Aloo Paratha – Potato Stuffed Flatbread

Aloo Parathas (Parantha) are a staple dish in many Indian households. Warm flatbread stuffed with a spicy potato mixture, Aloo Parathas can be enjoyed with yogurt, pickle or with any curry. The chapatti and vegetable “all in one” design of Aloo Parathas make them a great meal on the go all by themselves. Pack some in the kids’ lunchboxes or for you “soccer Moms”, take some in the car with you for a quick snack in between activities. Try this simple and healthy recipe!


For Dough:

Whole Wheat Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 3 tsp
Water – 1/2 cup
Dry Flour in a plate – for rolling

For Filling: 

Potatoes – 2 large, boiled and peeled
Onion – 1/2 small, finely chopped
Chaat Masala – 1 tsp
Red Chili Powder – 1/4 tsp or to taste
Salt – 1/2 tsp or to taste
Cilantro – 5 sprigs, finely chopped
Spray Cooking Oil – for pan frying


  1. Prepare dough according to Paratha/Chapatti recipe/video from and keep aside.
  2. Mash or grate boiled Potatoes.  Grating prevents lumps.
  3. In a medium sized bowl, add Potatoes with remaining filling ingredients and mix well.
  4. Keep a tava or skillet on the stove at medium to medium high.
  5. Divide dough into equal size balls (approximately 8).
  6. Divide Filling into equal size balls (approximately 8).
  7. Roll out one dough ball into a 3-4 ” disk.
  8. Place a Filling ball on the center of the disk and fold the dough around the Filling ball, completely enclosing it.  Pinch the dough ends together.
  9. Flatten the stuffed ball and dip it into the dry flour on both sides.
  10. Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
  11. Place the rolled paratha on the heated skillet and cook until bubbles start to appear.
  12. Start to roll the next paratha while one is cooking to get a process in place.  This is a great time saver.
  13. Once bubbles appear, flip the paratha over and lightly spray it with cooking oil.
  14. Allow this side to cook for 30 seconds and flip it over once more.  Again, lightly spray with cooking oil.
  15. Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked.  It should have light golden/brown spots.
  16. Keep the paratha in a covered or insulated container and repeat process for remaining parathas.
  17. Serves 4.


  1. Health tip — When rolling the paratha, we try to use minimal dry flour to prevent too much oil from soaking into the paratha.
  2. There can be many different stuffings for parathas.  Be creative and look out for more recipes coming soon.
  3. Parathas and Chapattis freeze well.  Just cook them without oil and freeze (placing wax paper in between each paratha).  When ready to use, defrost and re-heat the paratha using oil to freshen up the taste.
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0 thoughts on “Aloo Paratha – Potato Stuffed Flatbread

  1. انا معجباً بما تقمان من اطباقًًً هنديه لذيذة أتمنا
    لكم التوفيق

  2. hi hetal n anuja,

    I would like to thank you for all these videos ’cause it was so helpful for me. I’m a 20yr old mom of 1yr old twins from qatar. at the very beginning of my married life i could cook only dhal n rice but now i can cook many dishes. thank you thank you thank you sooooooo much.


  3. Hi,

    Wonderful Recipes

    Just a small doubt. Can we Grate boiled potatoes in food processor. Will they mash too much which is not we are looking in the recipe.

    I tried Gobi Paratha recipe last week, and it was a “Hit” I used Food processor to grate gobi, so it was easy. So was wondering if i can do the same with potato. 🙂

    And as always Thank you for all your wonderful recipes.

    1. Hi Akeela,

      You can mash the potatoes by hand or lightly by a food processor. Be sure not to over process as the potatoes will get pasty.

  4. Another winning recipe from you amazing women! Easy, and so tasty too! Just what the Doctor ordered!

    P.S. Can you recommend (or show more closely) the size ratio for the balls of atta to the balls of Aloo? Thank you!

  5. hi ladies..
    this is a great dish…can we make this as a picnic do tell me will it spoil if i cook the b4 night and take for an early morning start…give me some dishes to take for a long weekend…anyway we would be staying in hotels with..a mini kitchen…i’ve an 1 yr old baby..ur tips will help me a lot..

      1. thanks a lot heetal…it’s really helpful..and now there is a request ..i know you both are busy moms too so can you please share your recepies for kids esp..the smaller ones like mine is an year old..jus i’ve introduced solids..but really going mad wat to cook for her…hope u both will consider this request ..b’coz there are many moms like me…

        1. Hi Prabha,

          I can think of a couple of kid friendly recipes just off hand… mung daal khichadi, cracked wheat khichadi. Even something like pav bhaji can be made milder to suit a toddler.

  6. Dear Hetal & Anuja,

    I ventured making aloo parathas for the first time with your method and viola the parathas turned out soft and delicious……so much so that my son and husband could not stop raving about the same. I cant thank you enough for making things look so simple and easy as prior to making parathas I use to dread it. Same for your phulka video recipe, I enjoy making them for my family. Thanks once again.

  7. Hi chechi,

    Aloo paratha was so finger-licking good. Never did we eat this tasty aloo paratha, nor did we imagine it to be this good.
    Turned out to be brilliant.
    All the dishes which we refer in SMTC turns out to be fantastic and now selecting a dish from the site turns out to be a diffucult task. Wants to make all, and is confused. LOL!! 😀 Thanks a bunch. Cooking became our hobby now and the full credit goes to SMTC 😀

  8. hello Hetal Anuja , i like ur cooking i tried gulab jaman last night that was perfect everyone at home liked it alottttt. thanxxxxxxxx from u both.

  9. Hi Hetal,

    I’ve done the Aloo Paratha and it was tasty but when i was rolling the dow with the potatoes inside, some of the mixture comes out!!!!! I don’t know why 🙁 Could you please explain me why? Thanks.

    1. Hi Ruq,

      This is a common problem with stuffed parathas. Try to keep the initial dough circle small and thick and once you stuff it, try to roll the edges more than the middle as you make the circle larger.

  10. Hetal, Anuja
    Im going to prepare the ALOO PARATHA today for my diner hope it will become as yours. Thanks for the recipes and continue. Bye

  11. Hi Hetal/Anuja,

    I prepared aloo paratha last week, while rolling the paratha stuffing doesn’t spread in middle part and next day all stuff was coming out while rolling.can you suggest why it happend and what was wrong?what should I do for that?I prepared as per your measurement.

  12. Hi hetal/Anuja

    One small tip…in alu mixture we can add anardana and whole dhaniya – grind them in a pulse option for 1-2 times. That really change the flavor.

  13. Hey beautiful ladies out there,

    I tried this recipe of yours the second time and it was a big hit AGAIN 🙂 I cannot believe the simplicity of this recipe
    and the great taste it offers. I tried the exact proportions of the ingredients and it came out wow. No tearing of parathas, actually they were turning out to be like phulkas. Could not believe it 🙂

    But I have realised that if we boil potatoes in microwave oven than in cooker or on stove in a pot, the potatoes tend to absorb very less water and hence the mixture doesnt turn out to be soggy as it turned out for many. Also sauteeing onions in a pan without oil or water for 3-4 mins ( yes , i have done that ) looses its mositure and get caramalised. Thus reducing again the moisture in the mixture that plain onions might add !

    You ladies are awesome. All the appreciation I received last night, I dedicate to both of you:)


    – Urvi

    1. Hi Urvi,
      Thanks for all the compliments but we really think you should keep some for your self…after all you did make them and glad we could help 😉 !

  14. Hi Hetal and Anuja,

    I just love your website n all your recipes.. I’ve tried almost all of them n they turn out great..I have a request.. Could you please post recipes of gujrati snacks like theplas, masala puris and other stuff which can be stored for a long period of time. Thanking you in advance..

  15. Hello Hetal and Anuja, your recipe is wonderful but had a question, if i could make the aloo mixture the night before and make the paratha next morning, as this could save my lot of time for making breakfast. Wanted to know as am concerned if the boiled potatoes would be spoiled or not by doing so.
    Thank you

    1. Hi Nehaa,

      Yes, you can definitely make the potato mixture the night before. In fact, it will stay fresh in the fridge for several days.

  16. Hello Hetal and Anuja

    i tried this recipe out….. i seem to have a problem… the potato stuffing seems to be coming out of the dough…. i am not pressing it 2 hard when i am rolling it….

    i dont know what could be wrong…. did i over boil the potatoes cause of which they have excessive moisture? or is something wrong with my atta?

    1. Hi Poonam,

      A little bit of stuffing peeking out doesn’t really hurt the paratha. You can help the situation by rolling the initial disc a bit thicker in the center and thinner at the edges.

  17. Excellent recipe…thanks for it.My family wants me to make aloo partha every now and then now.Even my 2 yr old enjoys it.

  18. I used to have the same problem of roti spliting and stuffing peaking out… Two things I do to avoid this is..
    Caramalize onions such that there is no water left then add the potatoes to the skillet and mix the spices etc in the skillet… the potatoes absorb the oil a little bit so I can use this mix for upto 4 days left in the freeze – potatoes dont get hard or dry. Also try to have your dough like roti dough.. well kneaded and soft… I made the mistake of making it like paratha.. and i used to have a hard lump in the middle where you join the sides… My husband hated it.. untill i fixed it by preparing the dough like roti’s…
    I like your idea to freeze aloo paratha…
    Question – Can you freeze the stuffing for later use?

    Can you make a section for easily freezable foods (love this one and your dough idea!) and how to freeze them.. Would be real handy for busy working moms like me!

    Also can you make a section for interusable ingredients like – this stuffing could be used with some more spices to make vada for vada paav or cutlets or tikkis etc… 🙂

    I know my wishlist is too long… ! Keep up the good work.. you are making our lives easier!

  19. Hi Vineeta,

    The onions could be causing the tearing. You can try to grate them instead of chopping them (get ready to cry 🙂 ).

    Also, while rolling your initial disc, try to roll it so that it is thinner at the edges and thicker in the middle. This way, when you stuff the masala and pull up the sides, there will be a thick layer of dough on the top as well as the bottom.

  20. Hi Hetal/Anuja
    Thanks for your receipies….but i face problem of making aloo paratha….potato masala come out while rolling the paratha
    In cauliflower and muli paratha i extract water before rolling out so it looks good but in aloo paratha i don’t have option ,i don’t know is it because of mixing onion or what?…i don’t let the potatoes overboiled
    Please suggest me something
    Now days i put masala on pan and fry it on low flame

  21. Hi Angel,

    All purpose flour will not work for this recipe. The dough splits because the stuffing is moist and tends to come through while rolling. A little bit of stuffing peeking out doesn’t really hurt the paratha. You can help the situation by rolling the initial disc a bit thicker in the center and thinner at the edges.

  22. Hey there,

    Nice stuff girls. Anyway, I was wondering can i use all purpose flour instead of WHOLE WHEAT FLOUR?

    And, why does the dough split while flattening it?

  23. Hello Hetal and Anuja .. Please … wanted to know where did you get the Glass mixing bowls you are using in all the videos. where can I find them. thanks in advance.

  24. Hetal ,Anuja,

    Watching your videos remind me of my mum’s cooking back in India. One hell of a mouth-watering tease, I say!!
    My mum wanted to know the right way to sprout moong. I saw your video on that up here.. hopefully, that turns out to be helpful to her.
    Thanks again, and for heaven’s!! KEEP COOKING!!

  25. Hi,

    I like your show a lot and have been constantly following it. Could you please include “American Chop Suey”. I hope this is a very famous dish in Indo Chinese restaurants.


  26. I made these last night and added minced steak and chilis-WONDERFUL! Thank you! I do have a question though–> Can i make these stuffed with egg? If i made the paratha layered and half cook it and then put in the eggs? I’m worried that because it will be so thick that the eggs wont cook 🙁

    1. knead the dough well to avoid splits; let the dough rest for 15 mins. prior to use. the rest you will gain with experience.

  27. Hello Anuja and Hetal,
    Thank you for your wonderful recipes. Could you please post the recipes for cauliflower paratha and also onion parathas.
    Also , when i try to make any stuffed paratha, the dough just splits and the stuffing gets splilt. could you suggest a remedy here?

    thank u

  28. A friend of mine pointed me to your website. I have been purchasing Aloo Paratha for about a month now and wanting to know how to make it – THANK YOU!

    It looks very easy.

  29. Hello RS,

    Boiling times for potatoes depend on the size of the potato and the method for boiling. You can boil them on the stove in a pot of water, on the stove in a pressure cooker (1 whistle), or in the microwave (approx 3-5 minutes). You can check the readiness of the potato by inserting a sharp knife through the middle – if it slides in easily, the potato is done.

  30. Hello Anuja and Hetal, Your method of making Aloo Prathas is slightly different from mine. I had recently posted my version in my blog. I look forward to try out your version too soon 🙂

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