Introduction
There are very few breakfasts that can make an Indian household slow down and sit together, and aloo paratha is definitely one of them. The smell of roasting parathas, ghee melting on top, and someone already asking for “ek aur” — this scene feels familiar in so many homes.
From school mornings to relaxed Sunday brunches, aloo paratha recipe has always been close to our hearts. It’s filling, comforting, and doesn’t need anything fancy on the side. Just a bowl of curd, a little butter, and you’re sorted.
Even today, working professionals and students prefer aloo paratha because it keeps them full for long hours. In this post, I’m sharing a soft Punjabi-style aloo paratha made at home, explained step by step so beginners can make perfect parathas without stuffing coming out or paratha turning hard.
Table of Contents
Calories & Nutritional Information (Per Serving)
Approximate values for 1 medium aloo paratha (without butter):
- Calories: 290 kcal
- Protein: 6 g
- Carbohydrates: 42 g
- Fat: 10 g
- Fiber: 5 g
(Values depend on oil, ghee, and size of paratha)
Health Benefits
Aloo paratha, when eaten in moderation, fits well into Indian home diets.
- Potatoes provide energy and potassium
- Whole wheat atta gives fiber and keeps digestion healthy
- Spices like jeera and haldi aid digestion
- Filling meal that reduces frequent snacking
For a healthier version, less oil and shallow roasting works well. Pairing it with curd adds protein and probiotics.
Ingredients Required
(Makes 6–7 parathas)
For Dough:
- Whole wheat flour (atta) – 2 cups
- Salt – ½ tsp
- Water – as needed
- Oil – 1 tsp
For Aloo Stuffing:
- Boiled potatoes – 4 medium (mashed)
- Green chilli – 1, finely chopped
- Ginger – 1 tsp, grated
- Cumin seeds (jeera) – ½ tsp
- Red chilli powder – ½ to 1 tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Amchur (dry mango powder) – 1 tsp
- Salt – to taste
- Fresh coriander – 2 tbsp, chopped
For Cooking:
- Oil or ghee – as required
Indian substitutes:
- Amchur can be replaced with lemon juice
- Ghee can be replaced with oil for lighter version
Step-by-Step Recipe Method (Detailed & Beginner-Friendly)
Step 1: Preparing the Dough
In a large bowl, add atta and salt. Mix well. Gradually add water and knead into a soft, smooth dough. Add 1 tsp oil and knead again for 2 minutes. Cover and rest for 20–25 minutes.
Tip: Resting dough makes parathas soft.
Step 2: Boiling and Preparing Potatoes
Boil potatoes till completely soft. Peel and mash while still warm. Make sure there are no lumps, or stuffing will tear the paratha.
Step 3: Making the Aloo Masala (Stuffing)
Heat 1 tsp oil in a pan. Add cumin seeds and let them crackle. Add green chilli and ginger. Sauté for a few seconds. Add mashed potatoes, salt, red chilli powder, coriander powder, garam masala, and amchur. Mix well and cook for 2–3 minutes on low flame. Add fresh coriander and switch off flame. Let stuffing cool completely.
Important: Hot stuffing will break parathas.
Step 4: Dividing Dough and Stuffing
Divide dough into lemon-sized balls.Divide stuffing into equal portions, slightly larger than dough balls.
Step 5: Stuffing the Paratha
Roll one dough ball into a small disc. Place one portion of stuffing in the centre. Bring edges together and seal properly. Flatten gently.
Step 6: Rolling the Paratha
Dust with dry flour and roll gently into a medium-thick paratha.
Tip: Apply light pressure from centre to edges.
Step 7: Cooking the Paratha
Heat tawa on medium flame. Place paratha on hot tawa. Cook till bubbles appear. Flip it gently. Apply oil or ghee. Flip again and apply oil on the other side. Cook till golden brown spots appear on both sides.
Repeat for all parathas.
Pro Tips, Variations & Substitutes
Restaurant-Style Taste:
- Add a little butter at the end
- Slightly coarse stuffing gives better texture
Healthy Options:
- Use less oil
- Add grated carrot or paneer to stuffing
Regional Variations:
Punjabi: More spices, butter topping
Jain: Skip onion and garlic
South-style: Add curry leaves to stuffing
Serving Suggestions
Aloo paratha tastes best with:
- Fresh curd or plain dahi
- Homemade white butter
- Mango pickle or green chutney
Tiffin idea: Wrap paratha in foil to keep soft.
Storage & Shelf Life
- Dough can be refrigerated for 24 hours
- Stuffing can be stored for 1 day
- Cooked parathas can be frozen for 1 week
- Reheat on tawa for best taste
Frequently Asked Questions (FAQs)
Uneven stuffing or watery potatoes.
Soft dough, rested dough, and gentle rolling.
Yes, this recipe is onion-free.
Yes, when cooked with less oil and eaten in moderation.
Yes, up to 24 hours in fridge.
Fresh chakki atta works best.
Final Thoughts
Aloo paratha is not just a recipe, it’s comfort on a plate. Simple ingredients, a little patience, and a lot of love — that’s all it takes to make perfect parathas at home.
If you try this aloo paratha recipe, do share your experience in the comments. Your feedback keeps this kitchen alive. Don’t forget to rate and share this recipe with family and friends who love good homemade food.
Happy cooking and warm breakfasts ahead 🫓💛
