Step 1 of 5
Aloo paratha
Mix flour with 1 teaspoon of salt. Add water gradually and knead 8 minutes to a soft, smooth dough. Cover and rest 30 minutes.
Tip: Softer than bread dough. It should give easily under a thumb.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Aloo paratha take?
1 hr 25 min all in — 30 min prep, 25 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Rolling pin, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 2 tsp (divided between dough and filling).
What can I use instead?
Wholemeal atta → Half plain flour, half wholemeal. Softer, less nutty. All plain flour works but it is not really a paratha.
What should I watch for?
Any lumps of potato will tear the dough when you roll. Mash it properly.
Any tips from this recipe?
Boil the potatoes in their skins and let them steam dry. Waterlogged potato is the main reason parathas burst. Roll from the centre outwards with light pressure. If the filling shows through, dust and keep going; a small tear seals on the pan.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.