Aloo Paratha Recipe – How to make Aloo Parota [Video]

Aloo paratha recipe punjabi style. Eat in Breakfast or pack in Kid tiffin. Use Butter or Oil for shallow frying on tawa. Roasting is healthier.

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Aloo Paratha is an authentic Indian chapati stuffed with Potatoes and spices. It is part of everyday breakfast meal in northern part of India and equally famous in Southern region with name of Parota.

This recipe makes Punjabi style Paratha.

There is a place in central Delhi, called Parathe Wali Gali (a street full of paratha shops). They usually follow the same recipe as listed here except that they like to deep fry the flat-bread and we are roasting it with light Oil.

Off-course, you can fry them too, if you like. But, for people with weight loss plans, we would suggest to restrict yourself to low oil roasting.

This tried and tested makes 6 Aloo paratha each with about 130 Calories.

We even have a Tandoori Aloo Paratha recipe made without Tandoor, right in your standard Indian Kitchen.

Aloo Paratha (Each 5 Inch diameter)


  1. 500 g Potato Boiled
  2. 1 Number Green Chili 3 Inch Length
  3. 1/2 Tsp Cilantro Coriander Leaves


  1. 3/4 Tsp Salt
  2. 1/2 Tsp Red Chili Powder
  3. 1/4 Tsp Mango Powder Amchoor
  4. 1/4 Tsp Garam Masala
  5. 1/8 Tsp Asafoetida Hing
  6. 1/4 Tsp Cumin Seeds Jeera


  1. 3 Tbsp Oil Ghee or any other of your choice


  •  Storage and Serving Suggestions

    1. Serve the Hot Aloo Paratha with Butter/Curd/Pickle/Coriander Chutney or anything of your choice.
    2. Paratha makes a perfect morning breakfast or a kid's lunch box meal. You can either enclose it in an Aluminium foil or wrap in cotton cloth while packing the Tiffin.
    3. It can also be refrigerated and it would be good to eat for 2-3 days.
    4. You can re-heat using a Microwave before serving again.

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