ALOO PARATHA | HOW TO MAKE PARATHA

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 recipe is for all bread and potato lovers.

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 to paratha is prepared using all-purpose flour (maida) and eggs and is 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, or 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 always 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.

What can be served with parathas?

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, chutney, dal, curds or yogurt, Indian yogurt-based salad, pickles or achar, a couple of green chilies, or simply with a cup of coffee or tea.

What are the ingredients used for Aloo Paratha?

For the paratha dough

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

For the aloo filling or stuffing

3 medium Potatoes
2 tablespoon chopped Coriander leaves or Cilantro
2 Green chilis finely chopped, or Jalapenos
½ teaspoon of Chat masala or ½ tablespoon of Lemon juice
½ teaspoon of Salt, adjust to taste

Oil or ghee or butter, for cooking parathas.

How to make Aloo Paratha at home?

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.
• Cover and keep it aside for 15 to 30 minutes.

Make the filling or stuffing for Paratha or Parotta

• Peel and boil the potatoes using any method of your choice. For example, you can pressure cook them or microwave them 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, salt to taste, and mix well with the mashed potatoes.
• Check the taste and adjust any spices as needed.

How to make 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 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.
• Using some flour, roll this again to form a 6 to 7-inch diameter circle.

Cooking Parathas

• Heat the tava or skillet on medium-high heat. The skillet should be hot and 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.
• Once you see the bubbles on the top, flip and cook on the other side.
• Apply ghee or oil on the partially cooked side.
• 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 sides.
• Repeat this for all the parathas.
• Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or chole masala.

Some tips to make the best Aloo Paratha

• 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 properly 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 the dough till it is soft and smooth.

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 hotbox 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)

Variations to paratha :

• AVOCADO PARATHA - MUST TRY!!
• Grate paneer and add it to the filling instead of aloo (potatoes) to make paneer paratha.
• Add boiled vegetables like carrot, peas, 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 and adjust 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.

How to store any leftover parathas?

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.

How to reheat parathas?

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.

Printable recipe for Aloo Paratha | How to make Paratha

ALOO PARATHA | HOW TO MAKE PARATHA | VEGAN STUFFED FLATBREAD

Kushi

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

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Course Breakfast, Dinner, Lunch, Main Course

Cuisine Bangladeshi, Indian, maldives, mauritius, north indian, punjabi, South India, sri lanka

Servings 10 parathas

Ingredients

  

1x2x3x

For the Paratha Dough

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

For the Aloo filling or Stuffing

• 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

• Oil or butter or ghee for cooking parathas

Instructions

 

STEP I - 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.
• Cover and keep it aside for 15 to 30 minutes.

STEP II - MAKE THE FILLING OR STUFFING FOR PARATHA OR PAROTTA

• Peel and boil the potatoes using your preferred choice of cooking. For example, you can pressure cook or microwave or cook the potatoes on stove top. I have microwaved the potatoes for 5 to 6 mins on high with a splash of water. The cooked potatoes were then mashed.
• 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.
• Check the taste and adjust any spices as needed.

STEP III - HOW TO MAKE 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.

STEP IV - COOKING PARATHAS

• 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.
• 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 for 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 the dough till it is soft and smooth.

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