Aloo Paratha Recipe
Recipe type: Breakfast, Lunch, Main
Prep time: 
Cook time: 
Total time: 
Serves: makes about 15-17 parathas, depends on size of your paratha
*It's very filling and heavy breakfast and perfect for chilly morning. This same filling goes well with Gujarati snack Batata/Bataka Vada.
** All spice powder I used here can be found at Indian grocers.
  • For the dough:
  • 3 cups chapatis flour/ atta
  • 1 tbsp oil
  • ½ tsp salt
  • water as needed
  • Extra flour for dusting [I always use rice flour as it's works best]
  • For the filling:
  • 5 medium potatoes, fork tender boiled, peeled
  • 1 large sweet potato, fork tender boiled, peeled [optional]
  • 1 cup coriander leaves, loosely packed, finally chopped
  • 3 hot chilli + 3 garlic + a small nob ginger, freshly crushed in mortal [adjust the number of chilli as per your preference]
  • 1 tsp cumin powder
  • 1 tsp amchur powder [dry mango powder] or 1 tbsp fresh lemon juice
  • 1 tsp chat masala powder [optional but recommended]
  • 1 tsp garam masala powder
  • 1 tbsp sesame seeds [optional]
  • salt to taste
  1. For dough: Mix all the ingredients together in a big bowl. Rub the flour through your fingertips to evenly distribute the oil. Knead the dough with little water (about 1-2 tablespoons at a time). Add water until all the dough comes together. Rub your hands and all the flour from your hands will come out clumps. Scrape and knead again with little water if needed. The overall your dough should be smooth and soft as a butter. Not too soft or stiff. Coat with 1 tsp oil and cover it and keep it aside for 20 mins.
  2. Tear into lemon size (equal size) portions. Coat with dry flour, cover, and keep it aside until needed.
  3. For Paratha filling: In a wide bowl mash or grate potatoes+ sweet potato using fork, potato masher or grater. Make sure the mashed potatoes are cool enough (at room temperature) before you go ahead or there is a big chance of your filling would become soggy. Add all other ingredients and mix well with your hands. Taste and adjust seasoning. Form a gooseberry size balls and have them ready on wide plate. If they are too soft and wet put them in refrigerator until needed.
  4. Making paranthas: Take a dough ball and roll out on flat, floured surface. Roll out not more than 4” inch diameter. It should be thick enough to cover the filling. Place the potato filling ball in middle, flatten the ball slightly.
  5. Gather the edges of the dough; bring them together over the center. Cut or pinch out the extra dough from top and seal it. Flip the other side and start with gently pressing with your fingertips flatten the paratha. Dust with little flour if needed. The traditional paratha is usually big in size, I rolled them about in 7" diameter. Don't press too much otherwise the filling will come out from paratha and that's mess.
  6. Preheat the cast-iron or non-stick griddle or flat skillet over medium heat and pop the rolled parantha on it. Moderately roast both sides with smearing very little oil on sides. Cook until the brown spots are appeared on Paratha. The whole process of roasting will take about 1-2 mins. Repeat the remaining dough and filling and roll out paratha.
  7. Serve warm with pickle, plain yogurt, sour cream or raita.
Recipe by Seven Spice at