आलू पराठा

Punjabi Aloo Paratha is a traditional North Indian stuffed flatbread prepared with whole wheat dough and a flavourful potato filling. Serve these hot, golden parathas with plain curd, white butter and pickle for breakfast, brunch or a comforting family meal.

Recipe Information

• Preparation time: 25 minutes

• Cooking time: 25 minutes

• Total time: 50 minutes

• Yield: 6 parathas

• Servings: 3

• Cuisine: North Indian, Punjabi

• Course: Breakfast or main course

• Cooking method: Tawa cooking

• Allergen note: Contains wheat. Serving accompaniments may contain dairy.

Dinesh Flour Mills Products Used

• Buy Dinesh Flour Mills M.P. Wheat Sharbati Atta

• Buy Dinesh Flour Mills Ajwain

Ingredients

For the Dough

• 2 cups Dinesh Flour Mills M.P. Wheat Sharbati Atta

• ½ teaspoon Dinesh Flour Mills Ajwain

• ½ teaspoon salt

• 1 teaspoon ghee or oil

• Approximately ¾ cup water

• Dry atta for rolling

For the Potato Filling

• 4 medium potatoes, boiled and cooled completely

• 1 or 2 green chillies, finely chopped

• 1 teaspoon grated ginger

• 2 tablespoons fresh coriander, finely chopped

• ½ teaspoon roasted cumin powder

• ½ teaspoon coriander powder

• ½ teaspoon red chilli powder

• ½ teaspoon garam masala

• ½ teaspoon amchur powder or 1 teaspoon lemon juice

• ½ teaspoon chaat masala, optional

• Salt according to taste

For Cooking and Serving

• Ghee or oil, as required

• Plain curd

• White butter

• Mango or mixed pickle

• Onion rings and green chilli, optional

Method

1. Prepare the Dough

Place M.P. Atta, Ajwain and salt in a large mixing bowl. Add one teaspoon of ghee or oil and mix.

Gradually add water and knead until you have a soft, smooth dough. The dough should feel pliable but should not be sticky.

Cover and rest it for 20 minutes.

2. Prepare the Potato Filling

Peel the boiled and completely cooled potatoes. Mash or grate them carefully so that no large lumps remain.

Add green chillies, ginger, coriander, cumin powder, coriander powder, red chilli powder, garam masala, amchur, chaat masala and salt.

Mix thoroughly. Divide the filling into six equal portions.

3. Divide the Dough

Knead the rested dough briefly and divide it into six equal balls.

Keep the dough balls covered while assembling the parathas.

4. Fill the Paratha

Take one dough ball and roll it into a small disc approximately 10 cm wide.

Place one portion of potato filling in the centre. Bring the edges together over the filling and seal them properly.

Remove any thick excess dough from the top. Gently flatten the filled ball with your fingers.

5. Roll Carefully

Dust the filled dough lightly with dry atta.

Roll it gently from the centre towards the edges until it is approximately 15 to 18 cm wide. Avoid pressing too hard, or the filling may come out.

6. Cook on the Tawa

Heat a heavy tawa over medium-high heat.

Place the rolled paratha on the hot tawa. Cook until small bubbles appear and the underside develops light brown spots.

Flip the paratha and cook the second side for approximately 30 seconds.

Spread a little ghee or oil over both sides. Continue flipping and cooking until the paratha is golden with crisp brown spots.

Repeat with the remaining dough and filling.

7. Serve

Serve the Aloo Paratha immediately with plain curd, white butter, pickle, onion rings and green chilli.

Tips for Aloo Paratha That Does Not Break

• Cool the boiled potatoes completely before making the filling.

• Mash the potatoes until no lumps remain.

• Avoid adding wet ingredients such as tomato to the filling.

• Keep the dough soft but not sticky.

• Use nearly equal-sized portions of dough and filling.

• Seal the dough properly before rolling.

• Roll gently from the centre towards the edges.

• Preheat the tawa before placing the paratha on it.

• Cook over medium-high heat. A cold tawa can make the paratha dry and stiff.

Frequently Asked Questions

Why does the potato filling come out while rolling?

The potatoes may be warm, lumpy or too moist. Cool them completely, mash them smoothly and avoid adding excess lemon juice or wet ingredients.

Can the dough be prepared in advance?

Yes. Refrigerate the covered dough and use it within one day. Bring it closer to room temperature before rolling.

Can Aloo Paratha be cooked without ghee?

Yes. Use regular cooking oil or dry-cook it on the tawa according to preference.

Can onions be added to the filling?

Yes, but use them sparingly and chop them very finely. Onions release moisture, so add them immediately before preparing the parathas.

How can the paratha be made crisp?

Cook it on a properly heated tawa and apply a small quantity of ghee or oil only after both sides have partially cooked.

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