Aloo Ka Paratha Recipe: Authentic North Indian Potato Stuffed Flatbread

Aloo Ka Paratha is a beloved North Indian classic that brings together the earthy comfort of whole wheat flatbread and a delicately spiced potato filling. Perfect for breakfast, lunch, or dinner, these golden, crispy parathas are an irresistible treat that require no elaborate accompaniments—just a dollop of butter and your favorite pickle or a bowl of creamy curd. With a filling made from boiled and mashed potatoes, seasoned generously with fresh coriander, green chilies, and warming spices, every bite is a burst of flavor and home-style nostalgia.

This recipe simplifies the process by guiding you through both dough preparation and effortless potato stuffing, ensuring a soft paratha exterior and an evenly spiced, smooth stuffing. Whether you’re using leftover dry sabzi or freshly boiled potatoes, Aloo Ka Paratha is versatile and forgiving. Serve them hot for a soulful family meal or a leisurely weekend brunch, and pair with butter, pickle, or chilled raita to elevate your experience. These parathas are sure to become a staple in your kitchen, offering a delightful taste of traditional Indian home cooking.

Aloo Ka Paratha Recipe: Authentic North Indian Potato Stuffed Flatbread

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By Malini Serves: 7 Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

• 2 cup wheat flour/atta
• 2 tsp oil
• ½ tsp salt
• 1 cup water, to knead
• 2 potato/aloo, boiled & mashed
• 1 chilli, finely chopped
• ½ tsp coriander seeds, crushed
• ¼ tsp Kashmiri red chilli powder
• ¼ tsp turmeric
• ¼ tsp cumin powder/jeera powder
• ½ tsp aamchur/dry mango powder
• ¼ tsp ajwain/carom seeds
• ½ tsp ginger paste
• 2 tbsp coriander, finely chopped
• ¼ tsp salt
• ½ cup wheat flour/atta, to dust
• 7 tsp oil

Instructions

1

In a mixing bowl, combine wheat flour, oil, salt, and water. Knead into a soft, pliable dough and let it rest for a few minutes.

2

For the stuffing, mash the boiled potatoes until smooth. Add chopped chili, crushed coriander seeds, chili powder, turmeric, cumin powder, aamchur, ajwain, ginger paste, chopped coriander, and salt. Mix thoroughly until well blended.

3

Divide the dough into equal portions. Dust each ball with flour and roll into a small circle about 5 to 5.5 inches wide.

4

Place a generous spoonful of potato filling in the center, gather the edges, and seal. Gently flatten and roll the stuffed dough into a thick paratha.

5

Heat a tawa or skillet. Place the rolled paratha and cook on medium heat. Once both sides are partially cooked, brush with oil or ghee and cook each side until golden brown spots appear.

6

Serve hot with a slice of butter, fresh pickle, or cooling yogurt.

Notes

Tips:
Grate boiled potatoes for a lump-free, evenly smooth filling that won’t tear the dough., Allow the dough to rest after kneading; this improves elasticity and makes stuffing easier., Add a little oil while kneading the dough for a softer texture., If your filling feels moist, sprinkle in some roasted besan or more mashed potato to absorb excess moisture., For a richer taste, brush hot parathas with ghee or butter before serving., Always stuff and roll parathas gently to avoid the filling from breaking out., Use medium heat to ensure the parathas cook evenly and develop a crispy exterior.