Pakistani cuisine is full of various flatbreads, and this aloo paratha (potato-stuffed flatbread) is perhaps the most popular one in the Nation. A paratha is simply a whole wheat, unleavened flatbread that is shallow fried.
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An aloo (potato) paratha is a flatbread stuffed with a spicy potato filling. It is delicious on its own, but some easy cucumber raita or green coconut chutney accompanies it.
If you're a fan of Pakistani flatbreads, try my keema paratha, missi roti (besan ki roti), and makki ki roti recipes.
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Why you'll love this recipe
- Easy-to-source ingredients—How often can you say that about a Pakistani recipe? You won't need to visit the specialty store for this recipe!
- The perfect combo - Shallow fried bread filled with potatoes...can it get any better than this?
- Affordable meal option—This is a very budget-friendly meal. With today's inflated grocery prices, that's a win for sure!
- Easy recipe - This is a straightforward recipe to follow. Plus, since some prep can be done beforehand, dinner can be on the table in record time.
- Versatile—This can be served for brunch, lunch, or dinner, and you can switch up the filling for variety!
The ingredients
- Flour—Most Pakistani flatbreads are made with a South Asian flour called Atta. This is a type of whole wheat flour, but due to its milling, it is finer in texture and milder in taste. You can source this at any South Asian store or on Amazon.
- Oil—Traditional aloo parathas are made with ghee. For a healthier alternative, I use avocado or canola oil, but any high-smoke point oil is okay.
- Potatoes—My go-to is usually Yukon gold, which is considered the best for any mashed potato. Some people prefer Russet, but I find them too soft and fluffy for my aloo parathas.
- Green onions - I prefer the milder taste and lighter texture of green onions, but regular yellow or purple onions can also be used.
- Serrano chilies—These are my favorite chilies for Pakistani cooking, but a different variety can easily be substituted.
- Cilantro - Fresh chopped cilantro is always a welcome addition to potato-stuffed flatbread.
- Cumin seeds - Whole cumin seeds add a pleasant smoky taste to the potato stuffing.
- Red chili powder - No aloo paratha is complete without a dash (or more) of this spice.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements and recipe instructions.
Substitutions & variations
- The flour—Can't source Atta? You can substitute with white wheat flour or combine half white and half wheat flour to get something close to traditional South Asian flour.
- Daikon radish - Known as "mooli ka paratha," this is another popular choice for stuffed flatbread.
- Keema (ground beef) - Add some ground beef as a filling instead of potatoes.
- Leftovers—Adding leftovers to a paratha is a creative and delicious way to use them. I often use up my vegetables and lentils this way.
Step-by-step instructions
While this potato-stuffed flatbread recipe may seem complex, it's actually fairly simple to make. The flatbread dough has just three ingredients: flour, salt, and water. It takes only five minutes to make if you use a KitchenAid, a hand mixer, or a food processor with a dough hook.
1. Knead the dough, boil and mash the potatoes, and mix all the spices.
2. Split the dough into eight equal portions and roll each into a ball.
3. Roll out each ball into a thin flatbread 3 inches wide.
4. Add the prepared potatoes in a thin, even layer on four of the rolled-out discs, leaving some space around the edges.
5. Cover each potato-filled disc with another layer of dough and press the edges together.
6. Roll the prepped, aloo stuffed paratha with a rolling pin, ensuring no holes in the surface.
7. Place the rolled-out aloo paratha on the preheated pan and let it cook for about 30 seconds. Flip it over and let the other side cook for 30 seconds.
8. Add two teaspoons of oil or ghee on the par-cooked side and spread evenly on the surface.
9. After 30 seconds, flip over and add oil or ghee to the other side.
10. Continue to cook and flip as needed till both sides are a nice even brown.
11. Once the paratha forms brown blisters in spots, it is cooked through.
Set the cooked aloo paratha on a plate and let it cool for a few minutes before serving it with some delicious cilantro mint chutney. For dessert, enjoy a crispy, crunchy sugar paratha to finish this amazing meal!
Expert Tips
- The Potatoes - Prepare the filling beforehand so it's at room temperature when stuffing the dough. If the filling is too hot, it can crack the dough.
- Grate the potatoes - A great tip from Indianhealthyrecipes.com is to grate the potatoes instead of mashing them. This helps prevent the potatoes from getting pasty, as you won't accidentally overhandle them.
- The Dough - Gluten formation helps achieve the perfect elasticity in the dough. Allow your dough to rest for a minimum of 20 minutes to help the gluten continue forming after you knead it. Make sure to cover the ball of dough with a damp cloth while it's resting, as this prevents it from drying out.
Recipe FAQS
If you have any leftovers, they can be stored in the refrigerator for up to 2 days. Beyond 2 days, I recommend freezing them. If you want to cook a large batch and freeze it, aloo parathas can last up to 2 months in the freezer.
Paratha's reheat beautifully on the frying pan or tawa. If they're frozen,
Just defrost them! Preheat the pan, heat the paratha for 1 minute on each side, and serve!
Mashed and spiced aloo are perfect for samosa filling or aloo cutlets (Pakistani-style potato pancakes).
Make sure that your potatoes are mashed to a smooth consistency and don't have lumps. Also, don't overstuff the dough, or else it will crack.
Ensure your pan or tawa is preheated well before you start cooking the flatbread. The bread needs to cook quickly on high heat to be crispy on the outside and soft on the inside.
Other Related Recipes You May Like
For more Pakistani recipes like this, check out 30+ Vegetarian Recipes From Pakistan. If you decide to try this recipe, please don't forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank You!
Aloo Paratha (potato stuffed flatbread)
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Equipment
- kitchenaid mixer (see notes)
- Rolling Pin
- tawa (see notes)
Ingredients
The Dough
- 3 cups flour
- 1 ½ cups water
- 1 ½ teaspoon oil
- pinch salt
The Potato Filling
- 4 medium yellow potatoes
- 2 green onions
- 2 serrano chilies
- ½ cup cilantro
- 2 teaspoon white cumin seeds
- 2 teaspoon salt (see notes)
- 2 teaspoon red chilli powder (see notes)
Aloo Parathas
- ½ cup oil
- dough
- potato filling
- ½ cup flour
Instructions
The Dough
- Put all of the flour in your kitchenaid bowl
- If you are adding salt add it in at this point (see notes)
- Use the dough hook on your kitchenaid and add half of the water and the oil and start mixing on low
- Once the dough starts to come together, add the remaining water and turn up the speed just one level
- Mix till all of the ingredients are well incorporated
- Scrape the sides of the mixing bowl, mix again and shape the dough into a ball
- Cover the dough with a damp cloth and set it aside for 20 minutes
The Potato Filling
- Boil the potatoes (see notes)
- Cool slightly, peel and mash till there are no lumps (see notes)
- Chop and add the green onions (stalk and green), cilantro and chilies
- Add the cumin, salt and chilli powder and mix well (see notes)
- Set the mixture aside to cool completely
Aloo Parathas
- Shape the dough into 8 even balls
- lightly dust two of the balls with some flour and roll them out into round discs, about 3 inches wide
- Add the potato mixture in a thin even layer on one of the discs, stopping ¼ - ½ inch from the edge
- Lay the other disc on top and press down gently, sealing the edges
- Using your rolling pin, lightly roll the paratha out till you have a 4-5 inch wide disc. Stop rolling before the potatoes poke a hole through the dough
- Preheat your Tawa (flat griddle) well (see notes)
- Brush any flour off the surface off your stuffed paratha and place on the preheated pan
- After about 30 seconds, gently flip the paratha over
- While the other side is cooking, spoon about 2 tablespoon oil onto the par cooked surface and spread it around.
- Flip the paratha again after 30 seconds and repeat with the oil on the other side.
- Cook an additional minute on each side (after adding the oil) till light brown spots appear on the surface of the stuffed bread (see notes)
- Remove the paratha from the heat and serve while fresh and hot
- Repeat this entire process 3 more times with the remaining balls of dough
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