If you’re a fan of bread and potatoes, you’re going to love this Punjabi Aloo Paratha or Aloo ka Paratha. Sometimes spelled Alu Paratha, this potato stuffed flatbread is a popular Indian breakfast that combines two of my favorite starches in a single delectable package. Crisp on the outside and tender on the inside, this humble meal is as comforting as a hug. What’s not to love?
What is Aloo Paratha
Aloo means “potato” and paratha means “flatbread” in Hindi, so the name is quite telling: aloo paratha is an unleavened whole wheat flatbread stuffed with a savory, spiced, mashed potato filling.
Though there are many variations of stuffed paratha, many folks like aloo ke parathe above all others. In my home, Gobi Paratha and aloo paratha win all the superlatives.
Hailing from Punjab, India, this is one of my favorite breakfasts of all time! It also happens to be one of the first recipes I learned from my Punjabi mother-in-law, so it holds a special place in my heart.
In Punjabi families, parathas are made with lots of love and affection, not to mention lots of ghee and homemade butter (makhan). If you lean towards a healthier lifestyle, you can easily opt to roast aloo paratha in oil and serve them with curd (plain yogurt) instead of butter.
In this post, I’ll show you two different methods of rolling the potato parathas. There’s no need to be intimidated; this recipe is really quite simple!
To make aloo ka paratha you need two main components:
- Dough made from whole wheat flour – A basic dough is made with whole wheat flour (atta), salt, oil and water. Making this unleavened dough is very easy and you can either knead it with your hands or in a stand mixer. Do use the Indian atta which is finely ground flour made in a chakki or a stone mill.
- Mashed potato stuffing – Potatoes are boiled, peeled and then mashed. The mashed potatoes are seasoned with herbs, spices and salt, and then are stuffed in a rolled dough before being roasted or fried.
