Masaledaar Aloo Parathas Recipe

Name: Masaledaar Aloo Parathas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Stuffing; 3 -4 potatoes, boiled & mashed; 3 -4 green chilies, finely chopped; 1 teaspoon ginger-garlic paste; 1/2 teaspoon red chili powder; 1/3 teaspoon turmeric powder; 1 teaspoon garam masala; 1/2 teaspoon paprika; salt; 1 tablespoon ghee or 1 tablespoon butter; 3 tablespoons lemon juice; 1 tablespoon coriander leaves or 1 tablespoon mint leaf, finely chopped; For Dough; 1 cup wheat flour; 1 cup maida flour or 1 cup all-purpose flour; 1/2 tablespoon ghee; salt; water (to make dough)

Servings: persons

For Stuffing
3 -4 potatoes, boiled & mashed
3 -4 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon red chili powder
1/3 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon paprika
salt
1 tablespoon ghee or 1 tablespoon butter
3 tablespoons lemon juice
1 tablespoon coriander leaves or 1 tablespoon mint leaf, finely chopped
For Dough
1 cup wheat flour
1 cup maida flour or 1 cup all-purpose flour
1/2 tablespoon ghee
salt
water (to make dough)

1
Take a bowl.
2
Add wheat flour, maida, salt& melted ghee.
3
Make dough mixing warm water.
4
Keep kneading dough for 15 minutes until nice& soft.
5
Cover it let it stand for half an hour.
6
Take Potatoes (mashed) and add all powder masalas& salt.
7
Mix.
8
Heat a pan on medium flame add the green chillies, ginger-garlic paste, saute it for half a second then add potato mixture stir for 2 minutes, check the salt.
9
(if want less spicy you can add less chillies) remove it from flame.
10
After it cools down, add lemon juice, finely chopped coriander leaves or mint leaves.
11
Then make small lemon size balls out of potato mixture keep it aside.
12
INORDER TO MAKE PARATHAS: Take the dough make medium size balls flatten it, keep the potato balls& seal it properly, then roll it using little maida flour into a Paratha, heat a griddle, cook these parathas into nice& golden brown colour on both the sides, and smear 1-tsp.
13
ghee on both the sides.
14
Serve hot with Curds.

309

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 18 ingredients. The key ingredients include: For Stuffing, 3 -4 potatoes, boiled & mashed, 3 -4 green chilies, finely chopped, 1 teaspoon ginger-garlic paste, and more.

Yes, Masaledaar Aloo Parathas 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!

Masaledaar Aloo Parathas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions