I’ve been making stuffed parathas for over 12 years now—and like you, my first few batches were epic disasters. So, believe me when I say, I get the struggles beginners face. Yes, the internet is packed with aloo paratha recipes, but not with my best tips and beginner-friendly guidance. Ready to try?
Making aloo paratha isn’t about nailing it on the first try—it’s coming to the kitchen counter to unlearn and learn. Bookmark this post, try it out, and let me know how your batch turned out. Drop your questions or share your tips in the comments—I’d love to hear from you!
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👩🏽🍳Aloo Paratha Issues—Solved Here!
First off, if you have given up making aloo paratha because of these listed issues, then do try my recommended solution. I am sure you will find some great tips.
Issues:
- “My filling is a sloppy mess”
- "I cannot roll out the stuffed dough and end up with a thick and small paratha"
- "I can roll out the dough, but the filling spills out from the sides"
- "My aloo paratha is doughy and less tasty"
Reasons:
- The potato filling mixture is too wet.
- The dough is too soft.
- The stuffed dough ball has air trapped in it.
- The filling is too less for the dough ball.
Solutions:
- Boil or steam the potatoes with skin until you can easily run a knife through the centre. Avoid over-mashing or blending the potatoes—this creates excess moisture. If they still feel wet, spread them on a plate and let them air dry for a few minutes.
- Getting the dough right is just as important as the filling. Aim for a soft, smooth, but slightly firm dough. Don’t skip the resting time (15–20 minutes); it helps the gluten relax and makes rolling easier.
- After stuffing and sealing, lightly flatten the ball so the trapped air bubbles show up (usually around the edge). Use a fork and poke the air bubbles to release the trapped air. - (The most helpful tip my readers loved)
- Divide the filling based on the size of your dough balls. If you're new to this, portioning everything in advance is easier. And don’t worry if you have leftover filling—I have fun ways to use it up!
🛒Grab These Ingredients
The Ingredients for my aloo paratha recipe are pantry staples in most Indian homes. Even if you’re missing a few, don’t worry, you can still whip up a delicious paratha with what you have on hand.
Produce: Potatoes are the heart of this recipe, and the usual aromatics like red onion, green chillies, ginger, and fresh coriander leaves add crunch, heat, and freshness.
Whole Spices: I love using roasted and lightly crushed coriander seeds and cumin seeds—they bring such warmth and depth. Some days, I throw in a pinch of carom seeds (ajwain) or fennel seeds for a twist. Don’t have all of them? No stress—just one, like carom (ajwain), can work wonders.
Ground spices: Dry mango powder, chilli flakes or red chilli powder, turmeric, and a bit of garam masala add flavour to the filling. But again, this isn’t set in stone. Some days, I simplify it all with just chaat masala and a pinch of kasuri methi, and it’s still delicious.
Flour: Wheat flour (atta) for dough and dusting. You may use plain maida for dusting.
Ghee: For cooking the parathas, because nothing quite matches that golden, crispy finish that only ghee can give.
Refer to the Recipe Card at the bottom of this page for the complete list of ingredients and exact measurements.
🔪How to Prepare Aloo Paratha
Here is the order I usually follow:
- Boil the potatoes with skin – This is the make-or-break step of this recipe. Use a pressure cooker for convenience.
- Prepare the dough - We need a non-sticky dough that is a tad tight and not too soft. Rest the dough and divide.
- Prep the filling ingredients - Tip: Use a chopper to chop finely. Mix close to cooking to avoid moisture release from salt. Make them the same size as the dough balls.
- Stuff the dough balls.
- Roll and cook – Rolling stuffed parathas improves with practice. I have included great tips below.
Prep the potatoes
Pressure cook the potatoes with the skin on. For an Instant Pot, place the potatoes covered with water and cook on low pressure for 8 to 10 minutes. Allow the pressure to release naturally.
To check doneness, insert a knife into the largest potato; it should slide in easily. Transfer the potatoes to a plate, and while still warm, peel the skin using a fork to hold them in place. Discard the peel and roughly mash the potatoes. Keep it open to cool.
Prepare the paratha dough
Combine the flour and salt in a mixing bowl. Gradually add most of the water and mix until the dough comes together. Knead lightly until smooth, cover, and let it rest for 15 minutes. You can head to prep the filling.
After you prep the filling ingredients, take the time to divide the dough into 6 large or 8 small equal portions. Smooth each ball as shown in the video, then cover and let them rest for 5 minutes.
Prep the aloo filling
Add coriander leaves, onion, green chillies, and ginger to a mini chopper and process until finely chopped. Of course, a knife and a cutting board work too.
Dry roast coriander, cumin, and fennel seeds (if using) on low heat until aromatic. Then, crush them coarsely using a spice grinder or mortar and pestle. You may skip this step and use ground spices instead.
Add the chopped ingredients and crushed spices to the bowl of lightly mashed potatoes. Include the ground spices as listed in the recipe card. And mix thoroughly using your hands or a fork.
Hands work best, but if you're sensitive, wear gloves. Shape the stuffing into balls, matching the size of your prepared dough balls. If you have extra fillings - don't overfill - keep it for later use.
Stuff the dough balls
Roll a dough ball into a palm-sized circle on a floured surface. Place a stuffing ball in the centre, then gather the dough around it, and pinch and twist to seal securely. For a visual guide, refer to the video.
Gently press the stuffed dough to check for air bubbles. If you find any, use a fork to poke and release the trapped air. Repeat the process with the remaining dough.
Roll and cook
Place the stuffed dough ball on a lightly floured surface and coat both sides with flour. Roll it with the seam side up, applying no pressure, letting the rolling pin do the work. Avoid flipping and aim for an even thickness throughout. (Some bits of potato peeking through are great—they crisp up and add flavour. )
You can spread ghee over the rolled dough before placing it, greased side down, on a hot tawa. Cook over medium to high heat until air bubbles appear and the dough begins to puff up slightly.
Flip the paratha using a turner and cook for another minute. Flip again, apply ghee on both sides and cook until golden brown and crispy.
Cook until the paratha is browned and crispy. A dollop of butter, a spoonful of pickle, and a bowl of chilled curd—this is how I love eating it.
💡What to do with leftover aloo paratha stuffing?
If you have leftover aloo paratha stuffing, don’t let it go to waste! Here are some creative and delicious ways to use it:
- Aloo paratha without stuffing– Mix the stuffing with whole wheat flour, add water and salt, knead into a dough, roll, and cook like a flatbread.
- Aloo Bonda or Fritters – I have a yummy recipe that F loves!
- Stuffed Bread or Sandwich – Spread the mixture between slices of bread with cheese and toast for a Bombay-style sandwich. I recently used it in spreading inside pita bread and toasting with butter. It was D-e-l-i-c-i-o-u-s! Think arayes!
- Side Dish for Chapati – Heat it with a little butter or ghee and serve as a quick sabzi.
- Add to kebabs, Cutlets, or Patties – Add to your cutlet, shami kebab or patties recipes.
- Masala Dosa Filling – Use it as a quick filling for dosas or wraps.
Most of the time, leftover refrigerated aloo stuffing may become wet to use again in aloo paratha.
Quick Tip
I always keep a small container of flour in the fridge just for dusting while making Indian breads. A mix of plain maida and rice flour works like a charm—it prevents sticking and gives a smooth finish. Try it once, and you’ll want to keep it ready too!
🍲Side dishes for aloo paratha
Traditionally, it’s served with a combination of yoghurt (plain or spiced), pickle (achar), and butter. But some days, when I am very hungry, I like to have my aloo paratha with some paneer curry or kofta curry for a more satiating meal.
❄️Storage
- Store any leftover aloo parathas in the refrigerator for up to 2-3 days.
- Reheat stored parathas on a hot tawa on low heat until warmed through. Apply some ghee or butter before serving. Of course, you can use the microwave for 10 to 15 seconds.
- You can repurpose leftover aloo paratha into an egg wrap following my chapati omelette recipe for a hearty mid-day snack.
☝️Frequently Asked Questions
Aloo paratha is best enjoyed with yoghurt, pickle, and a side of salad or raita. But a little dal will also be great.
To prevent aloo paratha from breaking, ensure the dough is not too soft but well-rested. Seal properly while stuffing, and roll gently without applying too much pressure. My key step is to release any trapped air by poking with a fork or toothpick before rolling it out.
To make aloo paratha crispy, apply ghee generously while cooking and cook on medium heat to allow it to crisp up evenly. Flip it multiple times and press gently with a spatula to ensure it crisps on both sides.
Yes, you can make aloo paratha with maida (all-purpose flour) instead of whole wheat flour. The texture will be softer, but it will still taste delicious. Make sure to knead the dough well until smooth, and also rest it longer. Just follow the same steps as you would with whole wheat flour for rolling and cooking.
🍲Related Recipes
Looking for other recipes using potatoes? Try these:
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📖 Recipe Card
Aloo Paratha Recipe
Ingredients
For the stuffing
- 500 grams potatoes, 4 to 5 medium-sized
- 1 small red onion
- 4 to 6 green chillies, (adjust to preference)
- 1 inch ginger
- ¼ cup Fresh coriander leaves
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon dry mango powder, (or chaat masala)
- 1 teaspoon chilli flakes, (see notes)
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon kasuri methi, optional
- salt to taste
For the dough
- 2 cups whole wheat flour
- ¾ to 1 cup water
- 1 teaspoon salt
Others
- all-purpose flour, to dust and roll
- Ghee, to cook
Instructions
Prepare the potato
- Wash the whole potatoes thoroughly to remove any dirt. Leave the skin on. Place them inside the Instant Pot and cover with enough water. Close the lid of the Instant Pot and ensure the valve is set to the sealing position. Set the Pressure to Low and timer to 8 minutes. (take this time to prep the other ingredients)500 grams potatoes
- Once the cooking time is complete, let the pressure release naturally. Open the lid and carefully remove the potatoes using tongs.
- Peel and discard the skin. I like to do it while it is still warm by using a fork to hold the potato in place and use my other hand to peel off the skin.
- Add the peeled potatoes in a large bowl and use the back of a fork or a potato masher to roughly mash them. Do not make a smooth paste.
Prepare the dough
- In a large mixing bowl, combine the wheat flour and salt. Mix well to ensure the salt is evenly distributed.2 cups whole wheat flour1 teaspoon salt
- Begin by adding most of the water to the flour mixture. Use your hand or a wooden spoon to start mixing the flour and water together. Continue adding water a little at a time, mixing thoroughly until the dough comes together. No dry flour should be seen. As it is wheat flour, you don’t have to knead a lot. If the dough feels too dry, add a bit more water; if it’s too sticky, sprinkle a little more flour.¾ to 1 cup water
- Once the dough comes together and is soft, cover it and let it rest for at least 20 minutes or an hour. This resting period helps the gluten to relax, making the dough easier to roll out.
- Divide the rested dough into 6 to 8 balls. Smoothen each dough balls and keep them covered.
Prepare the stuffing
- Heat a pan on low and dry roast the coriander seeds and cumin seeds until fragrant. Roughly grind them to coarse using a mortar and pestle. Add it to the bowl of roughly mashed potatoes.2 teaspoon coriander seeds1 teaspoon cumin seeds
- Finely chop the onion, green chillies, coriander leaves and the ginger. You may use a mini chopper to do it all together. Add this to the potato bowl.1 small red onion4 to 6 green chillies1 inch ginger¼ cup Fresh coriander leaves
- Add the ground spices and salt. Check the notes section for options. Use your hands or fork to mix all together. Taste and adjust the salt and spices.1 teaspoon dry mango powder1 teaspoon chilli flakes¼ teaspoon turmeric powder½ teaspoon garam masala1 teaspoon kasuri methisalt to taste
Stuff the dough balls
- Divide the potato mixture into balls similar to the dough balls and keep aside.
- Flour your work area, take one dough ball and roll it out into a small circle, about 3 inches in diameter or palm size.all-purpose flour
- Place the prepared aloo ball in the center of the rolled dough. Gather the edges of the dough circle towards the center covering the potato filling, pinch and twist them together to seal the stuffing inside. Press the twisted top gently to flatten it.
- When you flatten the ball, it is highly likely that you may notice air pockets. Use a fork to gently pierce them to release the trapped air. This will prevent the parathas from puffing up unevenly while rolling.
- Repeat this process with the remaining dough balls, keeping the stuffed ones covered to prevent them from drying out.
Prepare aloo parathas
- Lightly flour your work surface and dip the stuffed dough balls in plain flour. This prevents sticking and makes rolling easier.
- Roll with very little pressure and without flipping the side. You can turn the dough around and roll for even thickness.
- Heat a thick bottomed pan or cast-iron pan on a medium to high flame. A well-heated pan ensures even cooking and nice browning.
- Place the rolled paratha and cook until you start seeing air bubbles. Flip and cook for a few seconds. Apply ghee on each side between each flip to cook evenly. Cook until the paratha is golden brown and slightly crispy.Ghee
- Adjust the flame accordingly and cook the rest of the dough while stacking the parathas. Serve hot with lime pickle and seasoned yoghurt.
Video
Notes
- Instead of coriander seeds and cumin seeds, you can use 1 teaspoon of carom seeds or fennel seeds. Make sure to crush them lightly.
- Instead of chilli flakes, you can add ½ to 1 teaspoon red chilli powder.
- Replace ginger with 2-3 garlic cloves or 1-2 teaspoon ginger garlic paste.
- Instead of dry mango powder, you can use chaat masala or both.
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