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aloo paratha recipe | punjabi aloo paratha

A breakfast recipe commonly made in north india and is a simple aloo paratha made using wheat flour and potato filling.
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast
Cuisine Punjabi
Servings 2
Calories 900 kcal


To make potato filling:

  • 4 potatoes boiled and peeled
  • salt to taste
  • 1 teaspoon red chilli powder
  • ½ teaspoon black pepper corn powder
  • 2 finely chopped green chillies
  • 3 tablespoon chopped coriander leaves
  • ½ lemon extracted juice

To make the dough:

  • 2 ½ cups whole wheat flour
  • salt as per taste
  • 1 tablespoon oil
  • water to knead the dough

other ingredients:

  • oil/butter/ghee for applying over the parathas


Making of potato filling:

  • In a bowl, mash the boiled and peeled potatoes.
  • Into it, add salt, red chilli powder, black pepper corn powder, finely chopped green chillies, chopped coriander leaves.
  • Add lemon juice into it, mix the whole mixture well with all the ingredients.
  • Place the filling aside.

How to make dough for paratha:

  • In a mixing bowl, add whole wheat flour.
  • Add salt to taste, add oil, mix up well.
  • Add water gradually, mix and knead into a soft pliable dough.
  • Rest the dough aside for 20-30 minutes.

Method 1 for making paratha:

  • Take a small portion of the dough, make a round ball.
  • Thin all the sides of the edges of the dough ball.
  • Press the dough ball at the centre.
  • Fill with the potato stuffing(1 tbsp) at the centre.
  • Gather all the edges and bring the edges at the centre and seal.
  • Dust some flour on the rolling board.
  • Place the dough ball and flatten the dough into a round circular disc very carefully.
  • Heat the tawa.
  • Place the paratha on the tawa.
  • Cook the bottom side.
  • Flip it and apply oil all over the paratha.
  • Flip again and apply oil on the other side too.
  • Make sure both the sides of the paratha are done well.
  • Take the paratha out.

Method 2 for making paratha:

  • Take 2 round balls of dough.
  • Make 2 chapathis.
  • Take one chapathi and place the potato stuffing( 3-4 tbsp) at the centre.
  • Spread the filling all over the chapathi.
  • Place the other chapathi over the filling.
  • Seal the edges of both the chapathis so that stuffing does not come out.
  • Dust some floor on the rolling board, press and flatten the paratha using a rolling pin.
  • Heat the tawa.
  • Place the paratha and cook the bottom side.
  • Flip it and apply oil all over the paratha.
  • Flip again and apply oil on the other side too.
  • Cook both the sides well.
  • Take the paratha out and serve hot with raita or curd.
  • Also watch the detailed explanation of making aloo paratha with video above.


  • In this recipe, I have added very few spices.
  • Additional spices such as coriander seeds powder, cumin seeds powder, chaat masala powder, garam masala powder, amchur powder/dry mango powder etc... too can be added while making the potato filling.


Nutrition Facts
aloo paratha recipe | punjabi aloo paratha
Amount Per Serving
Calories 900 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Sodium 29mg1%
Potassium 2338mg67%
Carbohydrates 182g61%
Fiber 25g104%
Sugar 4g4%
Protein 28g56%
Calcium 102mg10%
Vitamin C 84mg102%
Vitamin A 22IU0%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.