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  3. Aloo Paratha
Indian aloo paratha stuffed flatbread served with yogurt, pickle, and butter

Stuffed potato flatbread cooked on a griddle

Aloo Paratha

Aloo Paratha

35 minMedium

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Servings

3

6 parathas

Difficulty

Medium

Cost

Budget

$

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Aloo Paratha

Stuffed potato flatbread cooked on a griddle

Whole wheat flatbread stuffed with a spiced mashed potato filling and cooked with ghee on a hot griddle until golden and flaky. A Punjabi breakfast staple.

20m

Prep Time

15m

Cook Time

35m

Total Time

3

Servings

Medium

Difficulty

Budget $

Cost

Indian CuisineMain CourseBreakfastVegetarian
Sarah Chen
Sarah Chen

July 30, 2024(Updated April 13, 2026)

Aloo paratha is the ultimate Indian comfort breakfast—warm, stuffed flatbread with a spiced potato filling, served with yogurt and pickle. It is simple, hearty, and beloved across North India.

Why This Recipe Works

Rolling the stuffed dough gently and evenly ensures the filling does not break through. Cooking with ghee on a hot griddle creates those irresistible golden, slightly crispy spots.

Ingredients

  • 2 cups whole wheat flour, salt, and water for dough
  • 3 potatoes, boiled and mashed
  • 1 tsp each cumin, amchur, chili powder, and garam masala
  • 2 green chilies minced and 2 tbsp cilantro chopped
  • Salt to taste
  • Ghee or butter for cooking

Instructions

  1. 1

    Knead a soft dough with flour, salt, and water; rest covered for 15 minutes.

  2. 2

    Mix mashed potatoes with all spices, green chilies, cilantro, and salt.

  3. 3

    Divide dough into 6 balls; roll each into a circle, place filling in center, seal, and roll out gently.

  4. 4

    Cook on a hot griddle, applying ghee on both sides, until golden brown spots appear on each side.

  5. 5

    Serve hot with cold yogurt, pickle, and butter on top.

Serving Suggestions

Ways to Serve This Dish

  • Serve with warm naan bread or basmati rice

  • Top with fresh cilantro and a squeeze of lime

  • Pair with a cooling cucumber raita on the side

  • Serve alongside fresh fruit and your favorite morning beverage

Substitutions

Whole wheat flourMultigrain flour

Adds nutrition and a nuttier flavor

GheeOil or butter

Oil works but ghee gives the best flavor

FlavorPantry

Test Kitchen Pick

Garam Masala

Helpful Pantry Staple

Why the spice blend matters

A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.

This is often the pantry shortcut that makes the result taste more complete.

  • Adds warmer depth quickly
  • Useful across curries, lentils, and vegetable dishes

If you are cooking Indian food more than once, garam masala is a practical pantry anchor.

Shop garam masala for this recipe

Tips & Storage

Pro Tips

  • Roll gently and evenly to prevent the filling from bursting through the dough.

  • Keep the dough soft—too stiff and the paratha will be tough rather than flaky.

Storage

Wrap in foil and refrigerate for up to 2 days. Freeze between parchment for up to 1 month.

Reheating

Warm on a hot griddle with a touch of ghee for 1-2 minutes per side.

Nutrition Facts

Per serving (15mg) · 3 servings

Calories280
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein7g
Carbohydrates40g
Fat10g
Fiber420mg
Sugar4g
Sodium6g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make the dough ahead?
Yes, refrigerate the dough overnight. Bring to room temperature before rolling.
What other fillings can I use?
Paneer, cauliflower (gobi), radish (mooli), and mixed dal are all traditional fillings.

Explore More

More Indian RecipesMore Main CourseMore BreakfastVegetarian RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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