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"Originally a dish from Punjab, but I don’t know of anyone who does not make or like Aloo paratha. The recipe varies from house to house, but this is the way my mother makes it. I hope you enjoy it as much as we do."
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Original recipe yields 10 servings



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  1. Make paratha dough by combining the atta, salt, oil, and water. Knead well. You want a slightly wet and pliable dough so that the parathas are easy to roll out when stuffed. Allow the atta to rest for at least 15 minutes.
  2. To make stuffing, combine all the ingredients. Make sure potatoes are well mashed with no large lumps.
  3. Divide the dough into 12 equal portions. Roll each ball out slightly, dust in atta, then stuff with about 2 tablespoons of aloo filling. Wrap dough around the filling and seal. Roll out stuffed dough into a thin circle.
  4. Heat a griddle/tawa. Dry cook the paratha on both sides till blisters appear, and then add 1 teaspoon oil to fry the paratha. Set aside and repeat with all the dough and filling. Serve hot with tomato chutney or mango pickle, and yogurt. My kids love it with tomato sauce.



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