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Aloo Paratha Recipe|How to make Aloo Paratha

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Aloo Paratha Recipe:-

Aloo Paratha Recipe is an all-time favorite Indian breakfast recipe. You can easily find Aloo Paratha as a repeated breakfast recipe in every Indian kitchen. It is generally a stuffed flatbread made of wheat and spice mashed potatoes with a sprinkle of coriander leaves. Aloo means potato and Paratha means unleavened stuffed bread. Literally, it means a potato stuffed flatbreads. Additionally, it is a perfect recipe for the lunch and dinner menu. You can easily enjoy Aloo Paratha with its own. Furthermore, a serving of this dish with green chutney, curd, and mango pickle makes it a perfect brunch recipe.

Why Aloo Paratha is All Time Favourite for Indians:-

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Aloo Paratha

Aloo paratha recipe is one of those recipes that you can have it at any time and in any season. It pleases not only your tastebuds but also your appetite. You can also pack them as a lunchbox menu for kids. When it comes to North India like Punjab And Haryana, Parathas are made with lots of love and affection. In Punjab, Parathas are generally roasted with lots of ghee and served with Butter which we usually call it “Makkhan”. However, you can even roast the parathas with oil.

Also Read: Sandwich Recipe, Healthy Poha Recipe

Aloo Parathas have a lot of variety in India. You’ll find a different recipe in different regions of India plus its servings. Like in North India, Parathas are served with butter. In Middle India such as Gujrat, Madhya Pradesh, and Maharashtra, it is generally served with Curd or yogurt and peanut chutney. In the Eastern part of India, it is served with green chutney and mango pickle.

The Two Main Elements Of Aloo Paratha

1.Dough – The dough is made up of wheat flour, oil, salt, and water. Make sure, here we require oil and water only to bind the dough smoothly. Additionally, we require some tbsp of oil like 3-4 tbsp. Binding is the main part of the Dough. Paratha dough should be not too thick nor too thin.

2. Stuffing – Undoubtedly, the main ingredient of stuffing is Potatoes. Firstly boil the potatoes in a pressure cooker in a medium flame up to 3 whistles. Then peel it gently. Mashed it. In mashed potatoes, some herbs, salt, spices are added. Then, the spiced mashed potatoes are then stuffed in a rolled dough.

Tips while following Aloo Paratha Recipe :

  1. Health tip — When rolling the paratha, we try to use minimal dry flour to prevent too much oil from soaking into the paratha.
  2. There can be many different stuffings for parathas.  Be creative and look out for more recipes coming soon.
  3. Parathas and Chapattis freeze well.  Just cook them without oil and freeze (placing wax paper in between each paratha).  When ready to use, defrost and re-heat the paratha using oil to freshen up the taste.

This was the Aloo Paratha Recipe by Indian Food Club.

Also Read: Chili Cheese Toast

Aloo Paratha Recipe | How to make Aloo Paratha Recipe

Aloo Paratha Recipe|How to make Aloo Paratha Aloo Paratha Recipe|How to make Aloo Paratha Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 140 calories 6 grams fat
Rating: 5.0/5
( 1 voted )


  • Wheat Flour or Atta - 3/4 Cup
  • 1 Medium Potato - 1 Cup, boiled and mashed
  • 1 tbsp coriander leaves (finely chopped)
  • 1/4 tsp Ajwain
  • 3/4 tsp cumin seeds
  • 1 pinch turmeric
  • 1 tsp oil for weaving the flour
  • salt to taste
  • 2 tsp Ghee
  • 1/4 tsp Garam masala (optional)


Preparation for Aloo Paratha:

  • Take a large mixing bowl. Mix white flour, salt, oil and water. Knead the dough gently.
  • Set aside for 20-25 minutes.
  • Make 4-5 balls of the wheat dough.
  • Take another mixing bowl. Add mashed potatoes along with coriander leaves, turmeric powder, ajwain, ginger paste, cumin powder, and 1/4 tsp salt.
  • Mix well. Make sure that all the spices combined well.
  • Take a wheat ball. Dust it with some dry wheat flour.
  • Roll it with a rolling pin. Roll the ball in a circle of 5 inch in diameter. 
  • Stuff the potato stuffing and roll it in a slightly thick way.
  • Now, take a Tawa. Place the flatbread gently on Tawa.
  • Roast the aloo paratha or stuffed flatbread on both the sides with ghee.
  • Cook the parathas to a golden brown color.
  • Finally, serve hot aloo paratha with green chutney, curd, butter and mango pickle.







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