Aloo Paratha ~ Potato Stuffed Flatbread



Most of the times, when I am at office, I order aloo paratha for breakfast. We have a little shop just across the street, that sells some amazing parathas. If we need to get the aloo parathas, we need to order them quite early or else we end up getting a gobhi (cauliflower) paratha or mooli (radish) paratha in its name. πŸ˜€


I have tried many versions of this favorite stuffed flatbread. However, once I tried this version, I have never gone to try any other recipe. The masala filling is so easy to make. The crushed spices give it a nice intermittent bites, that add to the taste of the parathas. I like it nice and simple, just with some yogurt to dunk in and some pickle. The best thing about this bread is that you don’t need any side to go with it. It is apt for breakfast, brunch, lunch or dinner – any time eating, as it is called! πŸ˜‰


After a lot of struggling, finally I make perfectly shaped parathas without any sprouting out masala. Here is what I mainly do:

  1. Make sure that the ball of dough is double the size of the ball of potato filling.
  2. While rolling the dough, roll the center thinner that the edge.
  3. Keep the filling in and close the top like a momo.
  4. Using your hands, slowly pat the paratha till it becomes of the size required. Spread a little oil on your rolling board and your hands and pat them, rolling them as you pat. This will ensure that the paratha is of the same thickness and the masala is all over it.

Sounds good? πŸ™‚ I haven’t taken a step by step, since it is a little tricky with the messy hands, but InShaAllah I will try to include it the next time I make this. I hope what I have mentioned above is understandable as well! Off to the recipe…


Can you believe that the only other parathas I have on my blog is this lazy Chilli Chicken ParathasΒ and these quick fix Daal Parathas? This is a section I may not improve unless I keep my laziness aside! πŸ˜‰




5 from 1 vote

Aloo Paratha ~ Potato Stuffed Flatbread

Course Breakfast
Cuisine Indian
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4
Author Rafeeda


  • 2 cups all purpose flour
  • 2 cups whole wheat flour
  • Salt to taste
  • 1 tsp ghee
  • Lukewarm water for kneading
  • 4 medium sized potatoes approx 500 gm
  • 1 tbsp ghee
  • 1 large onion minced
  • 2 green chillies minced
  • 1/2 tsp turmeric powder
  • 4 tbsp coriander leaves chopped
  • Salt to taste
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 dried red chilli


  • Combine the flours, salt and oil in a bowl. Add water little by little and knead till you have a soft and elastic dough, which is non-sticky. Cover and set aside to rest for at least an hour.
  • Boil the potatoes till done. Peel and mash.
  • In a dry saucepan, roast the cumin, coriander and red chilli briefly. Ensure not to burn. Transfer them to a mortar and pestle and crush them till slightly powdery.
  • In a saucepan, heat ghee, saute the onions till soft.
  • Add the green chillies and turmeric powder and saute till raw smell is gone.
  • Add the mashed potatoes, crushed roasted spice, salt and coriander leaves and mix well till the whole mixture is homogenous and combined.
  • Switch off and allow to cool completely.
  • Divide the dough into 8 equal parts. Divide the potato filling too.
  • Roll one dough into a small round, place the filling inside and close the dough over it.
  • Sprinkle oil on the rolling pad and slowly pat the dough, turning it with each pat till you have a large round, equally spread. (given in a little more detail in the post)
  • Repeat the process with every dough ball.
  • Heat a tawa. Sprinkle ghee on it and keep one side down. Sprinkle ghee on the top. Keep flipping and cooking till it is nicely done.
  • Serve warm with cold yogurt and pickle!



Join the Conversation

  1. This sounds perfect for every meal!

    1. Rafeeda AR Author says:

      Thanks a lot Angie…

  2. Want want want… right now

    1. Rafeeda AR Author says:

      Thanks a lot Tum…

  3. Ah! finally you made it! LOL. In the real world, the dough size and filling size should be same. The trick to not have the filling popout is to ensure the filling is oil free or to the least and the stuffing is air bubble free. Rolling with flour dusted will give a lightly crispy texture. just my two cents. πŸ˜› I am thrilled you made it,. Would have loved a peek inside! πŸ˜›

    1. Rafeeda AR Author says:

      Hehe… I guess this is what has worked for me, having lesser filling per paratha… πŸ˜› I pat with my hand till the shape comes and slowly roll it with the bail, just to make myself feel good…. Thank you for the tips, coming from the paratha queen… πŸ˜‰ I know, I forgot to take a click of the inside, was too hungry… πŸ˜•

  4. Good one Rafee. What I make is slightly different from this one, and I would like to give your way paratha a try.

    1. Rafeeda AR Author says:

      Thank you so much Shanaz… we all have our own slightly different ways…

  5. Who will say no this.. Comfort food anytime

    1. Rafeeda AR Author says:

      Thanks a lot Veena…

  6. All time fav!How do you managed to make it so perfect!!But i love to see that masalas sprouting out…hehe!

    1. Rafeeda AR Author says:

      I don’t like the masalas sprouting out unfortunately, I like it neat… hehe… thanks a lot Shazia…

  7. it does sound very appetizing and looks delicious

    1. Rafeeda AR Author says:

      Thanks a lot Nammi…

  8. 5 stars
    Aloo paratha, pickle, & yoghurt is my favorite breakfast when we visit Delhi. Yours looks better than what we get in Delhi though πŸ˜‰

    1. Rafeeda AR Author says:

      Hehe… thank you for that generous comment, Bibi… πŸ˜€

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