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Aloo paratha is made with a spicy potato stuffing comprising ground and powdered spices, crushed ginger, garlic and chilies. It is then fried to perfection with ghee or cooking oil and enjoyed hot with butter on it. Go through my recipe to learn the simple steps to make aloo paratha at home.

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KEY TAKEAWAYS

Aloo paratha is a common and one of the most popular Indian breads.
Serve it hot with veg or nonveg curries, Dahi, achaar, spicy onion rings, salad and lemon wedges, or masala chai.

Aloo paratha tastes spicy, slightly creamy and earthy.
Other similar parathas are gobi paratha, paneer paratha, mooli paratha, methi paratha, and mixed veg paratha.

The Ingredients:

For making the stuffing:

4 pieces potatoes (medium size, boiled, and peeled)
½ tsp black peppercorns
½ tbsp cumin seeds
1 tbsp coriander seeds
12 cloves garlic (deskinned, whole)
1 piece ginger (3-inch size)
4 pieces green chilies (whole)
½ tsp red chili powder
½ tsp garam masala powder
1 tsp dry mango powder (amchur)
½ cup coriander leaves (finely chopped)

To make the dough:

2 cups wheat flour
½ tsp salt
Water as required

To fry the paratha:

Ghee or cooking oil as required
Butter (as required for garnishing)

I got this recipe from the woman who helps me with washing and ironing clothes. One day she came late and apologized, saying she had been cooking. I asked her what did she make and she proudly said “Aloo paratha.” I asked for the recipe and she gave it smilingly.

I tried making it at home that weekend. My husband found it rustic and delicious, and the boys enjoyed its simplicity. Now, it is our midweek basic-but-beautiful meal. That chat reminded me that every woman carries her own recipe for balance—between chores, work, and care—served with warmth and wrapped in daily rhythm.

How to Make Aloo Paratha? (Step by Step Guide with Images)

Step 1: In a mortar and pestle, take ½ tsp of black peppercorns, ½ tbsp of cumin seeds and 1 tbsp of coriander seeds and crush them to a coarse powder. Transfer it to a plate.

Step 2: In the same mortar and pestle, take 12 cloves of garlic (deskinned, whole), 1 piece of ginger (3-inch size), and 4 pieces of green chilies (whole) and crush them roughly.

Step 3: Now, grate or mash 4 pieces of potatoes (medium size, boiled, and peeled) on the plate you kept the ground spices on.

Step 4: Then, add the crushed ginger garlic and chilies to it along with ½ tsp of red chili powder, ½ tsp of garam masala powder, 1 tsp of dry mango powder (amchur), and ½ cup of coriander leaves (finely chopped). Mix them all nicely along with the ground spices.

Step 5: Make medium-sized balls for the paratha stuffing. Keep them aside on a plate for some time to set properly.

Step 6: In the meantime, make the dough. Take 2 cups of wheat flour in a plate and add ½ tsp of salt to it. Mix them first and then add water as required gradually to make a soft dough. Make medium-sized dough balls.

Step 7: Press a dough ball with your fingers to shape it like a container. Put the stuffing inside and cover it from all sides.

(Pro tip: You can add a layer of ghee in the dough before putting the stuffing to make Punjabi style aloo paratha).

Step 8: Roll it gently to make the paratha until you can see the potato stuffing slightly as shown in the image below. Repeat the process to make all the aloo parathas.

Step 9: Alternatively, roll two equal-sized rotis. Place and spread the stuffing on one, place the other roti on top of it and press the ends gently with your hands.

Step 10: For additional protection, press it with a fork. It will also give the paratha a unique design.

Step 11: Now, heat a tawa, put the paratha on it, and let it cook on one side for a minute or so on a medium flame. Flip it and cook it from the other side as well.

Step 12: Now, apply ghee or oil on both the surfaces and cook for another two minutes in total. Remove when done and put a tablespoon of butter on top.