Aloo Paratha Potato Stuffed Flatbread Indian Breads

Almost every home has their own unique recipe and this is my technique for making delicious Punjabi Aloo Paratha at home. Aloo Paratha are crispy on the outside, with a tender potato filling. The word ‘aloo’ refers to the potato stuffing and ‘paratha’ to the light and flaky bread. Of all the stuffed breads India is famous for, Aloo Paratha is the one loved in every family kitchen and such a popular breakfast option. Here’s how I make Aloo Paratha for my family.

How to Make Aloo Paratha

Walk through the entire process for making Aloo Paratha with me. Watch me make the lightly-spiced potato filling, bind a soft but sturdy dough and roll them out so the filling doesn’t burst. Finally, join me as I cook them on the tawa until puffy, layered and beautifully golden on the outside.

How do you make parathas soft?

More Indian bread recipes

How to make soft Roti Cheese Naan recipe Gujarati Methi Thepla recipe How to make Paneer Kulcha Homemade Crispy Poori recipe

How do you make parathas that don’t tear?

Firstly, be sure your dough is soft and elastic. Does it spring back only very slowly when you press it? This is a good indication of well-made Paratha dough. Secondly, check your filling is dry enough to roll into a ball without falling apart. These are the foundations of fabulous Aloo Paratha. Ultimately, the Aloo Paratha must be rolled gently and carefully, not straight down the middle, but in a circular motion, around the centre rather than straight over it. Once it reaches your desired size, the rolling pin can be used to even the surface out without causing cracks. Don’t be afraid to use your hands to pat it into shape either.

Why don’t you cook the filling first?

It’s not necessary. The potatoes are already cooked. Indeed, the potato filling is spread so thinly inside the entire surface of the Aloo Paratha that the spices will cook out in a matter of minutes.

Why do you add chickpea flour to the dough?

This is a homestyle trick canny grandmas use to give their Aloo Parathas that wholesome flavour and crispy texture. Ever wonder why you can never replicate grandma’s Aloo Paratha? This could well be the missing ingredient.

What kind of pan is best for Paratha?

When I make stuffed paratha like these Aloo Paratha, I prefer to use a non-stick pan. However, for unstuffed paratha like Laccha Paratha, Methi Paratha and Pudina Paratha, I like to use either a steel or aluminium pan. This is called a Tawa in Hindi and you can find them in Indian cookware shops.

How to cook Aloo Paratha (Potato-Stuffed Flatbread)

Don’t boil the potatoes

Boiling the potatoes will make them absorb too much water. The filling should be slightly dry and able to form into a ball when rolled. How to cook Aloo Paratha Either microwave, steam or bake the potatoes until tender for a perfect texture. I prefer to microwave my potatoes. Do do this, pierce the skins and cook on high power for 8-10 minutes until soft.

Ingredients required for Aloo Paratha

Potatoes (any floury variety) Fresh ginger Green chillies Garam masala Cumin seeds Chilli powder Carom seeds (ajwain) Dried mango powder (amchur) Salt Fresh coriander leaves Wholewheat chapati flour (atta) Chickpea/gram flour (besan) Water Oil (any flavourless) Ghee (optional)

4 more tips for perfect Aloo Paratha

More Paratha filling ideas

The world of stuffed paratha is vast and there are so many delicious options when it comes to filling ideas. Here are some of the most popular ones:

Mooli Paratha (white radish) Gobi Paratha (cauliflower) Daal Paratha (spicy lentils) Paneer Paratha (Indian cottage cheese) Matar Paratha (green peas) Methi Paratha (fenugreek leaves) Keema Paratha (minced meat or soya) Pyaaz Paratha (onions) Laddoo Paratha (sweet paratha)