Aloo Parantha Recipe: A Delicious and Nutritious Indian Dish

Aloo Parantha is a Indian breakfast flatbread. This dish is originated in Punjab. It is a parantha made of whole wheat flour stuffed with a special potato fillings. This tasty filling is made with boiled potatoes, spices and herbs. These paranthas are a staple diet in Indian homes, restaurants and dhabas. It is one of the most popular breakfast dishes throughout the western, central, and northern regions of India as well as the eastern regions of Pakistan. Also north Indians prefer aloo parantha anytime either its morning, afternoon or evening.

Aloo parantha should be stuffed well with right consistency of dough and stuffing. The stuffing must be blended well with the dough and the parantha could be thick or thin as per your choice.

Aloo Parantha could help in weight gain as they are high in calories.It is recommended to have it with curd and ghee for weight gaining. It is served best with lots of butter , curd or pickle. Nothing is better than having it during winters.

This recipe of mine is a basic simple aloo parantha recipe followed in many homes of india and others. So, here is the step by step guide to make delicious Aloo parantha.

Type: Main course

Cuisine: Indian

Recipe Yield: 4 servings

Preparation Time: 15M

Cooking Time: 20M

Total Time: 35M

Recipe Ingredients:

  • 5-6 Potatoes
  • Whole wheat flour
  • water as per requirement
  • Salt as per taste
  • Oil or Ghee
  • finely chopped onions(optional)
  • finely chopped green chillies
  • Coriander powder
  • Cumin seeds
  • Turmeric powder
  • Garam masala
  • Ginger-garlic paste

Recipe Instructions:

Boiling potatoes:

Boiled Potatoes

Take potatoes, wash them properly. Put them into the pressure cooker with 1.5 cup water and pressure cook them till 3-4 whistles.

Dough kneading:

wheat flour

Now in a bowl, knead a smooth dough of whole wheat flour and rest it aside for few minutes.



After potatoes are boiled, cool them down.Then peel-off the potatoes and mash them properly in a bowl

Boiled Potatoes

Add salt, red chilli powder, chopped green chillies and onions, turmeric powder, ginger-garlic paste, dry coriander powder. Mix all the ingredients well.

mash with all ingredients

Parantha making:

Take small quantity of dough , make a round ball and coat it evenly by lightly rolling in dry flour .

make dough balls

Roll the ball to make a small circle.


Place the potato filling in the center.

stuff filling

Lightly fold the edges to form a pocket. Again roll it in the dry flour.

fold edges

With a rolling pin flatten the dough into thick round parantha.

thick parantha


Heat a pan on medium flame and place the parantha over it.

put on pan

Lift the other side of parantha.


Apply ghee or oil on both sides and cook until crispy golden brown.

apply oil

Repeat the same process for remaining dough.

golden brown parantha


Aloo Parantha is ready to be served hot with butter, curd or pickle.


Tips to be kept in mind

  • Don’t overboil potatoes otherwise they will become mashy.
  • Cool down potatoes for a few minutes.
  • Dough should be kneaded smoothly adding water partly.

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