Aloo Parathas/ Punjabi Aloo Paratha/ Dhaba style Aloo Ka Paratha

Aloo Parathas or Potato Flatbread

A Paratha is a type of flatbread that originated in the Indian subcontinent. It is an important part of a traditional breakfast. Making parathas is neither a rocket science and nor a herculean task, it is surprisingly simple and quick and employs simple methods and everyday ingredients, which are generally available in your pantry.
Parathas can be of many types, but basically falls in to two categories- Plain and Stuffed. With the plain parathas you will be needing accompaniments like curries or veggies. But the stuffed parathas are good to go just either with some pickle, chutney or a bowl of curd. It is hard to find a food as versatile as the stuffed paratha.

The most important part of breakfast meal in any North Indian home. I mean literally we can’t imagine breakfast without parathas. And why not when you can eat them daily with a new delicious twist just by changing the stuffing. It won’t be an exaggeration if I say that you can have ‘NEW DAY NEW PARATHA’!!! There is no limitation to what kind of stuffed paratha one can prepare. Any recipe is just a guideline. Imagine any vegetable, turn it into a stuffing along with some basic spices from your spice box and voila a new kind of paratha is there on your plate!!!

The recipe which I am sharing today is of very famous “Aloo Ka Paratha”.

Aloo ka Paratha or Potato Stuffed Flatbreads is one of the most quintessential dishes made in every North Indian home at least twice or thrice a week. It makes for a great breakfast or brunch menu. It’s made using whole wheat flour and stuffed with a spicy potato filling. A tall glass of lassi, yogurt,butter, and pickle along with this aloo paratha is all you need to make it an extravagant meal.
Parathas can be eaten as a breakfast dish or a brunch kind of meal or perfect as a tiffin snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried either using clarified butter/ ghee or oil. Some people may even bake it in the oven for health reasons.

Just remember few basic things before jumping to the recipe part-

1-The dough should neither be too soft nor too firm. It should be semi firm. If the dough is too soft it makes it difficult to roll the paratha and if it’s too firm the stuffing will not set properly in the paratha.
2-The stuffing should not be watery. There should not be any moisture in the stuffing. Make sure to use dry ingredients as stuffing. And also add in the salt just before you are ready to roll out the parathas.
3-When you put the stuffing inside the rolled out ball, make sure to seal the edges well. Otherwise the filling might spill out.
4-Cook on a medium high flame. This way you will have crispy parathas.
I guess now we are ready to dig into the scrumptious world of Parathas;) Let’s check how to make them.

Wheat flour/ Atta- 2 cups
Water- 1 cup or as required
Salt- a generous pinch

Potatoes- 2, boiled
Green or Red chilies- 2, chopped
Coriander leaves- a handful, washed and chopped
Ginger- 1” piece, chopped
Red chili powder- 1 teaspoon
Coriander Powder- 2 teaspoon
Garam masala powder- 1 teaspoon
Chaat masala powder- 1 teaspoon
Dry mango powder/ Amchur- 1 teaspoon
Salt- according to taste


Combine the whole wheat flour and salt in a bowl and mix well.
Add enough water and knead into a semi-stiff dough.
Keep aside to rest.

Meanwhile, Mix all the ingredients listed under stuffing except salt.
Mix them well. Taste test the filling. Adjust the masalas according to your taste.
Give the rested dough a quick knead.
Divide the dough into 6 equal portions and make balls.
Once dough is divided add salt to the stuffing and mix well. Just keep in mind salt will release moisture so do not keep it for a longer time after adding the salt.

Flour the rolling area.
Roll a ball of the dough into a circle of of about 3-4 inches diameter using a little whole wheat flour for rolling with the help of a rolling pin.
Place a little stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of about 6 inches diameter with the help of dry flour for rolling.
Heat a non-stick tava (griddle) or a normal tava/ griddle and place the rolled out parantha on it.
Cook on one side for few seconds. Flip it over.
Cook on other side too for few seconds.
Apply some oil or ghee on top and flip again.
Press gently with the help of a spatula.

Cook till it turns golden brown in colour.
Flip again and cook on other side too.
Cook the paratha until golden brown spots appear on both the sides.
Repeat the same process with the remaining dough and stuffing to make more parathas.
Serve hot with fresh curd, raita, pickle or butter.



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