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Aloo Paratha with Boondi Raita

March 30, 2011



Parathas are amongst staples of Indian Cuisines, and they are so versatile that they can be part of any meal   breakfast, lunch or dinner.    Paratha is Indian whole wheat flat bread.  It can be prepared in many different ways and flavors such as plain, masala, vegetable or cheese stuffed, layered etc. One of the most popular kind is Aloo or Potato Paratha, which is what I am preparing today.  Spiced potato feeling is stuffed in wheat dough, rolled, and cook on Tava or a pan with oil or ghee. Aloo Paratha originated in North India but is popular in every Indian household. Though this bread can be very delicious by itself, it can also be enjoyed with yogurt, raita, chutney, pickle, subzi or curry, butter, or cream cheese.   These are very convenient on-the-go and for kids lunchbox.

Ingredients for Potato Filling

4 Small or 3 Medium Potatoes

1/8 Cup Finely Chopped Coriander 

1/3 Cup Finely Chopped Onion

2 Green Chilies

1 Inch Piece Ginger

¼ Tsp Garam Masala

½ Tsp Coriander Powder

¼ Tsp Aamchur Powder

1/2 Tsp Cumin Seeds

Salt to Taste

Preparing Filling

  1.  Boil /Cook, Peel, and Mash Potatoes.  I peel and dice potatoes and cook them in microwave.  You can cook them on stove top but boiling potatoes until tender.
  2. Crush one GreenChilie and Ginger to paste.
  3. Slice the other Green Chilie. 
  4. In a mixing bowl, add all ingredients and incorporate everything together.   
  5. Do a taste test to check for seasoning and adjust as necessary. 










Ingredients for Dough

2 Cups Whole Wheat Flour (Atta)

2 Tbsp Oil

1 Cup Water

½ Tsp Salt

Oil for Cooking


Preparing Dough

  1. In a mixing bowl, add Wheat Flour, Oil and Salt.
  2. Mix with hands, until oil is well incorporated in the flour.
  3. Start by adding ½ Cup of water to flour and mix with hand.
  4. Slowly add more water until dough comes together.    I like to keep dough not as soft as roti dough, so I don’t use entire cup of water.  By the time I am done I have about 3 Tbsp of H2O left over. 
  5. Knead dough for few minutes until very soft and smooth in texture. 







 Preparing Parathas

  1. Start heating a Pan/Tawa on medium flame.
  2. Take a enough dough to make an inch of a ball. 
  3. Roll it to about 3 inches in diameter.  
  4. Make a about 1 ½ inch ball of Potato feeling and place in the center of rolled dough.
  5. Pull edges in middle and sealing by pressing it together, making it in a ball.
  6. Press the ball slightly, and start rolling it out lightly until about 7-8 inches in diameter.  Don’t put too much pressure while rolling.   If you need to dust some flour for ease of rolling.
  7. Once Pan is hot, place Paratha on pan.  Cook for about 1 minute on one side and flip and do the same.   You should see redish-brown stops on Paratha as it cook. 
  8. Spread 1 Tsp of oil, flip, cook and repeat doing the same on the other side.  Do this for few more time until it is completely cooked pressing with spatula on puffed parts.
  9. Repeat the process until all parathas are done. 
















Serve them warm with Boondi Raita. 



  Click here for Recipe of Boondi Raita


2 Comments leave one →
  1. Preethi permalink
    April 5, 2011 7:52 pm

    Hi…Ur parathas look yummmy….how do u manage to get them so thin? What brand of aata do you use? Please let me know.

    • April 5, 2011 8:47 pm

      Hi Preethi
      Thanks for stopping by my blog. I use Laxmi brand Atta, and the trick to making thin, flakey and soft parathas is keeping dough little firmer than roti’s dough and adding oil to the dough.

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