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) 

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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

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:

• Makuni (sattu Paratha) from Bihar
• Sindhi Chawaran ji Koki (SIndhi Flatbread made with Cooked rice)
• Paneer Cabbage Paratha
• Baked Chukandar (beetroot) Paratha
• Gobhi Paratha (cauliflower stuffed flatbread)
• Paneer Aloo Paratha
• Stuffed Broccoli Parathas
• Palak Paneer Paratha
• Alu Paratha
• Paneer Mooli Wholegrain Paratha
• Spring Onion Parathas
• Carrot-Dill Paratha 

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Few family favourites that we use the humble potato are

• Baked Bread pakora (stuffed with potato filling)  
• Cheesy HAsselback Potatoes
• Potato and spinach Hashbrowns (American breakfast)
• UP style Bhandarewale Aloo Sabji (No onion No garlic)
• Methi Aloo Paratha (Fenugreek leaves + potato stuffed flatbread)

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

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

Low Fat Punjabi Style Dum Aloo Recipe

Punjabi style Dum aloo is a low fat, Gluten Free and Vegan Punjabi style gravy with Baby Potatoes, served with flatbread or steamed rice.

Check out this recipe

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

Let’s get to the recipe now. 

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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

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Outer covering / dough:

• 2 cups Whole-wheat flour 
• 1 teaspoon salt
• ½ teaspoon Carrom seeds (ajwain) 
• 1 teaspoon Oil
• ⅔ cup warm water(or as required) 

Filling:

• 400 grams potatoes (non starchy)
• 2 onions (finely minced)
• 1 teaspoon salt
• 1 tablespoon Garam masala
• 1 teaspoon Coriander seeds (crushed coarsely) 
• 2 tablespoon mint leaves (finely chopped)
• 1 teaspoon Red chilli powder
• 1 teaspoon Coriander powder (dhania powder) 
• ½ teaspoon Dry Mango Powder (Amchur)
• 1 teaspoon Kasuri Methi
• ½ teaspoon Chaat masala
• 1 teaspoon Green chillies (or adjust spice) 

To fry the parathas:

• ¼ cup whole-wheat flour (for dusting)
• ¼ 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 

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(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 tablespoon of the stuffing, add teaspoon 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. 

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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

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast, Brunch

Cuisine Indian, North Indian

Servings 8 servings

Calories 236 kcal

Equipment

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

Ingredients

  

1x2x3x

Outer covering / dough:

• 2 cups Wholewheat flour
• 1 teaspoon salt
• ½ teaspoon Carrom seeds ajwain
• 1 teaspoon Oil
• ⅔ cup Warm water or as required

Filling:

• 400 grams Potatoes non starchy
• 2 Onions finely minced
• 1 teaspoon salt
• 1 tablespoon Garam Masala
• 1 teaspoon Coriander seeds crushed coarsely
• 2 tablespoon Fresh Mint leaves finely chopped
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Coriander Powder dhania powder
• ½ teaspoon Dry Mango Powder Amchur
• 1 teaspoon Kasuri Methi
• ½ teaspoon Chaat Masala
• 1 teaspoon Green Chillies or adjust spice

To make the parathas:

• ¼ cup Wholewheat flour for dusting
• ¼ 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 tablespoon of the stuffing, add teaspoon 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

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