Aloo Ka Paratha


Stuffed with gently mashed potatoes, these flatbread parathas are sure to make your breakfasts bright everyday. It originated from the Indian subcontinent as is now prevalent through out the areas of India, Nepal, Bangladesh, Sri Lanka and Pakistan. In Punjab, these delicious paratha's are not only served at breakfast, but anytime of the day.

Aloo Ka Paratha
Aloo Ka Paratha
  • Medium
  • 2 person(s)
  • 10 mins


    • Potatoes, boiled4
    • Tomatoes, chopped2
    • Onions, chopped1
    • Saltto taste
    • Coriander powder1 teaspoon
    • Black pepper½ teaspoon
    • Chat masala½ teaspoon
    • Chili flakes1 teaspoon
    • White pepper1 teaspoon


  • In a bowl combine mashed potatoes, chopped tomatoes, chopped onions, salt, coriander powder, black pepper, chili flakes, chat masala, white pepper and mix well. Save it for later use.
  • In a bowl combine wheat flour with oil, water and knead into semi-soft dough.
  • Make a flat bread, spread the filling evenly, cover it with another flat bread dough, secure the edges by pressing firmly.
  • On a pre-heated tawa, pour oil, fry the flat bread until both sides are golden brown.
  • Enjoy! Please give us your feedback in the comments below.
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