Aloo Paratha, one of the most popular age-old breakfast recipe, finds its way to almost all kitchens in India. Most of us here in North India have spent our childhood weekends relishing this traditional recipe.

    Delhi, India
    22 people made this


    • For the dough
    • 1½ cup whole wheat flour
    • ½ cup sooji (semolina)
    • 1 tablespoon oil
    • pinch of salt
    • 1 cup water
    • for the potato filling
    • 4 medium boiled potatoes
    • 1 medium chopped onion
    • ½ teaspoon finely chopped ginger (optional)
    • 1 teaspoon chopped green chillies
    • 1 tablespoon chopped green coriander
    • ½ teaspoon garam masala
    • ½ teaspoon cumin seeds (coarsely grounded)
    • 2 teaspoon dhaniya (coriander) powder
    • ½ teaspoon red chilli powder
    • 1 teaspoon chaat masala
    • salt to taste
    • ½ teaspoon mint powder
    • Also required
    • wheat flour for rolling
    • ghee (oil) during cooking


    1. For the dough:
    2. Take a bowl and add whole wheat flour, sooji (semolina) and oil into the bowl and mix well.Now add the required amount of water to the mixture to knead into a smooth and soft dough. Cover the dough with a wet muslin cloth and let the dough rest for 20 mins.
    3. For the stuffing:
    4. Take a bowl, add boiled potatoes in it and mash them well. Then add finely chopped onion, green chillies, ginger (optional), red chilli powder, chaat masala, garam masala, coriander powder, mint powder, coarsely grounded cumin (jeera), green coriander leaves and salt to taste.Mix all the ingredients of aloo paratha stuffing properly.
    5. Procedure:
    6. Take a small ball of dough and flatten the dough with the help of palm and fingers.Now smear oil/ghee over the flatten surface of the dough.
    7. Put 1 tablespoon of the aloo paratha filling on the oiled side of the flatten dough.
    8. Pick up the sides of the dough and seal the stuffing using fingers and give it a round ball shape.
    9. Press the stuffed ball gently with your palms.
    10. Now dust some whole wheat flour over it and roll it out into a circle like chapati/roti.
    11. Place it on a hot tawa/griddle over medium heat.
    12. Flip the aloo paratha when you see tiny bubbles on its surface.
    13. Spread oil/ghee around the sides and over the aloo paratha and let it cook for 30-40 seconds.
    14. Now flip the paratha again and spread oil over and around it and cook it for 30-40 seconds.
    15. Press the aloo paratha with the help of spatula so that it cooks evenly and becomes crispy.
    16. The aloo paratha is ready, now transfer it to a plate. Use the same method to cook remaining parathas.


    Serving suggestion: Best served with with butter (yellow/ white), curd and mango pickle.

    See it on my blog


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