If you’re a fan of bread and potatoes, you’re going to love this Punjabi Aloo Paratha or Aloo ka Paratha. Sometimes spelled Alu Paratha, this potato stuffed flatbread is a popular Indian breakfast that combines two of my favorite starches in a single delectable package. Crisp on the outside and tender on the inside, this humble meal is as comforting as a hug. What’s not to love?
What is Aloo Paratha
Aloo means “potato” and paratha means “flatbread” in Hindi, so the name is quite telling: aloo paratha is an unleavened whole wheat flatbread stuffed with a savory, spiced, mashed potato filling.
Though there are many variations of stuffed paratha, many folks like aloo ke parathe above all others. In my home, Gobi Paratha and aloo paratha win all the superlatives.
Hailing from Punjab, India, this is one of my favorite breakfasts of all time! It also happens to be one of the first recipes I learned from my Punjabi mother-in-law, so it holds a special place in my heart.
In Punjabi families, parathas are made with lots of love and affection, not to mention lots of ghee and homemade butter (makhan). If you lean towards a healthier lifestyle, you can easily opt to roast aloo paratha in oil and serve them with curd (plain yogurt) instead of butter.
In this post, I’ll show you two different methods of rolling the potato parathas. There’s no need to be intimidated; this recipe is really quite simple!
Classic Aloo Paratha Recipe
- ½ 1 teaspoon finely chopped green chillie
- ¼ to ½ teaspoon punjabi garam masala powder or Garam Masala Powder
- ¼ to ½ teaspoon kashmiri red chilli powder or cayenne pepper or paprika (optional)
- 1 teaspoon finely chopped green chillie
- ¼ to ½ teaspoon Punjabi garam masala powder or Garam Masala Powder
- ¼ to ½ teaspoon Kashmiri red chilli powder or cayenne pepper or paprika (optional)
- In a separate bowl, add 2 cups whole wheat flour (atta). Make a well in the center. Add ½ teaspoon salt (or to taste), 1 tablespoon oil or ghee, and roughly ⅓ to ½ cup water.