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🌍 Punjabi

Aloo Paratha

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stack of golden aloo parathas on a steel plate with a melting butter cube and a bowl of curd

Aloo Paratha is a Punjabi whole wheat paratha stuffed with a spiced mashed potato filling, rolled out gently and roasted on a tawa with ghee until golden spots appear on both sides. The outside should be crisp at the edges and soft inside, with the potato filling spread evenly right up to the edges — not collected in the centre. It is a much-loved breakfast, though it works just as well for lunch or a travelling meal, served with curd, pickle or a knob of butter. A practical tip: the potato filling must be completely cool and dry before stuffing; warm or wet filling makes the dough tear while rolling and leak on the tawa.

Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Servings
4
Difficulty
Medium

Ingredients

15 items
Yields: 4 (Tap items to check them off as you cook)

Step-by-Step Instructions

8 steps
  1. 1

    Step 1

    Make the dough: mix the whole wheat flour with half the salt in a large bowl. Add the water gradually and knead for 6 to 7 minutes into a soft, smooth dough. Smear the oil over the surface, cover and rest for 20 minutes.

  2. 2

    Step 2

    Make the filling: mash the boiled potatoes thoroughly so there are no lumps. Mix in the chopped onion, green chillies, grated ginger, red chilli powder, garam masala, amchur, coriander powder, ajwain, chopped coriander leaves and the remaining salt. The filling should be dry and hold together; let it cool completely before using.

  3. 3

    Step 3

    Divide the dough and the filling each into 8 equal portions. Roll each dough portion into a smooth ball.

  4. 4

    Step 4

    Dust a dough ball with flour and roll it into a small disc of about 10 cm. Place one portion of filling in the centre, bring the edges up and together, and pinch to seal like a pouch. Press gently to flatten.

  5. 5

    Step 5

    Dust the stuffed ball lightly with flour and roll gently and evenly into a paratha of about 18 to 20 cm, using light pressure so the filling spreads without tearing the dough. Repeat for the remaining portions.

  6. 6

    Step 6

    Heat a tawa on medium heat. Place a rolled paratha on it and cook for about 1 minute until small bubbles and light spots appear on the surface.

  7. 7

    Step 7

    Flip the paratha, spread about 1/2 tbsp ghee on the cooked side, and cook for 1 minute. Flip again, spread ghee on the second side, and press gently with a spatula, especially at the edges, until both sides have golden brown spots and the paratha puffs slightly.

  8. 8

    Step 8

    Remove to a plate and repeat with the remaining parathas, using the remaining ghee. Serve hot with curd or pickle.

Chef's Pro Tip

For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.

Tags & Keywords

Punjabi

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60 minutes