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The Best Aloo Paratha Recipe

Updated: Aug 21, 2023

Ingredients for the dough

2 ½ cup Atta (Durum whole wheat flour)

½ tsp Salt

¼ cup Ghee

2 tbsp Ghee for brushing

Durum whole wheat flour

Method for making dough

▪ Sift the flour into a large bowl, then add the salt and Ghee.

▪ Add enough (room temperate) water to make the non-sticky dough.

▪ Divide the dough into 8 ball sizes.

Ingredients for the filling

1 lb Potatoes boiled (mashed)

1 Red Onion (finely chopped)

2 – 3 Green Chillies

Cumin seeds (Roasted)

Coriander seeds (Roasted)

1 tsp Kasoori Methi

1 tsp Red Chilli powder

Coriander, fresh leaves

Salt to taste

Method for making Paranthas

▪ On a floured surface, roll out each ball thinly.

▪ In the centre, keep the filling of the Potato mixture and press on the sides to seal it together.

▪ Heat the skillet on medium heat and cook each Parantha with Ghee.

▪ Cook until golden brown from both sides.

▪ Serve hot with cool yogurt, Lassi or Makhan (Home Churned white Butter)



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