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Savory Aloo Paratha – Stuffed Potato Flatbreads

20 minutes. Cook
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Savory Aloo Paratha, a beloved dish from the Indian subcontinent, is a true comfort food that combines the simplicity of flatbreads with the rich and hearty flavors of spiced potatoes. Its history dates back centuries, and it has become a staple in many Indian households. The word “Paratha” originates from the Sanskrit word “parāṇa,” meaning layers of cooked dough. These delightful flatbreads are a versatile addition to any meal, whether enjoyed for breakfast, lunch, or dinner. They can be eaten on their own, with yogurt, chutney, or pickles, making them a delightful and satisfying choice for vegetarians and non-vegetarians alike.

Historical Context:

The history of Aloo Paratha can be traced to the Indian subcontinent, where bread has been a dietary staple for thousands of years. It is believed to have originated in the Punjab region, which spans parts of India and Pakistan. Over time, Aloo Paratha has spread throughout the Indian subcontinent and even gained popularity worldwide. The dish beautifully represents the rich and diverse culinary traditions of the region.


For the Dough:

  1. In a mixing bowl, combine the whole wheat flour and a pinch of salt. Slowly add water and knead the dough until it’s smooth and pliable. Cover the dough with a damp cloth and set it aside for at least 20 minutes. This resting period allows the gluten to relax, making the dough easier to work with.

For the Potato Filling:

  1. In a separate mixing bowl, combine the boiled and mashed potatoes, finely chopped red onion, green chilies, cumin seeds, coriander powder, red chili powder, garam masala, and salt to taste. Mix all the ingredients thoroughly until well combined.

Assembling the Aloo Parathas:

  1. Divide the dough into 8 equal portions and roll each portion into a smooth ball.
  2. Take one ball of dough and flatten it slightly with your hands. Using a rolling pin and a lightly floured surface, roll it out into a small circle, about 6-7 inches in diameter.
  3. Place a generous portion of the potato filling (about 2-3 tablespoons) in the center of the rolled-out dough.
  4. Gather the edges of the dough and pinch them together to seal the filling inside. Roll the stuffed dough ball gently between your palms to make it round.
  5. Flatten the stuffed dough ball with your hands and then use a rolling pin to roll it out into a circle, about 8-9 inches in diameter. Be gentle to avoid tearing the dough and spilling the filling.

Cooking the Aloo Parathas:

  1. Heat a griddle or non-stick pan over medium-high heat. Once hot, place the rolled-out Aloo Paratha on the griddle.
  2. Cook for about 1-2 minutes until you see small bubbles forming on the surface.
  3. Flip the Aloo Paratha and spread a little ghee or oil on the surface. You can use a spatula to press down gently, which helps the Paratha cook evenly.
  4. Flip the Paratha again and spread ghee or oil on the other side. Cook until both sides are golden brown and crisp.
  5. Repeat the process with the remaining dough and potato filling.

Serving the Aloo Parathas:

  1. Serve the Aloo Parathas hot with yogurt, pickle, chutney, or a side of your choice. Garnish with freshly chopped cilantro leaves for a burst of freshness.

Enjoy your delicious homemade Aloo Parathas!

Aloo Parathas are a delightful treat that combines the heartiness of potatoes with the comfort of warm, freshly made flatbreads. They are a fantastic choice for a satisfying breakfast, a quick lunch, or a fulfilling dinner. The combination of aromatic spices and the earthy taste of whole wheat flour makes this dish truly special. So, gather your ingredients and get ready to savor the flavors of India with this classic recipe.


prep time
40 minutes.
cooking time
20 minutes.
total time
40 minutes.


  • Mixing bowl

  • Rolling pin

  • Griddle or a non-stick pan

  • Spatula

  • Potato masher (for mashing the potatoes)


  • 2 cups whole wheat flour

  • A pinch of salt

  • Water (for kneading)

  • 3 large potatoes, boiled and mashed

  • 1 small red onion, finely chopped

  • 2-3 green chilies, finely chopped (adjust to your spice preference)

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander powder

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon garam masala

  • Salt to taste

  • Fresh cilantro leaves, chopped

  • Ghee or oil for cooking


Prepare the dough.
Make the potato filling.
Assemble and cook the parathas.
Serve hot with accompaniments.
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