Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast) - Cook with Kushi (2024)

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Aloo Parathais a delicious and popular Indian stuffed flatbread that is crispy on the outside, with soft and flavorful melt-in-mouth mashed potato filling on the inside. This quick recipe is for all bread and potato lovers.

Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast) - Cook with Kushi (1)
Jump to:
  • Recipe card
  • What is Paratha?
  • What is the difference between naan, roti, and paratha?
  • Ingredients
  • Step-by-step instructions
  • Chef tips
  • Tips to keep parathas soft
  • Punjabi Aloo Paratha or Dhaba Style Aloo Paratha
  • Variations
  • Serving suggestions
  • Store, Make Ahead and Reheat
  • More Indian flatbread recipes to try
  • User Reviews

Recipe card

Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast) - Cook with Kushi (2)

Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast)

Kushi

Aloo Parathais a delicious and popular Indian stuffed flatbread that is crispy on the outside, with soft and flavorful melt-in-mouth mashed potato filling on the inside. This quick recipe is for all bread and potato lovers.

5 from 15 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 10 parathas

Calories 205 kcal

Equipment

Ingredients

For the Paratha Dough

  • 2 cups Wheat flour (atta)
  • ½ teaspoon Salt , adjust to taste
  • 1 tablespoon Oil
  • ¾ cup Water , for kneading (approx ¾ cup + little more)

For the Aloo filling or Stuffing (Read tips for more options)

  • 3 Medium Potatoes
  • 2 tablespoon Cilantro or Coriander leaves, finely chopped
  • 2 Green chilies or jalapenos, finely chopped
  • ½ teaspoon Chat Masala or ½ tablespoon Lemon juice
  • ½ teaspoon Salt , adjust to taste

Other Ingredients

  • 4 tablespoon Oil or butter or ghee for cooking parathas

Instructions

Prepare The Dough For Paratha

  • In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.

    2 cups Wheat flour, ½ teaspoon Salt, 1 tablespoon Oil, ¾ cup Water

  • Cover and keep it aside for 15 to 30 minutes.

Make the filling or stuffing for paratha

  • Peel and boil the potatoes using any method of your choice. For example, you can pressure cook, microwave, or boil them in a vessel. I have microwaved potatoes for 5 to 6 mins on high with a splash of water, and then the potatoes were mashed.

    3 Medium Potatoes

  • See that the potatoes are mashed properly and that there are no lumps.

  • Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.

    2 tablespoon Cilantro, 2 Green chilies, ½ teaspoon Chat Masala, ½ teaspoon Salt

  • Check the taste and adjust any spices as needed. (You can also add ½ teaspoon each of any of these: garam masala powder (curry powder), red chile powder, amchur powder, coriander powder, cumin powder, and freshly grated ginger if desired. Some even add ¼ cup of chopped onions. These ingredients will enhance the taste but are totally optional)

How to roll parathas?

  • Divide the dough into 10 equal portions.

  • Using both the palms make a smooth ball out of each portion and then flatten it.

  • Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.

  • Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.

  • Take one edge and start sealing or pleatingit to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.

  • Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

How to cook paratha?

  • Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.

  • Place the rolled paratha on the skillet.

  • Once you see the bubbles on top, flip and cook on the other side.

  • Apply ghee or oil on the partially cooked surface of the paratha.

    4 tablespoon Oil

  • Flip again and cook the partially cooked side this time till you see golden brown spots.

  • Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.

  • Repeat this for all the parathas.

  • Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).

Notes

  • See that the potatoes are mashed properly, and there are no lumps.
  • Check the taste of the filling and adjust any spices as needed.
  • See that the sealing is done properly to avoid any filling from coming out.
  • The skillet should be hot & parathas should be cooked on high flame to remain soft. If cooked on low flame, it will harden up.
  • You can also add ½ teaspoon each of any of these: garam masala powder (curry powder), red chile powder, amchur powder, coriander powder, cumin powder, and freshly grated ginger if desired. Some even add ¼ cup of chopped onions. These ingredients will enhance the taste but are totally optional.
  • The dough should be soft and smooth. If the dough becomes sticky, add some flour and knead it. If the dough becomes hard and stiff, moisten your fingers and knead until it is soft and smooth.
  • One of the best no onion no garlic recipes that you can try for fasting, upvas, and vrat days.

Tips to keep parathas soft:

  • The pan (tava or skillet) should be hot & parathas should be cooked on high flame to remain soft. If cooked on low flame, it will harden up.
  • Stack them and keep them covered in a hot box as they are cooked.

Punjabi Aloo Paratha or Dhaba Style Aloo Paratha :

If you want to make Punjabi Dhaba-style aloo paratha, follow the same recipe for paratha dough. For the filling, along with the ingredients mentioned, add ½ teaspoon garam masala powder, ½ teaspoon ajwain (carom seeds), and ½ teaspoon anardana (dry pomegranate seeds).

Nutrition

Calories: 205kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 268mgPotassium: 296mgFiber: 2gSugar: 1gVitamin A: 7IUVitamin C: 14mgCalcium: 12mgIron: 2mg

Tried this recipe?Let us know how it was!

What is Paratha?

Parathas are popular unleavened (no yeast, no baking soda, or baking powder) layered flatbread from Indian cuisine prepared using wheat flour (atta), salt, oil (ghee or butter), and water. Another popular variation of paratha is prepared using all-purpose flour (maida) and eggs, known as Malabar parotta or Mughlai paratha.

There are two kinds of paratha - plain and stuffed. Today, I am sharing a stuffed version of paratha prepared using my family's favorite vegetable, i.e., potatoes or aloo.

What is the difference between naan, roti, and paratha?

Naan is a soft, leavened Indian bread prepared using all-purpose flour (maida) and traditionally cooked in an oven or tandoor (a traditional oven). This flatbread can be served plain, slathered with butter, or stuffed with potatoes (aloo), cheese, mixed vegetables, minced mutton (also known as keema naan), etc., or with toppings such as garlic, coriander leaves, onion seeds, etc. Naan is served with Indian curry or gravy.

Roti and Chapati are unleavened flatbread prepared using whole wheat flour and rolled out much thinner than naan, similar to tortillas. These are cooked on a cast-iron skillet, griddle, or pan (also known as tava or tawa). Rotis are served with Indian curry or alongside cooked vegetables (known as sabji or bhaji).

Paratha is another unleavened flatbread prepared using whole wheat flour, stuffed with aloo, paneer, vegetables, or egg, which is then pan-fried on tawa or cast-iron skillet. This bread is rich and is a standalone dish. It can be served alone and along with Indian curry or gravy.

Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast) - Cook with Kushi (3)

Ingredients

To make the dough, whole wheat flour is used along with salt to taste, oil, and water for kneading.

For the stuffing: For the aloo paratha filling, use mashed potatoes and minimal spices that are readily available, like cilantro, salt, lemon juice, green chilies, and garam masala, or all of them from the list given in the recipe and tips.

Step-by-step instructions

Prepare the dough for paratha

  • In a bowl, add wheat flour, salt, and oil. Now add water gradually and knead it to form a soft and smooth dough. The dough should not be moist or stiff.
  • Cover and keep it aside for 15 to 30 minutes.

Make the filling or stuffing for paratha

  • Peel and boil the potatoes using any method of your choice. For example, you can pressure cook, microwave, or boil them in a vessel. I have microwaved potatoes for 5 to 6 mins on high with a splash of water, and then the potatoes were mashed.
  • See that the potatoes are mashed properly and there are no lumps.
  • Add coriander leaves, green chilies, chat masala, and salt to taste, and mix well with the mashed potatoes.
  • Check the taste and adjust any spices as needed.(You can also add ½ teaspoon each of any of these: garam masala powder (curry powder), red chile powder, amchur powder, coriander powder, cumin powder, and freshly grated ginger if desired. Some even add ¼ cup of chopped onions. These ingredients will enhance the taste but are totally optional)
Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast) - Cook with Kushi (4)

How to roll parathas?

  • Divide the dough into 10 equal portions.
  • Using both palms, make a smooth ball out of each portion and then flatten it.
  • Dust the working surface and, using a rolling pin, roll it into a 4-inch diameter circle.
  • Now place the filling at the center, keeping 1-inch space at the sides.
  • Take one edge and start sealing or pleating it to bring the edges to the center and pinch the edges together. See that the sealing is done properly to avoid any filling from coming out.
  • Roll this again using some flour to form a 6- to 7-inch circle.

How to cook paratha?

  • Heat the tava or skillet on medium-high heat. The skillet should be hot, and the parathas should be cooked on high flame to remain soft and crispy. If cooked on low flame, it will harden up.
  • Place the rolled paratha on the skillet.
  • Flip and cook on the other side once you see the bubbles on the top.
  • Apply ghee or oil on the partially cooked side.
  • Flip again and cook the partially cooked side until you see golden brown spots.
  • Flip once or twice, apply ghee or oil, and cook evenly till you see golden brown spots on both sides.
  • Repeat this for all the parathas.
  • Serve them hot with butter, pickles, sour cream, or chole masala.
Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast) - Cook with Kushi (5)

Chef tips

  • See that the potatoes are mashed properly and there are no lumps.
  • Check the taste for filling and adjust any spices as needed.
  • See that the sealing is done correctly to avoid any filling from coming out.
  • The skillet should be hot & parathas should be cooked on high flame for it to remain soft. If cooked on low flame, it will harden up.
  • You can also add ½ teaspoon each of any of these: garam masala powder (curry powder), red chile powder, amchur powder, coriander powder, cumin powder, and freshly grated ginger if desired. Some even add ¼ cup of chopped onions. These ingredients will enhance the taste but are totally optional.
  • The dough should be soft and smooth. If the dough becomes sticky, add some flour and knead it. If the dough becomes hard and stiff, moisten your fingers and knead until it is soft and smooth.
  • One of the best no onion no garlic recipes that you can try for fasting, upvas, and vrat days.

Tips to keep parathas soft

  • The pan (tava or skillet) should be hot & parathas should be cooked on high flame to remain soft. If cooked on low flame, it will harden up.
  • Stack them and keep them covered in a hot box as they are cooked.

Punjabi Aloo Paratha or Dhaba Style Aloo Paratha

If you want to make Punjabi Dhaba-style aloo paratha, follow the same recipe for paratha dough. For the filling, along with the ingredients mentioned, add ½ teaspoon garam masala powder, ½ teaspoon ajwain (carom seeds), and ½ teaspoon anardana (dry pomegranate seeds).

Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast) - Cook with Kushi (6)

Variations

  • Avocado paratha, Paneer paratha, andMediterranean paratha with Feta Cheese and Mushrooms- MUST TRY!!
  • Add boiled vegetables like carrot, peas, and beetroot to make vegetable paratha.
  • Chop methi or fenugreek leaves and add directly to the dough along with spices to make methi paratha or parantha.
  • Add grated mooli (radish) to make Punjabi mooli paratha.
  • If you want to make green paratha for clean eating and diet, then simply blend some spinach (palak) along with mint and coriander leaves to form a thick paste. Add it while preparing the dough, adjust the water as needed, and make spinach paratha.
  • Like methi paratha, you can add mint leaves to make pudina paratha.
  • If you like eggs, then you can make egg parantha or paratha - a protein-rich lunch or dinner recipe. I will share the recipe for the same soon.

I can go on because I prepare parathas often and with only those ingredients available in my pantry. It still tastes amazingly delicious every single time. What is your favorite paratha? Do comment below, and I would love to try it.

Serving suggestions

Parathas can be served for breakfast, lunch, or dinner, and sometimes even as an evening snack. These are also perfect for lunch boxes.

Some of the accompaniments for Aloo paratha arechole (chana masala), chutney, dal, curds or yogurt, an Indian yogurt-based salad made with beetroot, bhindi, pickles or achar, a couple of green chilies, or simply a cup of coffee or tea.

Check out some of thebest and easy to make potato recipesorquick potato bread loaf recipe.

Store, Make Ahead and Reheat

  • Once the parathas arecooled down completely,if there are any leftovers after serving or you want to make ahead parathas for weekday or weeknight meals and store for the next couple of days, stack them by placing butter paper or parchment paper between each paratha and place them in the freezer within Ziploc bags.
  • Parathas remain fresh for about 8 hours at room temperature.
  • Heat tava or skillet on medium flame and drizzle oil and butter. Place the parathas and cook them on each side for a minute or two or until heated through.

More Indian flatbread recipes to try

  • Paneer Paratha Recipe | Herb Cheese Stuffed Flatbread
  • Garlic Cheese Naan
  • OATS CHAPATI
  • Avocado Flatbread | Avocado Paratha (Vegan, No Yeast Bread)

Did you like this recipe?Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating belowand/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

Note: We originally posted this vegan aloo paratha recipe in March 2021. It has now been modified in Jan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast) - Cook with Kushi (2024)

FAQs

Which is the best combination for paratha? ›

8 food items that Paratha tastes best with
  • Yoghurt. ...
  • Achar. ...
  • Green Chutney. ...
  • Raita. ...
  • Butter. ...
  • Dal. Enjoy the paratha with a protein-rich dal like Dal Tadka or Dal Makhni. ...
  • Masala Chai. Conclude your paratha meal with a cup of masala chai. ...
  • Chaas. It's a refreshing and probiotic-rich drink and a perfect companion to paratha.
Nov 1, 2023

What makes paratha soft? ›

Adding just 1 tablespoon of ghee while kneading the dough can add softness to the texture of the dough along with a nice aroma. Make sure the ghee is melted and warm. You can also mix 1 tablespoon of ghee in lukewarm water and then use it for kneading.

How do you keep paratha from getting soggy? ›

Keep them stacked and wrap the whole stack in an absorbent kitchen towel and store in a casserol / hotpot. Hot rotis / paranthas if stored directly in a casserol / hotpot, can get wet due to the condensation of steam.

Should paratha dough be soft or hard? ›

*The dough should be semi-soft. Knead dough using whole wheat flour, pinch of salt, one teaspoon ghee, and add water as per requirement. *Cover and rest the dough for at least 15 minutes. *Make paratha slightly thicker than a roti.

What is the difference between paratha and aloo paratha? ›

In Hindi, Aloo means “Potatoes” and Paratha means “Layered Flatbreads”. So Aloo Parathas literally mean parathas that are stuffed with boiled, mashed and spiced potatoes in between the layers. Firstly a dough is made with whole wheat flour. Next boiled potatoes are mashed or grated and then spiced.

What is the most popular paratha? ›

Top 10 Types of Paratha You Need To Try
  1. Aloo Paratha. Aloo Paratha, one of the classic favourite paratha varieties, features a flavorful filling of mashed potatoes with delicious herbs like cumin, coriander, and chilli. ...
  2. Gobi Paratha. ...
  3. Paneer Paratha. ...
  4. Methi Paratha. ...
  5. Mooli Paratha. ...
  6. Onion Paratha. ...
  7. Palak Paratha. ...
  8. Ajwain Paratha.
Jun 3, 2024

Why is paratha unhealthy? ›

People often consume paratha with tea made of milk, which is considered very harmful to health. Actually, paratha is very oily and the amount of saturated fat in it is high. Consuming tea and paratha together on a daily basis can cause serious damage to your liver, digestive system and stomach.

Which oil is best for paratha? ›

Avoid using ghee and refined oil while cooking parathas, and instead opt for olive oil, which is a much healthier alternative. Since olive oil has a mild flavour, it doesn't hamper the taste of the paratha.

Why is my aloo paratha hard? ›

I brushed on a bit of oil while rolling. I also kept the rolled out parathas covered so they don't dry out before I fry them. Used a heavy cast iron pan instead of the weakass Teflon one I was using before. Let it heat up real nice before putting the ghee on it, and then put the paratha on on a very high temp.

How to prevent aloo paratha from breaking? ›

Avoid Overcooking Potatoes:

When making perfect aloo parathas, it is essential to avoid overcooking the potatoes. Do not use water to cool the boiled potatoes. Instead, allow them to cool naturally, as adding water can make the potatoes moist, potentially causing the parathas to break during rolling.

Why is my paratha not crispy? ›

All-purpose flour tends to be made from a mixture of hard and soft wheats, which means it has a lower protein percentage than maida, and therefore creates parathas that aren't as crisp or flaky. You can order maida online or purchase it from a local Indian grocery store, but all-purpose flour works fine.

What if paratha dough is too dry? ›

If the dough is too dry, add in more water, 1 TBSP at a time. If the dough is too sticky, add in more flour, 1 TBSP at a time. Place the dough into a lightly greased bowl. Cover the dough with a lint free kitchen towel.

Why does my paratha get hard? ›

4.Cook Them On The Right Flame

If you cook your paratha on low flame, it'll make them chewy, and if you cook it on high flame, it's going to become hard like a papad. The correct way is to heat the tawa on high flame, add ghee and spread it evenly.

What is the difference between paratha and naan? ›

Paratha vs Naan: What's the difference? The short answer is that paratha is a flaky, layered flatbread made from whole wheat flour and ghee, often stuffed and pan-fried. Naan, on the other hand, is a soft, chewy leavened bread made from all-purpose flour, yeast, and dairy, traditionally baked in a tandoor oven.

What is paratha traditionally served with? ›

Paratha are unleavened layered flatbreads made with whole wheat flour (atta), salt, water & ghee or oil. These traditional flatbreads are a staple in Indian subcontinent and are served for a breakfast with a side of curd, chutney, pickle, curries, eggs and meat dishes.

What is Parotta eaten with? ›

The dough is beaten into thin layers and later forming a round spiralled into a ball using these thin layers. The ball is rolled flat and pan-fried. It is often served with a meat curry, such as chicken, goat, beef, or lamb.

What is the best way to eat paratha? ›

Slice up a ripe banana and layer it over a cooked paratha. Top with plenty of sweetened condensed milk and a pinch of salt. If condensed milk isn't to your taste, try it with honey or date syrup. You could even go with peanut butter or Nutella - the paratha is your canvas.

Is tea and paratha good combination? ›

By preventing protein absorption in the body, the tannins found in tea interact with proteins to behave as antinutrients. According to a study, tannins slow down protein digestion by an average of 38%. Tea prevents nutrients from being utilised by the body, so tea may not be the ideal beverage to pair with the paratha.

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