Aloo paratha

Last Updated : 13 May 2017


radhika kabariya

Recipes 95
  • Servings 6
  • Cook Time 30 min
  • Prep Time 10 min

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  • For doudh:  1/4 cup wheat flour
  • 2 tbsp melted ghee
  • Salt to taste
  • For stuffing : 2 1/2 cups boiled , peeled and mashed potatoes
  • 2 tsp melted ghee
  • 1 tsp cumin seeds
  • 1/2 cup finely chopped onion
  • 1 tbsp finely chopped green chillies
  • 2 tbsp finely chopped coriander
  • 2 tsp dried mango powder
  • salt to taste
  • 1/2 tsp chilli powder
  • Ghee for cooking and greasing
  • Curd for serving


  • Combine the whole wheat flour, ghee and salt in a bowl and mix well.
  • Add enough water and knead into a semi-stiff dough. Keep aside.
  • Heat the ghee in a broad non-stick pan and add the cumin seeds.
  • When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
  • Add the green chillies, mix well and sauté on a medium flame for 1 minute.
  • Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  • Divide the stuffing into 12 equal portions and keep aside.
  • Divide the dough into 12 equal portions and roll a portion of the dough into a circle 
  • 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 with a little flour.
  • Heat a non-stick tava and cook the paratha using a little ghee until golden brown spots appear on both the sides.
  • Repeat with the remaining dough and stuffing to make 11 more parathas.
  • Serve immediately with fresh curds.


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