Aloo Paratha

Aloo Paratha is one of the most loved Punjabi Indian breakfast bread which is cooked and enjoyed in all regions of India. In India, even street vendors sell big-size loaded potato parathas and serving with salted butter or dahi (yogurt) on the side.

There are many variations of stuffed potato paratha recipe. Along with boiled mashed potatoes, herbs, and spices, variations have minced red onions, green onions, green peas, paneer, fenugreek leaves (methi) and more... Few of my family favorites are potatoes with red onions and potatoes with green peas parathas.  

There is no family/holiday gathering in Northern India without a potato paratha breakfast on the menu. When family is around, kitchen will filled with aroma of potatoes boiling on the stove.  Ever one knows aloo paratha is on the breakfast menu!

I'm from Punjab region in India where Aloo Paratha is a specialty and my mother makes world's best tasting parathas. I had so many versions of parathas... Can't believe I'm sharing this with you but Aloo Ka Paratha gave me hard time when i...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 6-7 Aloo Paratha Serves: 4
Notes: No. of servings depends on serving size.


    Aloo Paratha Stuffing

  • 5-6 Potatoes (medium, boiled, peeled and grated (about 3 cup when grated))
  • 1/2 tsp Salt (adjust per taste)
  • 1 tsp Cumin Seeds
  • 1 inch Ginger (fine chopped)
  • 4 tbsp Cilantro (coriander leaves, chopped)
  • 3/4 Cup Red Onion (1 medium onion, very small chopped)
  • 1/2 tsp Chili Powder (adjust per taste)
  • 1/2 Jalapeno (or 1 small green chili, minced)
  • 1 tsp Pomegranates (powder, anardana powder, optional)
  • Paratha Dough

  • 2 Cup Wheat Flour (Or Indian whole wheat Atta, some for more for dusting board )
  • 1 Cup Water
  • 1/2 tsp Salt
  • 1 tbsp Canola Oil (more for shallow frying paratha)


  • 1. Mix Paratha Dough ingredients in a medium bowl, mix to bring dough together. Knead for 1-2 minutes, cover and set aside.
    Additional Notes:
    (Dough should not be wet or too dry. Add 1-2 tbsp more flour to adjust while kneading.)
  • 2. Potatoes Stuffing - In a small bowl, add grated boiled potatoes (aloo) onion, ginger, green chili, cilantro, and all other seasonings. Mix well with spoon or fork. Taste and adjust salt and chili per preference. Set aside.
  • 3. Heat an iron skillet or flat bottom heavy skillet. While skillet is heating at low.. On a flour dusted board, divide the dough into 6-7 small portions. Dredge each ball in dry wheat flour to avoid sticking to flour dusted board or hands. Roll each ball to 2-3 inch circle. Place 2-3 tbsp or small tennis ball size potato stuffing in the center.
  • 4. Fold the filling in dough and close it like you make a dumpling. Flatten it little bit with palm.
  • 5. Roll the stuffed dough ball to make flat bread of about 6 inches diameter. Place the flat bread on heated skillet, let it cook from bottom for 1 minute.
  • 6. Flip, spread 1 tsp oil on surface and then flip again. Apply oil on now up side too. Sear each side for 2-3 minutes. Press with flat spatula for even cooking. Paratha is ready when it has brown fried spots all over surface. Remove fried paratha on plate lined with paper towel. Repeat step 4 to 6 for remaining parathas.