Table of Contents
- About This Aloo Paratha Recipe
- How to Make Aloo Paratha (Step-By-Step)
- Flavor Variations
- Dassana’s Recipe Tips
- Your Questions Answered
Among all stuffed parathas, aloo paratha is often the most loved. In my home, aloo paratha and Gobi Paratha are made often.
This aloo paratha recipe comes from my Punjabi mother-in-law and is one of the first parathas I learned to make. Like many Punjabi families, parathas at home are usually roasted with ghee and served with homemade butter (makhan).
If you prefer a lighter option, you can roast the aloo paratha with oil and serve them with plain curd instead of butter. The taste is still very good.
In this post, I also share two easy methods of rolling, stuffing and making the aloo parathas. Once you understand the process, making aloo paratha is simple and easy.
To make aloo paratha, you need two main components:
- Whole wheat dough: A soft dough made with whole wheat flour (atta), salt, oil, and water. This unleavened dough is easy to make and can be kneaded by hand or in a stand mixer. Use Indian atta, which is finely ground flour made in a chakki or stone mill.
- Potato stuffing: Potatoes are boiled, peeled, and mashed. The mashed potatoes are mixed with herbs, spices, and salt, then stuffed into the rolled dough before roasting on a tawa or a flat skillet.
More Punjabi-style Parathas To Try!
