Savor a timeless breakfast favorite – Aloo Paratha. Enjoy flavorful seasoned potatoes encased in warm flatbread, perfectly complemented by a cool yogurt dip or chutney!
Roti in all its forms, especially when it’s fresh off the stove is irresistible. But there is something even more special about Aloo Paratha!
Maybe it’s the comforting filling of potatoes, or that it is a labor of love. Whatever the reason, we challenge you to find a soul who would turn down hot and fresh Aloo Paratha.
We love these Aloo Parathas for breakfast, served alongside this Green Imli chutney, or a refreshing yogurt dip, like this Mint Raita, and a cup of your favorite coffee or chai!
If you’re looking for other classic breakfast options, you might also like:
Ingredients
- Potatoes – Any type of potatoes will work with this recipe. Typically, white or yellow potatoes are used. The time it takes to cook will depend on the type of potatoes.
- Chapati or Roti Atta – Roti atta is a specific type of flour found in Indian/Pakistani stores, made with stone-ground whole wheat flour. It is possible to approximate it by making a blend of all-purpose and whole wheat flours. For this Aloo Paratha, you can also use all-purpose flour.
- Spices – We use a variety of dry spices in the recipe below – ajwain (carom seeds), cumin powder, red chili flakes, and amchur/dry mango powder. Both the aloo (potato filling) and paratha (flatbread) are seasoned.
- Water – Make sure to use lukewarm water for this roti recipe for best results. Add only as much as you need to form a rough dough. If the dough becomes too sticky, add more flour.
- Oil / Ghee – There is a little oil in the dough – you can use any type – typically vegetable oil or canola oil works best. When finishing the roti on the stove, we typically add ghee, but. if you’re trying to keep this recipe vegan, then use oil.
How to make Aloo Paratha?
The two parts to this Aloo Paratha recipe is the Aloo (potato filling) and the Paratha (flatbread).
Aloo Mixture / Potato Filling
- Boil the potatoes and cool them completely
- Once cooled, grate or mash potatoes, ensuring no lumps remain.
- Add in the spices (coriander, carom, chili, and amchur powder) and mix well.
- Set it aside until ready to stuff the parathas.
Paratha / Flatbread Dough
- In a large bowl, add flour, ajwain (carom seeds), and cumin powder, with oil and lukewarm water to make the dough.
- Cover with a dish towel and set aside for at least 20 minutes.
- When ready to make the roti, knead the dough. Then divide it into 4-5 equal pieces, about the size of tennis balls.
- Take one portion and roll it out into a 2-3 inch circle.
Stuff the Aloo in the Paratha
- Add 2-3 tablespoons of the potato mixture into the center. Then carefully fold the other sides into the middle so that the dough completely covers the potato.
- Try not to have any air trapped; otherwise, it will break out while making paratha.
- Lightly flatten the stuffed ball with your palm, and then sprinkle some flour to the top.
- Lightly roll out the dough into a larger circle (about 5-6 inch diameter) in the paratha shape.
Fry the Paratha
- Preheat a skillet/frying pan or tava on medium heat.
- Transfer rolled paratha onto the skillet on medium heat on a preheated.
- Cook the roti for a minute. Flip the roti, and let the other side cook for a minute.
- Add oil /ghee on the cooked side, flip and add ghee/oil on the other side and cook till both sides are fully cooked (about a couple of minutes).
Tips for Aloo Paratha
Aloo Paratha is best served hot and fresh. It can be made ahead and heated when you’re ready to enjoy it.
- Make-ahead: The potato mixture can be made in advance. Cool completely and store in the fridge for 3-4 days. Stuff the parathas when you are ready to enjoy them.
- Serve fresh: You can also par-cook the paratha in advance. Once the parathas are par-cooked, take them off the heat. Cool completely and store in the fridge for a couple of days.
- Freezer: For longer storage, stack parathas with a layer of wax paper or foil in between each paratha. Store the stack in a zip lock bag, and freeze. Re-heat them on the frying pan with a little bit of oil or ghee brushed on both sides of the paratha.
If you’re looking for some options to serve with this aloo paratha, we recommend, this Green Imli chutney, refreshing yogurt dip, like this Mint Raita.
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Aloo Paratha
Savor a timeless breakfast favorite – Aloo Paratha. Enjoy flavorful seasoned potatoes encased in warm flatbread, perfectly complemented by a cool yogurt dip or chutney!
Ingredients
Aloo Mixture / Potato Filling
- 2-3 Potatoes medium
- 1 – 1 ½ tablespoon Coriander seeds crushed
- ½-1 teaspoon Crushed chilli flakes to taste
- ½ teaspoon Ajwain / Carom Seeds
- ½ teaspoon Cumin powder
- ½-1 teaspoon Amchur powder/dry mango powder optional, see notes
- Salt as per taste
Paratha / Flatbread
- 2 cups flour roti atta or all-purpose flour
- ½ teaspoon Ajwain/carom seeds
- ½ teaspoon Cumin powder
- ½-1 cup lukewarm water
- 2-3 tablespoons neutral oil
- Salt to taste
Instructions
Aloo Mixture / Potato Filling
- Boil the potatoes and cool them completely
- Once cooled, grate or mash potatoes, ensuring no lumps remain.
- Add in the spices (coriander, carom, chili, and amchur powder) and mix well. Keep aside until ready to stuff the parathas.
Paratha / Flatbread
- In a large bowl, add in the flour, ajwain (carom seeds), and cumin powder.
- Add in 2-3 tablespoons of oil. Mix well, then slowly add some lukewarm water, starting with a 1/2 cup, and adding a few tablespoons at a time (up to 1/4 cup), until a dough forms.
- Cover with a dish towel and set aside for at least 20 minutes.
- When ready to make the roti, knead the dough for a few minutes. Then divide it into 4-5 equal pieces, about the size of tennis balls.
- Take one portion and roll it out into a 2-3 inch circle. Add 2-3 tablespoons of the potato mixture into the center. Then carefully fold the other sides into the middle so that the potato is completely covered by the dough.
- Try not to have any air trapped otherwise it will break out while making paratha
- Lightly flatten the stuffed ball with your palm, and then sprinkle some flour to the top.
- Lightly roll out the dough into a larger circle (about 5-6 inch diameter) in the paratha shape.
- Preheat a skillet/frying pan or tava on medium heat.
- Transfer rolled paratha onto the skillet on medium heat on a preheated.
- Cook the roti for a minute. Flip the roti, and let the other side cook for a minute.
- Add oil /ghee on the cooked side, flip and add ghee/oil on the other side and cook till both sides are fully cooked (about a couple of minutes).
- Serve fresh, along with green chutney or plain yogurt.
Notes
- Lemon juice can be used in place of amchur powder/dry mango powder for a slightly tangy flavor
- The potato mixture can be made in advance. Cool completely and store in the fridge for 3-4 days.
- You can also par-cook the paratha in advance. Once the parathas are par-cooked in step 11, take them off the stove. When you’re ready to serve, heat them on the frying pan with a little bit of oil or ghee brushed on both sides of the paratha.