Easy aloo paratha recipe for Tiffin/Breakfast

Try this Easy aloo paratha recipe for Tiffin/Breakfast – a step-by-step guide to making soft and delicious stuffed parathas with spiced potato filling, perfect for lunchbox or morning meals.

Easy aloo paratha recipe for Tiffin/Breakfast

Ingredients

For the Dough:

• Whole wheat flour (atta) – 2 cups
• Water – ¾ cup (adjust as needed)
• Salt – ½ tsp
• Oil or ghee – 1 tsp (optional, for soft dough)

For the Potato Filling:

• Potatoes – 4 medium-sized, boiled and mashed
• Green chili – 1–2, finely chopped (optional)
• Fresh coriander leaves – 2 tbsp, chopped
• Ginger – 1 tsp, grated
• Garam masala – ½ tsp
• Red chili powder – ¼ tsp
• Amchur (dry mango powder) – ½ tsp (optional, for tang)
• Salt – to taste

For Cooking:

• Ghee or oil – 2–3 tsp per paratha

Step-by-Step Process

Step 1: Prepare the Dough

1. In a mixing bowl, take 2 cups of whole wheat flour.
2. Add ½ tsp salt and mix.
3. Gradually add water and knead into a soft, pliable dough.
4. Add 1 tsp oil or ghee for extra softness.
5. Cover the dough with a damp cloth and let it rest for 20–30 minutes.

Aloo Paratha

Step 2: Prepare the Potato Filling

1. Boil the potatoes until soft. Peel them and mash thoroughly.
2. In a bowl, combine mashed potatoes, finely chopped green chili, coriander, ginger, garam masala, red chili powder, amchur, and salt.
3. Mix everything well until smooth and uniform.
4. Divide the filling into equal portions (about 2 tbsp per paratha).

Step 3: Roll the Dough

1. Divide the rested dough into equal-sized balls (~6–8 balls).
2. Take one dough ball and roll it lightly into a small circle (~4 inches diameter).
3. Place a portion of potato filling in the center.

Step 4: Seal the Paratha

1. Bring the edges of the dough together over the filling. Pinch to seal properly.
2. Flatten the stuffed dough gently with your palms.
3. Roll it carefully into a circular shape (~6–7 inches) using a rolling pin. Be gentle to avoid the filling spilling out.Easy aloo paratha recipe for Tiffin/Breakfast

Step 5: Cook the Paratha

1. Heat a tawa or flat skillet on medium-high heat.
2. Place the rolled paratha on the hot tawa.
3. Cook for 1–2 minutes or until bubbles start forming.
4. Flip the paratha and apply ½ tsp ghee or oil on the cooked side.
5. Flip again and apply ghee/oil on the other side.
6. Cook until both sides are golden brown with small crispy spots.

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you can also watch my spring roll article

Step 6: Serve Easy aloo paratha recipe for Tiffin/Breakfast

• Serve hot with yogurt, pickle, or butter.
• Optional: Garnish with extra ghee on top for a richer taste.

Tips for Perfect Aloo Paratha

• Dough should be soft but not sticky. If too stiff, parathas become hard.
• Mash potatoes thoroughly to avoid lumps in the filling.
• Roll gently to prevent the filling from coming out.
• Medium-high heat is key: too high burns the paratha, too low makes it hard.Easy aloo paratha recipe for Tiffin/Breakfast

Dough Preparation

• Use warm water or milk: Knead the dough with lukewarm water or milk for softer parathas.
• Rest the dough: After kneading, cover and let it rest for at least 20–30 minutes. This makes rolling easier.
• Add a little oil/ghee: While kneading, a spoon of ghee or oil keeps the dough pliable.

Stuffing Tips

• Boil potatoes properly: Ensure potatoes are boiled soft but not watery. Drain completely before mashing.
• Grate instead of mashing: Grating boiled potatoes prevents lumps and makes the stuffing smooth.
• Spices matter: Add roasted cumin, ajwain (carom seeds), or kasuri methi for a unique flavor.
• Avoid moisture: Do not add too much onion or green chili directly; sauté them lightly if you want to include.

Rolling & Cooking

• Seal edges tightly: Always pinch the edges well to avoid stuffing from leaking out.
• Roll gently: Use light pressure while rolling, dust with dry flour to prevent sticking.
• Cook on medium flame: Low flame makes them hard, high flame burns quickly. Medium heat gives golden, crispy layers.
• Apply ghee/butter: Smear ghee or butter on both sides for authentic Punjabi-style flavor.

Serving Suggestions

• Best enjoyed with curd/yogurt, pickle, and butter.
• For a spicy touch, pair with green chutney or garlic chutney.
• A glass of lassi completes the traditional combo.

Easy aloo paratha recipe for Tiffin/Breakfast