What is Aloo Paratha
Aloo Paratha is a popular flatbread of North India and Pakistan, stuffed with a spiced potato filling. This traditional Pakistani aloo paratha recipe is a perfect comfort food that can be enjoyed at any time of the day. This Punjabi style aloo paratha recipe is a staple in many Pakistani homes. Many Punjabi families follow this traditional recipe with slight spice variations, making each version unique. Perfect for breakfast or any meal, paratha is enjoyed with yogurt, pickle, mint chutney, raita, or a dollop of butter. It is an ideal lunchbox recipe for kids and a perfect comfort food that can be enjoyed at any time of the day. Join us to explore the steps to create this delicious and comforting dish, bringing the authentic taste of Pakistan to your kitchen.
Aloo Paratha Ingredients
Whole Wheat Flour– The main ingredients of Indian, Punjabi and Pakistani Aloo Paratha are the same, with slight variations in spices but the base for the dough, providing a wholesome and nutritious foundation is prepared with whole wheat flour.
Potatoes-Boiled and mashed potatoes form the core of the filling, adding a creamy and satisfying texture.
Aromatic Additions– The addition of grated ginger, finely chopped onion, green chilies, and coriander gives a slight crunch and flavor.
Spices-Aromatic Asian spices like turmeric powder, crushed coriander and cumin seeds, and garam masala powder (a blend of spices for complex flavor and heat) give a unique spicy flavor to the potato filling. Amchur (if using) adds a tangy, slightly sour note.
Ghee or Oil– Ghee, or clarified butter, used for frying the paratha, adds a rich flavor. However, its high saturated fat content means it shouldn’t be overused. For a lighter option, swap ghee or clarified butter with olive oil. Use a minimal amount, just enough to coat the pan and impart a subtle richness to your dish.
Different types of Stuffed parathas
Aloo Paratha: Stuffed parathas are a beloved staple in Pakistani cuisine. Pakistani Aloo Paratha is known for its delicious fillings and versatility. It is one of the most popular types of parathas, filled with a spiced potato mixture.
Gobhi Paratha, stuffed with spiced cauliflower, is a staple in many Punjabi households. Each type of stuffed paratha is a delightful blend of textures and flavors, making them a versatile option for any meal of the day
Mixed Veg Paratha includes a combination of finely chopped vegetables like carrots, peas, and beans.
Paneer Paratha is another favorite flatbread, stuffed with crumbled paneer ( cottage cheese) seasoned with herbs and spices.
Mooli Paratha, filled with grated radish, offers a unique and slightly tangy taste.
Our easy Aloo Paratha recipe with mashed potatoes is your roadmap to creating these little flavor bombs at home. We’ll walk you through the entire process, step-by-step, from kneading the dough to mastering the potato filling. Whether you’re a seasoned cook or just starting out, this spicy potato flatbread recipe is perfect for anyone who wants to experience the magic of Pakistani Aloo Paratha.
Expert Tips for making best Pakistani Aloo Paratha
- Knead the dough until it is smooth and pliable. This helps in rolling out the parathas easily without breaking.
- Ensure the boiled potatoes are dry. Excess moisture can make the filling soggy and difficult to work with. After boiling, let them cool and dry out a bit before mashing.
- Roll the dough evenly to avoid thick and thin spots.
- When stuffing the paratha, make sure to seal the edges properly to prevent the filling from spilling out while rolling or cooking.
- Let the dough rest for about 20-30 minutes before rolling out the parathas.
- Cook the parathas on medium to high heat. This ensures they cook evenly and get a nice golden-brown color. Cooking on low heat can make them hard.
- Use ghee or oil generously while cooking the parathas to get a crispy and flavorful result.
- Aloo parathas taste best when served hot, straight off the griddle. Serve them with a dollop of butter, yogurt, pickle, or chutney.
- Experiment with additional ingredients like finely chopped onions, peas, or paneer in the potato filling for a different taste and texture.
Looking for more delicious stuffed paratha recipes check out the links below!
Paneer Paratha (cheese stuffed flatbread)
Phool Gobi parath (Cauliflower stuffed flatbread)
Lacch Paratha (layered indian flatbread)
More Breakfast Recipes
Protein Packed Chicken Omalette
Frequently Asked Questions (FAQ,s)
What to eat with aloo paratha?
It can be enjoyed in several ways, depending on your preference. I like to have this with green chutney, mint raita and ketchup. If you like spicy aloo paratha than serve it with plain yogurt. In breakfast it goes well with butter and hot tea or lassi.Â
What is the secret to soft parathas?
The secret to soft and fluffy parathas isn’t just the dough; it’s all about the heat! Cooking paratha on low heat is a recipe for disaster, leading to a tough and unappetizing texture. Always cook paratha on medium to high flame. Fire up your pan or tawa and make sure it’s nice and hot before placing your paratha. This heat is the secret to achieving those soft, fluffy layers that make paratha so delicious.
What is difference between Paratha and Aloo Paratha?
Paratha is a type of Indian flatbread made from whole wheat flour. It is typically rolled out and cooked on a griddle with oil or ghee until crispy and golden brown.
Aloo Paratha is a type of stuffed flatbread. It is filled with a mixture of boiled, mashed, and spiced potatoes (aloo).
Pakistani Aloo Paratha|Potato stuffed flatbread
Description
 Aloo Paratha is a popular flatbread in North India and Pakistan stuffed with a spiced potato filling. This authantic Punjabi Aloo Paratha recipe, inspired by traditional Pakistani cuisine, is a perfect comfort food that can be enjoyed at any time of the day. Whether you're a novice cook or an experienced chef, this recipe will guide you through making the best Pakistani aloo paratha right at home.
Aloo Paratha Ingredients
For the Filling
for frying
Let's Explore: How to make Pakistani Aloo Paratha
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Prepare dough:
In a large bowl, combine the flour, salt and oil then slowly add the water in portions, mixing until a dough forms. If it feels too dry or sticky, adjust the water a little at a time. Knead the dough with soft hand for about about 5-10 minutes, or until smooth and elastic. If it feels too dry or sticky, adjust the water a little at a time. Cover and rest the dough for 10 minutes.Â
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Prepare potato filling:
Mash the boiled potatoes and mix with cumin seeds, coriander , chili powder, turmeric powder, chaat masala, ajwain (if using) salt, onion, green chili (if using), and cilantro.
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Stuffing: Method 1
Divide the dough and potato filling into 8 equal balls. Roll out or flatten the dough ball thinly and place the potato filling inside it.
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 Lift the edges of the bread upwards with your hands and try to connect them by rotating clockwise. Roll it into a ball, dust and flatten it gently with fingers so that the filling is evenly distributed. Now roll it out gently and evenly without putting too much pressure and rotate it while doing so.
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Method 2
With this method you can prepare six large parathas so divide the dough into 12 and filling into 6 parts. Roll out two dough balls in 6 inches circle, spared 1 portion of stuffing on one roti and place the other on top of it, press down the edges gently to seal. Dust it and roll in required thickness. Â
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Fry paratha:
Heat a griddle or pan over medium heat. Place the paratha gently on griddle. When bubbles start to arise on the surface, flip it and brush with a light amount of olive oil and ghee mixture. Gently press with a spatula until it starts to puff then flip and repeat the same process on the other side. Cook the paratha for 1-2 minutes per side, or until golden brown and cooked through.
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Serving suggestions:
Serve this delicious Pakistani Aloo Paratha hot hot with butter on top and pair it with yogurt, chutney, ketchup or with hot tea or chilled lassi (yogurt drink)
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 14.99g24%
- Saturated Fat 5g25%
- Trans Fat 10g
- Cholesterol 19mg7%
- Sodium 239mg10%
- Potassium 131mg4%
- Total Carbohydrate 22g8%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 4g8%
- Calcium 18 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Adjust the spices according to your liking.
- Be creative, add different herbs or your favorite steamed veggies (shredded or finely chopped)
- Roll the paratha evenly with soft hand and seal the edges nicely so that stuffing won't come out.
- Fry on medium to high flame keep simmering with spatula so you don't burn the aloo paratha.
- Feel free to adjust the amount of oil used for cookingÂ
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