How to Make Potato Stuffed Indian Bread (Aloo Paratha)

Aloo Paratha is one of the most famous Indian pan bread. If you love potatoes you will love this and if you don't you should definitely try this version. It's our family fav hope you guys like it too.

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How to Make Potato Stuffed Indian Bread (Aloo Paratha) Recipe
19 Steps
Ingredients
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1
Mix everything except the flour

Mix everything except the flour

2
Mash with a Potato masher so that there are no lumps

Mash with a Potato masher so that there are no lumps

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3
Slowly mix water into wheat flour till it forms a sticky dough. Add 2 tsp oil and kneed for 5 mins and keep it aside the dough will be sticky that's ok

Slowly mix water into wheat flour till it forms a sticky dough. Add 2 tsp oil and kneed for 5 mins and keep it aside the dough will be sticky that's ok

4
The dough will stick like this

The dough will stick like this

5
Keep the dough in an airtight container for an hour put 2 tsp oil and kneed it for another 5-10 mins.This is the dough after 30 mins It's still a little sticky but ok to work with but I am used to it.

Keep the dough in an airtight container for an hour put 2 tsp oil and kneed it for another 5-10 mins.This is the dough after 30 mins It's still a little sticky but ok to work with but I am used to it.

6
Put flour on your fingers

Put flour on your fingers

7
Pull a little enough for one parantha

Pull a little enough for one parantha

8
I took about this much. You can take less than this if you would like. For first timers it's good if you take less dough and make small parathas till you get used to it. Rolling them will be easy.

I took about this much. You can take less than this if you would like. For first timers it's good if you take less dough and make small parathas till you get used to it. Rolling them will be easy.

9
Speed it with your fingers or with a rolling pin  about double the size

Speed it with your fingers or with a rolling pin about double the size

10
Take the potato mixture. This should be more than the flour dough you take. Almost double the dough.

Take the potato mixture. This should be more than the flour dough you take. Almost double the dough.

11
Place it in the middle

Place it in the middle

12
Start to close it

Start to close it

13
Flour your work surface and start rolling

Flour your work surface and start rolling

14
Don't press too hard with the rolling pin or the potatoes come out of the dough. 1ce you do a couple you will get the hang of it.

Don't press too hard with the rolling pin or the potatoes come out of the dough. 1ce you do a couple you will get the hang of it.

15
On the pan :)

On the pan :)

16
Once it starts to bubble pour oil around the parantha on the pan so that it goes underneath it

Once it starts to bubble pour oil around the parantha on the pan so that it goes underneath it

17
and over it.  As long as you put oil on both the sides it's good. Put oil on 1 side flip and put oil on the other side.

and over it. As long as you put oil on both the sides it's good. Put oil on 1 side flip and put oil on the other side.

18
Flip

Flip

19
Flip again and its ready when both sides look like this. Enjoy this with a spat of butter on the top and plain yogurt on the side.

Flip again and its ready when both sides look like this. Enjoy this with a spat of butter on the top and plain yogurt on the side.

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