Main Course, Paratha

Masala Alu Paratha | Spiced Potato Flatbread

What is Masala Alu Paratha?

Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan. Served with Yogurt / pickle for breakfast, lunch or dinner

Potato in a paratha (flatbread) 

Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan., Served with Yogurt / pickle for breakfast, lunch or dinnerPin

Aloo Paratha / All Paratha is a favourite at home. We make it frequently in various avatars – from the simple potato (aloo) stuffing to a masala aloo stuffing depending on the time on hand. This masala Aloo Paratha doesn’t require ANY accompaniment but we love to pair it with chilled curd and mango pickle. 

Potato or the humble spud is so versatile, from savory to sweet (yes Aloo Halwa is a popular Navratri fasting / offering dish). Baked Potato wedges , Baked Honey Chilli Potato Sticks or French fries of course is an eternal favourite.  For me, personally Dahi Batata Puri Chaat takes top spot

Baked Beetroot Paratha | Chukandar Paratha
Baked Beetroot Paratha is a delicious flatbread made with caramelised beet puree. Served for Indian Breakast or lunch 
Check out this recipe
Baked Beetroot Paratha

Parathas are tricky for a beginner, so do take a look at the quick tips at the end of this post to make them perfect everytime ! 

Some more paratha / Flatbread varieties that may interest you on this blog:

Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan., Served with Yogurt / pickle for breakfast, lunch or dinnerPin

Few family favourites that we use the humble potato are

Tandoori Aloo | Easy Party Appetisers
Tandoori Aloo (or Tandoori ‘Baby’ Potato) is a popular appetiser in the Indian (well, Punjabi) cuisine. Marinated baby potatoes baked to crispy Golden perfection in a Tandoor (or an oven), served with a spicy-tangy coriander mint sauce and a salad on the side. It often is served at parties / barbecue nights or even as a meal by itself.
Check out this recipe
Tandoori Aloo is a gluten free snack made with marinated baby potatoes baked in a Tandoor (or an oven) and served with a spicy-tangy coriander mint sauce and a salad on the side.
Aloo Shimla Zunka
Aloo Shimla Zunka is a simple GF, Vegan and low Stir fry of Bell Peppers + potato with Gramflour. Served with flatbreads or rice. Special dish of Maharashtrian Cuisine
Check out this recipe
Aloo Shimla Zunka
Low Fat Punjabi Style Dum Aloo Recipe
A Delectable No-Dairy Gluten Free and Vegan Punjabi style gravy with Baby Potatoes
Check out this recipe
Low Fat Punjabi Style Dum Aloo
Aloo Anardana Raita
Aloo Anardana Raita is a easy and delicious side dish or Gluten Free Raita made with Potato and Pomegranate pearls.
Check out this recipe
Aloo Anardana Raita

Let’s get to the recipe now. 

Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan., Served with Yogurt / pickle for breakfast, lunch or dinnerPin

Tips to make the BEST Masala Aloo Paratha

  • Knead the atta to a smooth dough (not too soft / not too stiff)
  • Rest the dough at least for 20 mins
  • If kneading the atta the previous day, bring it to room temperature before rolling out
  • Cool the cooked potatoes thoroughly before making the stuffing and filling, else the steam from the cooked potatoes
  • Tip – You can cook the potatoes the previous day and use it easily to make the parathas quickly
  • Ensure ALL ingredients for filing are in room temperature
  • You may use a mix of oil+ butter for frying the parathas, but we prefer oil only
  • Be slightly more generous with the oil while slallow frying the parathas 

Storage of parathas

  • You can half cook the parathas, that is lightly toast them for 1 min WITHOUT oil, and freeze them after cooling them
  • Before serving, cook the frozen parathas directly WITHOUT thawing with oil on both sides  

Ingredients to make Masala Alu Paratha 

Prep Time – 20 mins ; Cook time – 20 mins, Makes – 8 paratha

Cuisine – Indian, Course – Breakfast / Brunch 

PIN FOR LATER

Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan., Served with Yogurt / pickle for breakfast, lunch or dinnerPin

Outer covering / dough:

  • 2 cups Whole-wheat flour 
  • 1 tsp salt
  • 1/2 tsp Carrom seeds (ajwain) 
  • 1 tsp Oil
  • 2/3 cup warm water(or as required) 

Filling:

  • 400 grams potatoes (non starchy)
  • 2 onions (finely minced)
  • 1 tsp salt
  • 1 TBSP Garam masala
  • 1 tsp Coriander seeds (crushed coarsely) 
  • 2 TBSP mint leaves (finely chopped)
  • 1 tsp Red chilli powder
  • 1 tsp Coriander powder (dhania powder) 
  • 1/2 tsp Dry Mango Powder (Amchur)
  • 1 tsp Kasuri Methi
  • 1/2 tsp Chaat masala
  • 1 tsp Green chillies (or adjust spice) 

To fry the parathas:

  • 1/4 cup whole-wheat flour (for dusting)
  • 1/4 cup Oil (to shallow fry the parathas) 

Method to make Masala Aloo Paratha:

(A) Outer dough – 

  1. Mix the flour with salt. 
  2. Crush the carrom seeds between your palms and add to the flour. Mix well
  3. Now add the warm water slowly and make a slightly stiff dough.
  4. Knead for 4-8 minutes  by hand or about 2 mins in a food processor / stand mixer till it comes together to a smooth dough
  5. Apply oil all over and cover it with a slightly moist muslin cloth to rest while the stuffing is prepared 
Pin

(b) Filling / stuffing

  1. Wash, peel the potato and boil till fork tender ( I pressure cook for 2 whistles), cool and mash well.
  2. While the potatoes are cooking, chop the veggies and herbs etc. 
  3. În a large bowl, add the onions, spice powders, mint and coriander leaves and salt.  Rub it well for salt & spices to permeate the onions
  4. After 2-3 mins, you will see slightly moist onions, now add the cooked and mashed potatoes 
  5. Mix the potatoes and the onion+ spice+herb mixture to a thickish filling. 
  6. Cover and keep aside for 3-4 mins till you make the parathas

(c) To make the parathas:

  1. Knead the atta / covering dough again for 2-3 mins. 
  2. Divide the dough into 7-8 equal roundels. 
  3. Similarly divide the filling into the equal number of portions 
  4. Keep the stuffing quantity slightly more than the dough,
  5. Roll one of the dough into a 4 inch circle. Add 2-3 TBSP of the stuffing, add tsp of dry flour and close up the roundel from all sides (as shown in the collage) 
  6. Roll into a thickish paratha. 
  7. Heat a skillet / tava and shallow fry the paratha till crispy and golden and cooked on both sides
  8. You may finish with some butter, but we like it without
  9. Repeat the same with rest of the dough. 
  10. Serve the parathas hot as is or with pickle / curd. 

Liked this recipe? SIGN UP FOR THE Sizzling Tastebuds Newsletter (No Spam, Promise!) for fresh, healthy and tasty recipes right into your inbox . Please consider leaving a star 🌟 rating on this recipe for us to get you the best recipes out there.   FOLLOW Sizzling Tastebuds ON Facebook, Twitter, Pinterest AND  Instsgram for fresh content, latest recipes and much more!

Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan., Served with Yogurt / pickle for breakfast, lunch or dinnerPin

Masala Alu Paratha | Spiced Potato Flatbread

Kalyani
Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan. Served with Yogurt / pickle for breakfast, lunch or dinner
5 from 8 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Brunch
Cuisine Indian, North Indian
Servings 8 servings
Calories 236 kcal

Equipment

  • Pressure Cooker
  • Tava / Skillet
  • Bowl
  • Cutting Board

Ingredients
  

Outer covering / dough:

  • 2 cups Wholewheat flour
  • 1 tsp salt
  • 1/2 tsp Carrom seeds ajwain
  • 1 tsp Oil
  • 2/3 cup Warm water or as required

Filling:

  • 400 grams Potatoes non starchy
  • 2 Onions finely minced
  • 1 tsp salt
  • 1 TBSP Garam Masala
  • 1 tsp Coriander seeds crushed coarsely
  • 2 TBSP Fresh Mint leaves finely chopped
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder dhania powder
  • 1/2 tsp Dry Mango Powder Amchur
  • 1 tsp Kasuri Methi
  • 1/2 tsp Chaat Masala
  • 1 tsp Green Chillies or adjust spice

To make the parathas:

  • 1/4 cup Wholewheat flour for dusting
  • 1/4 cup Oil to shallow fry the parathas

Instructions
 

(A) Outer dough:

  • Mix the flour with salt.
  • Crush the carrom seeds between your palms and add to the flour. Mix well
  • Now add the warm water slowly and make a slightly stiff dough.
  • Knead for 4-8 minutes by hand or about 2 mins in a food processor / stand mixer till it comes together to a smooth dough
  • Apply oil all over and cover it with a slightly moist muslin cloth to rest while the stuffing is prepared

(B) Filling / stuffing:

  • Wash, peel the potato and boil till fork tender ( I pressure cook for 2 whistles), cool and mash well.
  • While the potatoes are cooking, chop the veggies and herbs etc.
  • În a large bowl, add the onions, spice powders, mint and coriander leaves and salt. Rub it well for salt & spices to permeate the onions
  • After 2-3 mins, you will see slightly moist onions, now add the cooked and mashed potatoes
  • Mix the potatoes and the onion+ spice+herb mixture to a thickish filling.
  • Cover and keep aside for 3-4 mins till you make the parathas

(C) To make the parathas:

  • Knead the atta / covering dough again for 2-3 mins.
  • Divide the dough into 7-8 equal roundels.
  • Similarly divide the filling into the equal number of portions
  • Keep the stuffing quantity slightly more than the dough,
  • Roll one of the dough into a 4 inch circle. Add 2-3 TBSP of the stuffing, add tsp of dry flour and close up the roundel from all sides (as shown in the collage)
  • Roll into a thickish paratha.
  • Heat a skillet / tava and shallow fry the paratha till crispy and golden and cooked on both sides
  • You may finish with some butter, but we like it without
  • Repeat the same with rest of the dough.
  • Serve the parathas hot as is or with pickle / curd.

Notes

Tips to make the BEST Masala Aloo Paratha

  • Knead the atta to a smooth dough (not too soft / not too stiff)
  • Rest the dough at least for 20 mins
  • If kneading the atta the previous day, bring it to room temperature before rolling out
  • Cool the cooked potatoes thoroughly before making the stuffing and filling, else the steam from the cooked potatoes
  • Tip – You can cook the potatoes the previous day and use it easily to make the parathas quickly
  • Ensure ALL ingredients for filing are in room temperature
  • You may use a mix of oil+ butter for frying the parathas, but we prefer oil only
  • Be slightly more generous with the oil while slallow frying the parathas 

Storage of parathas

  • You can half cook the parathas, that is lightly toast them for 1 min WITHOUT oil, and freeze them after cooling them
  • Before serving, cook the frozen parathas directly WITHOUT thawing with oil on both sides  

Nutrition

Calories: 236kcalCarbohydrates: 37gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 596mgPotassium: 392mgFiber: 6gSugar: 2gVitamin A: 132IUVitamin C: 13mgCalcium: 32mgIron: 2mg
Keyword Aloo Paratha, Alu Paratha, Brunch, Lunchbox Ideas, Main Course, Paratha, Vegan
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!

SUBSCRIBE TO MY NEWSLETTER

16 Comments

  1. 5 stars
    I can gobble aloo paratha anytime..Amma used to make the best aloo paratha /stuffed parathas in my opinion and needless to say it would be on repeat mode .. I liked your filling will try the next time I make it. Dahi and achar is calling me to grab the plate

  2. Priya Iyer

    5 stars
    Aloo paratha is an all-time favourite! Love the way you have made the filling – the mint leaves must have made it so fragrant. I make the filling slightly differently. Will try out your version soon!

  3. 5 stars
    Aloo paratha is one of our family favorites. I love the spice and flavor profile of the potato filling. YUM!

  4. Poonam Bachhav

    5 stars
    Aloo paratha is our all time favorite breakfast..love your spicy flavorful filling.

  5. Mayuri Patel

    5 stars
    My all time favourite.. can have masala all paratha anytime and anyway. I usually add coriander. Mint sounds interesting.

  6. Jayashree T.Rao

    5 stars
    Alu Paratha is the favourite stuffed flat bread at home. Our versions arre almost similar, there might be a slight variation. I use oil and ghee while roasting, it tastes awesome.

  7. 5 stars
    fantastic! you just upgraded the aloo paratha. I will try the mint leaves added for sure, I will soon have tons growing.

Thanks so much for dropping by.
We would love to hear how you liked this recipe.
Do take a moment to rate this recipe and leave a comment.

Your email address will not be published. Required fields are marked *

*

Recipe Rating