• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Edible Garden

  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • Chocolate
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Paratha Nan Roti / Aloo Paratha Recipe, Punjabi Aloo Paratha Step by Step

Aloo Paratha Recipe, Punjabi Aloo Paratha Step by Step

March 19, 2016 37 Comments

Aloo paratha recipe: A flat, filled Indian bread or paratha that is served for breakfast or as a street food in India during all times of the day. Over many years of trying to make aloo paratha at home, I’d like to believe that I have perfected my technique to dish out a very decent aloo paratha recipe, especially for a South Indian!

aloo paratha recipe step by step

Potatoes have the property to inherently make aloo parathas soft so that makes our job that much easier. Although I struggled to make the perfect aloo parathas when I started cooking, I realised with practise it’s really a piece of cake paratha!

For more paratha recipes, check out gobi paratha, tawa nan, paneer paratha, and methi thepla recipe.

5.0 from 2 reviews
Aloo Paratha Recipe
 
Print
Prep time
30 mins
Cook time
15 mins
Total time
45 mins
 
Aloo paratha recipe, an Indian flatbread with a spicy potato filling. Often served as breakfast, aloo paratha is also a popular street food in India.
Author: nags
Recipe type: Breads
Cuisine: Indian
Serves: 8 parathas
Ingredients
For the Dough
  • 2 cups atta / whole wheat flour
  • Just over ½ cup water
  • 1 tsp salt (or to taste)
  • A few drops of oil
For Potato Filling
  • 2 medium sized potatoes
  • 1 tsp red chilli powder
  • ½ tsp jeera / cumin powder
  • ¼ tsp ajwain / omam / carom seeds
  • ½ tsp chaat masala (or garam masala)
  • ½ tsp salt
  • A handful of coriander leaves, chopped fine
Instructions
To prepare paratha dough:
  1. Mix the atta and salt well together. Add a few drops of oil and mix with fingertips.
  2. Add water little at a time and keep kneading into a soft dough.
  3. Knead for 3-4 mins and coat with some more oil (don't overdo the oil bit, very few drops will do). Set aside while making the filling.
  4. To prepare aloo paratha filling:
  5. Boil and grate the potatoes. I used to mash them but that leaves small lumps here and there making it harder to roll out the aloo parathas smoothly. Grating is a better method to ensure a smooth filling.
  6. Mix all ingredients for the filling together, making sure they are well incorporated.
  7. The spices you add to the filling also make a large difference to the taste of your aloo parathas. There are tons of different versions here.
  8. Divide the dough into 8 equal parts and roll into smooth balls. Do the same with the filling. I like to make the size of the filling slightly smaller than the dough balls but you can make them into equal sizes if you wish.
  9. Flour the surface you are going to use to roll the parathas.
  10. Take one dough ball, place it on the floured surface and flatten with fingertips into a small round. I find that doing this with my fingertips makes it easier to get the surface equally thick than rolling with a rolling pin.
  11. Place a ball of potato filling in the centre of the flattened dough ball.
  12. Gather the dough ball around the filling, sealing it gently on top.
  13. Make it into a momo-like ball, making sure that the dough covers the filling ball completely.
  14. You can pinch off the extra bit of dough on top. I sometimes just flatten it against the top and continue.
  15. Again, using your fingertips, gently press the filled dough ball into a small circle, making sure the thickness is equal on all sides.
  16. Then use your rolling pin to flatten it out to as thick or thin as you want. I keep it slightly thicker than chapatis.
  17. Transfer rolled paratha to a hot griddle. Make sure you tap out the excess flour used in rolling.
  18. Cook until both sides are golden brown.
  19. When done, brush with some ghee / butter or oil and transfer to a plate.
  20. Serve aloo paratha hot with a pat of butter on top, some curd and pickles.
3.5.3208

Step by Step Aloo Paratha Recipe:

1. Make the dough first. (I use my Kitchenaid now for making chapati dough and its a breeze, will share details in a later post). Mix the atta and salt well together. Add a few drops of oil and mix with fingertips. Add water little at a time and keep kneading into a soft dough. Knead for 3-4 mins and coat with some more oil (don’t overdo the oil bit, very few drops will do). Set aside while making the filling.

aloo paratha recipe step by step
2. Boil and grate the potatoes. I used to mash them but that leaves small lumps here and there making it harder to roll out the aloo parathas smoothly. Grating is a better method to ensure a smooth filling.

 

aloo paratha recipe step by step

3. Mix all ingredients for the filling together, making sure they are well incorporated.

The spices you add to the filling also make a large difference to the taste of your aloo parathas. There are tons of different versions here. Since I visited TH’s aunt in Mumbai and watched her Marathi maid make aloo parathas (in awe, I must add!), I use her recipe for the aloo filling.

 

aloo paratha recipe step by step

4. Divide the dough into 8 equal parts and roll into smooth balls. Do the same with the filling. I like to make the size of the filling slightly smaller than the dough balls but you can make them into equal sizes if you wish.

aloo paratha recipe step by step

5. Flour the surface you are going to use to roll the parathas. Take one dough ball, place it on the floured surface and flatten with fingertips into a small round. I find that doing this with my fingertips makes it easier to get the surface equally thick than rolling with a rolling pin.

aloo paratha recipe step by step

6. Place a filling ball in the centre of the flattened dough ball.

aloo paratha recipe step by step

7. Gather the dough ball around the filling, sealing it gently on top.

aloo paratha recipe step by step

8. Make it into a momo-like ball, making sure that the dough covers the filling ball completely.

aloo paratha recipe step by step

9. You can pinch off the extra bit of dough on top. I sometimes just flatten it against the top and continue.

aloo paratha recipe step by step

10. Again, using your fingertips, gently press the filled dough ball into a small circle, making sure the thickness is equal on all sides.

In case you are wondering, there was no tripod used in any of the pics. I clicked with my left hand. The things food blogging teaches you –  mind-boggling!

aloo paratha recipe step by step

11. Then use your rolling pin to flatten it out to as thick or thin as you want. I keep it slightly thicker than chapatis. And before you ask, I still can’t make a perfectly round chapati / paratha, so help me God. Oh, you weren’t going to ask..

Ok moving on.

aloo paratha recipe step by step

12. Transfer rolled paratha to a hot griddle. Make sure you tap out the excess flour used in rolling. I didn’t take enough for this paratha so ignore the excessive white patches.

aloo paratha recipe step by step

13. Cook until both sides are golden brown. When done, brush with some ghee / butter or oil and transfer to a plate. I use my olive oil spray while making chapatis / parathas. You can spray on the oil at the end and it creates zero mess. Of course if you want to use ghee, then the mess doesn’t matter, only the flavour does!

aloo paratha recipe step by step

That’s it! Serve aloo paratha hot with a pat of butter on top, some curd and pickles.

For aloo paratha recipe in Hindi, Tamil, Telugu, Kannada, Urdu etc please use the Google translate button in the sidebar.

Share This Recipe
  • Facebook0
  • WhatsApp
  • Pinterest0
  • Twitter
  • Google+0
  • Email
  • Print
0

By nags Filed Under: Paratha Nan Roti, Potato (Aloo) Recipes, Punjabi Recipes

logo
Food Advertising by

Subscribe

for your weekly recipe fix.

Previous Post: « Super Quick Cauliflower / Gobi Biryani Recipe
Next Post: Strawberry Milkshake Recipe-How to make Strawberry Milkshake »

Reader Interactions

Comments

  1. Mobasir hassan

    April 28, 2020 at 9:56 pm

    Excellent way you described everything. It really helped me to make my own. What is a Punjabi aloo paratha and what else I need to make it? Looking forward for more recipes.

    Reply
  2. R L

    February 27, 2019 at 2:50 pm

    Hi. I have a query. My stuffing has become bit thin instead of being thick like that of batata wada types. While rolling the stuffing comes out. Can you tell how do I correct the stuffing so that it does not get waste.

    Reply
    • nags

      March 30, 2019 at 8:56 pm

      you need to make sure your potato is not very moist. that’s key to getting a good filling

      Reply
  3. Anjana Ganjiguntae

    April 4, 2016 at 6:10 am

    Another hit recipe, Nags ! The husband who thinks is an authority on Alu Parathas gave it a 5/5. Even with using Whole Foods unbleached organic flour, the parathas came out soft and fluffy !

    Reply
  4. Manjusha

    February 10, 2013 at 7:37 am

    Thank you Nags for the lovely pictures and the detailed step-wise recipe. Your parathas and the pictures are so perfect! I am always scared to try this because it oozes out while rolling and gets sticky 🙁 such a deterrent. But I am going to try this very soon. I love all your posts. I like your style of writing and your pictures. Keep up the great work Nags.

    Reply
  5. Nagalakshmi V

    January 19, 2013 at 8:09 am

    Don't worry about that 🙂 when you are just learning how to make aloo paratha, it tends to get a bit messy around the edges and oozes out. once you have learnt how to make the perfect and easy aloo paratha, it will look super professional, i promise. just needs some practise.

    Reply
  6. Anonymous

    January 18, 2013 at 1:17 pm

    Tried them, kinda ma first attempt at cooking and it oozed out 🙁 Great recipe and great pics tho 😉

    Reply
  7. Good Gynecologist in Anna Nagar

    February 24, 2011 at 5:13 am

    Allo paratha looks delicious. I have never made them, even though i have hear they are really delicious.One of these days i am going to make them.

    Reply
  8. Sharmi

    February 22, 2011 at 7:44 am

    While looking at those pics I was for a minute imagining myself with a plate near by in the kitchen wishing as if the hot parathas were transfered to my plate from tawa:)

    Reply
  9. sanjeeta kk

    February 22, 2011 at 7:44 am

    I almost had one aloo paratha by the time I reached the last picture! Lovely presentation, Nags.

    Reply
  10. Zareena

    February 22, 2011 at 7:39 am

    Wow Nags..Excellent cliks. I am a fan of aloo paratha and I love your version. Thanx for the step by step pics.

    Reply
  11. harsha

    February 22, 2011 at 7:30 am

    ur a life saver nags,actually i have some friends visiting tomorrow morning and they will be leaving by afternoon on a train and i was confused on what to pack for their lunch ,something non messy and with less gravy but packing the same kind of oomph!trust me you dont want to have hot gravies leaking out of parcels on a sultry afternoon in a bumpy train! and guess waht i have a fresh batch of gooseberry pickle to add that "south indian" touch to aloo paratha he he he …happy cooking nags!

    Reply
  12. anishathefoodie

    February 22, 2011 at 6:06 am

    Hi Nags
    Your blog about aloo paratha came at the perfectly write time. I have been thinking about making Aloo paratha for quite a few days now. I do have my own recipe and some other recipes as well however gonna follow your recipe this time. Love your blog and clicks 🙂
    Anisha Kuruvilla

    Reply
  13. Hamaree Rasoi

    February 22, 2011 at 4:11 am

    Aloo parathas look so yummy and fulfilling.

    Deepa
    Hamaree Rasoi

    Reply
  14. Now Serving

    February 22, 2011 at 3:23 am

    those are some really drool worthy pictures- love the step-by step presentation!

    Reply
  15. sowmya's creative saga

    February 22, 2011 at 7:56 am

    nice pictures..BTW, i tried the garlic pull aparts..posted it in my blog..

    Reply
  16. Anushruti

    February 21, 2011 at 6:18 pm

    Lovely photos despite no tripods! And the parathas look yum!

    Reply
  17. Siri

    February 21, 2011 at 9:10 pm

    Nice step by step photos Nags. and after having my lunch, I am hungry again.

    Siri

    Reply
  18. notyet100

    February 21, 2011 at 9:27 am

    its been so long since i prepared this,..platter looks so yum

    Reply
  19. Suba

    February 21, 2011 at 8:37 am

    Just perfect recipe Nags! i tried it once, but the potatoes were over cooked., so couldnt get the right texture… will try it again with ur recipe!! thanks!!! and wonderful photos you have got ter! 😀

    Reply
  20. Priti

    February 21, 2011 at 7:25 am

    Parathas looks yum ..all time fav. and I love that plate so cute

    Reply
  21. anusapraj

    February 21, 2011 at 4:29 am

    hey nags! i m so tempted to make them n eat it right away! and the pictures are too good.. loved the lavender basil plate with the paratas! super altogether.. keep the dishes coming and keep generating pangs in tummies all again…
    anu

    Reply
  22. Nithya

    February 21, 2011 at 4:20 am

    Lovely stepwise pics 🙂 I simply love aloo paratha and these pics are tempting me too much 🙂

    Reply
  23. [email protected]

    February 21, 2011 at 3:23 am

    looks as delicious as aloo paratha ought to be… i make two versions pf the filling one with sauteed whole coriander cumin and carom, and aloo chilly pdr, and another the same way with the addition of ginger and green chilly. ofcourse loads of coriander.

    Reply
  24. Divya Kudua

    February 21, 2011 at 2:40 am

    I took some time before I could master this one.The filling recipe is so easy and non-messy,I followed the regular roast onion-potatoes-spices route,not necessary any more.Kudos to you for the step by step thingy!!

    Reply
  25. RAKS KITCHEN

    February 21, 2011 at 10:03 am

    Nice pictorial,I make this once a week for my kid's lunch box … 🙂

    Reply
  26. Jonesta

    February 21, 2011 at 1:45 am

    Hi. Me and my husband loved this dish when we visited India last year. It was finger licking good. Thank you for the recipe.

    Reply
  27. Priya

    February 20, 2011 at 8:22 pm

    My favourite anytime, parathas looks absolutely inviting..

    Reply
  28. Priya (Yallapantula) Mitharwal

    February 20, 2011 at 6:41 pm

    This is an all time favorite in my house. Love your pictures. And, I also like your rolling board. Where did you get that from?

    Reply
  29. weirdcombos

    February 20, 2011 at 6:32 pm

    Beautiful recipe. I am going to try making it soon. I never cooked with chat Masala before.
    Thanks for sharing your cooking experience with us.
    Cheers,
    Heguiberto

    Reply
  30. Nags

    February 21, 2011 at 1:02 am

    Priya, that's a regular granite chapati rolling stone from India. I got it from Poppat Jamal in Chennai 🙂

    Reply
  31. Jelena

    February 20, 2011 at 2:41 pm

    I have never heard of this. Great pictures, and explanation! Love all thing that fall in the family of bread!

    Reply
  32. Akila

    February 20, 2011 at 10:55 am

    yummy recipe….

    Reply
  33. Tomato Soup Recipe

    February 20, 2011 at 10:47 am

    So cute to see the use of a Kitchenaid, although it is such a worthy appliance. Love your detailed instructions and images too!

    Reply
  34. magpie

    February 20, 2011 at 11:53 am

    You have a lovely blog Nags!
    I would like to invite you to a monthly cooking event to share our dishes inspired by Kerala- "Kerala Kitchen" that Ria of Ria's collection and I are hosting.

    Here is the event page if you'd be interested in joining us to share our love for Kerala cuisine!

    http://magpiesrecipes.blogspot.com/p/keralakitchen.html

    Would love to see your wonderful dishes at the Kerala Kitchen!

    Reply
  35. Kay

    February 20, 2011 at 11:31 am

    Dough in the kitchen aid? I would love to see the details. I want one too:(

    Parathas look perfect!

    Reply
  36. Sharmilee! :)

    February 20, 2011 at 10:42 am

    Perfect parathas u've got…mine ooze out a bit while rolling out…nice stepwise too!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

ADS

logo
Food Advertising by

Popular Recipes

Instant Oats Idli Recipe with Rava, Step by Step
Kerala plum cake recipe
Butter Chicken Recipe, Indian Butter Chicken Masala Recipe
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
Eggless No-Bake Mango Cheesecake Recipe Step by Step
garlic pull-apart rolls recipe, eggless
paneer butter masala recipe restaurant style

Browse Older Recipes

Translate

Copyright © 2022