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Best and Easy Aloo Paratha Recipe | Vegan Potato Stuffed Flatbread for breakfast, lunch, dinner.
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5 from 15 votes

Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast)

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: north indian, punjabi
Diet: Vegetarian
Servings: 10 parathas
Calories: 205kcal
Author: Kushi

Equipment

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: 205kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 268mg | Potassium: 296mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 2mg