Aloo Paratha

Name: Aloo Paratha
Prep time: 30 min
Cook time: 20 min
Yield: 4
Ingredients: 2 cups whole wheat flour, plus more for dusting; 1/2 tsp salt; 1/2 cup water, as needed; 3 medium potatoes, boiled and mashed; 1 small onion, finely chopped (optional); 2 green chilies, minced; 1 tbsp ginger, minced; 1 tsp cumin seeds; 1/2 tsp ground coriander; 1/2 tsp amchur (dried mango powder); 1/2 tsp garam masala; 1 tsp salt; 1/4 cup ghee or butter, for cooking

Griddle-fried flatbreads stuffed with spiced, buttery mashed potatoes — the breakfast that has fueled North Indian mornings for generations.

⏱ 30 minPrep time

🔥 20 minCook time

🍽 4Servings

🏷 BreakfastCategory

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Aloo paratha is the breakfast of North India, especially in Punjab, where a proper morning begins with hot flatbreads stuffed with spiced potatoes. The dough is rolled thin around a buttery potato filling and cooked on a griddle until golden, then served with yogurt, pickle, and a slab of butter. It is hearty enough to carry you through the morning and beloved enough to show up at dinner tables too.

Golden, flaky, and hiding a hot potato heart

Each paratha is crisp and blistered on the outside, with layers of flaky whole wheat pastry hiding a soft, warmly spiced potato filling. Cumin, ginger, green chilies, and a touch of amchur give the potatoes a bright, savory kick that pairs perfectly with cool yogurt. Brushed with ghee and torn apart by hand, it is the most comforting way to start any day. Pair it with a glass of sweet lassi and you will understand why this is the breakfast Punjabis miss most when they travel.

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Step by stepInstructions

In a bowl, mix the flour and 1/2 teaspoon of salt. Add water gradually and knead into a soft, pliable dough. Cover and rest for 20 minutes.
Mix the mashed potatoes with the onion, green chilies, ginger, cumin seeds, ground coriander, amchur, garam masala, and 1 teaspoon of salt. Divide into 8 balls.
Divide the dough into 8 balls. Dust one ball in flour, flatten it, and place a potato ball in the center. Gather the edges over the filling and pinch to seal, then roll gently into a 7-inch circle.
Heat a griddle or flat skillet over medium-high heat. Cook the paratha for 1 to 2 minutes, until bubbles appear, then flip.
Brush the top with ghee and flip again, pressing lightly with a spatula, until both sides are golden and crisp, about 2 more minutes.
Repeat with the remaining dough, keeping finished parathas warm under a towel. Serve hot with yogurt, pickle, and extra butter.

💡 Chef tips & storage

Let the dough rest for at least 20 minutes so it rolls thin without tearing. Cook on a dry griddle, then finish with ghee brushed over the top for a golden sheen.

Recipe details

Prep30 min

Cook20 min

Servings4

CategoryBreakfast

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Aloo Paratha

Golden, flaky, and hiding a hot potato heart

Step by stepInstructions

💡 Chef tips & storage

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Aloo Paratha

Golden, flaky, and hiding a hot potato heart

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

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