Aloo Paratha: Listen, if there’s one thing that instantly feels like home in our house, it’s hot aloo paratha straight off the tawa, smeared with a bit of makhan (white butter), and eaten with chilled curd and some tangy mango pickle on the side. Growing up, Sunday mornings almost always meant aloo paratha – my mom would roll them out while the chai was brewing, and we’d fight over the crispiest ones.
Over the years I’ve messed this up plenty: parathas tearing, stuffing oozing out everywhere, dough too stiff, or ending up too dry. But after making hundreds (seriously), I’ve figured out what actually works without any fuss. This is the no-nonsense version we use now – Punjabi-style, generous on the stuffing, soft inside, golden and slightly crisp outside.
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What You’ll Need (for about 8-10 decent-sized parathas)
Dough
- 2 cups whole wheat atta (get the good chakki-fresh one if you can – makes a huge difference)
- ½ teaspoon salt
- 1 teaspoon oil or melted ghee
- Water – enough to make a soft dough (usually ¾ to 1 cup, add slowly)
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Potato Stuffing
- 4-5 medium potatoes (boil them whole with skin on)
- 1 small onion, chopped super fine (optional – I skip it sometimes when we want it Jain-style)
- 2-3 green chillies, chopped (adjust for heat – we like it punchy)
- 1-inch piece ginger, grated
- A handful of fresh coriander, finely chopped
- 1 teaspoon jeera (cumin seeds) or ajwain (carom seeds – ajwain gives that authentic dhaba kick)
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- ¾–1 teaspoon amchur (dry mango powder) or juice of half a lemon
- Salt – be generous, the filling should taste a bit extra salty/spicy/tangy because the dough balances it
- Optional extras: ½ teaspoon chaat masala for zing, or a pinch of kasuri methi if you have it
For Cooking
- Ghee (real desi ghee for that unbeatable flavour) or oil if you want it lighter
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How We Actually Make It
- Start with the dough Throw the atta and salt in a big parat or bowl. Drizzle the oil/ghee and rub it in so the dough stays soft. Slowly pour water and knead – don’t make it too tight like for normal roti. It should feel soft and pliable, almost a little sticky at first. Cover with a damp cloth and let it rest 20-30 minutes. This step is non-negotiable – rested dough rolls without cracking.
- Boil and mash the potatoes right Pressure cook the potatoes for 3-4 whistles (or boil till fork-tender). Peel while they’re still warm-ish, then mash really well – no big lumps! Lumps are the enemy; they tear the paratha. Let the mash cool completely. Hot mash = watery mess = stuffing leaks.
- Mix the masala In a bowl, dump the mashed potatoes + all the chopped stuff + spices + salt. Mash everything together with your hands – taste it! It should hit you as bold: a little too spicy, a little too tangy, a little too salty. That’s the secret – the plain dough tones it down perfectly. If it feels too wet/sticky, add 1-2 spoons of roasted besan or just more mash.
- Stuff and roll (the foolproof way) Divide dough into lemon-sized balls. Take one, dust with atta, roll to about 4-5 inches. Put 2-3 big spoons of filling in the middle (don’t skimp – generous stuffing = best paratha). Pull the edges up and over like you’re making a modak or momo – pinch tightly to seal. Gently flatten with your fingers first (this spreads the filling evenly), then dust and roll lightly to 7-8 inches. Don’t press too hard or roll too thin – that’s when it breaks. (Lazy hack if you’re new: Roll two small rotis, put filling on one, cover with the other, seal edges, roll gently.)
- Cook them Get your tawa medium-hot (not smoking). Place the paratha on – wait 30-40 seconds till tiny bubbles show. Flip, spread ½-1 teaspoon ghee, flip again, add more ghee, press gently with spatula so edges cook too. Keep flipping and pressing till you see nice golden-brown spots on both sides (2-3 minutes total). Done! Brush with extra makhan right away.
- Serve immediately Straight from tawa → plate → dollop of butter → side of curd, achar, maybe some sliced onions if you’re feeling fancy. Pair with chai or lassi – pure comfort.
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Read More Recipes: How to Make Pav Bhaji at Home – The Ultimate Street-Style Recipe
Little Things I’ve Learned the Hard Way
- Always let potatoes cool fully – warm ones make everything soggy.
- Over-boiled/watery potatoes? Disaster. Boil just right.
- Too much filling? It oozes – but honestly, that’s better than skimpy stuffing. Practice makes it easier.
- Medium flame only – high flame burns outside before inside cooks.
- For extra flaky edges, brush oil/ghee between folds sometimes (like lachha style).
- Leftovers? Cool completely, stack with parchment, freeze. Reheat on tawa with ghee – almost like fresh.
