Aloo Parantha


Aloo (potato) parantha is one of the most popular paranthas in the Punjabi household, often found at the table for breakfast and brunch.



Aloo paranthas are similar to the gobi parantha and methi parantha recipes, except these are stuffed with a spiced potato mixture.  The preparation of the dough is the same, but the mixture can be made as per your taste or flavor.  It is accompanied with plain yogurt or butter.


The biggest pleasure I get is when I see the expressions of my family with the very first bite.   It has become tradition at our place that someone in the family will give me a hot bite while I’m preparing the next to be served.  This makes my day!



The stuffing:

  • 1 medium onion
  • 6 medium potatoes, boiled, peeled, and mashed
  • 2 large green chilies
  • 2-3 stems of fresh coriander, finely chopped
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1.5 tsp salt
  • 1 tsp achaar masala (pickle masala – optional)
  • 1/2 tsp garam masala
  • 1 tsp ajwain
  • Ghee (clarified butter), added while cooking

Parantha dough:

  • 2 cups wheat flour (chapati flour)
  • little more than 1/2 cup water
  • Clarified butter to soften the paranthas
  • Extra flour for cooking


Preparing the stuffing:

In a blender or food processor, mince the onion and green chilies coarsely. Add in the mashed potatoes and dry spices and combine with your hands (see the pictures above). Put aside.

Preparing the dough:

In a large bowl, put the flour and start adding water and knead it till it is soft and smooth.  The more you knead, the better the parantha turns out.  Once the dough is ready, leave it aside for 10 minutes and let it rest.

I used a KitchenAid mixer since I make more than one batch.  If you’re doing the same, use the paddle extension as you would for making any kind of dough.

Making the paranthas:

  1. Take the dough and roll it in a ball the side of a golf ball. (See the video above if you need help following this!)
  2. Flatten the ball with a rolling pin into a disc with a diameter of around 5 inches.
  3. Add the stuffing (double the size of the golf ball) to the center of the disc and gather the edges firmly.  Flatten it using your hands.
  4. Dip the stuffed roll in the dry flour and flatten it with the rolling pin till it is thin and even from all sides.
  5. Heat the tava or pan on the medium heat.
  6. Once hot, place the parantha on the tava.  Once you see some bubbles, turn it to the other side.  Put some clarified butter and make it golden brown and then turn the sides and repeat the process.

Serves: 3 people (2 paranthas each)

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