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    Home » Bread Recipes

    Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast)

    Published: Mar 9, 2021 · Modified: Jan 11, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Aloo Paratha is a delicious and popular Indian stuffed flatbread that is crispy on the outside, with soft and flavorful melt-in-mouth mashed potato filling on the inside. This quick recipe is for all bread and potato lovers.

    Best and Easy Aloo Paratha Recipe | Vegan Potato Stuffed Flatbread for breakfast, lunch, dinner.
    Jump to:
    • Recipe card
    • What is Paratha?
    • What is the difference between naan, roti, and paratha?
    • Ingredients
    • Step-by-step instructions
    • Chef tips
    • Tips to keep parathas soft
    • Punjabi Aloo Paratha or Dhaba Style Aloo Paratha
    • Variations
    • Serving suggestions
    • Store, Make Ahead and Reheat
    • More Indian flatbread recipes to try
    • User Reviews

    Recipe card

    Best and Easy Aloo Paratha Recipe | Vegan Potato Stuffed Flatbread for breakfast, lunch, dinner.

    Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast)

    Kushi
    Aloo Paratha is a delicious and popular Indian stuffed flatbread that is crispy on the outside, with soft and flavorful melt-in-mouth mashed potato filling on the inside. This quick recipe is for all bread and potato lovers.
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Breakfast, Dinner, Lunch, Main Course
    Cuisine north indian, punjabi
    Servings 10 parathas
    Calories 205 kcal

    Equipment

    • cast iron skillet (or non-stick tawa)

    Ingredients
      

    For the Paratha Dough

    • 2 cups Wheat flour (atta)
    • ½ teaspoon Salt , adjust to taste
    • 1 tablespoon Oil
    • ¾ cup Water , for kneading (approx ¾ cup + little more)

    For the Aloo filling or Stuffing (Read tips for more options)

    • 3 Medium Potatoes
    • 2 tablespoon Cilantro or Coriander leaves, finely chopped
    • 2 Green chilies or jalapenos, finely chopped
    • ½ teaspoon Chat Masala or ½ tablespoon Lemon juice
    • ½ teaspoon Salt , adjust to taste

    Other Ingredients

    • 4 tablespoon Oil or butter or ghee for cooking parathas

    Instructions
     

    Prepare The Dough For Paratha

    • In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.
      2 cups Wheat flour, ½ teaspoon Salt, 1 tablespoon Oil, ¾ cup Water
    • Cover and keep it aside for 15 to 30 minutes.

    Make the filling or stuffing for paratha

    • Peel and boil the potatoes using any method of your choice. For example, you can pressure cook, microwave, or boil them in a vessel. I have microwaved potatoes for 5 to 6 mins on high with a splash of water, and then the potatoes were mashed.
      3 Medium Potatoes
    • See that the potatoes are mashed properly and that there are no lumps.
    • Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.
      2 tablespoon Cilantro, 2 Green chilies, ½ teaspoon Chat Masala, ½ teaspoon Salt
    • Check the taste and adjust any spices as needed.  (You can also add ½ teaspoon each of any of these: garam masala powder (curry powder), red chile powder, amchur powder, coriander powder, cumin powder, and freshly grated ginger if desired. Some even add ¼ cup of chopped onions. These ingredients will enhance the taste but are totally optional)

    How to roll parathas?

    • Divide the dough into 10 equal portions.
    • Using both the palms make a smooth ball out of each portion and then flatten it.
    • Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.
    • Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.
    • Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.
    • Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

    How to cook paratha?

    • Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.
    • Place the rolled paratha on the skillet.
    • Once you see the bubbles on top, flip and cook on the other side.
    • Apply ghee or oil on the partially cooked surface of the paratha.
      4 tablespoon Oil
    • Flip again and cook the partially cooked side this time till you see golden brown spots.
    • Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.
    • Repeat this for all the parathas.
    • Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).

    Notes

    • See that the potatoes are mashed properly, and there are no lumps.
    • Check the taste of the filling and adjust any spices as needed.
    • See that the sealing is done properly to avoid any filling from coming out.
    • The skillet should be hot & parathas should be cooked on high flame to remain soft. If cooked on low flame, it will harden up.
    • You can also add ½ teaspoon each of any of these:  garam masala powder (curry powder), red chile powder, amchur powder, coriander powder, cumin powder, and freshly grated ginger if desired. Some even add ¼ cup of chopped onions. These ingredients will enhance the taste but are totally optional.
    • The dough should be soft and smooth. If the dough becomes sticky, add some flour and knead it. If the dough becomes hard and stiff, moisten your fingers and knead until it is soft and smooth.
    • One of the best no onion no garlic recipes that you can try for fasting, upvas, and vrat days. 

    Tips to keep parathas soft:

    • The pan (tava or skillet) should be hot & parathas should be cooked on high flame to remain soft. If cooked on low flame, it will harden up.
    • Stack them and keep them covered in a hot box as they are cooked.

    Punjabi Aloo Paratha or Dhaba Style Aloo Paratha :

    If you want to make Punjabi Dhaba-style aloo paratha, follow the same recipe for paratha dough. For the filling, along with the ingredients mentioned, add ½ teaspoon garam masala powder, ½ teaspoon ajwain (carom seeds), and ½ teaspoon anardana (dry pomegranate seeds).

    Nutrition

    Calories: 205kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 268mgPotassium: 296mgFiber: 2gSugar: 1gVitamin A: 7IUVitamin C: 14mgCalcium: 12mgIron: 2mg
    Tried this recipe?Let us know how it was!

    What is Paratha?

    Parathas are popular unleavened (no yeast, no baking soda, or baking powder) layered flatbread from Indian cuisine prepared using wheat flour (atta), salt, oil (ghee or butter), and water. Another popular variation of paratha is prepared using all-purpose flour (maida) and eggs, known as Malabar parotta or Mughlai paratha.

    There are two kinds of paratha - plain and stuffed. Today, I am sharing a stuffed version of paratha prepared using my family's favorite vegetable, i.e., potatoes or aloo.

    What is the difference between naan, roti, and paratha?

    Naan is a soft, leavened Indian bread prepared using all-purpose flour (maida) and traditionally cooked in an oven or tandoor (a traditional oven). This flatbread can be served plain, slathered with butter, or stuffed with potatoes (aloo), cheese, mixed vegetables, minced mutton (also known as keema naan), etc., or with toppings such as garlic, coriander leaves, onion seeds, etc. Naan is served with Indian curry or gravy.

    Roti and Chapati are unleavened flatbread prepared using whole wheat flour and rolled out much thinner than naan, similar to tortillas. These are cooked on a cast-iron skillet, griddle, or pan (also known as tava or tawa). Rotis are served with Indian curry or alongside cooked vegetables (known as sabji or bhaji).

    Paratha is another unleavened flatbread prepared using whole wheat flour, stuffed with aloo, paneer, vegetables, or egg, which is then pan-fried on tawa or cast-iron skillet. This bread is rich and is a standalone dish. It can be served alone and along with Indian curry or gravy.

    Punjabi dhaba style aloo paratha recipe | Whole wheat mashed potato stuffed flatbread (no yeast).

    Ingredients

    To make the dough, whole wheat flour is used along with salt to taste, oil, and water for kneading.

    For the stuffing: For the aloo paratha filling, use mashed potatoes and minimal spices that are readily available, like cilantro, salt, lemon juice, green chilies, and garam masala, or all of them from the list given in the recipe and tips.

    Step-by-step instructions

    Prepare the dough for paratha

    • In a bowl, add wheat flour, salt, and oil. Now add water gradually and knead it to form a soft and smooth dough. The dough should not be moist or stiff.
    • Cover and keep it aside for 15 to 30 minutes.

    Make the filling or stuffing for paratha

    • Peel and boil the potatoes using any method of your choice. For example, you can pressure cook, microwave, or boil them in a vessel. I have microwaved potatoes for 5 to 6 mins on high with a splash of water, and then the potatoes were mashed.
    • See that the potatoes are mashed properly and there are no lumps.
    • Add coriander leaves, green chilies, chat masala, and salt to taste, and mix well with the mashed potatoes.
    • Check the taste and adjust any spices as needed. (You can also add ½ teaspoon each of any of these: garam masala powder (curry powder), red chile powder, amchur powder, coriander powder, cumin powder, and freshly grated ginger if desired. Some even add ¼ cup of chopped onions. These ingredients will enhance the taste but are totally optional)
    Best potato stuffed flatbread or popular Indian aloo paratha served with yogurt salad, chole.

    How to roll parathas?

    • Divide the dough into 10 equal portions.
    • Using both palms, make a smooth ball out of each portion and then flatten it.
    • Dust the working surface and, using a rolling pin, roll it into a 4-inch diameter circle.
    • Now place the filling at the center, keeping 1-inch space at the sides.
    • Take one edge and start sealing or pleating it to bring the edges to the center and pinch the edges together. See that the sealing is done properly to avoid any filling from coming out.
    • Roll this again using some flour to form a 6- to 7-inch circle.

    How to cook paratha?

    • Heat the tava or skillet on medium-high heat. The skillet should be hot, and the parathas should be cooked on high flame to remain soft and crispy. If cooked on low flame, it will harden up.
    • Place the rolled paratha on the skillet.
    • Flip and cook on the other side once you see the bubbles on the top.
    • Apply ghee or oil on the partially cooked side.
    • Flip again and cook the partially cooked side until you see golden brown spots.
    • Flip once or twice, apply ghee or oil, and cook evenly till you see golden brown spots on both sides.
    • Repeat this for all the parathas.
    • Serve them hot with butter, pickles, sour cream, or chole masala.
    Paratha with crispy texture on outside, soft and melt in mouth mashed potato filling (stuffing).

    Chef tips

    • See that the potatoes are mashed properly and there are no lumps.
    • Check the taste for filling and adjust any spices as needed.
    • See that the sealing is done correctly to avoid any filling from coming out.
    • The skillet should be hot & parathas should be cooked on high flame for it to remain soft. If cooked on low flame, it will harden up.
    • You can also add ½ teaspoon each of any of these: garam masala powder (curry powder), red chile powder, amchur powder, coriander powder, cumin powder, and freshly grated ginger if desired. Some even add ¼ cup of chopped onions. These ingredients will enhance the taste but are totally optional.
    • The dough should be soft and smooth. If the dough becomes sticky, add some flour and knead it. If the dough becomes hard and stiff, moisten your fingers and knead until it is soft and smooth.
    • One of the best no onion no garlic recipes that you can try for fasting, upvas, and vrat days. 

    Tips to keep parathas soft

    • The pan (tava or skillet) should be hot & parathas should be cooked on high flame to remain soft. If cooked on low flame, it will harden up.
    • Stack them and keep them covered in a hot box as they are cooked.

    Punjabi Aloo Paratha or Dhaba Style Aloo Paratha

    If you want to make Punjabi Dhaba-style aloo paratha, follow the same recipe for paratha dough. For the filling, along with the ingredients mentioned, add ½ teaspoon garam masala powder, ½ teaspoon ajwain (carom seeds), and ½ teaspoon anardana (dry pomegranate seeds).

    Dhaba style easy aloo paratha recipe at home. Simple potato stuffed flatbread for any meal.

    Variations

    • Avocado paratha, Paneer paratha, and Mediterranean paratha with Feta Cheese and Mushrooms - MUST TRY!!
    • Add boiled vegetables like carrot, peas, and beetroot to make vegetable paratha.
    • Chop methi or fenugreek leaves and add directly to the dough along with spices to make methi paratha or parantha.
    • Add grated mooli (radish) to make Punjabi mooli paratha.
    • If you want to make green paratha for clean eating and diet, then simply blend some spinach (palak) along with mint and coriander leaves to form a thick paste. Add it while preparing the dough, adjust the water as needed, and make spinach paratha.
    • Like methi paratha, you can add mint leaves to make pudina paratha.
    • If you like eggs, then you can make egg parantha or paratha - a protein-rich lunch or dinner recipe. I will share the recipe for the same soon.

    I can go on because I prepare parathas often and with only those ingredients available in my pantry. It still tastes amazingly delicious every single time. What is your favorite paratha? Do comment below, and I would love to try it.

    Serving suggestions

    Parathas can be served for breakfast, lunch, or dinner, and sometimes even as an evening snack. These are also perfect for lunch boxes.

    Some of the accompaniments for Aloo paratha are chole (chana masala), chutney, dal, curds or yogurt, an Indian yogurt-based salad made with beetroot, bhindi, pickles or achar, a couple of green chilies, or simply a cup of coffee or tea.

    Check out some of the best and easy to make potato recipes or quick potato bread loaf recipe. 

    Store, Make Ahead and Reheat

    • Once the parathas are cooled down completely, if there are any leftovers after serving or you want to make ahead parathas for weekday or weeknight meals and store for the next couple of days, stack them by placing butter paper or parchment paper between each paratha and place them in the freezer within Ziploc bags.
    • Parathas remain fresh for about 8 hours at room temperature.
    • Heat tava or skillet on medium flame and drizzle oil and butter. Place the parathas and cook them on each side for a minute or two or until heated through.

    More Indian flatbread recipes to try

    • Simple Paneer Paratha Recipe | Indian Cheese Herb Stuffed Flatbread | Vegetarian Dinner Recipes.
      Paneer Paratha Recipe | Herb Cheese Stuffed Flatbread
    • Garlic Cheese Naan Bread, naan recipe, Restaurant style naan bread, garlic naan, butter naan, paneer naan, cheese naan, stuffed naan, naan vs pita, how to make naan bread at home on cast iron pan, non stick pan, oven, no knead naan dough, easy flatbread recipes for lunch and dinner, cheese garlic stuffed bread, dinner and lunch recipes, popular Indian food recipes
      Garlic Cheese Naan
    • Oats chapati recipes, flatbread for wraps, pizza, vegan and vegetarian dinner recipes, side dishes, Indian food recipes
      OATS CHAPATI
    • Avocado Flatbread | Indian Avocado paratha (roti, chapati) Simple breakfast, lunch, dinner recipe.
      Avocado Flatbread | Avocado Paratha (Vegan, No Yeast Bread)

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Note: We originally posted this vegan aloo paratha recipe in March 2021. It has now been modified in Jan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

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    Reader Interactions

    Comments

    1. Jamie

      March 15, 2021 at 2:21 am

      5 stars
      This is my kind of recipe! I love the contrast of the crisp exterior and soft interior of this bread! The potato filling just makes it even better! Delicious!

      Reply
    2. Liz

      March 15, 2021 at 9:49 am

      5 stars
      How delish does this look? Anything with potatoes is right up my alley, can't wait to try it!

      Reply
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    5 from 15 votes (3 ratings without comment)

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