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Aloo (Potato) Paratha Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Aloo (potato) paratha

Aloo (potato) paratha

Tasty Potato Paratha

Paratha is a type of Indian flatbread that is traditionally made with a layering technique. It often features a stuffing, as well. There are many different types of parathas; including pea, radish, masala, chana and many more.

The type of paratha I am showing you here is made with aloo, or potato. Within this broad category there are many subcategories; e.g., aloo-pea, aloo-paneer and so on. This is a perfect dish for breakfast, dinner or a snack.

Potatoes are not only filling, they are also healthy. They are a rich source of fiber, vitamins and antioxidants.

Cook Time

Prep timeCook timeReady inYields

15 min

30 min

45 min

3 servings

Ingredients

  • 5-6 potatoes
  • 3 cups water, or as needed
  • salt, to taste
  • 2 cups wheat flour
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon dry mango powder
  • 2 teaspoons kasuri methi (dry fenugreek leaves)
  • 1/2 teaspoon turmeric powder
  • 3-4 teaspoons ghee, or as needed

Instructions

  1. Wash and slice the potatoes and transfer them to a cooker. Add water and salt, close the lid and take 3 whistles. Switch off the flame and let the pressure release naturally.
  2. In a vessel, add salt and dilute it with a little water. Add wheat flour and mix.
  3. Gradually add water and knead the soft but firm dough (be careful not to add too much water; this will make the dough too sticky to roll out). Keep the dough covered for 10 minutes.
  4. After the pressure of the cooker subsides, transfer the cooked potatoes to a plate and let it cool down.
  5. After the potatoes have cooled down, peel off the skins.
  6. Using a potato masher, fork, spoon or hands, mash the potatoes very well.
  7. To the mashed potatoes, add salt, red chili powder, coriander powder, cumin powder, garam masala powder, dry mango powder and kasuri methi. Mix well.
  8. Add turmeric powder and adjust salt if required. Mix well. Check the smoothness of potatoes and mash the chunks if any.
  9. Quickly knead the dough again for 1 minute. Make medium-sized balls and set aside.
  10. Make balls of the potato mixture that are approximately the same size as the dough balls.Set aside.
  11. Place a dough ball on a rolling board. Dust with some wheat flour. Roll a small chapati using a rolling pin.
  12. Place a potato stuffing ball in the center. Cover the stuffing making fleets and close the stuffing. Make a round shape.
  13. Start rolling the paratha by dusting flour in between. Roll a slightly thick paratha.
  14. Heat a tawa. Add a rolled paratha and apply a few drops of ghee on top. Fry on both sides till brown spots appear and the paratha is properly cooked. Transfer to a plate, and repeat the same procedure to make all of the parathas.
  15. Serve the hot parathas with pickle, curd or on its own.

Step-by-Step Photo Guide

Wash and slice 5-6  potatoes. Transfer to a cooker, add 2 cups of water and salt to taste. Close the lid and take 3 whistles. Switch off the flame and let the pressure of the cooker release naturally.

Wash and slice 5-6 potatoes. Transfer to a cooker, add 2 cups of water and salt to taste. Close the lid and take 3 whistles. Switch off the flame and let the pressure of the cooker release naturally.

In a vessel, add 1/2 teaspoon salt and dilute with 1/4 cup water.

In a vessel, add 1/2 teaspoon salt and dilute with 1/4 cup water.

Add 2 cups wheat flour and mix.

Add 2 cups wheat flour and mix.

Gradually add water and knead the soft but firm dough (be careful not to add too much water or else the dough will become too sticky to roll out). Keep the dough covered for 10 minutes.

Gradually add water and knead the soft but firm dough (be careful not to add too much water or else the dough will become too sticky to roll out). Keep the dough covered for 10 minutes.

After the pressure of the cooker subsides, transfer the cooked potatoes to a plate and let them cool down. After cooling down, peel off the skins.

After the pressure of the cooker subsides, transfer the cooked potatoes to a plate and let them cool down. After cooling down, peel off the skins.

Using a potato masher, fork, spoon or hands, mash the potatoes very well.

Using a potato masher, fork, spoon or hands, mash the potatoes very well.

To the mashed potatoes, add salt to taste, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala powder, 1/2 teaspoon dry mango powder and 2 teaspoons kasuri methi. Mix well.

To the mashed potatoes, add salt to taste, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala powder, 1/2 teaspoon dry mango powder and 2 teaspoons kasuri methi. Mix well.

Add 1/2 teaspoon turmeric powder. Adjust salt if required. Mix well. Check the smoothness of the potatoes and mash the chunks if any.

Add 1/2 teaspoon turmeric powder. Adjust salt if required. Mix well. Check the smoothness of the potatoes and mash the chunks if any.

Quickly knead the dough again for a minute. Make medium-sized balls and set aside.

Quickly knead the dough again for a minute. Make medium-sized balls and set aside.

Make medium-sized balls of the potato mixture and set aside.

Make medium-sized balls of the potato mixture and set aside.

Place a dough ball on a rolling board, dust with some wheat flour and roll a small chapati using a rolling pin. Place a potato stuffing ball in the center.

Place a dough ball on a rolling board, dust with some wheat flour and roll a small chapati using a rolling pin. Place a potato stuffing ball in the center.

Cover the stuffing making fleets and close the stuffing. Make a round shape.

Cover the stuffing making fleets and close the stuffing. Make a round shape.

Start rolling the. paratha by dusting flour in between. Roll a slightly thick paratha. Transfer to a plate.

Start rolling the. paratha by dusting flour in between. Roll a slightly thick paratha. Transfer to a plate.

Heat a tawa. Add a rolled paratha and apply a few drops of ghee on top. Fry on both sides till brown spots appear and paratha is properly cooked. Transfer to a plate.

Heat a tawa. Add a rolled paratha and apply a few drops of ghee on top. Fry on both sides till brown spots appear and paratha is properly cooked. Transfer to a plate.

Serve the hot parathas with pickle, curd or on its own.

Serve the hot parathas with pickle, curd or on its own.

Cooking Notes

  • Always use good-quality potatoes for the best results.
  • Mash the potatoes properly. It is difficult to roll paratha if the stuffing has potato chunks.
  • Green chilies can also be used to make it spicier. You can increase the quantity of spice powders, too.
  • You can replace dry mango powder with a few drops of lemon juice.
  • You can fry parathas using oil, but ghee will enhance the flavor.
  • Warm or cold water can be used to make the dough.