Aloo Parantha (Potato Parantha) Recipe

Name: Aloo Parantha (Potato Parantha)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium potatoes, boiled peeled and well mashed; 2 cups whole wheat flour; 2 teaspoons coriander powder; 1 teaspoon cumin powder; ½ teaspoon cumin seed; ½ teaspoon turmeric; 1 teaspoon red chili powder; salt; 3 tablespoons finely chopped coriander leaves; 2 inches piece gingerroot (grated fine); 2 tablespoons oil; water, to mix

Servings: persons

5 medium potatoes, boiled peeled and well mashed
2 cups whole wheat flour
2 teaspoons coriander powder
1 teaspoon cumin powder
½ teaspoon cumin seed
½ teaspoon turmeric
1 teaspoon red chili powder
salt
3 tablespoons finely chopped coriander leaves
2 inches piece gingerroot (grated fine)
2 tablespoons oil
water, to mix

1
["Put the flour, oil/ghee and all the ingredients (except the water) into a large mixing bowl.", "Rub together to form a crumbly mix.", "Now slowly add water, a little at a time and knead well to make a smooth, pliable dough.", "Cover and set aside for an hour.", "Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.", "Very lightly flour a rolling board or clean counter surface and roll each ball into a 7-8"" circle.", "For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.", "Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle.", "Do the first flip when you see tiny bubbles rise on the surface of the paratha.", "As soon as the first flip is done, drizzle a bit of oil on the top and spread well over the surface of the paratha.", "Flip again in 30 seconds and drizzle oil on this surface too.", "The paratha is done when both sides are crispy and golden brown.", "Serve with chilled yogurt and your favourite pickle or chutney."]

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 medium potatoes, boiled peeled and well mashed, 2 cups whole wheat flour, 2 teaspoons coriander powder, 1 teaspoon cumin powder, and more.

Yes, Aloo Parantha (Potato Parantha) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aloo Parantha (Potato Parantha)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions