Aaloo Paratha

Difficulty: Difficult | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 8 pieces

For the Filling
2 Medium Aaloo (Potatoes)
½ Medium Onion
2 Green Chillies
Salt to taste

For the Paratha
2¼ cups Madia (Flour)*
½ tsp Salt
1 tbsp Oil
8 tsp Oil for Frying
8 tsp Ghee (Clarified Butter)


  1. Boil the potatoes.
  2. Peal and mash them well.
  3. Finely chop the onion and the green chillies.
  4. Mix the onions and the chillies with the potatoes.
  5. Add the salt according to your taste and mix well. Ensure that the salt is a bit on the higher side as this would give a better taste to the parathas.
  6. Now in a bowl, take 2 cups of the maida and the salt and mix well. The rest of the maida will be required to roll the parathas.
  7. Then add the oil and evenly rub it into the flour.
  8. Now knead this flour with warm water and make it into a soft dough. The dough should be soft but not sticky. It's easier to stuffed the parathas if the dough is soft.
  9. Now divide the dough and the filling into 8 equal portions each.
  10. Roll and make smooth round balls of the dough first and then flatten them by appying pressure with your fingers, and between your palm.
  11. Now place a portion of the filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest.
  12. Roll each of these in a little flour.
  13. Now sprinkle some flour on a flat surface and with a rolling pin, roll each of them into about 7” diameter round and ¼” thick discs. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the parathas. In such case, sprinkle some flour on those areas.
  14. In a small bowl, mix the ghee with the oil for frying and keep it aside.
  15. Heat pan and first dry roast each of the parathas on medium heat till a little brown on both the sides.
  16. Once the parathas are roasted, in the same pan add 2 tsp of the oil and ghee mixture and place one paratha into the pan again. Shallow fry the paratha for 1-2 mins. Repeat for the rest of the parathas.
  17. Serve with achaar and plain curd.
*You may also use wheat flour instead of plain flour. In that case you need not add the oil in the dough.

1 comment:

  1. deaaar uma, i'm anjali's mom from kochi. congrats on your recipes, went thru some of them, intend to try out a few. i may also say that u've kind of inspired me to do something similar. let's see.



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