- Combine wheat flour, salt, oil, and lukewarm water to form a soft dough. Cover and rest for 30 minutes.
- Cook potatoes (microwave, boil, or pressure cook) until tender. Peel, mash, and mix with chopped coriander leaves, green chilies, ajwain, and salt.
- Divide the dough and stuffing into 5-6 equal portions each.
- Flatten one dough portion into a small circle, place a portion of stuffing in the center, seal the edges to enclose the filling, and gently roll into a thin paratha, using flour for dusting.
- Heat a tawa (flat griddle) over medium-high heat. Cook the paratha, flipping when bubbles appear. Apply ghee or oil and cook until golden brown spots form on both sides.
- Serve hot with tomato-garlic chutney or your favorite accompaniment.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:6 g28%
- Carbohydrates:40 mg40%
- Sugar:2 mg8%
- Salt:300 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Authentic Aloo Paratha Recipe – Easy Indian Flatbread with Potatoes
Hey everyone! If there’s one Indian breakfast (or really, any-time-of-day food!) that instantly feels like home, it’s Aloo Paratha. Seriously, the smell of these cooking on the tawa just takes me right back to my grandmother’s kitchen. I first attempted these on my own when I was a student, and let’s just say the first few weren’t pretty! But with a little practice, you’ll be whipping up perfect, golden parathas in no time. Let’s get cooking!
Why You’ll Love This Recipe
This Aloo Paratha recipe is all about comfort. It’s warm, filling, and utterly delicious. Plus, it’s surprisingly achievable, even if you’re new to making Indian breads. We’ll break down each step to ensure success, and I’ll share all my little tricks along the way. It’s the perfect weekend brunch, a comforting weeknight dinner, or even a special treat for a festival.
Ingredients
Here’s what you’ll need to make these amazing Aloo Parathas:
- 1 cup Wheat flour (approx. 120g)
- 1 teaspoon Oil
- Salt, to taste
- Lukewarm water, as needed (approx. ½ cup / 120ml)
- 3 Potatoes, medium-sized
- 3 tablespoons Coriander leaves, chopped
- 4 Green chilies, finely chopped (adjust to your spice preference!)
- 0.5 teaspoon Ajwain (Carom seeds)
Ingredient Notes
Let’s talk ingredients – a few little things can make a big difference!
Wheat Flour: Choosing the right type is key. Atta (whole wheat flour) is traditional and gives the best flavour and texture. You can find this at most Indian grocery stores. If you can’t find atta, regular whole wheat flour works too!
Oil: Traditionally, ghee (clarified butter) is used for cooking parathas, giving them a beautiful richness. But any cooking oil with a high smoke point – like sunflower, canola, or vegetable oil – will work just fine. In my family, we often use mustard oil for a lovely, pungent flavour, especially in winter.
Ajwain (Carom Seeds): Don’t skip these little guys! Ajwain isn’t just about flavour; it’s fantastic for digestion, which is helpful after a hearty paratha. They add a lovely, slightly peppery note.
Potatoes: Starchy potatoes like Russet or Yukon Gold are best for mashing. You want a potato that will fluff up nicely.
Green Chilies: This is where you can really customize things. I like to use Serrano peppers for a good kick, but you can use milder green chilies or even skip them altogether if you prefer.
Step-By-Step Instructions
Alright, let’s get down to making the magic happen!
- Make the Dough: In a large bowl, mix the wheat flour, salt, and oil. Gradually add lukewarm water, kneading until you form a soft, pliable dough. It shouldn’t be sticky! Cover and let it rest for at least 10 minutes. This allows the gluten to relax, making the parathas softer.
- Prepare the Potato Filling: While the dough rests, cook the potatoes. You can microwave them, boil them, or pressure cook them – whatever’s easiest for you. Once cooked, peel and mash them well. Add the chopped coriander leaves, green chilies, ajwain, and salt. Mix everything together thoroughly.
- Divide and Conquer: Divide both the dough and the potato filling into 5 equal portions.
- Assemble the Parathas: Take one dough ball and flatten it into a small circle. Place a portion of the potato filling in the center. Carefully bring the edges of the dough together to seal the filling inside. Gently roll it into a ball again.
- Roll it Out: On a lightly floured surface, roll out the ball into a thin paratha (about 6-8 inches in diameter). Try to keep the circle even!
- Cook to Perfection: Heat a tawa (flat griddle) or a non-stick pan over medium-high heat. Place the paratha on the hot tawa. Cook for a minute or two, until you see small bubbles forming. Flip it over and cook for another minute. Now, drizzle a little ghee or oil around the edges and cook until golden brown spots appear on both sides.
Expert Tips
- Don’t over-knead the dough: Over-kneading can make the parathas tough.
- Roll evenly: This ensures even cooking.
- Hot tawa is key: A hot tawa is essential for getting that lovely puff and golden colour.
- Gentle pressure: When rolling, apply gentle, even pressure.
Variations
Aloo Paratha is a great base for experimentation! Here are a few ideas:
Vegan Aloo Paratha: Simply use oil instead of ghee for cooking.
Gluten-Free Aloo Paratha (with alternative flours): Try using a gluten-free flour blend, like a mix of rice flour, potato starch, and tapioca starch. You might need to adjust the amount of water. My friend, Priya, swears by a mix of sorghum and millet flour!
Spice Level Adjustments: Add a pinch of red chili powder or a dash of garam masala to the potato filling for extra flavour.
Festival Adaptations (Navratri, Holi): During Navratri, you can skip the potatoes and use grated singhara (water chestnut) flour for the filling. For Holi, a little bit of gulal (colour powder) mixed into the dough can be a fun touch!
Serving Suggestions
Serve Aloo Paratha hot, straight off the tawa! It pairs beautifully with:
- Tomato-garlic chutney (a classic!)
- Plain yogurt or raita
- Pickle (mango pickle is my favourite)
- A simple dal (lentil soup)
Storage Instructions
Leftover Aloo Parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!
FAQs
What is the best way to prevent the paratha from becoming hard?
Don’t overcook them! And make sure your dough is soft and well-rested. A little ghee or oil while cooking also helps keep them soft.
Can I make the stuffing ahead of time?
Absolutely! You can prepare the potato filling a day in advance and store it in the refrigerator.
What can I serve with Aloo Paratha besides chutney?
Yogurt, raita, pickle, or a simple dal are all great options.
How do I get the paratha to puff up?
A hot tawa, even rolling, and a good seal on the filling are key. Don’t be afraid to gently press around the edges while it’s cooking.
Is ajwain essential for this recipe? Can I skip it?
While it adds a lovely flavour and aids digestion, you can skip it if you don’t have it. The paratha will still be delicious!