Aloo Paratha

, , No Comments

Don't be surprised if you see so many paratha recipes on my site. My husband loves all kinds of parathas, be it aloo parathas, methi parathas, gobi paratha, ajwain paratha, mooli paratha, dal paratha (missi roti), the list just goes on... :)

Aloo paratha is one of the most loved parathas amongst all :) It's so commonly made in all homes that it's savored as a good streetfood as well. It tastes great and is loved by all. The base for any paratha is generally wheat dough used for making Roti, the recipe for which is available on my site. Here's what we need for the filling.

Aloo Paratha


2-3 large potatoes, boiled and skin peeled
1 large onion, finely chopped
2-3 green chillies, finely chopped
1 pod grated ginger
Few sprigs of coriander leaves
1 tsp of cumin/jeera seeds
1 tsp of cumin/jeera powder
Salt to taste
Oil / Ghee / Butter


Mash the potatoes well. I use a grater for the same purpose as I donot get lumps then. Add chopped onions, grated ginger, cumin seeds, cumin powder salt, finely chopped green chillies and salt. Roll to lemon sized balls and keep them aside for filling.

Roll a lemon sized dough to a 6' circle. Smear and spread a little oil at the centre. Keep the potato filling at the centre of that circle leaving enough space at the sides so that the filling can be evenly covered and rolled. Bring the sides of the dough together to cover the filling completely. Roll it to a 1/4 inch thick bread making sure that the filling doesn't come off.

Heat an oiled iron griddle, transfer the paratha to the hot surface allowing it to cook partially on one side. Turn, allowing the other side to cook partially. Now oil the upper surface of paratha facing to you. Turn and allow the paratha to cook. Oil the other surface, turn, cook the other side as well. The parathas are done once they have black spots and look cooked. Drop a blob of butter and serve hot with curd and pickle.


Post a Comment