Aloo ka Paratha

02 October 2014

Aloo ka Paratha

Aloo ka Paratha

02 October 2014
Prep Time
15 min
Cook Time
5 min
4 Person

I always say, North Indians revel about Aloo ka Paratha as if it is Mutton Burra Kebab. Though over the years my taste for Indian cuisine has developed multifold and I have eventually learned to love it but I can’t get over the first experience. I grew up living on non-veg food. I don’t think any Indian can fathom the significance of what it means. There was only one food and vegetables was not in the regular scheme of things. They were there if at all, almost as a misfit. “Vegetarian” was not in our vocabulary. As I write this I know my friends or family back home can’t understand the significance of being vegetarian. Anyway, the first time I had… rather was served … aloo paratha, I kept waiting for a curry to come by and then was shocked to know that, that was the dish, with curd and pickle. I couldn’t believe how poor the host was that they couldn’t serve a curry aka some kind of meat with the paratha. I was told there was aloo in it. But who cares! There is no meat!

Utensil/ Appliance

A non-stick pan


  • Potato: 500 g boiled with salt
  • Onion: 1 large finely chopped
  • Coriander leaves: 2 tbsp finely chopped
  • Chili: 1 finely chopped or to taste
  • Salte to taste
  • Dough: slightly salted 500 g
  • Desi Ghee: 5 tbsp


Mash the potatoes and taste for seasoning. Take about a handful of the dough, roll it into a ball, like you would do for a roti. On the rolling board, roll out a 5 inch diameter disk. Put 1/4 tsp ghee and put it on the disk and spread it. Place a 2 tablespoon of the potato in the middle of the disk. Gently fold and pinch to make the dough into a parcel. Gently press and put it back on the board and roll out again, but make sure that the potatoes do not leak. Even if it leaks – it’s alright. Fry it with desi ghee and serve with plain curd and mixed pickle. And if you want to really take it to the next level smear a dolop of butter on top, the way I like it.