Aloo ka paratha stuffed with onions and amchur

Aloo ka paratha is one of the most popular unleavened flat bread in our Indian cuisine. It is fried on a tawa with ghee or oil. Parathas are made with vegetables, dal, kheema (mince) or paneer.

Aloo ka paratha is a very popular break-fast in north India. It is eaten with pickle or curd. In Delhi, there is a street called parathe wale gali (Street of parathas). I saw it in TV and was amazed by the number of variations in paratha. You can have it in the morning or any time you want.

It is like a one pot dish for me, there is no need to make any side dish.

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 ordinary onions with other spices and made aloo ka paratha. With the same spices you can make Gobi ka paratha(cauliflower) or with paneer. There are so many variations, which I will be showing you slowly and one by one. You can add your own ingredients as per taste.


  • Oil or butter or ghee – for frying
  • Dough

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

  • Boiled and mashed potatoes (medium size) – 3 to 4
  • Onions chopped nicely – 3/4 cup
  • Coriander leaves chopped – 1/3 cup
  • Crushed chilli powder – 2 tsp or less
  • Amchur powder – 3/4 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 onions, salt, chilli powder, amchur 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.


  • It has a spicy and tangy taste.
  • If you want, you can reduce the chilli powder.
  • You can add pepper powder or pomegranate seeds in the stuffing if you fancy.
  • You can make paratha with ordinary chapathi dough.

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