Flaky Aloo Paratha – Soft Potato Stuffed Indian Paratha Recipe
Enjoy the comforting, flaky, and flavorful Aloo Paratha — whole wheat flatbread stuffed with spiced mashed potatoes, golden-fried to perfection. Ideal for breakfast, lunch, or dinner.
About This Recipe
Aloo Paratha is a classic North Indian flatbread that’s warm, hearty, and deeply satisfying. The “flaky” texture comes from the layering technique when rolling and cooking, giving the paratha a soft, slightly crisp finish. The stuffing is made from well-boiled and mashed potatoes, seasoned with spices like garam masala, cumin, green chilies, coriander, and sometimes ginger. This makes it a comfort food staple, commonly served with yogurt, pickle, or a dollop of butter.
This recipe balances tradition with simplicity — using basic pantry staples yet delivering a rich, flavorful paratha that’s perfect any time of day. It’s also highly adaptable: you can tweak the spice levels, add vegetables, or adjust the fat content by varying the use of ghee or oil.
Ingredients
- For the Dough:
- 2 cups whole wheat flour (atta)
- ~½ teaspoon salt
- 1–2 teaspoons oil or ghee
- ~¾ – 1 cup water (adjust to make a soft dough)
- For the Potato Filling:
- 3–4 medium potatoes, boiled and mashed
- 1–2 green chillies, finely chopped (adjust to taste)
- 1 small onion, finely chopped (optional but adds flavor)
- 1 teaspoon grated ginger (optional)
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder / paprika (optional)
- 1 tablespoon fresh coriander (cilantro), finely chopped
- Salt, to taste
- (Optional) ½ teaspoon dry mango powder (amchur) — for tanginess
- (Optional) 1–2 tablespoons of butter or ghee (to mix into the filling, for richness)
- For Cooking:
- Ghee or oil, for cooking parathas
Nutritional Information
- Calories: 335kcal
- Carbohydrates: 31g
- Protein: 4.7g
- Fat: 6.7g
- Fiber: 4.35g
Directions
1. Make the Dough
- In a large bowl, mix the whole wheat flour and salt.
- Add oil or ghee. Gradually add water and knead into a soft, pliable dough.
- Cover the dough and let it rest for 10 minutes.
2. Prepare the Potato Filling
- Boil the potatoes until soft, then peel and mash them well.
- In a mixing bowl, combine mashed potatoes with green chillies, onion (if using), ginger, garam masala, cumin powder, red chili powder, chopped coriander, salt, and optional amchur / butter. Mix thoroughly.
3. Divide and Shape
- Divide the dough into 4 equal balls.
- Also divide the potato mixture into 4 portions.
4. Stuff the Parathas
- Take one dough ball, flatten it lightly with your hands or a rolling pin.
- Place one portion of the potato filling in the center. Bring the edges of the dough together to enclose the filling, pinch to seal.
- Flatten gently, then roll gently into a round paratha (about 6–7 inch diameter), dusting with flour if needed. Be careful to roll evenly so the filling doesn’t spill out. For flaky texture, do a rolling-press technique: roll a little, then lift and press, then roll again.
5. Cook the Paratha
- Heat a tawa (griddle) over medium-high heat.
- Place the rolled paratha on the hot tawa. Cook for ~30 seconds till you see bubbles. Flip.
- Spread a little ghee or oil on the cooked side, then flip again. Spread ghee / oil on the other side. Press lightly with a spatula so it cooks evenly and gets golden brown spots.
- Continue flipping and cooking until both sides have nice brown spots and the paratha is cooked through.
6. Serve
- Serve hot, ideally with butter (or more ghee), plain yoghurt or raita, and pickle or chutney.
7. Tips & Variations
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For extra flakiness: After sealing the stuffed dough ball, roll it lightly into a thick disc, then fold like a letter (fold two sides into the center), then roll again — this layering helps create flaky layers.
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Add vegetables: Mix finely chopped boiled peas or carrots into the potato filling.
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Spice variation: Use garam masala, or try adding roasted cumin seeds or ajwain (carom seeds) for different flavor notes.
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Healthier version: Use less ghee for cooking, or cook on a non-stick tawa with minimal oil.
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Stuffing alternative: For a twist, try mixing paneer with potatoes, or even grated cheese into the potato mix.
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