Punjabi Aloo Paratha is a very famous North Indian style stuffed flatbread. This so addicting and enticing paratha has a spicy potato garnish. It’s a breakfast dish, but you can have it for lunch or dinner.

Aloo paratha is a popular Indian flatbread for breakfast stuffed with spicy potatoes.

Preparation time 🕐 = 10 min

Cooking time 🕐 =25 min

Total time 🕐 = 35 min

Category ☶ = bread

Cuisine ♨ = Indian

Serves ☺ = 8 Parathas

Nutritional information ⊛ = 170 calories

Portion ⊚ = 1 paratha


For the Aloo Paratha paste:

  • 2 cups of whole wheat flour (gehun ka attack)
  • 1 teaspoon of oil
  • 1/4 teaspoon of salt
  • 3/4 cup water or water to knead the dough

For Aloo Paratha:

  • A little extra wheat flour for rolling
  • Ghee / butter / roasting oil

For the potato filling:

  • 4 medium sized potatoes (aloo), peeled and boiled
  • 1 teaspoon of ginger (adrak), crushed
  • 1 tablespoon of green coriander leaves (hara dhania), chopped
  • 1 medium onion, chopped (pyaaj)
  • 1 tbsp chopped green chilli (hari mirch)
  • 1/2 teaspoon of carambola seeds (ajwain)
  • 1 teaspoon of coriander seeds (sabut dhaniya)
  • 2 teaspoons of dried mango powder (amchour)
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon of red chilli powder
  • Salt to taste


Make the potato filling (Aloo):

  1. Add the potatoes to a bowl and coarsely mash them.
  2. Add the chopped onions, chopped green peppers, chopped cilantro leaves and all the spices.
  3. Mix well all the spices with the mashed potatoes.
  4. Divide the potato mixture into 6-8 evenly sized balls.

Make Aloo Paratha dough:

  1. Add wheat flour, oil, salt and mix well.
  2. Now add enough water and knead to get a soft and smooth dough.
  3. Apply a little oil to the paste.
  4. Cover the dough with a muslin and let stand 30 minutes.
  5. Divide the dough into 8 evenly sized balls and keep them aside.

Make Aloo Paratha:

  1. Spread a little flour on a work surface and roll out a ball of dough into a 4-inch diameter circle.
  2. Place the stuffing ball in the center of the dough circle.
  3. Bring all sides together in the center. Press lightly to seal the edges.
  4. Dip the ball in the dry flour.
  5. Using a little flour, roll out again into a 6 ″ diameter circle.

Roast Aloo Paratha in a pan:

  1. Heat a skillet over medium heat.
  2. Place the rolled paratha on the pan and roast it on both sides.
  3. Apply some ghee / oil / butter on both sides. Roast until golden brown on both sides.
  4. Repeat with the rest of the dough and the filling to make more parathas.
  5. Serve the Punjabi Aloo Paratha hot with your favorite chutney, pickle, and raita.

Make Tandoori Aloo Paratha:

  1. Place the rolled aloo paratha in an ovenproof pan and grill for 2 minutes over high heat.
  2. Apply some ghee / oil.
  3. Flip and broil again for 2 minutes.
  4. Apply some ghee / oil. Repeat with the rest of the dough and the filling to make more parathas.
  5. Serve Hot Tandoori Aloo Paratha with your favorite chutney, pickle and raita.