Jun 012014

Aloo paratha or Indian bread stuffed with potato is a classic north Indian delicacy and is loved by most of us, including me πŸ™‚ I normally do not make parathas often at home, because being a south Indian, I grew up eating rice for dinners too and roti or chapati was prepared rarely for dinners.

But, now I make phulka or roti regularly for dinner, so I sometimes also make parathas. This aloo paratha is the easiest paratha for me and since, it has got potato in it, I normally do not make a separate curry, we rather have it with plain curd or raita.

I have shared my palak paratha previously, which is also very easy to make.




Serves:Β 2 Cooking time:Β 20 mins


For potato stuffing
Potato – 2 (boiled, peeled and mashed)
Onion – 1 (finely chopped)
Green chilli – 2 (very finely chopped)
Coriander leaves – 1 tbsp (finely chopped)
Cumin powder – 1 tsp
Garam masala powder – 1 tsp
Salt – to taste

For curd
Curd – 1 cup
Coriander leaves – to garnish
Red chilli powder – to garnish

For Indian bread/paratha
Whole wheat flour – 2 cups
Salt – to taste
Oil – 1 tbsp
Butter – 1 tbsp



  1. Add all the ingredients under β€˜for Indian bread’ and make smooth dough using required amount of water. Close it with a tight lid and let it rest for about 30 minutes.
  2. Heat a pan with 1 tbsp oil and add the onion and green chilli. Fry till onion turns transparent.
  3. Add the cumin powder and garam masala powder, fry for a minute and finally add the potato, salt and coriander leaves.
  4. Stir well and remove from heat. Let it cool for a while. Once cool, prepare 6 round balls and keep aside.
  5. To make the Indian bread or parathas, prepare 6 round balls from the dough made earlier.
  6. Take each ball, flatten it a bit using your fingers and stuff 1 potato filling in it and seal it well with the dough. So, you will have the dough ball with potato filling inside. Do the same with all dough balls.
  7. Now spread some flour on your counter top and flatten each dough ball using a rolling pin. Shape each ball into rotis/flat bread shape.
  8. Heat a flat pan/tawa with 1 tbsp butter and roast each flat bread/paratha on both sides till nice golden in color.
  9. Serve hot with curd on the side or with any curry of your choice.
  10. Before serving, sprinkle some red chilli powder and coriander leaves on the curd and serve.

Note: When you prepare the potato stuffing, make sure that it is completely dry and not moist. If you find it moist, fry it till the moisture disappears and you get a dry mixture.

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