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Featured Img of Paneer Paratha

Indian Aloo Paratha Bread Recipe

Aloo Paratha is the pride and joy of Punjab. Serve hot piping parathas to any Indian for breakfast and they will be thankful to you for lifetime
Course Breakfast, Side Dish
Cuisine Indian
Keyword Aloo Paratha
Cook Time 45 minutes
Total Time 45 minutes
Servings 4 Serves
Calories 362kcal


For the potato filling

For the dough

  • 2 cup Whole wheat flour
  • 1 tsp Salt
  • 1 cup Water


  • Knead a soft dough using the ingredients mentioned under 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 and roll it out.
  • Heat a pan on medium flame and transfer the rolled out dough on to 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


These can be rolled and then stored between sheets of waxed paper and tightly wrapped in plastic wrap in the freezer for up to 2 months.  Remove from the freezer and let thaw for 30-minutes before cooking until heated through and browned on both sides. 


Calories: 362kcal | Carbohydrates: 75.5g | Protein: 9.6g | Fat: 2.4g | Saturated Fat: 0.4g | Sodium: 1771mg | Fiber: 6.5g | Sugar: 2.8g