Aloo Paratha is a popular Indian bread stuffed with a spicy potato filling. Here’s a recipe to make Aloo Paratha:

For the dough:

  • 2 cups whole wheat flour
  • 1/2 teaspoon salt
  • Water (as needed)

For the potato filling:

  • 2 large potatoes, boiled and mashed
  • 1 small onion, finely chopped
  • 2 green chilies, finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon amchur (dry mango powder)
  • 1/4 cup fresh cilantro (coriander), finely chopped
  • Salt to taste
  • Ghee or oil for cooking


  1. In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for 15-20 minutes.
  2. In a separate bowl, mix the mashed potatoes, chopped onion, green chilies, cumin seeds, red chili powder, garam masala, amchur, cilantro, and salt. Combine well to form the potato filling.
  3. Divide the dough into equal-sized balls, slightly smaller than the size of a tennis ball. Take one dough ball and roll it into a small circle on a lightly floured surface.
  4. Place a portion of the potato filling in the center of the rolled dough circle. Gather the edges of the dough and bring them together to enclose the filling. Pinch off any excess dough and seal the edges.
  5. Flatten the stuffed dough ball with your palm and roll it gently with a rolling pin, applying light pressure. Be careful not to break the dough and let the filling come out.
  6. Heat a tawa (flat griddle) or a non-stick pan over medium heat. Place the rolled paratha on the hot tawa and cook for about a minute or until small bubbles start to form on the surface.
  7. Flip the paratha and apply ghee or oil on the surface. Cook for another minute, pressing gently with a spatula to ensure even cooking.
  8. Flip again and apply ghee or oil on the other side. Continue to cook, pressing gently, until both sides are golden brown and cooked evenly.
  9. Remove the cooked paratha from the tawa and place it on a plate. If desired, you can lightly crush the paratha with your hands to make it flaky.
  10. Repeat the process with the remaining dough balls and potato filling to make more parathas.

Aloo Parathas are typically served hot with yogurt, pickle, or a side of raita (yogurt-based dip). Enjoy your homemade Aloo Parathas!

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