Potato paratha recipe

I had the incredible experience working in Naudero, Pakistan for six months. It’s not exactly a tourist hotspot, and where we worked was in a man camp. But there was something special that made Fridays stand out. Every Friday morning, our camp cooks would whip up something delightful – Aloo ka Paratha, the famous potato-stuffed flaky flatbread. It was a weekly treat that brought comfort and joy to our time in this unique place.

Dough Ingredients:

Flour: Traditionally, Atta, which is Whole Wheat Flour, is the go-to choice for making parathas. I personally enjoy picking up my Atta from markets that carry Indian brands – they have a distinct quality that sets them apart from the American brands of whole wheat flour. It’s those little differences that make the flavors truly authentic and delicious!

If you can’t find atta flour, don’t worry! You can still enjoy making your favorite parathas. Simply use a combination of whole wheat and all-purpose flour. It’s a friendly kitchen hack that works perfectly and ensures you can still whip up those delicious parathas. Happy cooking!

Salt: Salt enhances the overall flavor of flatbreads. It brings out the natural tastes of the ingredients, making the flatbread more enjoyable to eat. The absence of salt can result in a bland or unappetizing Pakistani flatbread.

Water: Water hydrates the flour, allowing the proteins (gluten) to form and creating the dough’s structure. This helps give flatbreads their characteristic texture and elasticity.

Oil: Oil helps retain moisture in the bread, leading to a softer and more tender crumb. This contributes to a pleasing texture that remains fresh for longer periods.

Stuffing Ingredients:

Potatoes add a delightful flavor and a creamy, slightly starchy texture to the paratha filling. This enhances the overall taste and mouthfeel of the flatbread. They are also quite filling, which makes potato-stuffed parathas a satisfying and hearty meal. They provide a good source of carbohydrates and can keep you feeling full for longer.

Ground cumin has a warm, earthy, and slightly nutty flavor that complements the taste of the potato or other ingredients in the stuffing. It enhances the overall flavor profile of the paratha, making it more savory and aromatic.

Onions are known for their aromatic qualities. When ground and added to the stuffing, they contribute a pleasant fragrance and enhance the overall aroma of the paratha.

Cilantro complements and balances the other ingredients in the stuffing, such as spices, onions, and potatoes. It provides a refreshing and herbaceous note that can mellow the spiciness and richness of the dish.

Apart from the heat, green chili peppers contribute a unique and slightly tangy flavor to the stuffing. This enhances the overall taste of the paratha, making it more savory and complex.

Coriander is believed to have digestive properties and is used in many culinary traditions to aid digestion. When added to parathas, it can help make the meal easier on the stomach.

Red chili flakes bring a spicy kick to the stuffing, providing a delightful heat that can be adjusted to suit individual preferences. This adds a zesty and flavorful element to the paratha.

Salt acts as a seasoning, enhancing the taste of other spices and seasonings in the stuffing, such as ground coriander, chili flakes, or cumin.

Ghee, a form of clarified butter, has a rich, nutty, and slightly sweet flavor. Adding it to the stuffing imparts a delightful and luxurious taste to the paratha, elevating its overall flavor profile.

How to prepare potato-stuffed parathas

To kickstart our mouthwatering potato-stuffed parathas, let’s begin by making our dough. Grab a spacious bowl and add in the atta flour, a pinch of salt, some water, and a drizzle of oil. Depending on the type of flour you’re using, you might need to adjust the water or flour a bit. Give it a good mix, cover it up, and set it aside. This little break allows the gluten in the dough to relax, and you’re one step closer to your delicious parathas!

Now, let’s dive into crafting the delectable potato stuffing for our parathas. Start by boiling those peeled potatoes until they’re just tender. Once done, give them a good grate. Now, to your grated potatoes, add a dash of red chili flakes for a little zing, a sprinkle of salt for that perfect balance, ground coriander and cumin powder for a burst of flavor. Toss in some diced red onion, diced green chili peppers for a kick, and a smidge of cilantro (or, as my wife playfully calls it, ‘soap weed’). But hey, if cilantro isn’t your thing, feel free to skip it. It’s your paratha, after all, and we want it to be just the way you like it!

Now that our paratha dough has had a good rest, it’s time to shape it into eight lovely dough balls. Each paratha is a delightful duo made using two of these dough balls. When you’re all set to stuff your parathas, start by giving a dough ball a little floury dip. Then, with your trusty rolling pin, gently roll it out into a disk – not too thin, just right.

Now comes the fun part: add a generous spoonful of your yummy potato stuffing and spread it out, getting close to the edges. Don’t forget the secret ingredient – a teaspoon of ghee for that extra richness. Top it with another dough disk.

Now, gently press the edges together to seal the deal. It’s like a tasty parcel in the making! Roll the paratha out, giving it a gentle mash to blend the stuffing into the dough dish. And voilà, they’re ready to hit the griddle. It’s all about the love and care you put into each one

Time to bring the magic to life! Begin by preheating your trusty pan or tava over medium heat. Then, generously add a touch of oil or ghee to the pan.

Now, take one of those delightful parathas you’ve prepared and gently place it in the pan. Let it sizzle and cook until it transforms into a gorgeous shade of golden brown. Don’t forget to give it a little extra love by topping it with a tad more oil or ghee.

Once one side is perfectly golden, flip that paratha with a flourish. Cook the other side until it’s a mirror image of that beautiful golden brown.

And there you have it – your flaky, flavorful, and absolutely delicious aloo stuffed paratha. It’s a little slice of culinary heaven that you’ve created with your own hands.

Dipping a piece of paratha into a bowl of curry

How to serve potato parathas

Aloo ka paratha is a delicious and satisfying Indian flatbread stuffed with spiced potato filling. It’s typically served with a variety of accompaniments to enhance its flavor and provide a well-rounded meal. Here’s how to serve Aloo ka paratha:

  1. Accompaniments: Serve Aloo ka paratha with a selection of traditional accompaniments, including:
    • Yogurt: A common choice is plain yogurt or raita, a yogurt-based side dish often flavored with herbs, spices, and vegetables. The cool and creamy yogurt complements the spiciness of the paratha.
    • Eggs: I love eating eggs with paratha.
    • Pickles: Indian pickles, such as mango or lime pickles, add a tangy and spicy flavor. They provide a delightful contrast to the paratha’s richness.
    • Chutney: Various chutneys like mint or tamarind chutney can be served as a dipping sauce, offering a mix of sweet, spicy, and tangy notes.
    • Sliced Onions: Freshly sliced onions with a sprinkle of salt and lemon juice make for a simple and refreshing side to enjoy with the paratha.
    • Fresh Green Chilies: For those who enjoy extra heat, serve whole or sliced green chilies on the side. They can be nibbled on alongside the paratha.
  2. Butter or Ghee: Brush the hot Aloo ka paratha with melted butter or ghee (clarified butter). This adds a rich, buttery flavor and a glossy finish to the bread. It’s a traditional and indulgent way to enjoy the paratha.
  3. Serve Hot: Aloo ka paratha is best enjoyed hot off the griddle. Serve it immediately after cooking to maintain its freshness and the ideal texture.
  4. Pair with a Beverage: You can enjoy Aloo ka paratha with a refreshing beverage such as chai (Indian tea), lassi (a yogurt-based drink), or a cold beverage of your choice.
  5. Family-Style: If you’re serving a group, consider setting up a family-style meal where everyone can help themselves with the parathas and accompaniments. It’s a communal and enjoyable way to dine.

AAloo ka parathas are a delightful treat that can be enjoyed in various ways. The spiced potato-stuffed flatbreads are not only perfect for breakfast or lunch but can also make a tasty dinner option. And here’s a friendly tip: they can be paired wonderfully with my flavorful dal palak recipe for a complete and satisfying meal. Whether you’re serving them with a side of chutney, raita, or a dollop of ghee, aloo ka parathas are a beloved dish that brings joy to the dining table!

Cooked potato stuffed parathas on a plate with a bowl of curry in the background. This is a pin for Pinterest.
Dipping a piece of paratha into a bowl of curry

Potato stuffed paratha recipe (Aloo ka paratha)

Learn how to whip up some mouthwatering Potato Paratha right in the comfort of your own kitchen! Our easy-to-follow recipe will guide you every step of the way. This delightful potato-stuffed flatbread is a perfect choice for breakfast or lunch. And guess what? You don't even need an oven for this culinary delight!
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Side Dish
Cuisine: Indian
Keyword: paratha
Servings: 4 servings
Calories: 439kcal
Author: James Strange


Dough Ingredients

  • 3 Cups Flour Atta
  • 1 tsp Salt
  • 1 tsp Oil
  • 1/2 Cup Water Extra as needed to make a smooth dough

Stuffing Ingredients

  • 20 oz Potatoes Boiled until tender
  • 1 Tablespoon Red chilli flakes
  • 1 tsp Salt
  • 1 tsp Ground Coriander
  • 1/2 tsp Cumin powder
  • 1/2 each Onion Small finely diced
  • 2 Tablespoons Green chili peppers Finely diced
  • 1 Pinch Cilantro leaves


  • 4 tsp Ghee
  • 4 tsp Oil For cooking


Make the dough

  • Grab a bowl and add 3 cups of atta flour, a pi1 teaspoon of salt, 1/2 cup water, and a teaspoon of oil. Depending on the type of flour you're using, you might need to adjust the water or flour a bit. Give it a good mix, cover it up, and set it aside to rest for one hour.
    3 Cups Flour, 1 tsp Salt, 1 tsp Oil, 1/2 Cup Water

Make the potato stuffing

  • Boil 20 oz of peeled potatoes until they're just tender. Once done and cooled enough to handle, give them a good grate. To the grated potatoes, add 1 Tablespoon of red chili flakes, 1 teaspoon of salt, 1 teaspoon ground coriander, and 1/2 teaspoon of cumin powder. 1/2 of a small red onion (diced), 2 Tablespoons of diced green chili peppers, and a smidge of cilantro. Combine and set aside.
    20 oz Potatoes, 1 Tablespoon Red chilli flakes, 1 tsp Salt, 1 tsp Ground Coriander, 1/2 tsp Cumin powder, 1/2 each Onion, 2 Tablespoons Green chili peppers, 1 Pinch Cilantro leaves

Form the Stuffed Paratha

  • After the paratha dough has rested for 1 hour, divide the dough into eight balls. Each paratha is made using two of these dough balls.
  • Start by giving a dough ball a dip into the flour. Then gently roll each of them out into a disk.
  • To a disk add a generous spoonful of your potato stuffing and spread it out, getting close to the edges. Add a teaspoon of ghee then add another disk on top. Use your fingers to pinch the edges together.
    4 tsp Ghee
  • Use a rolling pin to gently mash the dough into the stuffing.
  • Cook the Paratha
  • Preheat your tava or pan on medium heat. Add some oil or ghee, when the oil is hot add a stuffed paratha to the pan and cook until one side is golden brown.
    4 tsp Oil
  • To the top of the paratha add some oil or ghee and flip. Cook until both sides of golden brown.
  • Remove from the pan and continue until all of your paratha are cooked.


Calories: 439kcal | Carbohydrates: 73g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 1229mg | Potassium: 160mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 622IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 5mg
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