Aloo Paratha

Ingredients :
For Paratha Dough:
Whole Wheat Flour (all purpose flour)- 1 cup
Onion chopped- 2 tbsp
Tomatoes chopped- 2 tbsp
Coriander chopped- 2 tbsp
Salt- 1 tbsp
Red chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Oil- 2 tbsp
For Dough Filling:
Boiled, Peeled, Mashed Potatoes- 2 large
Coriander chopped- 2tbsp
Turmeric power- 1 tsp
Red chilli powder- 1 tsp
Whole dry coriander- 1 tbsp (Roasted and chopped)
Cumin seeds- 1/2 tsp (Roasted and chopped)
Whole dry red chilli- 4 (Roasted and chopped)
Carom seeds (ajwan)- a pinch (Roasted and chopped)
For Frying:
Oil- as per required


  1. In a large bowl, Mix: Whole wheat flour, onion chopped, tomatoes chopped coriander chopped, salt, red chilli powder, turmeric powder, oil (all the ingredients listed for paratha dough, see above).
  2. Add in little by little water in order to create a soft dough. Cover with moist cloth and set aside for half hour.
  3. In an another bowl, Mix: mashed potatoes, coriander chopped, turmeric powder, red chilli powder, whole dry coriander, cumin seeds, whole dry red chilli, carom seeds (all the ingredients listed for dough filling, see above) and mix the ingredients well.
  4. Divide the paratha dough into desired sizes, make round balls, and roll them out into a round shape roti’s (chapati’s).
  5. Take a portion of aloo mixture and spread in one of the roti (chapati).
  6. Cover this dough with another roti (chapati), and press the edges of both the rolled roti (chapati) firmly.
  7. Apply dry flour and roll out into roti (chapati) form.
  8. Place the roti (chapati) into a hot pan (tawa) with oil, when the roti is gloden brown from both the sides place into serving plate.
  9. Garnish with butter/ghee, and Serve with Mango chutney (or achar).
… and ENJOY your weekend with delicious hot aloo paratha… :)


with step pictures: