Aloo paratha

It is said that Punjabis can eat Parathas for breakfast, lunch and dinner. Well, it is quite true… ;-).

So, to stay true to that point, here I am posting the recipe for the perfect Aloo paratha- with loads of butter and ghee- to stay true to my Punjabi roots. Hope you enjoy it.

Happy cooking!!



For Dough:

  • 4 cups Whole wheat flour (extra for dusting and rolling)
  • 2-3 cups water

For Filling:

  • 4 large ….Potatoes- Boiled
  • 1 large…. Onion- finely chopped
  • 2  ….green Chillies- finely chopped
  • Handful of fresh Green Coriander- chopped
  • 4-5 cloves of Garlic- grated
  • ½ inch piece of Ginger- grated
  • 1 tsp…. Carom seeds/ Ajwain seeds
  • 1 tsp ….Garam masala/ All spice powder
  • 1 tsp ….Red Chilli powder
  • 3 tbsp ….Ghee/ Clarified butter
  • Salt- to taste



  1. For dough:

Mix the flour and water (adding water little by little at a time) and knead it until it is completely combined. There should not be any lumps of dry flour, hence thorough kneading is important. Its consistency should be such that when u press it with your finger it should leave an impression (not too soft not too hard).
Let it rest, covered, until the filling is made.

DSCN0157      2. For filling:

Mash potatoes and put in all the other ingredients mentioned above. Mix it well until it is properly combined.

DSCN0155    3. Assembly:

Take some dough (enough to form a ball of around 2 inches in diameter) and smear it in some dry flour. Roll it into a small circle and add around 2 spoonfuls of filling in the centre. Now, gather the dough surrounding the filling and pinch it together at the centre in such a way that all of the filling is covered. Roll this gently between your palms and then smear it in some dry flour and roll it into an even circle. It’s perfectly fine if some of the filling surfaces. Just smear some dry flour and keep rolling.

qln51hgtgyjrp6qeacji9nop55biefdrOnce rolled, cook it on a hot Tava or a flat pan. Flip when one side is cooked. After both the sides are properly roasted, smear around a tea spoonful ghee and flip the paratha. Do this for both the sides.

DSCN0164Serve it hot with some butter or fresh yogurt.


  • Deseed the green chillies if you don’t want the heat.
  • This can be served with many things such as: Mango pickle, yogurt, Malai i.e. cream, butter lemon pickle etc.
  • Paratha is the most popular dish from Punjab in India and there are many types in it which include different types of fillings. (which we will be uploading soon)
  • You can roast this paratha with vegetable oil as well.

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3 thoughts on “Aloo paratha

  1. Trisha May 27, 2013 at 7:16 AM Reply

    Wow, looks really good. I would love to try this. Will try the recipe 😀

  2. The tales of two M's May 27, 2013 at 8:08 AM Reply

    Ohh thank you Trisha!! This is the first ever comment for our blog!! We are sure you will love this recipe. Happy cooking!

  3. […] Aloo paratha ( […]

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