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


Make Wheat flour dough and Boil Potato Preparation Time: 15 minutes

  1. The first and foremost requirement is to knead the wheat flour into a dough. We have assumed the time required to be 5 minutes. We have kept the process out of the scope of this recipe.
  2. Boil the potato using either Pressure Cooker or an Open container. Your choice.
    We have counted the preparation time here as 10 minutes.

Make Potato Mixture Cook Time: 2 minutes

  1. Take a bowl big enough to hold all the ingredients except the dough.Grate Potatoes into fine small pieces. Finely chop Green Chili on top of the potato pieces.
  2. Spices can be added as per your taste or follow the measurements as specified by us.Sprinkle Asafoetida, Salt, Red Chili Powder, Mango Powder, Coriander Powder, Garam Masala and Cumin Seeds. Mix well.Make sure all the spices are mixed properly in the Potatoes.
  3. Potato mixture is ready. Lets move on to next step.

Roll Flat-bread Cook Time: 3 minutes

  1. Now turn the stove ON, on high flame and keep the griddle or pan on it.This will easily take about 3 minutes to be hot enough for roasting. Hence, we do it in parallel.
  2. Take a small ball (about 1 inch in diameter) out of the Dough and give it a round shape with the help of your hands.
  3. Now dip the dough ball in the dry flour and roll it with the help of a rolling pin. Make a big round flat-bread (called chapati in Hindi).
  4. Once rolled, add 2 tsp of Potato mixture right at the center of the flat-bread.Now, lift the sides and wrap potato inside.
  5. Dip it once again in dry flour and roll it once again with the rolling pin. This time, be careful and use light pressure while rolling.If you exert extra pressure, the chances are high that Potato mixture will spill out.
  6. The final flat-bread should have the potato mixture, stuffed right inside it.

Roasting or Cooking Paratha Cook Time: 5 minutes

  1. Note: Do not put the Parantha on cold or warm pan as it would not roast the paratha well.
    Normally, we check the pan's temperature by keeping your hand well above it and feeling the heat. Do NOT try this method if you are not sure what you are doing.
  2. If you have heated it on high flame for 3 minutes, we are 99% sure that it would be hot enough to start.
  3. Carefully place the flat-bread on the pan and let it cook from the bottom for about 1 minute on high flame.
  4. After a minute, flip the Parantha and turn the stove to medium flame.
  5. Let it cook for 30 seconds and then apply 1 tbsp Oil (or to taste) all over it with the help of a spatula.
  6. Flip it again after applying Oil. Apply Oil on the other side as well.
  7. Press the corners of the Paratha with the spatula.
  8. Once Paratha gets the golden brown color from both the sides, it is ready to be served hot.

 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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