Punjabi Aloo Paratha Recipe – Stuffed Potato Paratha Recipe

Learn how to make authentic Punjabi style Aloo Paratha (stuffed potato paratha) with step-by-step photos. Featuring a spiced potato stuffing wrapped in soft whole wheat dough, this North Indian classic pairs deliciously with chilled curd and pickle for breakfast or dinner!

Long back I had shared an aloo ka paratha recipe learning from my friend. Today I tried Punjabi style aloo paratha for a change. I never thought it is so easy to make and tastes like the one we get in paratha joints here. It is a no onion, no garlic Jain recipe apt for fasting days. I loved the simplicity of this recipe and of course its delectable taste with the combination of masala dahi raita. Yes, masala dahi is one of the best side dish for aloo paratha. I came up with this recipe after googling so many Punjabi paratha recipes and videos.

For rolling these parathas, I followed my friend’s method of rolling obbattu using two polythene sheets. It was very easy to roll and the potato stuffing did not ooze out at all. I have shared the procedures with step-by-step pictures along with tips and tricks to make a perfect paratha for beginners’ sake. I hope and I am sure it will come out well for you.

Try it and let me know how you liked it. I always make the parathas thin as my husband likes it that way. Please make it thick or thin as you wish. This morning I packed few parathas for his lunchbox and I am waiting for his feedback. Ok, let’s see how to roll and make these yummy, soft Punjabi aloo ka paratha recipe with step-by-step photos.

Quick Notes for US & Abroad Kitchens

• Potato Selection: Yukon Gold or Russet potatoes available at US grocery stores (Costco, Trader Joe’s, Safeway) work wonderfully for stuffed parathas. Yukon Gold potatoes have lower moisture content and mash to a velvety smooth consistency that stays intact inside the dough.
• Flour & Dough Texture: Store-bought whole wheat flours like Aashirvaad Select, Sujata Gold or Bob’s Red Mill Whole Wheat Flour are readily available at Indian grocers like Patel Brothers or US supermarkets. Add warm water gradually while kneading to achieve a pliable, soft dough that rolls out easily without tearing.
• Obbattu Sheet Substitutes: If traditional obbattu plastic sheets are unavailable, standard gallon-sized Ziploc slider bags cut open along the seams, parchment paper or silicone rolling mats greased with a few drops of oil work just as well.
• Cooktop Heat Management: Electric coil and flat glass-top induction stoves hold intense heat. Keep the burner on medium (setting 5 to 6) and use a seasoned cast-iron skillet or heavy-bottomed dosa tawa for even browning and crisp, flaky layers.

Punjabi Style Aloo Paratha (Stuffed Potato Paratha)

Chitra

Authentic Punjabi style Aloo Paratha made with a spiced potato stuffing wrapped in soft whole wheat dough. Soft, flavorful and perfect for breakfast or dinner served with curd, butter and pickle!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine North Indian

Servings 8 parathas

Ingredients

  

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For the dough

• 2 cups Atta / Whole wheat flour (Aashirvaad or Sujata / approx. 240 g / 8.5 oz)
• 1 cup + ½ tbsp Water (as needed / approx. 250 ml / 8.5 fl oz)
• ½ tbsp Cooking oil (approx. 7.5 ml / 0.25 fl oz)
• Salt (as needed / approx. 1/2 tsp)

For the stuffing

• 4 nos Potatoes (medium-sized / boiled and mashed / approx. 350 g / 12 oz)
• ½ tsp Ajwain / Carom seeds (Omam)
• ½ inch Ginger (grated or finely minced / approx. 1/2 inch)
• 1 no Green chilli (finely chopped)
• ¾ – 1 tsp Red chilli powder
• ¾ tsp Garam masala powder
• ½ tsp Chaat masala powder
• ¼ tsp Anardana powder / Pomegranate seed powder (or Amchur / dry mango powder, optional)
• ½ tsp Roasted cumin powder / Jeera powder
• 2 tbsp Fresh coriander leaves (finely chopped / cilantro)
• Salt (as needed / to taste)

For roasting parathas

• 2 tbsp Ghee or cooking oil (for roasting on tawa / approx. 30 ml / 1 fl oz)

Instructions

 

• In a wide mixing bowl, take the whole wheat flour and salt. Mix well. Make a dent in the center and add water little by little. Gather the flour and knead into a soft, smooth dough. Lastly add 1/2 tbsp of oil and cover the dough. Set aside while preparing the stuffing.
  
• In a pressure cooker, add the washed potatoes along with required water. Cook for 3 to 4 whistles until tender. Peel the skin and mash the potatoes thoroughly without any lumps using a potato masher. Mashing with zero lumps is crucial to prevent the stuffing from oozing out while rolling.
  
• To the mashed potatoes, add ajwain, grated ginger, chopped green chilli, red chilli powder, garam masala, chaat masala, anardana or amchur powder, roasted cumin powder, chopped coriander leaves and required salt. Mix thoroughly to form a uniform stuffing mixture. Taste and adjust seasonings if needed.
  
• Knead the dough again with lightly greased hands. Divide the dough into equal golf ball-sized portions. Divide the potato stuffing into balls of equal or slightly larger size than the dough balls.
  
• Take an obbattu / plastic sheet lightly greased with oil. Place a dough ball on it and press into a small circle, keeping the edges slightly thinner than the center. Place a potato stuffing ball in the middle. Gather the edges of the dough over the stuffing, pinch tightly to seal and flatten gently.
  
• Place another greased sheet over the stuffed ball and pat or roll gently into a round paratha of desired thickness (no dry flour dusting required in this sheet method). Alternatively, dust the stuffed ball generously with dry wheat flour and roll gently with a rolling pin on a flat board without pressing too hard.
  
• Heat a heavy tawa on medium flame and drizzle a few drops of oil. Carefully transfer the rolled paratha onto the hot tawa. Cook on medium heat until golden brown spots appear on both sides, drizzling a little oil or ghee around the edges and over the surface. Remove and serve hot with chilled masala dahi raita or pickle!
  

Notes

• Make sure the boiled potatoes are mashed completely smooth with zero lumps, otherwise the filling will pierce the dough and ooze out during rolling.
• The dough must be soft, pliable and non-sticky. Rest the dough for at least 15 to 20 minutes before rolling.
• The stuffing ball should be equal to or slightly larger than the dough ball for even potato distribution from center to edges.
• You can roll the parathas thin or thick based on your preference. Using the two-sheet rolling method requires only a few drops of oil and zero dusting flour.
• Adjust red chilli powder and garam masala according to your spice preference.
• Cook the paratha strictly on medium heat so the outer layer turns crisp and golden while cooking thoroughly inside.

Keyword Aloo ka paratha recipe, Aloo paratha recipe, easy aloo paratha recipe, Punjabi aloo paratha recipe

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Enjoy this yummy Punjabi style aloo paratha recipe for your breakfast or dinner!