Crispy from the outside, with a spicy potato filling inside, this Punjabi aloo paratha is one of the most loved dishes in North Indian cuisine. "Aloo" means potato, and "paratha" refers to a flatbread. This dish is made by stuffing unleavened wheat dough with a spiced mixture of mashed potatoes.
While traditionally, this is a popular breakfast food, we love to eat it any time of the day. These parathas taste best when served with butter, Indian pickles, and yogurt, along with a cup of masala chai.
Why you will love this recipe?
- Aloo Paratha has a balanced flavor profile, combining well-spiced mashed potatoes with the wholesome goodness of the wheat-based paratha.
- This delicious paratha holds a special place as a comfort food for many.
- This dish is easy to prepare and is also great for meal prep.
Potatoes: Boiled and mashed potatoes are seasoned and used as a filling. I like to use Yukon gold or red potatoes for this recipe.
Spices: I am using garam masala, amchur (dry mango powder), and red chili powder for the potato filling.
Dough: The dough of paratha is made using atta (Indian whole wheat flour/chapati flour).
See the recipe card for full information on ingredients and quantities.
Once the potatoes are cooked, drain the water immediately. If the boiled potatoes sit in water, they will absorb moisture and ruin the texture of the filling. Always mash the cooked potatoes while they are hot. Use a potato masher or ricer to mash them so that you get a uniform texture.
Make sure the filling is cooled completely before making the paratha. Hot (or even warm) filling will release moisture while rolling, causing the paratha to tear. You can make the potato stuffing beforehand and store it in the refrigerator.
A hot tawa is essential for cooking paratha properly. The heat will help to seal the paratha and prevent it from becoming soggy. Cook the paratha on medium heat to ensure even cooking.
After cooking, keep the parathas covered with a cloth or in a casserole/roti warmer to retain moisture and prevent them from drying out.
Heartier options: Dal, such as chana dal or dal fry, can make a satisfying and complete meal when paired with aloo paratha. Various curries, such as lauki sabzi, bharwa bhindi, or aloo gobi, are great pairing options.
Quick and easy options: Ketchup, butter, and a sprinkle of grated cheese, such as cheddar or mozzarella, are my kids' favorite and perfect for school lunches.
To store aloo parathas, allow them to cool completely after cooking. Once cooled, stack the parathas with parchment paper or foil between each to prevent sticking, and place them in an airtight container. Refrigerate for up to 4-5 days. For longer storage, you can freeze the parathas with layers of parchment paper in between. Reheat them on a hot griddle straight from the refrigerator or freezer.
Cool the paratha completely. Roll them, wrap them in aluminum foil, and place them in the lunchbox. They will stay soft and fresh for several hours.
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Punjabi Aloo paratha
For the dough:
For the potato filling:
- 5 medium potatoes (Yukon Gold or Red)
- 1 medium onion finely chopped
- 2-3 green chilli finely chopped (adjust as per taste)
- 2 teaspoon oil
- 1 teaspoon cumin
- 2 teaspoon amchur powder
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
- ½ inch ginger grated
- ½ teaspoon chili powder (adjust as per taste)
- 1 teaspoon salt
- 2 tablespoon cilantro finely chopped
Make the filling:
- Boil the potatoes until fork tender. Drain them immediately from the water and let them cool slightly.
- While they are still warm, peel and mash them well using a potato mashed or fork. Set the mashed potatoes aside.
- Heat 2 teaspoons of oil in a frying pan. Add cumin seeds and let them splutter.
- Add the ginger, green chilies, and onions. Saute for 3-4 minutes or until the onions turn translucent.
- Add the mashed potatoes, red chili powder, garam masala, dry mango powder, and cilantro. Mix well until everything comes together.
- Transfer the mixture to a plate and let it cool completely.
Make the dough:
- Mix whole wheat flour, two teaspoons of oil, and salt in a large bowl.
- Add water gradually and knead together to form a soft dough. Let the dough rest for 15-20 minutes.
Make the parathas.
- Once the potato mixture cools down, divide it into eight equal portions.
- Once the dough is rested, knead it one more time and divide it into eight equal parts.
- Roll one portion of the dough into a small circle. Add one portion of the potato ball in the center. Slowly bring the sides of the dough together and seal it completely.
- Roll the stuffed dough into 6-7 inch disc using some extra flour for dusting.
- Heat a tawa or griddle until it is hot. Reduce the heat to medium and place the rolled paratha on it. Let it cook for 1-2 minutes.
- Flip over to cook the other side. Apply a few drops of oil on the cooked side.
- Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done. Serve hot.