🫓 How to Make Aloo Paratha | Punjabi-Style Stuffed Potato Flatbread

Aloo Paratha is a popular North Indian breakfast dish made by stuffing spicy mashed potatoes inside whole wheat dough and cooking it with ghee or butter on a hot tawa. Crispy on the outside, soft on the inside — it’s the ultimate comfort food served with curd, pickle, and butter.

🧾 Ingredients

For the Dough:

• 2 cups whole wheat flour (atta)
• 1/2 tsp salt
• Water (as needed to knead dough)
• 1 tsp oil (optional)

For the Aloo (Potato) Filling:

• 3–4 medium potatoes (boiled and mashed)
• 1–2 green chilies (finely chopped)
• 1 tsp ginger (grated)
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder (optional)
• 1 tsp amchur (dry mango powder) or a few drops of lemon juice
• 1 tsp cumin seeds or ajwain (carom seeds)
• 2 tbsp coriander leaves (finely chopped)
• Salt to taste

For Cooking:

• Ghee, butter, or oil (for roasting)

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👨‍🍳 Instructions

Step 1: Prepare the Dough

1. In a mixing bowl, combine flour and salt.
2. Gradually add water and knead into a smooth, soft dough.
3. Cover and let it rest for 20–30 minutes.

Step 2: Make the Aloo Filling

1. In a bowl, mix mashed potatoes with green chilies, ginger, spices, and coriander.
2. Taste and adjust salt or spice as needed.
3. Make small lemon-sized balls of filling and set aside.

Step 3: Assemble the Parathas

1. Divide dough into equal-sized balls.
2. Roll one ball into a small disc. Place potato filling in the center.
3. Gather the edges and seal like a pouch. Flatten gently.
4. Roll out again into a thick circle, about 6–7 inches, using light pressure.

Step 4: Cook the Parathas

1. Heat a tawa (griddle) on medium-high flame.
2. Place the rolled paratha and cook until golden spots appear.
3. Flip, apply ghee or butter, and cook the other side until golden brown.
4. Repeat for all parathas.

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🍽️ Serving Suggestions

Serve Aloo Paratha hot with:

• Curd or raita
• Pickle (achar)
• A dollop of butter on top
• Masala chai for a perfect combo

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💡 Pro Tips

• Mash potatoes thoroughly to avoid lumps, which can tear the paratha.
• Don’t overfill; and always seal edges well before rolling.
• Resting the dough makes it easier to roll and gives better texture.