Aloo Paratha Recipe — Stuffed Potato Flatbread with Ajwain
Deepa ShahShare
Aloo Paratha is whole wheat flatbread stuffed with a spiced potato filling — one of the most widely eaten breakfasts in North India. The dough is softer than roti dough, the filling is well-seasoned, and the paratha is cooked with ghee until golden and crispy. Ajwain in the dough adds a distinctive thyme-like flavour that is characteristic of the dish.
Prep Time: 30 min | Cook Time: 30 min | Makes: 8–10 parathas (serves 4)
Ingredients
For the Dough
- 2 cups whole wheat flour (atta)
- 1 tsp Phoran Ajwain (Carom Seeds)
- 1 tsp salt
- 1 tbsp oil
- Water as needed
For the Potato Filling
- 4 medium potatoes, boiled and mashed (not smooth — slightly textured)
- 1 tsp Phoran Ajwain
- ½ tsp Phoran Turmeric Powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 2 green chillies, finely chopped
- 2 tbsp fresh coriander, chopped
- 1 tsp amchur (dry mango powder) — optional, adds tang
- Salt to taste
- Ghee for cooking
Method
Step 1: Make the dough
Mix flour, ajwain, and salt. Add water gradually and knead into a soft, pliable dough — softer than roti dough. Add oil and knead again. Cover and rest 15–20 minutes.
Step 2: Make the filling
Mix mashed potatoes with ajwain, turmeric, red chilli powder, coriander powder, garam masala, green chillies, fresh coriander, amchur, and salt. Mix until spices are evenly distributed. Taste and adjust salt. The filling should be well-seasoned.
Step 3: Stuff and seal
Divide dough into 8–10 equal balls. Roll one ball into a 3–4 inch circle. Place 2–3 tbsp of filling in the centre. Bring edges together, pinch firmly to seal. Flatten gently.
Step 4: Roll
Dust with flour and roll gently into a 7–8 inch circle. Apply even, light pressure — too much and the filling breaks through. Roll from the centre outward.
Step 5: Cook
Heat a tawa on medium-high. Place the paratha and cook until small bubbles appear on the surface (about 1 minute). Flip. Apply ghee generously on the cooked side. Flip again. Apply ghee on the second side. Press gently with a spatula. Cook until both sides are golden brown with darker spots. Remove and serve immediately.
Tips
- Soft dough: Softer than roti dough means the paratha rolls without cracking
- Don’t overstuff: Too much filling causes the paratha to tear while rolling
- Generous ghee: This is what creates the crispy, layered texture
- Medium-high heat: Too hot burns before cooking through; too cool gives a hard paratha
- Serve immediately: Parathas lose their crispiness as they sit
Variations
Gobi Paratha: Grated cauliflower instead of potato. Paneer Paratha: Crumbled paneer with the same spices. Mooli Paratha: Grated radish — squeeze out water before using. Mixed Veg: Potato with peas, grated carrot, or beans.
Make Ahead
The filling can be made the night before and refrigerated. The dough can be made 2–3 hours ahead, kept covered. Cooked parathas keep in an airtight container in the refrigerator for 2 days — reheat on a tawa with a little ghee.
Serving
Serve hot with fresh yogurt (dahi), mango or mixed pickle, and white butter. Hot masala chai alongside is the classic combination.
