Aloo Paratha

Name: Aloo Paratha
Total time: 40 min
Yield: 4 people
Cuisine: Pakistani
Ingredients: Whole wheat flour (atta) 2 cups; plus extra for dusting; Salt 1 tsp (½ tsp for the dough, ½ tsp for the filling); Oil 2 tbsp (for the dough); Water about ¾ cup (for kneading); Potatoes 3 medium (boiled, peeled); mashed; Onion 1 small (finely chopped); Green chillies 2 (finely chopped); Fresh coriander leaves 2 tbsp (finely chopped); Ginger paste 1 tsp; Red chilli powder 1 tsp; cumin powder ½ tsp; garam masala ½ tsp; amchur (dry mango powder) ¾ tsp; Coriander seeds ½ tsp; ajwain (carom seeds) ¼ tsp; Ghee 2 tbsp (for roasting)

40 min · 4 people · Desi Dishes · Pakistan

Published on 2 November 2026

A stack of golden Punjabi aloo parathas on a plate with white butter, curd and pickle

Aloo paratha is Punjab's favourite stuffed breakfast bread, a whole wheat flatbread filled with spiced mashed potatoes, roasted golden on a hot tawa with ghee. It is the breakfast of winter mornings and dhaba stops across Punjab and Pakistan: soft, flaky layers outside, a warm, tangy potato filling inside, eaten hot off the tawa with a knob of white butter melting on top. The dough is simple whole wheat flour, salt, oil and water, rested until soft and pliable. The filling is boiled potatoes mashed completely smooth with onion, green chillies, fresh coriander, ginger and the classic spice mix of red chilli, cumin, garam masala and amchur. It needs a little practice to roll without tearing, but once the dough is soft and the filling is cool and smooth, the parathas puff up beautifully.

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Ingredients

Whole wheat flour (atta) 2 cups
plus extra for dusting
Salt 1 tsp (½ tsp for the dough, ½ tsp for the filling)
Oil 2 tbsp (for the dough)
Water about ¾ cup (for kneading)
Potatoes 3 medium (boiled, peeled)
mashed
Onion 1 small (finely chopped)
Green chillies 2 (finely chopped)
Fresh coriander leaves 2 tbsp (finely chopped)
Ginger paste 1 tsp
Red chilli powder 1 tsp
cumin powder ½ tsp
garam masala ½ tsp
amchur (dry mango powder) ¾ tsp
Coriander seeds ½ tsp
ajwain (carom seeds) ¼ tsp
Ghee 2 tbsp (for roasting)

Nutrition (approx. per serving)

441 calories · Protein 10.5 g · Fat 15.8 g · Saturated fat 5.4 g · Carbs 68.9 g · Sugar 2.2 g · Fiber 9.3 g · Sodium 591 mg

Method

Boil the potatoes in salted water until completely tender, about 20 minutes, then peel and mash them until completely smooth with no lumps. Spread the mash out and let it cool fully.
Put the flour, ½ tsp salt and oil in a large bowl. Add the water a little at a time and knead into a soft, smooth, non-sticky dough, about 5 minutes. Cover and rest for 30 minutes.
Mix the cooled mashed potatoes with the onion, green chillies, coriander leaves, ginger paste, red chilli powder, cumin powder, garam masala, amchur, coriander seeds, ajwain and ½ tsp salt. Divide the filling into 4 equal balls.
Divide the rested dough into 4 equal balls. Roll one ball into a small disc about 4 inches across, place a ball of filling in the centre, then gather the edges up and pinch firmly to seal.
Dust the stuffed ball lightly with flour and roll it gently and evenly into a round paratha about 7 inches across, turning it as you roll so it stays even.
Heat a tawa or flat pan on medium-high heat. Place the paratha on it and cook for 30 to 40 seconds until small bubbles appear, then flip it over.
Spread about ½ tsp of ghee on the top side, flip again and press gently with a spatula, then spread a little more ghee on the other side. Roast until golden-brown spots appear on both sides, about 2 minutes per paratha.
Serve hot straight off the tawa with a knob of white butter, chilled curd and pickle. Repeat with the remaining parathas.

Chef's tip

Mash the potatoes completely smooth and cool them fully before stuffing. Warm or lumpy mash is soft and wet, and it bursts through the dough while you roll.

Serving

Serve hot straight off the tawa, one or two parathas per person, with a knob of white butter melting on top, a bowl of chilled curd or yoghurt, mango or mixed pickle, and green chutney. Aloo paratha is traditionally a breakfast dish, but it is served at any meal with a cup of chai.

Storage and reheating

Cooked parathas keep in an airtight container in the fridge for up to 2 days; reheat on a hot tawa with a little ghee until crisp again. The potato filling alone keeps in the fridge for up to 2 days, and the dough for up to 2 days wrapped tightly. Freeze cooked parathas with butter paper between them for up to 1 month and reheat straight from frozen on a tawa.

Ingredient notes

Use old potatoes, not newly harvested ones. Old, starchy potatoes mash dry and fluffy; new potatoes turn sticky and wet and tear the paratha.
The dough must be soft and pliable, not stiff. A stiff dough cracks when you seal the filling and will not roll thin without tearing.
Keep the filling slightly smaller than the dough ball. Too much filling bursts out; too little makes a flat, empty paratha.
Roll gently with even pressure and turn the paratha as you go. Pressing hard in one place thins the dough and lets the filling escape.

Variations

Paneer aloo paratha: mix ½ cup crumbled paneer into the potato filling for a richer, softer stuffing that stays together easily.
Methi aloo paratha: add 2 tbsp finely chopped fresh fenugreek (methi) leaves to the filling for a slightly bitter, fragrant winter version.
Cheese aloo paratha: add 2 tbsp grated mozzarella or cheddar to each ball of filling for a soft, melty centre that children love.

Common mistakes

Stuffing warm or lumpy potatoes. Warm mash is soft and wet, and lumps poke through the dough, so the filling bursts out while rolling.
Kneading a stiff dough or skipping the rest. A stiff, unrested dough cracks at the seal and tears when rolled.
Overfilling the paratha. More filling than the dough can hold bursts out at the edges and sticks to the tawa.
Roasting on a tawa that is too hot or too cold. A very hot tawa burns the outside before the inside cooks; a cold tawa dries the paratha out and it turns hard instead of soft and flaky.

Frequently asked questions

Can I make Aloo Paratha ahead and freeze it?

Yes. Cook the parathas, cool them completely, stack them with butter paper between each one and freeze for up to 1 month. Reheat straight from frozen on a hot tawa with a little ghee until crisp and hot through.

Why does the potato filling come out while rolling?

The filling bursts out when the mash is warm or lumpy, when the dough is stiff, or when there is too much filling. Mash the potatoes completely smooth, cool them fully, rest the dough for 30 minutes, and keep the filling ball slightly smaller than the dough ball.

Can I skip the onion in the filling?

Yes. Onion is optional; many Punjabi homes make aloo paratha without it. Leave it out and add a little extra coriander and a squeeze of lemon juice for the same fresh, tangy flavour.

Can I use oil instead of ghee for roasting?

Yes. Roast the parathas with any neutral oil instead of ghee and they will still turn crisp and golden. Ghee gives the classic smoky aroma and flaky texture, so use it when you can.

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