homemade aloo paratha– Easy Indian Stuffed Potato Flatbread

Introduction: 

Aloo Paratha is one of the most iconic breakfast dishes in Pakistani and Indian households. This stuffed flatbread is made with spicy mashed potatoes and whole wheat dough, cooked with ghee or oil until golden brown. It’s crispy outside, soft inside, and best served hot with yogurt, butter, or pickles. Aloo Paratha is not just food – it’s pure comfort.

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Ingredients:

For Dough:

• 2 cups whole wheat flour

• ½ teaspoon salt

• Water (as needed to knead)

• 1 tablespoon oil (optional)

For Aloo Filling:

• 3 medium potatoes (boiled and mashed)

• 1 green chili (finely chopped)

• 1 teaspoon red chili powder

• ½ teaspoon cumin seeds

• ½ teaspoon garam masala

• Salt to taste

• 2 tablespoons chopped coriander (optional)

• 1 teaspoon dry mango powder (amchur) or lemon juice

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Step-by-Step Instructions:

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Step 1: Prepare the Dough:

• In a bowl, mix flour and salt.

• Gradually add water and knead into a soft dough.

• Cover and let it rest for 20–30 minutes.

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Step 2: Prepare the Potato Filling:

• Mix mashed potatoes with all spices and herbs.

• Make small lemon-sized balls from the filling and set aside.

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Step 3: Stuff and Roll the Parathas:

• Divide dough into equal portions.

• Roll one portion into a small circle.

• Place a filling ball in the center and fold edges over.

• Flatten gently and roll again into a 6–8 inch circle.

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Step 4: Cook the Paratha:

• Heat tawa or non-stick pan.

• Place paratha on it and cook until bubbles form.

• Flip and apply ghee or oil.

• Cook both sides until golden brown.

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Tips or Notes:

• Don’t overfill the paratha or it may break.

• Mash the potatoes completely to avoid lumps.

• For extra crispiness, cook with desi ghee.

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Closing Line:

Thanks for reading! Aloo Paratha is not just a breakfast — it’s an emotion in every desi home. Try this easy recipe and enjoy with chai or lassi!

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FAQs:

Q1: Can I freeze aloo parathas?
Yes! Half-cook them, cool completely, and freeze in layers.

Q2: What can I serve with aloo paratha?
Yogurt, achar (pickle), butter, or mint chutney.

Q3: My paratha keeps breaking. Why?
Too much filling or dough is not sealed properly. Keep balance.