Alu Paratha

Alu paratha is a perennial favorite among parathas. And not to mention, the most popular as well. Alu paratha with dahi and pickles – ahaa! Just perfect! …

This one has only potatoes and spices – sounds simple but the taste is too good! No onions, garlic etc.

Here’s my version of the paratha.

This is another of my entries to the Roti Mela hosted by Srivalli.



Wheat flour: 2 cups

Oil for making parathas

For the potato filling:

Potatoes: 2 large

Green chillies: 3-4

Turmeric powder: ¼ teaspoon

Red chilly powder: ½ teaspoon

Garam masala powder: ¼ teaspoon

Coriander (cilantro) leaves: a handful

Salt to taste

Oil: 1 teaspoon


Here’s the Method in Pictures:


  1. For the dough, knead the wheat flour with the required amount of water – you may use around a cup of water. Make the dough a soft pliable one. You may use warm water for better results.
  2. Cover the dough with a tissue/cloth and set aside for about 20-30 minutes. If not making parathas immediately, you can refrigerate the dough for up to a day or two.
  3. Boil the potatoes till soft and done. Allow to cool and peel.
  4. In the meanwhile, chop the green chillies and coriander leaves finely.
  5. Mash the potatoes and knead to make it smooth like dough.
  6. Add the spice powders, green chillies, oil, and salt to taste. Blend everything well to a filling without lumps – this helps ensure that the parathas don’t tear.
  7. Add the chopped coriander leaves and mix. This filling is ready – it can be stored refrigerated for up to a day or two and made into parathas whenever you want 🙂
  8. To make parathas, divide the dough into balls – about the size of a large lemon.
  9. Take a ball and roll out to a 3 inch disc. Place a teaspoonful of the potato filling.
  10. Bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala.
  11. Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches – of medium thickness. Take care that the stuffing does not burst out. You need to take care to avoid the filling bursting out by: placing the joined edges downwards, using only about a teaspoon of filling for large lemon-sized dough, ensuring the filling is smooth without lumps, and rolling out the parathas gently and from the edges.
  12. An alternative way is to split the dough into half for each dough-ball and make thin rotis. Smear the filling on one roti and cover with the other roti. Press the edges to stick them – makes perfect parathas!
  13. Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking.
  14. Make all parathas this way.
  15. Served and/or enjoy these parathas with curd and pickle.

8 Responses to “Alu Paratha”

  1. love alu paraths…. and ur masala looks perfect…

    From skribles: Thanks Swati 🙂 Let me know if you try and like it

  2. My all time fav, yummmmmmm, looks awesome!!!

    From skribles: Thanks Madhavi 🙂

  3. This looks really good, and surprisingly simple. I’ve bookmarked this to try 🙂

    From skribles: Thanks Dee – Hope u like it

  4. wow his looks so easy to prepare and so tasty. well not that easy.. but worth the while. thanks

  5. I’m a big fan of Aloo Paranthas and used your recipe to make it on my own for the first time, today.. It was finger licking good! 🙂 Thank you for sharing..

  6. Awesome ….. Tasty n simple 🙂

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