Aloo Paratha Recipe | Potato Stuffed Paratha

Updated: April 28, 2023, By Swasthi

Aloo Paratha Recipe with 3 different ways to stuff & roll. Aloo Paratha are Indian Breakfast flatbreads made with whole wheat flour, boiled potatoes, spices & herbs. These flavorful and delicious stuffed Parathas are a staple in many North Indian homes, Dhabas & restaurants. These are most commonly topped with white butter and served alongside Pickle and Yogurt. In this post I show how to make delicious Aloo ka Paratha with my easy step by step picture guide and video.

aloo paratha

Recipe Comments

About Aloo Paratha

Aloo Paratha are popular Indian flatbreads stuffed with a delicious spiced potato mixture. In Hindi, Aloo means “Potatoes” and Paratha means “Layered Flatbreads”. So Aloo Parathas literally mean parathas that are stuffed with boiled, mashed and spiced potatoes in between the layers.

Firstly a dough is made with whole wheat flour. Next boiled potatoes are mashed or grated and then spiced. This flavorful spiced potato mixture is then stuffed in a small disc of dough and sealed. It is then rolled and pan fried with a generous amount of ghee or oil.

These are made the same way all over India with slight variations in the spices. My recipe to make Aloo Paratha has a unique combination of spices so they are flavorful, delicious and great tasting.

Making Aloo Paratha is easy but needs a bit of practice. In this post I have shown 3 ways to stuff & roll aloo parathas. So if you are new to making these stuffed parathas check out my video and try in smaller quantities.

More flatbread recipes
Gobi Paratha
Tandoori Roti
Paneer Paratha
Soft Chapati Recipe
Butter Naan
Methi Paratha

Photo Guide

How to Make Aloo Paratha (Stepwise Photos)

Make Dough

1. Add 2 cups whole wheat flour, ¼ teaspoon salt, 1 tablespoon oil and half cup water in a mixing bowl. Begin to mix adding more water as required to form a soft and non-sticky dough. Knead well until really soft and pliable.

adding flour water oil to bowl to make dough

2. If you press down the dough, it should dent easily and must be soft. Cover and keep it aside until the stuffing is ready. I always rest my dough for a minimum of 30 minutes. If you prefer to skip the resting time, then knead it a little longer and use it right away.

soft whole wheat dough after kneading

Make Aloo Stuffing

3. Boil the potatoes just until fork tender without making them mushy or water logged. If cooking in a pressure cooker, place the potatoes in the cooker along with 1 cup water. Pressure cook on a medium heat for 3 to 4 whistles depending on the size. If cooking in a instant pot, pressure cook them for 5 to 6 mins and wait for the pressure to drop naturally.

cooling boiled potatoes for paratha

4. When the potatoes cool down, peel them and grate or mash with a fork until it is smooth. There should be no pieces of potatoes left as they tear the aloo paratha while rolling. If your potatoes look sticky or pasty, then don’t overdo the mashing. Instead use your fingers to break the tiny bits. You don’t want a sticky potato filling.

fork tender peeled aloo for paratha

5. Run your fingers through the potato mash and break up any chunks of potatoes. This step is extremely important. Then add

¾ tsp garam masala (adjust to taste)
½ tsp red chilli powder (adjust to taste)
¾ to 1 tsp coriander powder
½ tsp chaat masala (or amchur, dried mango powder)
1 green chilli chopped (optional, skip for kids)
¾ tsp ginger grated or paste (or ¼ tsp ginger powder)
½ tsp salt (more if needed)
1 tsp kasuri methi (dried fenugreek leaves)
¼ tsp ajwain (carom seeds, skip if you don’t have)
½ tsp fennel powder (saunf powder, skip if you don’t have)
2 tbsps coriander leaves fine chopped

adding spices & herbs to mashed potatoes

6. Mix all of these and taste test. Then add more salt or spices if needed to suit your taste. Divide the mixture to 8 equal portions.

divided portions of aloo stuffing for paratha

7. Divide the dough to 8 equal portions.

divided portions of dough for stuffed paratha

Method 1 – Roll Aloo Paratha

I have shared 3 ways to roll the parathas (pics below). Take a look first to see which one looks easier to you.

8. Sprinkle little flour on the rolling area. Smoothen a dough ball and dip it in flour. Flatten it and roll to a 4 inch round roti/disc.

rolling dough to 4 inch discs

9. Place a spiced potato ball in the center and bring the sides up.

stuffing spiced potato for making paratha

10. Press down the stuffing to the center and bring the sides higher giving it a cup shape. If the aloo stuffing is sticky, then smear your fingers generously with some flour.

pressing down the stuffing

11. Bring the sides higher by simply rotating the whole thing on your hand in clock-wise direction. The dough gets stretched by itself and comes over the stuffing. (check video)

stretching dough to close the stuffing

12. Repeat this step of pushing the aloo inside and bringing the sides higher by rotating until the edges come over to the top.

press down the stuffing

13. Join all the edges well to ensure no filling is visible. I do not remove any excess dough, instead press it down back to the ball.

aloo stuffed dough ball

14. Dip this ball in flour on both the sides and gently flatten it with your fingers. This is very important so the filling is evenly spread all over the paratha.

spreading the stuffing

15. Place the sealed side down on the rolling area and gently roll it evenly without putting pressure. Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck.

You can make as thin or thick you like. I make mine thin and about 8 to 9 inches. If you see the filling coming out while rolling, then apply some flour there. Sprinkle flour only as needed and avoid using excess.

rolling stuffed aloo paratha

Method 2 – Roll

I had shot these pictures in 2015 but never got to share it on the blog. The stuffing I made here is by tempering the spices in oil first and then I added it to the mashed potatoes. It is on the hotter side with more chilli powder.

Place the aloo stuffing in a 5 inch roti. Then make pleats and bring all the edges on top. Gently join them and pinch off the excess dough. Flatten slightly and dip in flour. Flatten it again to a 4 inch disc with your fingers to spread the filling evenly. Then roll it to as big as you can.

Method 3 – Roll

Roll 2 rotis of 6 inches. Spread the aloo mixture on one of the roti as shown below. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want. With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts.

Fry Aloo Paratha

16. After you are done rolling 3 to 4 paranthas, heat a griddle on a medium high flame. When the pan is hot enough, dust off excess flour from the aloo paratha & gently transfer it to the griddle. Within 2 minutes, you will see bubbles. Turn it to the other side.

cooking stuffed paratha on a pan

17. Press down gently with a spatula. You will see the aloo paratha begins to puff. Drizzle some ghee or oil. I add about 1 teaspoon ghee.

puffed stuffed aloo paratha

18. Turn it to & fro to the other side and drizzle more ghee. Cook pressing down on the edges with a spatula so they cook well. Well-cooked parathas will leave your entire house filled with a great aroma. When you see golden to light brown spots on the aloo paratha, remove to a plate.

toasting until golden

19. To fry the next one, ensure the pan is hot enough and not extremely hot. Keep regulating the flame to medium or low as needed so the parathas don’t burn. Place a clean cloth in a container or arrange a cooling rack & Stack the parathas to keep them moist.

Serve Aloo Paratha with pickle or yogurt. You can also top your parathas with butter. We love them with this Mint chutney or Cilantro / coriander chutney.

aloo paratha recipe

Pro Tips

Firstly boiling potatoes the right way is the key to make the best aloo parathas. Boil them just until fork tender, meaning they are just cooked and not overcooked. Soggy potatoes will make a sticky and very moist stuffing which is not good to make parathas.

Mashing or grating potatoes properly is also very important. There should be no chunks of potatoes left in the mash as they will tear the parathas. Do not over mash to the extent they become pasty. So you can also grate them rather than mashing to avoid pasty texture.

Stuffing the parathas: The first method of stuffing and rolling I have shown here is the best way to make as it completely locks the stuffing in the dough preventing the stuffing from coming out.

Flattening and spreading the stuffing after sealing the spiced aloo in the dough is what makes the aloo paratha perfect. This avoids the parathas from tearing and spreads the filling evenly.

Lastly frying parathas on a low heat will make them hard. Cook them on a moderately medium high heat so they cook well. Also regulating the flame as needed is very important so they don’t burn.

aloo paratha recipe


Potatoes: Choosing the right kind of potatoes to make these parathas is very important. Some kind of potatoes turn too mushy and sticky after boiling. Avoid using such potatoes. Avoid using newly harvested potatoes. Old potatoes, Yukon Gold & Russet are suitable for parathas.

Spices: Most people make aloo paratha with minimal spices like cumin, coriander powder and red chilli powder. The combination of spices I have used here makes the parathas so flavorful that your home will be filled with a delicate aroma while frying.

However if you do not have or don’t prefer any particular spice, then you can simply skip it. You can also increase or decrease the spices to suit your taste.

Ghee: Aloo parathas are pan fried mostly with a generous amount of ghee as it imparts that smoky aroma and flaky texture. If you do not eat ghee then use any regular oil.


1.You can also temper the spices before adding to the mashed potatoes. To do this, heat 1 tbsp oil or ghee in a small pan. Add ginger and green chilies. Saute for 30 seconds and then add all the spice powders and salt. Turn off and add this to the mashed potatoes.

Even without the tempering the aloo parathas will be great as the stuffing gets steam cooked while frying.

2. Some people also add onions to the stuffing. They are added raw or sauteed in oil until they lose the raw smell.

Related Recipes

Recipe Card

aloo paratha recipe

Aloo Paratha Recipe | Potato Stuffed Paratha

5 from 196 votes
These stuffed parathas are made with spiced potato filling. Known as aloo paratha, these flatbreads are simply delicious and make a great meal. Serve them topped with butter alongside plain yogurt, mint chutney or pickle.
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes

Ingredients (US cup = 240ml )

For dough

  • 2 cups whole wheat flour (240 grams) (atta)
  • ¼ teaspoon salt
  • 1 tablespoon oil (optional, refer notes)
  • water as needed for kneading (I used ¾ cup + 2 tbsps)

For filling

  • 350 grams potatoes (3 medium potatoes)
  • 1 green chilli chopped (optional)
  • ¾ teaspoon grated ginger (or ¼ tsp ginger powder)
  • 2 tablespoons coriander leaves (very fine chopped)
  • ½ teaspoon salt (adjust to taste)
  • ½ to ¾ teaspoon garam masala (adjust to taste)
  • ½ teaspoon kashmiri red chilli powder (adjust to taste)
  • ¾ to 1 teaspoon coriander powder
  • ½ teaspoon chaat masala (or 1 tbsp lemon juice or ½ tsp amchur)
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • ¼ teaspoon ajwain (carom seeds) (optional)
  • ½ teaspoon fennel seeds powder (saunf powder) (optional)

To pan fry

  • 4 tablespoons ghee (use as per preference)



  • Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.
  • While the potatoes boil, make the dough. Add flour,oil and salt to a bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.
  • Knead it well until soft & pliable. If you press down the dough with your finger, it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.
  • When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.
  • Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.
  • Add ginger, green chilies, coriander leaves, salt, red chilli powder, garam masala, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding.
  • Optional: Also add the optional ingredients – ajwain and fennel powder.
  • Mix all of the ingredients gently and taste test it. Add more salt or spices as per your taste.
  • Divide the aloo stuffing to 8 parts. Also divide the dough to 8 parts. Keep the dough covered.

How to Make Aloo Paratha

  • Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.
  • Method 1– Dust off the excess & roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing. (Refer video).
  • If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully. (Refer step-by-step photo or video).
  • Method 2 – Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.
  • Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out at all. Dust off the excess.
  • Sprinkle some flour on the rolling area .
  • Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.
  • Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.
  • Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to 8 to 9 inches.
  • Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.
  • Method 3 – With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.


  • Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,
  • When the pan is hot, gently transfer a rolled aloo paratha to it.
  • With in 2 to 3 mins, you will see bubbles over it. Then flip it to the other side and cook.
  • You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.
  • Smear some ghee on this side as well and press down the edges to cook thoroughly.
  • Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft.
  • Top aloo paratha with some butter and serve with pickle or yogurt. This coriander chutney or mint chutney also go well.


  • Adjust the amount of spices and herbs to suit your liking.
  • Avoid using too much flour while rolling as it makes the parathas hard and dry.
    Roll the parathas evenly without putting pressure in one place.
  • For variation you can use store bought grated paneer or steamed carrots and peas. Ensure you mash the veggies very well.
  • You can also saute little methi leaves or spinach leaves until they wilt. Cool and add them to the mashed potato mixture. Also use only the leaves and not stalks of these greens.
  • Avoid using new potatoes. Old potatoes are best for this recipe. Boil potatoes just until fork tender and don’t overcook. We don’t want soggy potatoes soaked up in excess moisture.
  • Grate or mash potatoes well until you see no bits of potatoes in them. But do not over mash to the extent they become pasty and sticky.
  • After sealing aloo in the dough, do not forget to flatten and spread the stuffing. This way the stuffing is well distributed and won’t come out while rolling.
  • Do not fry parathas on a low heat. Fry them on a moderately high flame. Keep adjusting the flame while you fry them so you don’t burn the aloo parathas.


Watch Aloo Paratha Video

NUTRITION INFO (estimation only)

Nutrition Facts
Aloo Paratha Recipe | Potato Stuffed Paratha
Amount Per Serving
Calories 189 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 239mg10%
Potassium 131mg4%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 29IU1%
Vitamin C 4mg5%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
I have never made aloo paratha but my desi boyfriend really wanted some for breakfast. With some experimentation with the different assembly methods I was able to make 4 passable aloo paratha and 1 that was, well let’s just say it wasn’t winning any beauty awards. The filling was delicious and saved how ugly they were ?
Thanks for the recipe!

5 stars
I just made these for my wife for breakfast and she absolutely loved it.

5 stars
I was really excited to learn making aloo paratha and your recipe helped me. They came out so good, right at the first attempt. I really love the first method but it needs some practice. I tried that watching your video but I was too slow. So followed the third method and it is easy. Thank you for the videos and all your recipes.

5 stars
Delicious, authentic and a kids favorite healthy dish..

I made this day before yesterday for dinner and my mom absolutely loved it. Thank you.

5 stars
Thanks for this aloo paratha recipe

5 stars
I’m looking to make this for a large crowd of around 9 people. Some will eat a lot: What’s your recommendation of how many servings to cook? Or if you know approximately how many parathas is in one serving that would greatly help with planning.

5 stars
Hi, Swasthi

I tried your Aloo Paratha recipe and it came out amazing.

Thank you


5 stars
Hi Swasthi
I tried today and it came out very well. Kids loved it. “Rotate it clock wise direction after every 4 to 6 rolls” what a great tip! Thanks a ton.

5 stars
Thank you for this aloo paratha recipe. Added some paneer as suggested to another reader. They were the best.

5 stars
This is the first time I made aloo paratha. They turned out beautiful with delicious flavors. I’m never reverting back to the frozen stuff. Would adding some grated paneer work in this recipe? Please advice. Thank you for the amazing work! I’m loving it!!

5 stars
It was my long time wish to learn making good aloo parathas without the filling popping out. I always failed due to lack of proper guidance. Your step by step photos and video helped me. Fast forward now after 2 years I’m able to make many kinds of parathas and even puran poli. Thank you for being there always to help us & clear our doubts. Now my friends and family say I make the best aloo parathas in the town. All the credit goes to you. This is to let you know we are following you and looking forward for more delicious recipes.

5 stars
Absolutely wonderful recipe and so easy to make for my first time making aloo paratha ever. I had a little leftover potato filling but that was probably because I was too scared of overfilling the rotis. Would definitely make again!

5 stars
Dear Swasthi,
Love this recipe and I have learnt to make good aloo paratha from your recipe. I have been looking for mooli paratha and gobi paratha recipes which I could not find on your website. Could you please guide me to the recipes.

Thankyou it was so easy and helpful.

5 stars
Delicious! Some of mine did burn, but I was simply using the wrong kind of pan, so that is my own fault. Next time I will use my cast iron. I also used a combination of whole wheat, spelt, and rye flour and it tasted amazing! Great spice combo too. Thanks for the recipe 🙂

5 stars
Swathi, I never could make perfectly round, evenly stuffed, non tearing, and perfect 1:1 ratios of atta to potato stuffing, such that neither was left over. I have found the method of my dreams!! Thank you thank you, from the bottom of my heart, thank you.

I used my own recipe but used your salt measurement and it was perfect.

I used our family age old combo:

– Tadka of 1/2 tsp cumin seeds in oil which I added to the potato while hot
– 1 tsp grated ginger
– very small pinch of haldi
– amchur powder
-chopped green cilantro

Mix and use the rest of your method/recipe. Perfection.

5 stars
I fall in live with this recipe I should gonna to thank you for this tasty recipes

5 stars
I love this recipe I am big fan of it

5 stars
I love your recipes. If you make them into a book, please add a couple of pre-orders for me 🙂

Really enjoyed this one. A question for this. I have a big bag of potatoes to use up before it goes bad. Can the potato mix be prepared and frozen and/or kept in the fridge? For how long?

Thanks for the reply. How long could the potato mix be kept in the fridge do you think?
I am guessing 3-4 days..

5 stars
I freeze the parathas on freezer sheets. They last for 2 months. You should try that.

Thank you Ritu. I will try that in the holidays 🙂