Aloo Paratha


Aloo-stuffed parathas consist of unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Aloo paratha is usually served with butter, chutney, curd or Indian pickles in different parts of northern and western India.


  1. First mix the flour with salt and oil.
  2. Add water and knead to smooth and soft dough.
  3. Cover and let the dough rest for 15-20 minutes.
  4. boil the aloo or potato in a pressure cooker
  5. When slightly hot or warm, peel and mash the aloo with a fork or masher.
  6. Lightly, roast the pomegranate seeds on a tava or small pan.
  7. Take these lightly roasted pomegranate seeds in a mortar-pestle and crush them to semi fine powder.
  8. Add oil in a pan.
  9. Add the cumin seeds.
  10. Fry the onions till golden brown.
  11. Add the ginger garlic paste.
  12. Add the green chili.
  13. Add the turmeric powder, red chili powder.
  14. Add the mashed potato.
  15. Finally, add the coriander leaves and check the salt.
  16. Taste the aloo stuffing and add more of the spices or salt if required.
  17. Take two small or medium balls from the dough. On a dusted floor, roll the balls into small circles. Place a few tbsps. of the filling on one of the dough circle. Keep in mind that the filling should not be too less or too much
  18. Sprinkle some flour on the filling. This helps in absorbing the moisture and when rolling, the paratha does not break or tear. Lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6-8 inches.
  19. Place the stuffed aloo paratha on a hot tava or griddle. When one side has slightly browned, flip the paratha. Spread or brush some oil on the browned side. Flip again and brush oil on the other side.
  20. Flip once or twice; till you see golden spots on the aloo paratha and they look crisp and well cooked. Serve the aloo paratha hot with yogurt, ketchup, mango pickle or lemon pickle topped with some butter.

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