Here is how you can make aloo paratha at home as this video features a traditional Punjabi style recipe perfect for breakfast or brunch. In case you are wondering, this recipe roughly translates to a potato stuffed flatbread, which is full of spice and flavour, and is perfectly accompanied by butter and Greek yogurt.
What is an Aloo Paratha?
Aloo Paratha is an Indian home cooking classic which roughly translates to spiced mashed potatoes stuffed inside a flatbread.
There are variations of styles, shapes and methods of making an aloo paratha which can either be due to a region or preference.
This recipe shows you how it is authentically made Punjabi style which amazingly still has variations depending which household you go to.
The potatoes are initially boiled and then mashed into a mixture, which is seasoned with garam masala, methi (fenugreek) and salt, and flavoured with an onion and green chilli.
This spiced potato mixture is the stuffing which goes into the dough ball and rolled into a flatbread. This is the most complicated part but we have got you covered with showing you how it is done in the video above.
Usually, this is eaten with either butter or spicy pickle on top, and with a Greek yogurt which complements the spices and is a protein source for vegetarians,
Is the aloo paratha vegan?
In this recipe, we use ghee as the cooking oil, and to complement the flatbread we add butter on top and scoop it up with Greek yogurt.
Technically, what the photo shows is not vegan.
However, the ingredients to make the aloo paratha is vegan-friendly because it is medium chapatti flour stuffed with potatoes and spices.
Rather than using melted ghee as the cooking oil, you can use coconut oil which is a great alternative for this recipe, and the the butter and yogurt is not compulsory.
I recommend a almond milk or coconut milk yogurt as an alternative.
Is this only a breakfast recipe?
Traditionally, an aloo paratha is consumed for breakfast or brunch, which can leave you feeling fuller for longer.
However, because it is carbohydrate-heavy, you an argue that it can have the opposite effect and make you feel bloated or tired.
This is why it is not something you would eat everyday and is often a cheat meal on the odd occasion.
As a result, you can also eat this for dinner and I sometimes strategically eat this after a heavy leg workout on days where I can conserved my carbohydrate intake.
are they healthy?
This recipe is not good for weight loss or keeping your carbohydrate intake low, and it is something you would not eat regularly.
After all this is potato stuffed in dough!
Instead it is a cheat meal today which goes way back and has a lot of history.
However, eating this on the odd occasion will not do you any harm if your diet is generally good or if you workout regularly.
Can you meal prep it?
This recipe, which makes four aloo paratha’s, only takes 10 minutes to cook and most of the time required is during the preparation stage.
You can prepare the potato stuffing as a make-ahead ingredient which saves a bulk of the preparation time.
Also, if you have a leftover dough mixture in the fridge, that can also save time.
However, this recipe is a one-off and is something we make occasionally as a reward or cheat meal.Print
Here is how you can make aloo paratha at home as this video features a traditional Punjabi style recipe perfect for breakfast or brunch. In case you are wondering, aloo paratha is a potato stuffed flatbread, which is full of spice and flavour, and is perfectly accompanied by butter and greek yogurt.
- 4x Medium Potatoes
- 1x Large Onion
- 1x Green Chilli
- 1 tsp Salt
- 1 tsp Garam Masala
- 1 tsp Methi (fenugreek)
- 2 cups / 300g x Medium Chapati Flour (plus an extra bowl for rolling)
- 1 cup Water
- Butter on top
- Greek / Plain Yogurt
- To make the filling, add the boiled potatoes to your tray or bowl, and mash
- Add the onion, green chilli, salt, garam masala and methi
- Mix to combine and store stuffing in a bowl or container (this stuffing can also be stored in your fridge up to 3-4 days)
- In a bowl, mix together the flour and water (add little by little as you go along)
- Knead to form a smooth and soft dough
- Make one dough roll and use a rolling pin to make a small circle (apply for flour when necessary)
- Add two spoons of the potato stuffing and bring the edges together to seal the edges. Apply more flour and straighten out the dough ball with your fingers.
- Use the rolling pin to flatten the dough (see how it is done in the video)
- Transfer to your non-stick pan.
- Apply melted ghee on each side and cook until both sides have golden spots (should only take five minutes)
- Serve with butter and greek yogurt.
- Use a non-stick pan – Chapati or pancake pan for best results
- For meal prep purposes, store the remainder potato filling in your fridge, up to 3-4 days, and to make it again, which still tastes fresh
- Category: Breakfast
- Method: Pan
- Cuisine: Punjabi
- Serving Size: 1 Aloo Paratha
- Calories: 281
- Sugar: 3.1g
- Sodium: 398.2mg
- Fat: 5.4g
- Saturated Fat: 2.8g
- Carbohydrates: 51.4g
- Fiber: 5.6g
- Protein: 6.9g
Keywords: Aloo Paratha Punjabi Style