Aloo Pyaz ka Paratha | Stuffed Indian Flat Bread with Potatoes & Onion | आलू प्याज़ का पराठा

Saturday, January 02, 2016

In North India, Parathas are must for the breakfast. We make parathas with different type of stuffings / flavours and enjoy it with butter, curd, pickle, coriander (dhaniya) chutney or even with tea.
Out of them all, Aloo Pyaz ka paratha with a dollop of butter is everyone's favourite be it kids or adults.
Today, I am preparing one of the versions of Aloo Pyaz ka Paratha which is common in our house. You can add or omit few spices as per your preference or availability.

Aloo Pyaz ka Paratha Recipe

Recipe Cuisine: Indian  |  Recipe Category: Breads / Breakfast
Prep Time 20 Mins  |  Cooking time: 20 Mins  |  Serves: 2-3


For the Dough
  • Wheat Flour । आटा  - 1.5 cups
  • Water । पानी - as required 
  • Oil । तेल - 1 tsp 
  • Salt । नमक - 1/2 tsp
  • Oli or Ghee । घी - to apply on Parathas while cooking

For the Potatoes Filling
  • Potatoes boiled । उबला आलू - 2-3 small to medium or 1 cup mashed
  • Onions fine chopped । प्याज़ - 2 small or 3/4th cup
  • Green Chillies । हरी मिर्च - 2 de-seeded and finely chopped
  • Coriander / Cilantro leaves । धनिया पत्ती - 2 tbsp finely chopped
  • Red Chilli Powder । लाल मिर्च - 1/4th tsp
  • Amchoor / Dried Mango powder or Dried Pomegranate powder । अमचूर - 1/4th tsp
  • Garam Masala । गरम मसाला - 1/4th tsp
  • Salt । नमक - to taste
To Dry Roast and Coarse Grind
  • Coriander Seeds । साबुत धनिया  - 1 tsp
  • Cumin Seeds । जीरा - 1 tsp
  • Fennel Seeds । सौंफ - 1 tsp
  • Black Peppercorns । काली मिर्च - 3-4 

  1. First, boil the potatoes; peel and mash the potatoes using the potato masher or use grater and let them cool down completely. 
  2. Take the Wheat Flour in another bowl, add salt, oil and add water slowly to prepare the soft dough and let it rest for 10-15 minutes. (Note: To make the Parathas soft, it is very important to knead the dough soft and smooth)
  3. Now, take the Coriander, Fennel, Cumin Seeds and Black Peppercorns on a Skillet or pan and dry roast them for a minute or two; then coarsely grind in Mortar & Pestle. Do not over roast the spice.
  4. Now, in the mashed potatoes, add finely chopped onion, green chillies, coriander leaves, salt, chilli powder, garam masala and Dried Mango powder and the masala we have prepared in the previous step. Mix well and check for seasoning and adjust accordingly. (Note: Do not add the entire masala at a time, first add half of it, taste the potato mixture and if you like more, add as much as u like)
  5. Divide the dough and potato mixture into equal parts.
  6. Take one dough ball on a Rolling Board and with a rolling pin, roll into about 4 to 5 inches diameter rounds and place the potato stuffing in the middle of the flatten bread and then take an edge and start pleating as well as bringing the pleats in the centre.
  7. Sprinkle some flour and with your finger tips, slightly press the dough from the corners in the outward direction, this will help is spreading the potatoes filling evenly and then roll the paratha using the rolling pin into the 8-10 inches diameter.
  8. On a hot tava / skillet place the rolled paratha and maintain the flame to high as parathas cooked on low flame can be little hard.
  9. When the paratha cooked from one side (it will take a minute or so), flip it over and let it cook for another minute.
  10. Now apply some ghee / oil on both sides and with the help of ladle, press the corners of the parathas to get the crispy and evenly cooked paratha. Flip it over few times and transfer on a plate.
  11. Serve Aloo Pyaz the paratha hot with Butter or Pickle or Curd.

Step by Step Photos:

Take the Coriander, Cumin, Fennel Seeds and Black Peppercorns on a Skillet and roast on a low flame

Roast for 2 minutes till it slightly change the colour.

Take the roasted seeds in a Mortar and Pestle and ground coarsely

Boil, Peel and let the potatoes completely cool down.

Mash the cooled potatoes, add finely chopped onions, green chilies, chopped Cilantro, Salt, Chilli powder, Garam Masala and the Masala we prepared in the 4th step. 

Mix well and make equal size balls. I got 5 normal size and 1 small size ball.

Take the dough of almost equal size of the potato ball.
Roll the dough ball in 4-5 inches diameter and keep the potato mixture at the centre.
Take an edge and start pleating as well as bringing the pleats in the centre.
Sprinkle some flour and with the help of your finger tips, spread out the dough as much as possible with light hand. It will help in evenly spread out of the potato mixture.

With the help of Rolling Pin, roll out the dough into 7-8 inches diameter.

On a hot Skillet, place the paratha and let it cook from one side for a minute.

Flip the paratha to the other side and let it cook for another minute

Apply Ghee or Oil and with the help of Ladle, press the corners and cook the paratha till it completely get cooked.

Once completely cooked, transfer the Paratha to a plate.

Serve Aloo Pyaz Paratha with Butter and Pickle of your choice.

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