How to Make Aloo Paratha Recipe


For The Dough
  1. 2 1/4 cups whole wheat flour (gehun ka atta)
  2. 2 tbsp melted ghee
  3. salt to taste
For The Stuffing
  1. 2 1/2 cups boiled , peeled and mashed potatoes
  2. 2 tsp melted ghee
  3. 1 tsp cumin seeds (jeera)
  4. 1/2 cup finely chopped onions
  5. 1 tbsp finely chopped green chillies
  6. salt to taste
  7. 1/2 tsp chilli powder
  8. 2 tbsp finely chopped coriander (dhania)
  9. 2 tsp dried mango powder (amchur)

Other Ingredients:

whole wheat flour
Ghee for cooking and greasing

For Serving


For the Dough
Combine the whole wheat flour, ghee and salt in a bowl and mix well.Add enough water and knead into a semi-stiff dough. Keep aside.

For the stuffing
Heat the ghee in a broad non-stick pan and add the cumin seeds.When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the green chillies, mix well and sauté on a medium flame for 1 minute.Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.Divide the stuffing into 12 equal portions and keep aside.


Divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.Place a little stuffing in the centre of the circle.Bring together all the sides in the centre and seal tightly.Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.Repeat with the remaining dough and stuffing to make 11 more parathas.Serve immediately with fresh curds.