Aloo Paratha | Stuffed Aloo Paratha Recipe

Here is my easy aloo paratha recipe- a popular Indian flatbread stuffed with delicious and mildly-spiced potatoes. Check out this classic Indian breakfast recipe, aloo paratha, with step-wise pictures.

I am back with another potato recipe and a paratha recipe right after the batata nu shaak and cheese paratha. Seriously I can’t get enough of potatoes and parathas. I am sure everyone will agree to it. Ok, now let’s talk about this famous aloo paratha, aka potato stuffed paratha.

In my opinion, paratha is synonymous to aloo paratha, right? Yes, there are different parathas, but I always conjure aloo paratha when we say the word paratha. How about you? Isn’t this aloo paratha king of all parathas?

I know the internet is filled with so many aloo paratha recipes, and here I am, adding my own version. Mine is nothing fancy. I love my potato filling with onions. Instead of green chilies, I add red chili powder so that the kiddo doesn’t complain. That’s about it. I keep changing the spice powders every time I make.

The filling is so versatile and customizable. In fact, onions are entirely optional. Aloo paratha without onions is equally good as aloo paratha with onions. The critical thing here is to chop the onions finely. Ok, let me come to that point.

The internet raves about perfect aloo parathas without tearing/stuffing peaking out etc. No doubt, I love my aloo paratha without any tears as well. Soft and pliable dough and smooth stuffing will yield perfect parathas.

But my point is don’t fret about it. A small peak of filling here and there is perfectly fine, and it’s not going to change the taste. It won’t be visually pleasing for some, but I love aloo paratha either way.

Like every other dish, with practice, you will perfect parathas. Let me say this, and I hope this might comfort some of you- I still struggle with perfect round parathas, but I religiously try every single time. The practice is the key, folks.

Now any tips to key perfect parathas without any breakings?

Well, the stuffing has to be as smooth as possible and not soggy. And make sure your dough is soft and not too dry. Let the dough rest for 20 to 30 minutes after kneading. Do not overfill the paratha with the stuffing.

Make sure you mash the potatoes nicely without chunks and also chop the onion and cilantro finely. If using green chili, chop that finely as well. And while rolling, roll the parathas gently and evenly apply the pressure. You don’t need to put a lot of pressure while rolling.

I have used garam masala and red chili powder to spice the aloo paratha. But you can use coriander powder, and if you like tangy paratha, add some chaat masala or amchur powder. I have tried adding sambar powder, rasam powder also in the filling. And we love all. Just explore and play with the spices.

Here is my easy aloo paratha recipe- a popular Indian flatbread recipe stuffed with delicious and mildly-spiced potatoes.

Aloo paratha recipe with detailed step-wise pictures-

Prepare the dough-

• I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also. 
• In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough. 
• If you are using the stand mixer, follow the instructions accordingly. I first add all the dry ingredients in my artiste, including wheat flour, salt, and oil, and mix it in pulse mode. This time, I used 3 cups of flour, and I used about 1.5 cups of water. I first added one cup of water and mixed it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add water on a required basis.
• After kneading, let the dough rest for 20 minutes. Make sure you cover the dough. 
• Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into twelve balls. 

Prepare the aloo filling-

• Wash the potatoes thoroughly and cut them into half. I used my stove-top pressure cooker to cook the potatoes. I used my steamer basket like below. Pour about 1 cup of water into the pressure cooker and place the trivet. Then place the steamer basket with the potatoes and pressure cook for 3 whistles. Let the pressure release naturally and remove the potatoes. Allow it to cool.

• If you are using Instant Pot, you can cook for 6 minutes and release the pressure naturally.

• Once the potatoes are cool enough to handle, peel the skin and mash them thoroughly without chunks. Now add the chopped onion, salt, garam masala, red chili powder, cilantro, and turmeric powder. Mix well. 
• Now divide this into 12 equal parts or equal to the dough balls.

Stuff and roll the aloo paratha-

• On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now place the aloo stuffing in the middle and slightly flatten it. It helps for the even rolling. Add the filling according to your dough size. It will be difficult to roll if you overfill. The filling might ooze out. 
• Bring all the edges in a pleated/folded fashion towards the center. Usually, all the recipes call to pinch off the excess dough as we bring the edges to the center. But I don’t do that. I just press the excess dough and flatten it. 
• Now using the rolling pin, evenly roll the paratha into 6 to 7-inch circle. The paratha dimensions are just to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Roll it gently and apply equal pressure when rolling. Shake off the excess flour. 
• Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously. 

Cook the paratha-

• Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot. 
• Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread ¼ to ½ tsp of oil around the edges, and cook for 30 seconds.
• Now flip the parathas and spread some oil (¼ tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below. Parathas will puff up too, and that’s a good sign. :-)
• Note – Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. Basically, we need to cook until the parathas are crisp, and brown spots appear. Be a little generous with the oil. 
• Place the prepared paratha separately and apply a small layer of butter. This step is optional. Skip it if you want to keep the paratha vegan.

Recipe Notes-

• Adjust the salt and spice according to your preference.
• Onion is optional. Instead of red chili powder, you can add finely chopped green chilies also.
• Do not overfill the stuffing and press evenly for soft and crisp parathas. 
• Make sure you mash the potato thoroughly and also chop the onion finely. If not, the veggies might pop out and break. But don’t fret too much about it. Just make sure you are not rolling it thin.
• Try to steam the potatoes with a steamer basket. If you are immersing it in water and cooking it in a pressure cooker, make sure to drain the water completely and cool. Do not let the potatoes sit in water for a long time.  
• Make sure your tawa is hot while cooking the paratha. 
• Skip butter for a vegan version. If you are not particular about the vegan version, use ghee while cooking the paratha for added flavor. 

Other Paratha Recipes-

• Radish Paratha
• Brussels Sprouts Paratha
• Broccoli Paratha
• Cheese Paratha

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5 from 4 votes

Aloo Paratha | Stuffed Aloo Paratha Recipe

Here is my easy aloo paratha recipe- a popular Indian flatbread recipe stuffed with delicious and mildly-spiced potatoes.

Prep Time10 minutes mins

Cook Time40 minutes mins

Potatoes Cooling Time20 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Breakfast, Brunch

Cuisine: Indian, Punjabi

Servings: 12 yields 12 parathas

Calories: 156kcal

Author: Srividhya G

Equipment

• Instant Pot or Pressure Cooker
• Mixing bowl
• Tawa
• Rolling Pin

Ingredients

Measurement Details: 1 cup=240ml; 1tbsp=15ml; 1tsp=5ml;

For the filling-

• ▢ 500 grams potatoes
• ▢ ½ onion finely chopped (optional)
• ▢ 1 tsp salt or to taste
• ▢ 1 tsp garam masala
• ▢ ½ tsp red chili powder
• ▢ 2 tbsp cilantro finely chopped
• ▢ ⅛ tsp turmeric powder

For the dough

• ▢ 3 cups whole wheat flour plus extra for dusting
• ▢ 1.5 cups water or as required to knead the dough
• ▢ 1 tsp salt
• ▢ 1 tsp oil

For the paratha-

• ▢ 3 to 5 tbsp oil approx ½ to ¾ tsp for each paratha
• ▢ 2 tbsp butter optional

Instructions

Prepare the dough-

• I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also.
• In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough.
• If you are using the stand mixer, follow the instructions accordingly. I first add all the dry ingredients in my artiste, including wheat flour, salt, and oil, and mix it in pulse mode. This time, I used 3 cups of flour, and I used about 1.5 cups of water. I first added one cup of water and mixed it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add water on a required basis.
• After kneading, let the dough rest for 20 minutes. Make sure you cover the dough.
• Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into twelve balls.

Prepare the aloo filling-

• Wash the potatoes thoroughly and cut them into half. I used my stove-top pressure cooker to cook the potatoes. I used my steamer basket like below. Pour about 1 cup of water into the pressure cooker and place the trivet. Then place the steamer basket with the potatoes and pressure cook for 3 whistles. Let the pressure release naturally and remove the potatoes. Allow it to cool. If you are using Instant Pot, you can cook for 6 minutes and release the pressure naturally.
• Once the potatoes are cool enough to handle, peel the skin and mash them thoroughly without chunks. Now add the chopped onion, salt, garam masala, red chili powder, cilantro, and turmeric powder. Mix well.
• Now divide this into 12 equal parts or equal to the dough balls.

Stuff and roll the aloo paratha-

• On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now place the aloo stuffing in the middle and slightly flatten it. It helps for the even rolling. Add the filling according to your dough size. It will be difficult to roll if you overfill. The filling might ooze out.
• Bring all the edges in a pleated/folded fashion towards the center. Usually, all the recipes call to pinch off the excess dough as we bring the edges to the center. But I don’t do that. I just press the excess dough and flatten it.
• Now using the rolling pin, evenly roll the paratha into 6 to 7-inch circle. The paratha dimensions are just to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Apply equal pressure when rolling. That’s something that I learned from my friend. Shake off the excess flour.
• Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously.

Cook the paratha-

• Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot.
• Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread ¼ to ½ tsp of oil around the edges, and cook for 30 seconds.
• Now flip the parathas and spread some oil (¼ tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below. Parathas will puff up too, and that’s a good sign. :-)
• Note – Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. Basically, we need to cook until the parathas are crisp, and brown spots appear. Be a little generous with the oil.
• Place the prepared paratha separately and apply a small layer of butter. This step is optional. Skip it if you want to keep the paratha vegan.

Video

Notes

• Adjust the salt and spice according to your preference.
• Onion is optional. Instead of red chili powder, you can add finely chopped green chilies also.
• Do not overfill the stuffing and press evenly for soft and crisp parathas. Make sure you mash the potato thoroughly and also chop the onion finely. If not, the veggies might pop out and break. But don’t fret too much about it. Just make sure you are not rolling it thin.
• Try to steam the potatoes with a steamer basket. If you are immersing it in water and cooking it in a pressure cooker, make sure to drain the water completely and cool. Do not let the potatoes sit in water for a long time.
• Make sure your tawa is hot while cooking the paratha.
• Skip butter for a vegan version. If you are not particular about the vegan version, use ghee while cooking the paratha for added flavor.

Nutrition

Calories: 156kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 409mg | Potassium: 116mg | Fiber: 3g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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