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Aloo Paratha - A Great North Indian Stuffed Paratha

Updated on July 6, 2015
Aloo Parathas
Aloo Parathas

Aloo Paratha

Aloo Paratha is a traditional North Indian dish often had at breakfasts and its popularity has spread to every corner of the country, being one of the in demand items in restaurant menus. The great thing about this paratha is that it is something you can make at your own home and enjoy its richness and delicacies. Incidentally, aloo is potato.

I use coriander, cumin and chili powder to make the potato mixture spicy. I also use chat masala to add a sour and tangy flavor to the mix. Coriander leaves add a freshness to the paratha stuffing infusing its own flavor here.

Traditionally, butter is added onto the paratha while serving which adds an obvious richness to the paratha. While it is white butter that is most often used, you can use your brand of butter as well. However, for those of you who are interested, I can tell you that white butter can be made by collecting the malai (cream) on the milk and storing it in a pot for 5/6 days in your refrigerator. After this, take the pot out and churn the malai vigorously - after 10 minutes add some water so that the butter slowly floats on the surface - this is your homemade white butter.

This is one my favorite of all the stuffed parathas and I have developed quite a skill and taste for it recently, so let me share this recipe with all of you out there.

Cook Time

Prep time: 30 min
Cook time: 25 min
Ready in: 55 min
Yields: 3 people


  • 6 medium sized potatoes (aloo)
  • 3 cups wheat flour
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1/4 tsp chat masala
  • 1/4 tsp chilly powder
  • 4 tbsp chopped coriander leaves
  • Salt (according to taste)
  • 1/4 tsp whole jeera (cumin)
  • Oil/Ghee as required

Preparation for the Aloo Paratha

1. Knead the wheat flour with jeera, little salt and 2 tsp oil. Cover and keep aside for 20 minutes.

2. Make 5 or 6 balls of the dough.

3. Boil the potatoes till they are tender. Then peel them and mash them either with a masher or by hand, but make sure there are no lumps as this will make rolling the paratha later, difficult.

4. Mix salt, coriander, cumin, chilly and chat masala powder and coriander leaves with the mashed potatoes.

5. Make 5 to 6 equal proportions of the mashed potatoes.

Boiled potatoes
Boiled potatoes

Instructions for cooking the Aloo Paratha

1. Take a dough ball, flatten it and caress both sides of it in dry flour and roll with a rolling pin to make a roti of 3-4 inch in diameter.

2. Make a cup of this in your hand and stuff one portion of the mashed potato mixture into it. Close the cup around the mashed potatoes completely. Then flatten it again carefully and dust it with dry flour on both sides.

3. Roll the stuffed, flattened ball with a rolling pin carefully to make a roti - make sure to press it lightly so that potato does not spill out.

4. Heat the tawa and place the roti on it. Roast it on both sides, flipping it carefully, then apply oil or ghee on both sides and roast it properly so that golden brown spots appear on both the surfaces of the paratha

5. The Aloo Paratha is ready.

Some people prefer the paratha to be served from the tawa to the plate which gives a wonderfully roasted aroma to it and they also prefer adding butter over it. This paratha is usually served with curd (dahi) or pickle.

So cook this and enjoy it to your heart's content.

Roasting the aloo paratha
Roasting the aloo paratha
5 stars from 1 rating of Aloo and Gobi Paratha


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