Aloo Ke Parathe

Aloo ke Parathe


For aloo stuffing:

  • 3 to 4 medium potatoes, boiled & mashed
  • 1 or 2 green chillies, finely chopped
  • ½ tsp kashmiri chilli powder
  • ½ tsp garam masala powder
  • 1 tsp amchur powder
  • 2 to 3 tsp dhaniya leaves, finely chopped
  • Salt to taste
  • Oil or ghee for roasting parathas

For whole wheat dough:

  • 2 cups Wheat atta
  • ½ tsp salt
  • 1 to 2 tsp oil or ghee
  • Water for kneading

Serving suggestions:

  • White butter or yogurt to serve with the aloop arathas
  • Mango pickle or lemon pickle


Aloo stuffing:

  • First boil the potatoes and peel them after they cool down.
  • Mash the potatoes well. Avoid any lumps or small pieces in it.
  • Now add the chopped green chillies, garam masala powder, red chilli powder, amchoor powder and salt.
  • Add the mixture of the above spices with the mashed potatoes very well. Keep tasting the potato batter to adjust according to your taste.

Preparing whole wheat dough:

  • In another bowl, take gehu ka atta. Add salt, oil and about half of the water.
  • Bring the mixture together and knead into smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.

Assembling and rolling aloo parathas:

  • Pinch two small balls from the dough. Flatten them and dust with gehu ka atta.
  • With a rolling pin, roll them into about 4 to 5 inches diameter rounds. Try making both the rounds of the same size.
  • Place the potato filling of the rolled dough, circle in the center and keep about 1 inch empty space from the sides.
  • Gently place the second circle on top.
  • Press and seal the edges with your fingertips so that the filling stays compact inside.
  • Dust some flour on the stuffed paratha and roll into a round, the size of a normal roti.
  • On a hot tava, place the rolled paratha. The tava shoud be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp on the outside and soft inside.
  • When the base is partly cooked, flip the paratha.
  • Spread some ghee on the partly cooked side.
  • Flip again and this side has to be cooked more than the previous one. Spread some ghee on the other side too. A well made and well roasted paratha will puff up.
  • Flip again once or twice till both the sides are cooked properly.
  • Serve hot with pickles, chutneys & white butter.