Easy Aloo Paratha Recipe: Stuffed Indian Flatbread

Packed full of flavor, crispy on the outside, and soft on the inside- that's what a basic aloo paratha is all about! This stuffed flatbread is a staple in most Indian households and can be a super healthy and filling breakfast or snack option. Ready to give this easy aloo paratha recipe a shot? Here's everything you need to know! 

Jump to:

• What are the Main Ingredients in an Aloo Paratha?
• How to Make Aloo Parathas
• What is the Difference Between Paratha and Chapati?
• How Can I Store the Leftovers?
• Can I Reheat Aloo Paratha in the Microwave?
• More Tips & Tricks For Making Aloo Paratha Recipe
• What do you Serve with Aloo Paratha?
• Indian Aloo Paratha Bread Recipe

What are the Main Ingredients in an Aloo Paratha?

With a quick look at the ingredients list, you can easily make out that the hero ingredient in the Aloo paratha is the humble potato. Boiled potatoes are basically mashed and mixed with spice powders to make a flavorful stuffing. 

The potato mixture is then stuffed into dough circles, rolled out into a thick flatbread, and then roasted on both sides on a hot pan. 

You'll just need a handful of basic pantry ingredients to whip up these delicious and filling aloo parathas! 

For the potato filling

• Potatoes (boiled and mashed): 2-3 medium-sized
• Oil: 1 tbsp
• Cumin seeds: 1 tsp
• Asafoetida: A pinch
• Ginger garlic paste: 1 tsp
• Onions (chopped): ½ cup
• Turmeric powder: 1 tsp
• Red chilli powder: 2 tsp
• Cumin powder: 1 tsp
• Coriander powder: 2 tsp
• Garam masala: 1 tsp
• Salt: 2 tsp or as per taste
• Dry mango powder: 1 tsp

For the dough

• Whole wheat flour: 2 cups
• Salt: 1 tsp
• Water: As required

How to Make Aloo Parathas

If you've never made stuffed parathas before, the process can feel a bit daunting, but it actually isn't. Follow these step-by-step instructions and you're pretty much sorted. 

Knead a soft dough using the ingredients mentioned under the dough. Keep it aside while we prepare the potato filling. 

Heat oil in a pan. Add the cumin seeds, asafoetida, ginger-garlic paste, and saute.

Next, add the onions and saute for a minute. 

Add all the spices and saute.

Next, add the boiled and mashed potatoes and mix well. Keep the mixture aside to cool down.

Once the filling has cooled down, it’s time to fill the parathas. Divide the dough into equal-sized balls. You should be able to get 5-6 average-sized balls. 

Next, take a small dough ball and curve it into the shape of a tiny bowl as shown in the image. 

Fill it with the prepared filling and slowly try to close the mouth of the dough ball.

Compress the enclosed dough.

Roll it out into an even round circle about ¼ to ½ inch thick.

Heat a pan on medium heat and transfer the rolled-out dough onto it. Roast one side for about 30 seconds and turn it over. 

Apply ghee on the roasted side and repeat the above step with the other side. Keep turning the paratha over until both sides have cooked properly. 

Serve hot with a dollop of butter on top.

What is the Difference Between Paratha and Chapati?

You might have heard a lot about the infamous Indian chapati, and if you're wondering if there's actually any difference between the chapati and a paratha apart from the stuffing, there is! While both- parathas and chapatis are usually crafted using the same flour- whole wheat flour, they differ from each other in the aspect of thickness. 

Chapatis are usually very thin, soft, and, and paired with a dry vegetable curry like Aloo Gobi. Parathas, in contrast, are much thicker and have a slightly crispy outer layer. They taste best when paired with thinner curries and gravies like Aloo Matar Paneer or Palak Paneer. They can also be stuffed with different ingredients, most commonly spiced potato or spiced cottage cheese. 

How Can I Store the Leftovers?

If you like to make your meals in batches or prep them in advance so you can enjoy home-cooked meals every day even when you're having a busy workday, you can totally make these Aloo parathas in advance. If you've got leftovers, you can store them too! 

Just transfer them to an airtight container and place them in your refrigerator. They can stay fresh for up to 3 days.  

Can I Reheat Aloo Paratha in the Microwave?

Got some leftover aloo parathas? You can reheat them in the microwave if you prefer your parathas to be soft. If you like your parathas to have that crispy bite to them, you can reheat them on a pan on medium-high heat with a teeny bit of butter or oil. 

More Tips & Tricks For Making Aloo Paratha Recipe

Ready to go ahead and give this aloo paratha recipe a shot? Wait up! Here are a few handy tips and tricks you could implement to make sure you nail the recipe! 

• While making the dough for the parathas, use warm water. This will help soften the dough and make your parathas taste better. You could also add in some oil or ghee to make the dough extra soft and malleable. 
• Like your parathas to have some more heat? Sneak in some chopped green chilies into the potato mixture. 
• If your potato stuffing seems to have become soggy, add a spoonful of breadcrumbs or flour into it and give it a mix. 
• To make sure the paratha doesn't break or burst at the seams, remember to not overstuff the paratha. Also dust the rolling pin with a bit of dry flour before you start rolling out the paratha. This will help keep the paratha from sticking to the pin. 

What do you Serve with Aloo Paratha?

One of the best things about aloo paratha is that it is a super versatile dish. You can enjoy it as is or team it up with a number of other Indian recipes and foods if you're in the mood to take things up a notch. Here are a few interesting suggestions to try out. 

• Serve it with some mango pickle or a bowl of fresh yogurt. 
• Have it with a side of tomato and garlic chutney. 
• Looking to make it a hearty meal? Place a cube of butter on the top of a piping hot paratha right before you serve, or slather a dollop of ghee! 
• Make your aloo paratha meal more nutritious by serving it with a side of fresh salad with sliced cucumbers, onions and tomatoes.