Aloo ka paratha with spring onions

Aloo ka paratha with spring onions is a one pot dish for me. There is no need to make any side dish to go with this.

The dough is stuffed with potato mixture with some spices and cooked like a chapathi (roti). You can use any stuffing and spices of your taste.

I have used spring onions from my garden instead of ordinary onions. I remember when my mother used to make aloo ka paratha, we used to have it with tomato chutney and mango and ginger pickle. My mother makes it in a very simple way. She just adds salt and crushed pepper, but the paratha is very tasty as you taste only the flavour of potatoes and pepper. I make it by adding some more ingredients as per my taste.


  • Oil or butter or ghee – for frying
  • Dough

  • Oil – 1 tsp
  • Wheat flour – 2 cups
  • Curd – 4 tbsp (optional)
  • Water – as required
  • Stuffing

  • Boiled and mashed potatoes (medium size) – 2
  • Spring onions chopped nicely with white and green part – 3/4 cup
  • Coriander leaves chopped – 1/3 cup
  • Chilli powder – 2 tsp or less
  • Cumin powder – 1 tsp
  • Salt – as per requirement
  • Lemon juice – 2 tbsp


  • Put flour in a bowl. Add salt, curd and mix well. Add water and make like a chapathi dough. Add water as per requirement.
  • Close it and keep it side for sometime – about 1/2 hour. After that knead well by adding 1 tsp oil and make balls about the size of a big lemon from the dough. Keep them aside. The dough should not be very soft.
  • Take a plate and mash the potatoes well. Add spring onions, salt, chilli powder, jeera (cumin) powder, lemon juice and mix well.
  • Make little balls with the stuffing prepared.
  • Take the ball sized dough in your hand and flatten it so that the stuffing can be placed in the middle of the flattened dough. Seal the edges properly by stretching the dough carefully making sure the stuffing does not come out. Make it a ball again by rolling in your hand. Apply oil so that the dough does not stick to your hand. You should have equal number of dough balls and stuffing balls.
  • If the dough is sticking to your hands, apply oil in your hand or dust the dough ball with flour.
  • Roll the dough very gently and carefully, sprinkle flour, so that it wont stick on the rolling pin. Roll it to about 6 inch diameter circle (like a chapathi). It will be thick.
  • Pre-heat the tawa/pan, flip the paratha on the tawa and then cook it on medium flame so that it is cooked well. When on both sides, light brown spots are seen and it is cooked, you can apply oil or ghee on both sides and cook on both sides for another 30 seconds.
  • Oil should be applied when both sides are cooked well. Do not apply oil in the beginning.
  • Eat it with pickle or chutney or curd. You can mix sugar in curd and have it with the paratha and it is really good.


  • You can use ordinary onions instead of spring onions.
  • If you want, you can reduce the chilli powder.
  • You can add green chillies or pepper powder or pomegranate seeds in the stuffing if you fancy.
  • You can make paratha with ordinary chapathi dough.

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