Aloo Paratha (Potato-Stuffed Flatbread)
Punjab's favourite breakfast: whole-wheat flatbreads stuffed with spiced mashed potato, griddle-fried in ghee until crisp and golden. Serve with butter, yogurt and pickle.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the dough
Knead the flour with ½ tsp salt and the water to a soft, smooth dough. Cover and rest for 20 minutes.
Make the filling
Mix the grated potato with the chili, ginger, ajwain, amchur, garam masala, chili powder, cilantro and remaining salt. The filling must be dry and lump-free, or it will tear the dough.
Stuff
Divide the dough and filling into 6 portions each. Roll a dough ball into a 10cm circle, place a ball of filling in the centre, pull the edges up to enclose it and pinch to seal. Flatten gently.
Roll carefully
Dust with flour and roll, seam-side up, into an 18cm circle with light, even pressure so the filling spreads to the edges without bursting.
Griddle-fry
Cook on a hot tawa for 1 minute per side, then brush each side with ghee and fry, pressing with a spatula, until crisp and golden-brown in spots, about 2 minutes more. Serve hot with a knob of butter, yogurt and pickle.
Make the dough
Knead the flour with ½ tsp salt and the water to a soft, smooth dough. Cover and rest for 20 minutes.
Make the filling
Mix the grated potato with the chili, ginger, ajwain, amchur, garam masala, chili powder, cilantro and remaining salt. The filling must be dry and lump-free, or it will tear the dough.
Stuff
Divide the dough and filling into 6 portions each. Roll a dough ball into a 10cm circle, place a ball of filling in the centre, pull the edges up to enclose it and pinch to seal. Flatten gently.
Roll carefully
Dust with flour and roll, seam-side up, into an 18cm circle with light, even pressure so the filling spreads to the edges without bursting.
Griddle-fry
Cook on a hot tawa for 1 minute per side, then brush each side with ghee and fry, pressing with a spatula, until crisp and golden-brown in spots, about 2 minutes more. Serve hot with a knob of butter, yogurt and pickle.
The Story Behind the Dish
Parathas — layered or stuffed flatbreads cooked with fat on a griddle — are a pillar of Punjabi cooking. Potato-stuffed aloo paratha became the most popular version after potatoes spread across India from the 17th century onward.
In Punjab it's traditionally eaten for breakfast with homemade white butter, curd and mango pickle, often followed by a glass of lassi.
⭐ Why It's Famous
Hearty, buttery and endlessly comforting, aloo paratha is the breakfast that fuels a day of farm work.
💡 Fun Fact
Delhi's Paranthe Wali Gali, a lane in Chandni Chowk, has been famous for stuffed parathas since the late 19th century.
Punjab
31.63°N, 74.87°E
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