Aloo Paratha

16 Jun

Aloo Paratha

Aloo Paratha is normal partha stuffed with mashed potatoes that are spiced with various ingredients. South Indian aloo paratha is generally tempered with mustard and cumin seeds before stuffing into the paratha.


Atta/ Wheat flour 2 cups
Potatoes/ Bangala Dumpalu 3 (small)
Green chillies 3
Milk 1/4 cup
Salt to taste


Mustard seeds 1 tsp
Urad dal 2 tsps
Cumin seeds 1 tsp
Oil 1 tsp

Method of preparation:

Remove stems and finely chop green chillies.

Halve the potatoes and boil in sufficient amount of water until soft and cooked well.
Cool the cooked potatoes, peel and mash them.

Heat oil in a pan, add all talimpu ingredients and chopped green chillies.
When seeds start to splutter, add mashed potatoes and salt.
Remove from heat and mix thoroughly.

Knead wheat flour and salt into soft dough using cold milk and water.

Divide the kneaded dough into big lemon sized balls.
Flatten each ball a bit and stuff aloo mixture and transform it again into a ball.

Roll out each portion into 10 inch sized discs sprinkling wheat flour when needed.

Heat flat pan. When it becomes hot, place a paratha.
Cook one side of paratha until u see little bubbles underneath.
Turn on other side, add little oil to first cooked side.
After few seconds, turn and add little oil to second cooked side.
Serve aloo paratha hot with plain yogurt and any pickle
Makes: 5 – 7 aloo ka paratha
Notes: Add little bit of besan to wheat flour if you have.

Other Names: Aloo ka Paratha, Stuffed Potato Paratha, Alu Paratha
Variations: Aloo paratha can be made by mixing it with various spices. stir in combination of coriander powder, cumin powder, red chile powder, finely chopped onion and cilantro into mashed potatoes for different stuffings.


25 Responses to “Aloo Paratha”

  1. Asha June 16, 2007 at 6:57 am #

    Looks mouthwatering and perfect Parathas.Photo is little darher though,need a little light.
    Have a great weekend Anu:)

  2. anusharaji June 16, 2007 at 7:11 am #

    no sunlight from few days asha
    its too dark 😦
    u have great weekend too πŸ™‚

  3. cc johnson mumbai June 16, 2007 at 8:15 am #

    ur aloo parathas should have been a bit more thicker……….too flat for a paratha……..

  4. Coffee June 16, 2007 at 10:27 pm #

    They looks good Raji. πŸ™‚ You can use photobucket you touch up your pics. Try if you like it. πŸ™‚

    cc johnson, I think it doesn’t size doesn’t matter here πŸ™‚ If you like it thicker you can have it thicker. πŸ™‚

  5. seena June 17, 2007 at 12:43 am #

    oh, looks good and you take any curry with it?

  6. Dilip June 17, 2007 at 3:38 pm #

    fantastic recipe….I love Aloo Paratha with hot mug of chai….bring it on…~grin~…thanks for sharing

  7. sia June 18, 2007 at 4:44 am #

    love aloo parata with just pickle n curds. this was the only thing i liked in my hostel mess.
    n that brinjal pic has come out well. i have book marked the recipe for future referance. i was about to ask u what talimpu means but after reading the recipe i know what it is πŸ™‚

  8. anusharaji June 18, 2007 at 7:10 am #

    @cc johnson mumbai may be….for me if aloo paratha is thick… loses its taste. i like it this way anyway πŸ™‚
    @coffee i vl try photobucket. thx a lot
    @seena i just eat it with plain yogurt.
    @dilip i love aloo paratha too…..thx btw i luv ur blog too
    @sia thx a bunch. try the brinjal recipe. its more than yummy and exceptionally simple πŸ™‚ btw i like the way u found abt talimpu

  9. Jyothi June 18, 2007 at 12:17 pm #

    Hi Raji, those parathas looks perfect. Good work. Keep it up buddy.

  10. sudipa ghosh February 7, 2009 at 4:48 am #

    It seems as if this parathas are in my plate and now I can smell the flavour of talimpu .

  11. arpit November 1, 2009 at 8:33 pm #

    these paranthas lookin so yummy……………

  12. Raji November 4, 2009 at 9:54 am #

    @jyothi thx bud
    @sudipa ghosh gosh that sounds great. thx
    @arpit thx

  13. jeeshitha November 25, 2009 at 10:31 pm #

    i loved the parathas and one thing what does talimpu mean.

  14. anu radha January 22, 2010 at 11:17 pm #

    iam in learning stage ,it shows not that much difficult ,is that “dough” can prepare immediatly?anyway i will try

  15. Raji January 26, 2010 at 12:25 am #

    @jeeshita talimpu = tempering = tadka = popu
    @anu radha dough can be made instantly. No need of resting for a long time

  16. priya June 4, 2010 at 9:53 pm #

    to made moor testy we can add zinger garlic paste

  17. vrinda rao July 1, 2010 at 11:05 am #

    excellent ! thanks a lot πŸ™‚ provide still more south indian
    traditional recipes

  18. nanda July 1, 2010 at 6:56 pm #

    hi raji its always tempting & mouthwatering surfing around your blog. i had tried a lot many reciepes!thanx for such a wonderful blog .one query i had my aloo paranthas are never perfect, i use stuffing without frying , they come out evrytime what cud b the possible reason,what notes u will suggest to mak ethem perfectly yummy!

  19. gunjan July 11, 2010 at 4:17 am #

    nice reciepe nd verysimple to prepration

  20. vijaya murthi August 19, 2010 at 4:51 am #

    It comes out better if you fry the potato filling in the ‘kadai’ for a minute with the talimpu ( tadka ) since the water content is less & the filling is drier.
    You can add a few grains of ‘ajwain’ ( ooma ) instead of jeera in the ‘talimpu ‘.
    Very good recipe on the whole but serve hot for good taste!

  21. humaira September 3, 2010 at 4:04 am #

    i wz really looking 4 dis thnx

  22. julliya December 13, 2010 at 9:08 am #

    i like this paradha very much

  23. banumathy November 6, 2011 at 3:37 am #

    can we make 2chappathies to stuff pottatoes in between them? to avoid broken stuffing.

  24. MANSI November 24, 2011 at 6:35 am #

    I love aloo hence aloo parathas

  25. jyoti savardekar February 20, 2012 at 3:58 am #

    I love aloo paratha.

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