powder, amchur, finely chopped green chillies, grated ginger, finely chopped coriander leaves and salt into mashed potatoes and mix everything well.

Preparing Dough

• Mix wheat flour, carrom seeds and salt. Knead a soft dough by gradually adding water.

Rolling Potato Paratha

• Take a medium-sized ball from the dough, dust it off with dry flour and roll it into a small doughnut like circle.
• Take a tablespoon of potato stuffing and put it at the center of it. Please do not overfill it else it may leak from there of it. Bring all the edges together and pinch to seal it.
• Pressure sllightly from the top to flatten the dough ball. Again dust it off with dry flour and roll into a bigger size flatbread. Put the least pressure while rolling this time.

Cooking Potato Paratha

• Heat Tawa or a flat pan on medium to high flame. Make sure your pan is hot enough to cook before putting paratha into it.
• Add paratha and cook for 1 – 2 minutes.
• Then flip over and apply oil/ghee on the half-cooked side. Again turn over and apply oil on the other side. Cook both sides till golden brown spots appear. 

Notes

1. You may also add finely chopped onions or other steamed mashed vegetables like carrots, French beans, etc to the potato stuffing for making this healthier.
2. Potato paratha has so many variations, one includes mixing of grated cheese with mashed potatoes. 

Nutrition

Serving: 4gSodium: 65mgCalcium: 64mgSugar: 3.6gFiber: 16.3gPotassium: 1481mgCholesterol: 5mgCalories: 472kcalSaturated Fat: 1.5gFat: 3.8gProtein: 15.3gCarbohydrates: 100gIron: 5mg

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