Aloo Paratha Recipe: Pakistani Style Potato Stuffed Flatbread

/ / / Aloo Paratha Recipe: Pakistani Style Potato Stuffed Flatbread
four pieces of aloo paratha - Pakistani fried flatbread with potato stuffing

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Aloo Paratha 

This Aloo Paratha recipe is what you want to try for a savoury snack or a light meal when you want something simple but a little bit more elaborate than a sandwich.

With a well-balanced spice aroma in its potato filling, this shallow-fried flatbread is a vegetarian version of stuffed paratha. 

If you want to, you can check the meaty type of the keema paratha which uses minced meat.

For the omnivore’s foodies, aloo paratha is a good choice to enjoy on the day when you feel like having a meat-free menu. 

Pakistani aloo paratha pieces on white plate with white napkin, fork and knife

The Best Snack For Brunch

My extended family told me that paratha is often enjoyed for breakfast. I personally find it a bit too much to start the day with paratha. No matter what, it is kind of heavy for a breakfast menu. 

I think it’s best to have it as a brunch menu on the weekend. 

Secret Ingredients For The Best Aloo Paratha

In the early days when I made this potato-stuffed flatbread, I didn’t realise that the type of potato for this flatbread played a big part in creating the taste. I mean, really, all potatoes are potatoes, right? No, I was wrong of course.

Because if you use non-waxy potatoes that you would normally use for mashed potatoes, your aloo paratha will taste like regular paratha with no-filling. You won’t taste the potato as it blends with the paratha dough. In other words, it won’t be as nice.

So, you should choose waxy potatoes such as new potatoes, Charlotte, Jersey Royals, or red skin potatoes. 

And if you’re like me, you don’t have to peel the potato skin. Leave it on and just roughly mash to leave big chunks. Because it gives a nice texture in the paratha. 

Besides, potato skin offers much better for our health. But of course, this is up to your preference. If you prefer without the skin, you can always peel the potatoes. 

Top Tips To Make Tasty Paratha

photo collage of making the filling and dough for aloo paratha
  • Choose the right type of potatoes. Stay away from floury potatoes, the ones that are good for mashing. Because this type of potato will be mashed very smoothly to the point it blends with the paratha dough that you can hardly taste. The best potato choices for aloo paratha are new potatoes, charlotte potatoes, Jersey Royals and red skin potatoes.
  • To prevent the potato from absorbing too much water, boil the spud with the skin on and make sure you don’t over boil. 
  • Don’t mash the potatoes until all is broken and smooth. Leave some big chunks. 
photo collage of how to cook aloo paratha

Related Recipes

Right, I hope you’re now thinking of trying this aloo paratha. When you do, can you share what you think about it in the comments below? I’ll really appreciate it.

And please follow me on Facebook, Instagram and/or Pinterest to sneak a peek at what’s cooking in my kitchen.

Before you go, you may want to check my other recipes with aloo/ potatoes.

Thank you and all the best.

Yield: 4

Aloo Paratha Recipe: Pakistani Style Potato Stuffed Flatbread

quarter pieces of aloo paratha - Pakistani fried flatbread with potato filling

This Aloo Paratha recipe is what you want to try for a savoury snack or a light meal when you want something simple but a little bit more elaborate than a sandwich.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • For the paratha:
  • 360 gr/ 12.7 oz chapati flour/ atta, and extra for rolling.
  • 260 ml/ 8.79 fl.oz water or as needed.
  • For the filling:
  • 2 large/ 250 gr/ 19.4 oz red potatoes (see the note).
  • 3 spring onions/ scallions, finely sliced.
  • 1 ½ tsp garlic powder.
  • 1 tsp cumin powder.
  • ½ tsp coriander powder.
  • 1 tsp paprika powder.
  • ½ tsp ground black pepper.
  • ½ Kashmiri red chilli powder (see the note).
  • ¾ tsp Himalayan salt or any salt to taste (see the note)
  • Cooking oil.
  • 2 tbsp butter.

Instructions

  1. Make the paratha dough by mixing and kneading the atta/ chapati flour with water. Place the chapati flour in a mixing bowl and pour half of the water in the centre of the flour and stir it from the centre towards the edge. Add more water little by little as you keep mixing. Once the mixture comes together, knead it until you get a smooth dough. It should feel soft to touch and not sticky. If it feels too dry and hard, add extra water a teaspoon at a time. And keep kneading. Put the dough in the mixing bowl and cover with a tea towel. Set aside.
  2. Boil the potatoes with the skin on until thoroughly cooked. Take care, not to over boil, else the potatoes will have too much water content that they will be too mushy.
  3. Once the potatoes are cooked, leave to rest to room temperature.
  4. When the potatoes are cooled down, roughly mash them but leave some big chunks. Put the sliced spring onions, garlic powder, cumin powder, coriander powder, paprika powder, chilli powder, black pepper and salt. Stir well with a big spoon until all is mixed. 
  5. Divide the dough into 8 equal size pieces and shape them into small round balls.
  6. Divide the potato mixture into 4 equal portions. 
  7. Dust the chopping board and rolling pin with some flour. Take one of the dough balls and roll it out into a small circle (about 15 cm/ 6 inch) at around 3 mm/ 0.12 inch in thickness. Put aside, and roll another dough ball into a similar size. 
  8. Spoon one of the potato mix portions and place it in the middle of one rolled-out dough. Carefully spread the potato mix to cover the dough surface leaving about 1 cm/ 0.4 inch free around the edge. 
  9. Then put the other rolled-out dough on top of the potato. Gently press and pinch the edges to seal both the dough. 
  10. Using a skewer or a fork, prick the top of the paratha several times and then carefully press and roll out again until the paratha becomes thinner around 0.8 cm/ 0.3 inch in thickness. Dust a little flour on the paratha and the chopping board if you find it too sticky to roll
  11. Preheat your Tawa/ frying pan at medium heat. The Tawa is ready if you feel the heat when you hold out your palm about 12 cm/ 5 inch above the Tawa. 
  12. Then carefully place the paratha on the hot Tawa/ pan and cook at medium heat. Using a wooden spatula lightly press the paratha and turn around every now and again. Continue cooking for about 3 minutes or until the bottom side is cooked.
  13. Flip the paratha, lightly press and turn it around as you cook it further for about 1-2 minutes. 
  14. Take a teaspoon of cooking oil and drizzle it around your aloo paratha. And spread a teaspoon of butter all over the paratha before you flip it. Again, spread a teaspoon of butter on this other side of paratha. Turn the heat to low and continue cooking as you press lightly every now and then. A minute later, flip the paratha again and cook for another minute. You should see the paratha absorbs the fat so that it looks a little moist and not dry.

Notes

  • Choose the waxy potatoes for the filling such as new potatoes, Charlottes, Jersey Royals or red skin potatoes. I use the latter one mostly. 
  • You can peel the potato skin if you like. I don’t. So it’s your choice.
  • When it comes to chillies, you can either use dried chilli flakes, chilli powder or even fresh chilli. If you use the latter one, you can finely chop it before you put it in the potato mixture. And use chilli as much as you like. The ratio given in this recipe is quite moderate. You can put more or less. 
  • I’ve been using Himalayan salt for almost a year now. But you can use table salt instead. 

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 672Total Fat 23gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 28mgSodium 1039mgCarbohydrates 99gFiber 13gSugar 6gProtein 19g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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10 Comments

  1. Claudia Lamascolo says:

    these flavors with potatoes and in a flatbread? brilliant

  2. Cynthia | What A Girl Eats says:

    I went to India on my honeymoon and love all the complex flavors. Years later, we were fortunate to have a lovely Pakinstani-American family move next door. My neighbor would share some of her family recipes and invited us over for family celebrations. Can’t wait to make this!

    1. Aww…that sounds nice. Yes, do try the recipe and surprise your sweet neighbor 🙂

  3. veenaazmanov says:

    My family to love such comforting meal options. This paratha is a total filler and can have it at meal meal all day. Kids tiffin could get special too.

  4. The paratha looks delicious, so perfect for lunch!

  5. I love the fact that there’s potato in here! This looks so flavorful and would be perfect with any meal!

    1. Lol…you’re a potato lover. Go on then, try the recipe and let us know how you like it 🙂

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