Serve your taste buds with delicious and crispy Aloo Paratha. The unyeasted dough for flatbread is quick to make, and the filling is full of spice.


For dough:

  • 300 gm plain/wheat flour (plus 2 cups for dusting)
  • 2 tbsp Oil
  • ½ cup Water

Potato filling:

  • 2 tbsp oil/butter
  • 500 gm boiled potatoes, coarsely chopped
  • ½ onion, thinly sliced
  • 1 tbsp finely grated ginger
  • 1 long green chilli, thinly sliced
  • 1 clove of garlic, finely chopped
  • 1 tsp cumin seeds
  • 2 tbsp coarsely chopped coriander
  • Salt as preferred


    • Add oil and fry the onion in a pan. Add cumin seeds, green chilli, garlic and ginger. Later, add boiled potatoes and mash them all together. Then, stir in coriander and put the   filling aside.
    • Combine the flour, water, oil and salt in a large bowl. Knead it till soft with your hands or in a stand mixer.
    • Make small dough balls and roll them out into 3 to 4-inch circles. In the centre, add a spoonful of potato filling.
      Note: Be very careful and apply pressure evenly. Ensure that the potato mixture is mashed well.
    • Take one side and start pleating, joining the pleats in the centre. Seal the dough and round it with your fingers. It would appear something like a dumpling. Roll it into round parathas. Press very lightly to make sure the mixture does not come out.
    • Brush oil/butter in a non-stick frying pan over medium heat. Roast parathas one at a time until golden brown on both sides.

A quick tip:

  • While making the stuffing, mash the potatoes an hour before you start making the parathas.
  • To make it more healthy and enhance the taste, you can add seasonal veggies and leafy greens.

If you don’t have time to make it at your home but still wants to eat aloo paratha, then order it from our website or call us on 0424649066.

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