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Aloo Paratha

Snigdha's picture
Aloo Paratha is originally/actually made in a 'tandoor' or clay oven just like most other Indian Breads. But, it can also be made at home, either pan-fried or baked in an oven. The home-made version of Aloo Paratha may not be as soft as the 'tandoor' version but it definetly wont drip of butter either and yet is equally tasty and satisfying to the tummy. The spice levels of the potato mixture can be adjusted to ones palate. Unlike in restaurants, where the paratha is made completely with All-Purpose flour, I have also added wheat flour to the recipe just so to make it a little healthier and also makes it easier to roll, flatten and pan-fry the parathas. Aloo parathas taste best when served immediately from the 'tava'.
  Golden potatoes 5 Large
  Amchur 3 Pinch
  Turmeric powder 4 Pinch
  Coriander powder 1⁄4 Teaspoon (dhaniya powder)
  Garam masala powder 1⁄4 Teaspoon
  Ginger garlic paste 1⁄2 Teaspoon
  Lime juice 3 Tablespoon
  Coriander 1⁄4 Bunch (25 gm), chopped (cilantro)
  Salt To Taste
  Chilli powder To Taste
  Cumin seeds 1⁄2 Teaspoon (jeera seeds)
  Green chillies 4 , finely chopped
  All purpose flour 2 Cup (32 tbs) (maida)
  Wheat flour 3⁄4 Cup (12 tbs) (atta)
  Unsalted butter 2 Tablespoon
  Warm water 1 Cup (16 tbs)
  Oil 10 Teaspoon

Peel, Boil and Mash potatoes.

Add dhaniya powder, garam masala powder, amchur powder (optional, if you like its tangy taste), juice of lime, ginger-garlic paste, salt, chilly powder, turmeric powder and cilantro to the mashed potato mixture and knead well.

Heat 2 tbs oil in a skillet. Add cumin seeds and allow them to sizzle. Add chopped curry leaves and finely chopped green chillies.

Add the mashed potato mixture, mix well and continue to cook until the sides of the potato mixture begin to brown slightly.

Be careful not to burn the mixture or over cook it. The mixture should just brown lightly at the bottom and the sides. Keep the mixture aside.

In a large mixing bowl, combine both the flours. Add melted butter and warm water and knead the flour well. It should form in a soft and supple ball. Add more water/flour if required.

To make the parathas

Divide the dough into small table-tennis sized balls.
With the help of a rolling-pin, flatten a ball into a disc shape.
Take a smaller sized ball of the mashed potato mixture and place it in the center of this flour-disc
Cover the potato mixture from all sides with the ends of the flour-disc.
Remove excess dough if any & flatten this ball into the shape of a medium sized disc with the help of a rolling pin.
If you feel that the dough is sticking to the rolling pin, then sprinkle some more all-purpose flour/maida & continue rolling.
Repeat procedure with the remaining potato mixture.
Left-over potato mixture can be stored in an airtight container in the refrigerator for upto 5 days.
Pan fry each paratha until golden brown. You may also smear a little butter on each side when frying.

Serve hot with any Indian pickle/raita.

Recipe Summary

Difficulty Level: 
Main Dish
Diwali, Holi, Wedding
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes
Spicy Potato Mixture stuffed in All-Purpose Flour Dough, flattened and Pan-fried

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Average: 3.9 (7 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 312 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.6%

Saturated Fat 2.3 g11.6%

Trans Fat 0 g

Cholesterol 6.5 mg2.2%

Sodium 67 mg2.8%

Total Carbohydrates 55 g18.4%

Dietary Fiber 5.5 g21.9%

Sugars 1.8 g

Protein 7 g14.5%

Vitamin A 6.7% Vitamin C 68.9%

Calcium 3.5% Iron 17.3%

*Based on a 2000 Calorie diet


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Aloo Paratha Recipe, Spicy Potato Mixture Stuffed In All-Purpose Flour Dough, Flattened And Pan-fried