Aaloo Parathas (Preparation Time: 30 minutes, Makes: 4-5)

Winters bring along a craving for hot and spicy food. But then winters make us lazy too. After all, who wants to get out of a cozy bed and preparing an elaborate meal? Paranthas are a welcome option –  they don’t need much preparation, are easy to make and can be served as a whole meal (with yoghurt, chutney or pickle).

These Aaloo Parathas are awesome on their own, no accompaniment required. Perfect for weekend brunch or picnic.

If the filling is roasted with spices (e.g. fennel/saunf), parathas acquire an exceptional taste. Try and you would agree. This is my mom-in-law’s recipe. I haven’t eaten better tasting ones, ever since.

Which is your favorite stuffed paratha? I would love to receive and share your special recipe. Please leave your comments in box at the bottom of this page.

You could also try these interesting variations: Theplas, Dal Parathas, Puran Poli (Meehi Dal ka Paratha)


  • Kneaded dough (wheat flour)
  • Potato filling
  • Oil

For the stuffing

  • 5 medium sized potatoes – boiled, peeled and mashed
  • 1 tbsp oil
  • 3 tsp ground saunf (fennel powder)
  • 2 tsp amchoor powder (dry mango powder)
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • A pinch of Asafoetida
  • Salt, to taste
  • 1 green chilli, finely chopped
  • A handful of cilantro (coriander) leaves, finely chopped


  • Heat some oil in a pan, add heeng (asafoetida), green chilli and saunf (ensure that saunf does not burn)
  • Add the mashed potatoes, spices and coriander leaves
  • Let the potatoes cook with the spices for about five minutes (this step adds that special character)
  • Take the potato mixture off the stove, let it cool and make small balls of the stuffing. Set aside
  • Take a small ball of dough, roll it with the pin into a small roti, place the stuffing in the center and pull the edges of the roti, to seal the stuffing from all sides
  • Flatten the ball by pressing it down with your palms, dust with some dry flour and roll it into a disk
  • Heat a tawa (high heat first, medium thereafter) and transfer the stuffed roti on the hot tawa
  • Once the edge starts drying, flip it over (don’t apply oil, just yet)
  • Once it cooks from the other side, it would start blowing up like a balloon. This is the right moment to apply oil, flip, and repeat
  • Keep turning and pressing with a spatula, until the parathas has dark brown spots on both sides (indication that it has cooked)

Enjoy the parathas with dhaniya chutney, raita, pickle or spicy egg bhurji (Punjabi style, with a dollop of butter on the top)

1) An easy way to boil potatoes is to wash them and put them in a plastic bag, wrap it around (do not tie a knot) and microwave – about 8 to 10 minutes for 4 medium sized potatoes
2) To mash the potatoes evenly, grate them

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