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aloo paratha, how to make aloo paratha recipe | punjabialoo parathajanuary 17, 2016 by dassana amit 187 comments

aloo paratha recipe with step by stepphotos aloo paratha isone of the most popular paratha recipe

from punjab.

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aloo paratha recipe is paratha stuffed with spiced aloo or potato mixture. the aloo or mixture can be

made as per your taste and flavor. the stuffing which i am presenting here is very simple and easy to make.

this aloo paratha recipe is my mom-in-laws recipe. aloo parathas is a regular breakfast at our place. in

punjab the parathas are made with lots of ghee and then served with dollops of white butter or

makhan. white buttercan be easily made at home.

one can make easily some different varieties of paratha like gobi paratha, mooli

paratha, lachedar paratha, methi paratha, paneer parathaetc.

i have also shared aloo paratha dhaba style recipe. in another variation, aloo and pyaaz (onions) stuffing

is used and the paratha is called aloo pyaaz ka paratha. another combination is to make aloo palak

parathain which the dough is kneaded with mashed potatoes, spinach puree and spices or this aloo gobi

paratha.
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aloo paratha is accompanied withplain yogurt. you can also serve aloo parathas with mango pickleor

lime pickle. they also make a good tiffin box snack as they stay soft even after cooling down.

few tips for making aloo parathas:

1. adding oil or ghee while kneading the dough makes the parathas soft.

2. the aloo mixture can be made according to your taste and liking. you can also add roasted cumin seeds

powder/jeera powder, rock salt, coriander powder.

3. to the aloo, you can also add other boiled and mashed veggies like peas, carrot, french beans, also

grated cheese and paneer, to make it more nutritious and you have your mix veg paratha.

4. always cut the onions, chillies, coriander leaves very finely. also, the aloo should be mashed very well.

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there should not be any lumps or small pieces in it. this is so, so that, the parathas do not break while

rolling.

5. to get the slight sourness and tanginess in the aloo paratha, i have used amchur (dried mango powder),

but you could also use dried pomegranate seeds powder (anardana powder). e.g. in this dhaba style aloo

paratha recipe, i have used dry pomegranate seeds instead of dried mango powder and it also tasty very

good.if you do not get either the amchur or anardana powder, then add lime juice as per your

taste.

if you are looking for more aloo recipesthen do check dry aloo matar,jeera aloo, punjabi dum

aloo, kashmiri dum aloo, aloo gobiand aloo chaat navratri fasting recipe.

punjabi aloo paratha recipe below:

prep time

20 mins

cook time

30 mins

total time

50 mins

aloo paratha recipe

aloo paratha - popular indian breakfast of unleavened whole wheat flat bread stuffed with a spiced

potato stuffing.

author: dassana

recipe type: breakfast

cuisine: punjabi, indian

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serves: 2-3

ingredients (measuring cup used, 1 cup = 250 ml)

for the aloo or potato stuffing:

3 to 4 medium potatoes or aloo, boiled and mashed

1 or 2 green chilies, chopped finely to tsp kashmiri chilli powder or deghi mirch (optional) to tsp of punjabi garam masala powder or garam masala powder to 1 tsp amchur/dry mango powder2 to 3 tsp finely chopped coriander leaves (optional)salt as requiredoil or ghee as required for roasting parathas

for the whole wheat dough:

2 cups whole wheat flour/atta tsp salt1 to 2 tsp oil or gheewater as required for kneading

serving suggestions:

white butter or yogurt to serve with the aloo parathasmango pickle or lemon pickle

how to make the recipe:

preparing the aloo stuffing:


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1. first boil the potatoes and peel them. you can boil or steam the potatoes in a pressure cooker,steamer or electric cooker.

2. chop and then mash the potatoes with a potato masher.3. the potatoes should be mashed very well. there should be no lumps or small pieces in it.4. now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and

salt.

5. mix the spice powders and green chilies with the mashed potatoes very well. check the taste and addmore salt or red chili powder or dry mango powder as per your taste. you can also add 2 to 3 tsp ofchopped coriander leaves. a variation is to add finely chopped onions, if you like. but the onionshave to be finely chopped. otherwise they came out when rolling the parathas. keep prepared aloostuffing aside.

preparing whole wheat dough:

1. in another bowl or pan, take whole wheat flour. make a well in the center. add salt, oil and about halfof the water.

2. bring the mixture together and knead into a smooth soft dough. cover and keep the dough aside for20 to 30 minutes.

assembling and rolling aloo parathas:

1. pinch two small balls from the dough. flatten them and dust with whole wheat flour.2. with a rolling pin, roll them into about 4 to 5 inches diameter rounds . try making both the rounds of

the same size.3. on of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty

space from the sides.4. gently place the second circle on top.5. press and seal the edges with your fingertips.6. dust some flour on the stuffed paratha and roll into a round of about 7 to 8 inches in diameter or

about the size of a normal roti or chapati.


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7. alternatively, you could follow this second methodtoo of stuffing parathas.8. pinch a medium ball dough. roll and flatten it. dust with some flour and roll it in a circle of about 5 to

5.5 inches in diameter.9. place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.

10. take the edge and start pleating as well as bringing the pleats in the center.11. join the pleats together. the pleats have to be joined well, as otherwise there will be gaps while rolling

and the filling comes out. in case you do see the filling, then just take a small piece of dough andcover the gap. roll to smoothen out the small piece of dough.12. press the pleats from center.13. sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati

or roti.14. on a hot tava/skillet/griddle place the rolled paratha. the tava shoud be hot and not at a low

temperaure. cooking parathas at a low flame will harden them. parathas ideally are crisp as well assoft.

15. when the base is partly cooked, flip the paratha.16. spread some ghee on the partly cooked part.17. flip again and this time this side has to be cooked more than the previous side. you will see brown

spots on the aloo paratha.18. spread some ghee on this side too. a well made and well roasted paratha will puff up.19. flip again once or twice till both the sides are cooked properly. you should see crisp brown spots on

the paratha. you can also press the paratha edges with a spatula or spoon, so that they are fried

well. as some time, the paratha edges are not cooked well. make all aloo parathas this way and stackthem up in a roti basket or casserole.

20. you can also serve the aloo parathas directly from the tava/skillet straight in the serving plate. servesome extra butter on the side, along with mango pickle or lemon pickle or some yogurt.


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step by step punjabi aloo paratha recipe:

1. first boil the potatoes. you can boil or steam the potatoes in a pressure cooker, steamer or electric

cooker.
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2. peel & chop the boiled potatoes. then mash the potatoes with a potato masher.
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3. the potatoes should be mashed very well.


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4. now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder/amchur

and salt.


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5. mix the spice powders and green chilies with the mashed potatoes very well. check the taste and add

more salt or red chili powder or dry mango powder as per your taste. you can also add a tbsp of chopped

coriander leaves. a variation is to add finely chopped onions, if you like. but the onions have to be finely

chopped. otherwise they came out when rolling the parathas. keep the prepared aloo stuffing aside.


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6. in another bowl or pan, take whole wheat flour. make a well in the center. add salt, oil and some water.
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7. bring the mixture together and knead into a smooth soft dough. add more water if required while

kneading. cover and keep the dough aside for 20 to 30 minutes.

first method to roll aloo paratha:
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8. pinch two small balls from the dough. flatten them and dust with whole wheat flour.

9, with a rolling pin, roll them into about 4 to 5 inches diameter rounds . try making both the rounds of the

same size.
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10. on one of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty

space from the sides.


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11. gently place the second circle on top.


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12. press and seal the edges with your fingertips.


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13. dust some flour on the stuffed paratha and start rolling the aloo paratha.


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14. roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or

chapati.


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second method to roll aloo paratha:

15. pinch a medium ball dough. roll and flatten it. dust with some flour and roll it in a circle of about 5 to 5.5inches diameter. place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the

sides.


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16. take the edge and start pleating as well as bringing the pleats in the center.
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17. join the pleats together. the pleats have to be joined well, as otherwise there will be gaps while rolling

and the filling comes out.

18. press the pleats from center.
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19. sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati or

roti. in case if the filling comes out, then just take a small piece of dough and cover the gap. roll to

smoothen out the small piece of dough.


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frying aloo parathas:

20. on a hot tava/skillet/griddle place the rolled paratha. the tava shoud be hot and not at a low temperaure.

cooking parathas at a low flame will harden them. parathas ideally are crisp as well as soft.


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21. when the base is partly cooked, flip the paratha.


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22. spread some ghee on the partly cooked part.


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23. flip again and this time this side has to be cooked more than the previous side. you will see brown spots

on the aloo paratha.


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24. spread some ghee on this side too. a well made and well roasted paratha will puff up.


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25. flip again once or twice till both the sides are cooked properly. you should see crisp brown spots on the

paratha. you can also press the paratha edges with a spatula or spoon, so that they are fried well. since

some times, the paratha edges are not cooked well. make all parathas this way.

i usually stuff and make parathas side by side. multitasking :-) i roast them and keep on stacking them in

the roti basket or casserole. i add a bit of homemade butter on top of each paratha in the roti basket while

placing them.


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you can also serve the aloo parathasdirectly from the tava/skillet straight in the serving plate. serve

some extra butteron the side, along with mango pickleor lemon pickle or some yogurt.
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aloo gobi curry recipe | dhaba style punjabi aloo gobi curry recipe
http://www.vegrecipesofindia.com/dhaba-style-aloo-gobhi-punjabi-recipe-with-potatoes-and-cauliflower/http://www.vegrecipesofindia.com/dhaba-style-aloo-gobhi-punjabi-recipe-with-potatoes-and-cauliflower/


39/115


gobi paratha, how to make gobi paratha recipe | punjabi gobi paratha

mango recipes - 32 easy mango recipes | indian mango recipes
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40/115


Indian Breads and Parathas - Different Types of Indian Breads

Parathas

aloo gobi recipe, how to make dry aloo gobi | punjabi aloo gobi recipe
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41/115


onion paratha or pyaaz ka paratha recipe | how to make onion

paratha

paratha recipe, how to make plain paratha | paratha recipes
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aloo gobi matar recipe, how to make aloo gobi matar masala recipe

paneer paratha recipe, how to make paneer paratha recipe

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Sukhvinder Kaur saysMay 24, 2016 at 11:58 am

Hi. I have made aloo paranthas following your recipe. It turned out pretty good. The only thing is they were very thick. I

tried to make them as thin as possible but still it were thick. My sister and brother-in-law make aloo paranthas and always

have them with tomato fry. It really goes well with paranthas.

Reply

dassana amitsaysMay 24, 2016 at 8:40 pm

thanks sukhvinder. try rolling thin. also the dough should be soft and pliable, so its easy to roll the parathas evenly

and thinly. it will take some practice and then you will get the knack of rolling parathas very well. thanks for sharing

about the tomato fry. first time i am hearing of such a recipe :)

Reply

Ipsita says
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p yMay 14, 2016 at 5:13 pm

thank u so much for the all the recipes. my daughter and my husband love each and every recipe I try and serve.

Reply


thankyou ipsita :)

Reply

Dr vr murty avancha saysMay 14, 2016 at 12:33 pm

Excellent , marvellous,

Tasty , I have tried a look porata

Reply

bhawana says

May 14, 2016 at 9:19 am

i made it omg u r gr8 daasana
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i made it omg u r gr8 daasana

it was too delicious

Reply


thankyou :)

Reply

Lakshmi saysMay 11, 2016 at 8:00 pm

Hi, very easy recipe to follow. But i wanted to add more of the filling to the paratha and if I did the paratha would break. If I

added less it was too less. Am I doing something wrong..?

Reply


too much of filling will break the paratha. while making stuffed paratha initially, its difficult to gauge the amount of

filling that is needed. but after a few trials, you will know how much filling needs to be added.
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rekha g saysApril 24, 2016 at 11:57 pm

fantastic i uesd to think parathas isnt easy and to stuff is more difficult but

after seei g the v ideo that too in a systametic manner its b ecome easy for me

Reply

dassana amitsaysApril 25, 2016 at 4:44 pm

pleased to know this rekha :) thankyou so much.

Reply

Thomas P Thomas saysApr il 24, 2016 at 1:22 pm

Thanks a lot for this. Finally, I was able to figure out how to roll the dough with the stuffing. It did turn out well. :-)

Reply

dassana amit says
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dassana amitsaysApr il 24, 2016 at 10:25 pm

pleased to know this thankyou thomas for trying them :)

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Vandana saysMarch 30, 2016 at 8:59 am

Tried the aloo parathas and they were perfect and some of other recipes like lime rice. My family loved it and thank you !

Reply

dassana amitsaysMarch 30, 2016 at 11:03 pm

pleased to know this vandana :) glad you liked parathas and lemon rice recipe from the blog. welcome always andthankyou .

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chanbi says

February 23, 2016 at 5:51 pm

Im a Manipuri and was looking up paratha recipes cos i have never made them myself. tried onion paratha yesterday
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I m a Manipuri and was looking up paratha recipes cos i have never made them myself. tried onion paratha yesterday

from your recipe. came out really well. will try aloo paratha today :)

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dassana amitsaysFebruary 23, 2016 at 6:28 pm

thanks a lot chanbi for this feedback. happy cooking :-)

Reply

Aparna saysFebruary 7, 2016 at 11:08 am

Hey!! Have tried so many of your recepies. You are truly amazing. Superb dishes!! Keep up the great work

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dassana amitsaysFebruary 7, 2016 at 1:19 pm

pleased to know this thankyou aparna :)

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Aabroo ji saysJanuary 5, 2016 at 7:30 pm

Very simple and very tasty recipes.Thank I verrrrrrry much

Reply

dassana amitsaysJanuary 5, 2016 at 9:48 pm

thankyou aabrooji :)

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Poonam saysNovember 30, 2015 at 4:59 pm

It came out so well ! Thank u for so much ?

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dassana amitsaysNovember 30, 2015 at 11:00 pm
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welcome and thankyou poonam :)

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gabby saysNovember 27, 2015 at 1:48 pm

Being the Chinese ,I am like it very much..now i am learning how to make it.Thanks!

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dassana amitsaysNovember 27, 2015 at 5:01 pm

thankyou gabby :) and you are welcome.

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Devi saysOctober 22, 2015 at 7:40 am

Being a South Indian also, I really enjoyed d taste. Thank u so much for ur recipe.

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dassana amitsaysOctober 22, 2015 at 10:04 am

welcome devi and thankyou for trying the aloo paratha :)

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apple saysOctober 19, 2015 at 8:52 am

thanks for the recipi

thank u sis.

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