Aloo parathas are potato stuffed chapathi/roti which is very delicious and filling recipe from Punjab. These are very popular breakfast recipe of Punjabis. Wheat flour dough is stuffed with cooked and mashed spiced potatoes and roasted with oil or ghee.
Aloo parathas are very delicious and simple to prepare as well. It is a wholesome dish which is soft and crunchy. You can prepare this either for breakfast, lunch or dinner. It is a filling dish and can be served with a simple curd and pickle. Applying butter on the cooked parathas make them more tasty.
If you like parathas, do check our other recipes here:onion paratha, paneer paratha, mooli paratha, methi paratha, palak paratha, gobi paratha,
2-3 green chillies, chopped
1 tsp garam masala
½ tsp red chilli powder
½ tsp lemon juice or ½ tsp amchur powder
2 tbsp coriander leaves, finely chopped
Ghee or oil
1 cup wheat flour
Ghee or oil
Water, as needed to knead
- Wash potatoes and boil them. You can use a pressure cooker to cook them too. If using pressure cooker, cook for 2-3 whistles.
- Once cooked, peel the skin and mash it well until there are no chunks of potatoes. If there are chunks, it will be difficult to roll the parathas.
- To the mashed potatoes, add chopped green chillies, garam masala, red chilli powder, salt, coriander leaves, lemon juice or amchur powder and 2 tsp ghee or oil.
- Mix everything well and add spices and salt if required.
- In another bowl, add wheat flour, salt and oil or ghee. Mix well.
- Add water little by little and bring the mixture together and knead it to get smooth and soft dough. Keep it covered for 15-20 minutes.
- Divide the dough into equal portions and round them into small balls.
- Take one dough ball and flatten it slightly. On a rolling board or a flat surface, roll the dough by dusting the flour. Roll it into a circle of 4-5 inches in diameter.
- Place one portion of potato stuffing in the center. Bring the edges to the center and seal it to give a round shape.
- Slightly press the ball and start rolling it on a dusted board/flat surface. Roll it like how we do for roti or chapathi.
- Heat a tawa. Place the rolled paratha on the hot tawa and cook on a medium flame.
- Flip the other side and cook. Apply oil or ghee on all the sides and cook. Again flip and apply oil or ghee.
- Press the edges of the parathas with spatula so that the edges are cooked well and become crisp and brown.
- Cook both the sides until golden brown spots are seen on the parathas.
- Transfer the cooked parathas on a serving plate and spread butter all over.
- Serve hot with pickle or curd.
- Kneading the dough is very important. This makes the parathas soft. Add oil or ghee while kneading the dough.
- Mash cooked potatoes well without any chunks in it. If any, you cannot roll the parathas well and it will break while rolling.
- Also chop green chillies, coriander and onions (if using) very finely. Else the parathas will break while rolling.
- Instead of adding onions, chillies and spices directly to the mashed potatoes, you can sauté them first and later add mashed potatoes and prepare the filling.
- Lemon juice or amchur powder is added to get a tangy taste to the parathas.
- Add spices as per your taste and preference. You can also add to the potato mixture, jeera powder, coriander powder etc.
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