Aloo Paratha

Alu Paratha
Parathas require just that little bit of extra effort compared to making a regular chapati. But the rewards are way more delicious and nutritious, making them absolute winners.Even those who don’t cook Indian food have doubtless had a paratha at a restaurant. And while parathas can be stuffed with just about everything from sweet potatoes to carrot to radish to even tofu, the most basic and ubiquitous version has got to be the gorgeous Aloo Paratha. It’s definitely my favorite, because I love potatoes and firmly believe that despite the fact that most people think potatoes are bad for you, they can– cooked the right way, by which I mean not deep-fried– actually be good for you.
They are packed with vitamins, minerals and fiber.
As with any food, exercising moderation is the best way to have your potato and eat it too.What’s also wonderful about an Aloo Paratha is, you don’t have to have every ingredient in any recipe on hand. So long as you have the primary ingredients — wheat flour, potatoes and some chili powder and salt, you are pretty much good to go. From there on you can, of course, build on the flavors, adding more spices like Amchoor (dry mango powder which is tangy and delicious), turmeric, even garam masala.
Finely minced herbs like mint or coriander would be bliss in a paratha. If you use onions, however, make sure you mince them really fine because you don’t want big pieces of onion tearing holes into the paratha when you roll it.This recipe is really simple: a very basic one, but it is pretty much fail-safe. Make it to light up a simple dinner and serve it with any spicy subzi, or even with this spicy vegan kheema, as I did.

And enjoy!
aloo paratha

Aloo Paratha
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: Indian
Serves: 8
  • For the dough:
  • 2 cups durum whole wheat flour (use regular whole wheat if you can't find this, but the durum wheat does make softer parathas).
  • 1 tsp canola or other vegetable oil
  • ½ tsp salt
  • For the filling:
  • 3 medium potatoes, boiled until tender, then peeled and mashed or passed through a potato ricer. The potatoes should be smooth-- you don't want any big lumps in here.
  • 1 tsp red chili powder like cayenne
  • Zest of 1 lemon
  • Salt to taste
  • 1 tsp grated ginger
  1. To make the paratha dough, mix all the dough ingredients and use water to knead into a smooth dough. Set aside for at least half an hour.
  2. To make the filling, mix together all of the filling ingredients.
  3. Now make the parathas. Pull off a 1½-inch ball of the dough. Using some flour to prevent it from sticking, roll out the dough into a five-inch circle.
  4. Make a smaller, ¾th-inch ball of the spiced potato mixture. Place it in the center of the rolled-out dough.
  5. Then, gather up the edges of the dough around the potato mixture and press together where the ends meet on top to form a firm seal.
  6. Roll out into a 7-inch circle, using flour to prevent the paratha from sticking.
  7. Heat a griddle. Cook the paratha on either side, about 3 minutes each, until golden spots appear. You can brush on some oil on each side, if desired, although it's not necessary at all.
  8. Serve hot!
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    I love , absolutely love aloo parathas.. but I suck at making them… Whenever I try this, all I am left with is a sticky aloo-atta glue :(

    yours looks yummy… :)

  2. says

    Even I add some ginger Vaishali but chopped. And instead of oil just brush some ghee .. the aroma is just too good.
    Vegan kheema up for try next … the parathas look fab. :-)

  3. says

    perfect looking aloo parathas..and they are my fav too! I have never been able to stuff the mashed aloo though, I always need into the dough..time i experimented, your instructions are clear enough:-)

  4. says

    I am still learning the basics of Parathas.Mine always look like torn maps .Yours have come out delicious and obviously mouthwatering plate with the kheema

  5. says

    Great looking parathas. Do you buy durum whole wheat in Indian grocery or other super markets? My rotis/ paratahs are not something I can boast abt and they need some help. I’m thinking may be changing the flour will help.

  6. says

    I tried to make aloo parathas myself, quite glad! So delish, aren’t they? I like your website, by the way. I’m no vegan, so I’d like to look at cooking from your perspective. See you!

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