An easy recipe for Aloo Paratha with tips on how to roll them. A great lunchbox option. Vegan.
Print Recipe
5 from 4 votes

Easy Aloo Paratha

An easy and foolproof version of Aloo Paratha, an Indian flatbread stuffed with a spicy potato mixture, that I often make for the lunchbox, for me and my eight-year-old.
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: Bread
Cuisine: Indian
Servings: 12 parathas
Calories: 112kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes


For the whole-wheat paratha casing:

  • 1 1/2 cups whole wheat flour
  • 1/2 cup sourdough starter If you are not using sourdough starter, use 1 3/4 cups of whole-wheat flour instead, or a mix of 3/4 cup all-purpose and 1 cup whole-wheat
  • 1/2 tsp ajwain or carom seeds
  • 1/2 tsp salt
  • Water for kneading

For the potato stuffing:

  • 4 medium russet potatoes, boiled, peeled, and mashed or grated so there are no lumps
  • 1/2 tsp red chili powder, like cayenne
  • 1/4 tsp turmeric powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1 tsp chaat masala
  • 1/2 tsp garam masala (optional)
  • Salt to taste
  • 1 tbsp finely chopped cilantro (optional)


Make the dough:

  • Place all the ingredients except water in a bowl or in a stand mixer. Trickle in the water slowly, kneading as you go, until you have a stiff but pliable dough. Set aside for at least 30 minutes. You can make the dough a whole day ahead and refrigerate.

Make the stuffing:

  • Place all the ingredients in a bowl and mix well. Divide into 12 equal-sized portions and form into balls.
  • When ready to use the dough, divide into 12 equal-sized portions and, again, shape into balls.
  • Roll out one of the balls of dough into a disc, about four inches in diameter. Keep the center thicker and make the edges thin.
  • Place the stuffing in the center and pull the edges over the top of the stuffing. Pinch to make a tight seal and squeeze off any excess dough. 
  • Flatten into a disc, flour both sides, and roll into a circle about six inches in diameter.
  • Heat a griddle and spray with oil. Place the flatbread on the griddle and let it cook until golden-brown spots appear. Flip over and cook the other side. Flip over a couple more times if needed until the surface is evenly cooked and covered with golden-brown spots.
  • Serve hot with chutney or a cucumber raita or Indian pickles.


If you're seasoned at rolling out flatbreads, you certainly won't need 25 minutes of cooking time-- I usually roll one as I am baking the other on the griddle.


Calories: 112kcal | Carbohydrates: 24.6g | Protein: 3.7g | Fat: 0.4g | Potassium: 368mg | Fiber: 4g | Calcium: 10mg | Iron: 1.1mg