Aloo Garlic Paratha

by The Happy Foods
‘Breakfast’ and ‘Butter’ – these were the two most common replies I got when I set about asking my different groups of friends – “What is the first thing that comes to your mind when you hear the words ‘Aloo Paratha’? ” It’s funny how a diverse set of people, originating from different parts of India – Punjab, Gujarat, Rajasthan, Kerala – right from North to South, all had the same answer. The dish evokes such a common sentiment amongst one and all! I remember back in my MBA days how people used to rush for the breakfast in mess on Sundays, for they served aloo paratha. It was so fulfilling! Even now, one of the most frequented places by office colleagues is a small paratha place in Ahmedabad. Whenever we have an early meeting – getting ready for an 8 am meeting is so not happening :p – we tend to go out for breakfast and more often than not, it’s the same paratha place. They serve such delicious parathas loaded with Butter and served with Curd! And there aloo paratha!? Yum it is I tell you. My Diet goes for a complete toss, and after having one, I think to myself – “Oh chuck it! Will workout extra tomorrow!” You know, I love this dish just as much. So one fine day when my parents were out of town on a Sunday, I decided to treat my aunt and uncle as well as myself to this simple yet amazing dish – and make a little extra stuffing so that I could surprise my Maatu shri and Baapu in the evening when they would return all tired! Why the surprise? Well, because I cook it a little differently than my mother and I know my version tastes better! :p It can be fun teaching your teacher at times 😀
Oh! And one more thing – Did you know that Paratha is a mix of two different words – ‘Parat’ and ‘Atta’ meaning ‘Layers’ and ‘Dough’ – combined together to form the word – ‘Paratha’ literally meaning ‘Layers of dough’! Interesting, right?


‘Breakfast’ and ‘Butter’ – these were the two most common replies I got when I set about asking my different groups of… PARATHAS / ROTIS Aloo , Potato , Paratha, Stuffing European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For Stuffing:
  • 8-10 medium sized potatoes
  • 1 medium/large onion (chopped finely)
  • 5 garlic cloves (minced finely)
  • 3-4 green chillies (de-seeded and minced finely)
  • 1.5 tspn cummin seeds
  • 1 tspn asafoetida powder
  • 3 tspn turmeric powder
  • 5-6 tspn chilli powder
  • 4-5 tspn dried mango powder (aamchur powder)
  • Chopped corriander (Handful)
  • 3 tspn lemon juice
  • 4-5 tspn Garam Masala powder
  • Salt to taste
  • Oil for frying
  • For Paratha:
  • 6 – 7 cups wheat flour
  • Salt to taste
  • A pinch of powdered sugar
  • Oil for frying and kneading


  1. The first step – as anyone who has made an aloo paratha would know – is to boil the potatoes, peel them and mash them properly. (Tip: Whenever you have to prepare this dish, boil the potatoes in advance so that it takes lesser time when you actually set out to prepare the paratha)
  2. While the potatoes are boiling, prepare the the dough to be used for making the paratha. Once the dough is ready, cover it with a cloth and leave it aside for resting. (Tip: If you notice, I have mentioned a pinch of sugar in the ingredients for the dough – this was suggested by a cook who used to prepare food for us back during my first induction in the corporate life and in the company’s guesthouse.While kneading the flour, a tspn oil helps make the dough softer and sugar helps get that deep golden brown colour when you actually fry the paratha on the tawa.)
  3. Back to the stuffing! Once the potatoes are boiled, peel and mash them properly. Heat 4 tspn oil in a pan. Add the cummin seeds. Once the cumin seeds start turning colour, add the minced green chilli, 2 tspn turmeric powder, 1 tspn red chilli powder and asafoetida powder and allow the green chillies to cook for about 30 seconds.
  4. Next, add the chopped onions and salt and stir the onions till they turn translucent. Add the chopped garlic and stir the mixture. (Tip: Take care that you don’t burn the garlic. Burnt garlic smell and taste doesn’t work well in an aloo paratha.)
  5. Once the onions and garlic are ready, add the mashed potatoes and mix well. Again, add the rest of the dry ingredients and mix so well that you don’t find any piece of potato in its original colour. Once the stuffing is ready, allow it to cool. (Tip: You can adjust the dry ingredients as per your taste. Normally with practice, you would get a fair idea as to how much would be enough.)
  6. Now take a handful of dough and roll it into a chapati or a flatbread. Take some stuffing, roll it into a ball and place it in the centre of the rolled chapati. Cover the stuffing with the dough from the sides. Dust the rolling board and again roll the prepared stuffed dough into a chapati OR rather a paratha
  7. Pan fry this prepared paratha on a frying pan. Take care that all the sides are properly pan fried and no portion of the dough is uncooked – specially the place where all the dough comes together to cover the stuffing. (Tip: For pan frying, first place the prepared paratha on the pan and let it cook a while. Then turn the paratha and brush it with oil on top. Turn it again and brush it with oil again. The paratha should be ready in about three turns. )
And lo! Your healthy paratha is ready – Have it for breakfast. Have it for lunch. Or have it for dinner. I like these parathas best with a bowl of curd topped with simple spices – salt, red chilli powder, coriander powder and a bit of turmeric powder. Many people as I mentioned earlier like it with butter and pickles!! Just prepare it once and I am sure you will become a fan. 😀

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