Punjabi Aloo paratha

A stack of aloo paratha placed on a white plate.

5 from 99 votes

Crispy from the outside, with a spicy potato filling inside, this Punjabi aloo paratha is one of the most loved dishes from North Indian cuisine.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Main Course

Cuisine: Indian

Diet: Hindu, Vegan, Vegetarian

Servings: parathas

Calories: 237kcal

Author: Shilpa Kerur

Equipment

Ingredients

For the dough:

2 cups whole wheat flour (atta) plus extra for dusting
2 teaspoon oil plus extra to fry the parathas
1 teaspoon salt
¾ cup water or as needed

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

Instructions

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.

Notes

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.

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.

Nutrition