Aloo Paratha is a popular Indian breakfast option that we often enjoy for lunch or dinner. It is the ultimate comfort food and my go-to on days when I am out of ideas or too lazy to cook. All it needs is dough prepared with wheat flour, and mashed potatoes to fill in the paratha. You can go as creative as you like with the mashed potatoes and here I have shared three easy and our favorite aloo paratha stuffing.
To break down the word Aloo Paratha – Aloo are potatoes and paratha is Indian flat bread. No-knead, no yeast, just a simple humble Indian bread that can be stuffed with numerous things. Aloo (Potatoes) is an all-time favorite stuffing in paratha.
Aloo Paratha is definitely carb loaded which is what makes it so hearty and while I like to wash it down with a cup of Masala Chai, my husband and our little fella likes a glass of sweet lassi.
The 3 Easy Potato Fillings for the Aloo Paratha
Masala Aloo – Stir fried onion garlic ginger with cilantro and spices are added to mashed potatoes.
Cheese Aloo – Mashed Potatoes is mixed with grated cheese. I add little cheese, but you can add as much as you like.
Achari Aloo – Use homemade Indian Pickle Achar or store bought achar to prepare this filling. I used homemade mango achar and mashed even the mango bits. But you can use just the spice coated oil too.
Tips to make soft puffy Aloo Paratha
Let’s talk the potato filling first:
I prefer to steam the potatoes instead of boiling because that way it stays dry instead of absorbing too much moisture. If you have to boil the potatoes, then make sure you don’t peel and definitely leave the boiled potatoes on the colander and let it cool down a bit before you peel and mash.
It is always easy to peel and mash the potatoes while it is still warm.
You can use a ricer or a regular masher to mash the potatoes.
Make soft wheat dough
Typically, Indian paratha calls for wheat dough (aata).
Favor the dough with carom seeds and don’t forget to season with salt.
Prepare the dough with hot water. It helps to make the paratha soft and not too chewy.
Allow the dough to rest for 15 minutes before you fill it with your choice of potato filling.
Rolling the Stuffed Paratha
The key is to not overfill or else it will burst out as you roll or under fill. You want to seal tight and then gently press to roll the paratha. If this is your very first time making stuff paratha then do not get disappointed if it’s not perfect. Although the steps are quite simple, it does take a little practice to get the hang of it.
Dust little flour on the rolling board or counter top before rolling the paratha. Then as you roll, apply gently pressure from center to outward. Rotate a little and roll again.
The key is to have even rolled out paratha even if not perfect round.
Aloo Paratha tastes best when served warm! We all have our choice of pairing. I like yogurt and a cup of chai, our boy enjoys it with butter and a glass of juice or lassi and my husband like with butter, achar (Indian pickle) and lassi!
for the paratha dough
- 2 and 1/2 cup wheat flour (atta)
- 1 teaspoon salt
- 1 teaspoon carom seeds
- 1 teaspoon oil
- Hot water to knead the dough
for the aloo paratha filling
- small onion (5 oz) finely chopped
- 1 inch fresh ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 green chili, finely chopped
- few sprigs of cilantro leaves, finely chopped
- 1/2 teaspon cumin powder
- 1/2 teaspoon dry mango powder
- 3 medium size potatoes, (about 5 oz each)
- 1/2 cup grated cheese
- 1/4 cup Indian pickle (achar), use mostly the spices and oil
- Oil to fry the paratha
- little flour to dust while rolling the parathas
- Start by boiling ot steaming the potatoes. I prefer steaming the potatoes, as it absorbs less moisture. If you have to boil, then boil the potatoes with the peels on.
- To prepare the dough, add the flour, salt and carom seeds to the mixing bowl and give a mix. Then add the hot water little by little as you prepare the dough. I haven't given any water measurement because depending on the brand or variety of flour you are using, you might need more or less water.
- Cover once done and let it rest for 15 minutes.
- Once the potatoes are ready, peel and mash. I find it easy to peel and mash when the potatoes are still warm. Divide the mashed potatoes into three portions.
- For the masala aloo filling, place a skillet on medium heat and pour 1 teaspoon oil.
- Once the oil heats up, add the garlic, ginger and green chili. Sauté for a while, then scatter the onion. Season with salt and let it soften.
- Add the cumin powder, cilantro leaves and dry mango powder. Stir it around for 1 minute then add it to one portion of the mashed potatoes.
- To the second portions of the mashed potatoes, add the grated chili
- To the third portion, mix the achar.
- Once all the fillings are ready, take the well rested dough and divide into 6 dumplings.
- Take one dumpling and spread it a little using your hand. Thin out the edges as you spread the dough. Fill the dough dumplings with your choice of potato filling and seal the edges and then flatten it into a disc. (WATCH THE VIDEO TO UNDERSTAND THE STEP BETTER)
- To roll the paratha, dust little flour on the rolling board or kitchen counter top and roll the parathas with gentle pressure from center to outward.
- Place a skillet at medium heat and once it heats up a little, layer the rolled paratha. Wait for a few seconds, and you see tiny bubbles showing up. Flip the paratha and sprinkle some oil or ghee on it. Cook the paratha for about 2 to 3 minutes on each side by applying oil or ghee on both the sides.
- Enjoy the aloo paratha warm!