This Special Aloo Paratha is warm, buttery, and perfectly spiced — a dish that brings comfort and nostalgia to every bite. Whether you’re starting your day or ending it, Aloo Paratha is always a wholesome, soul-satisfying choice.
🌟 IntroductionAloo Paratha is a beloved North Indian stuffed flatbread made with a spicy mashed potato filling and crisp golden layers of whole wheat dough. Served with butter, curd, or pickle, it’s a comforting dish that works for breakfast, brunch, lunch, or even dinner.This Special Aloo Paratha recipe uses a flavor-packed potato stuffing, balanced spices, and a technique that ensures crispy layers and soft centers every time.
Servings: 4
Cost: 100
Ingredients
For Dough:
- 2 cups whole wheat flour
- 1 tsp oil
- ½ tsp salt
- Water as needed for kneading
For Aloo (Potato) Filling:
- 3 –4 medium boiled potatoes mashed
- 1 –2 green chilies finely chopped
- 1 tbsp coriander leaves chopped
- 1 tsp grated ginger
- ½ tsp red chili powder
- ½ tsp cumin powder
- ½ tsp garam masala
- Salt to taste
- ½ tsp dry mango powder amchur or lemon juice
- Optional: ½ onion finely chopped for crunch
Instructions
Step 1: Prepare the Dough
- In a large bowl, mix wheat flour and salt.
- Gradually add water and knead to a soft, smooth dough.
- Add 1 tsp oil and knead again for 2 minutes.
- Cover and rest for 20 minutes.
Step 2: Make the Filling
- Mash the boiled potatoes without lumps.
- Mix in all the spices, chilies, ginger, herbs, and salt.
- Taste and adjust seasoning.
- Divide into equal portions (balls).
Step 3: Stuff and Roll
- Divide dough into equal balls.
- Roll one ball slightly, place potato stuffing in the center.
- Fold and seal edges to cover stuffing, then gently roll again into a thick paratha.
- Use dry flour to prevent sticking.
Step 4: Cook the Paratha
- Heat a tawa or skillet.
- Place the rolled paratha and cook on medium heat.
- Flip when you see bubbles, apply ghee or butter on both sides, and cook until golden brown.
- Press edges for even cooking and crisp texture.
🍽️ Serving Suggestions
- Serve hot with a dollop of butter, curd, pickle, or lassi
- Add a side of onion salad or green chutney
- Can also be packed for lunchboxes!