Aloo Paratha Recipe — Stuffed Indian Flatbread (Step by Step)

Aloo Paratha is the breakfast of champions in North India — and in our house. There’s something deeply satisfying about a warm, crispy paratha stuffed with spiced potatoes, served with a dollop of butter and cold yogurt on the side. It’s my weekend morning ritual.

Ingredients

For the dough:

• 2 cups whole wheat flour (atta)
• ½ teaspoon salt
• Water as needed (about ¾ cup)
• 1 teaspoon oil

For the filling:

• 3 medium potatoes, boiled and mashed
• 1 teaspoon cumin seeds
• ½ teaspoon garam masala
• ½ teaspoon amchur (dry mango powder)
• 1 green chili, finely chopped (optional)
• 2 tablespoons fresh coriander, chopped
• Salt to taste
• Butter or ghee for cooking

Instructions

1. Make the dough: Mix flour, salt, and oil. Add water gradually and knead to a soft, smooth dough. Cover and rest for 15-20 minutes.
2. Make the filling: Mix mashed potatoes with all filling ingredients. Taste and adjust salt. Divide into 6 equal balls.
3. Stuff and roll: Divide dough into 6 balls. Flatten one ball, place a potato ball in the center, and bring the edges together to seal. Flatten gently and roll out to a circle (about 7-8 inches), being careful not to tear it.
4. Cook: Heat a tawa or flat pan on medium-high heat. Cook paratha for 1-2 minutes per side until brown spots appear. Apply butter or ghee liberally on both sides.
5. Serve: Serve immediately with yogurt, pickle, and a pat of butter.

Tips

• Make sure the mashed potatoes are fully smooth — any lumps will tear the dough when rolling.
• Don’t be shy with the butter! That’s what makes paratha taste like paratha.
• Leftover parathas can be stored in the fridge and reheated on a pan — they’re delicious the next day too.