Aaloo Parantha (Potato Stuffed Flatbread)

Aaloo Parantha (Potato Stuffed Flatbread)

Delicious and crispy flatbread popular among people of all ages

Cook Time20 minutes
Servings10 parantha


  • 2.5 cups Whole Wheat Flour
  • 4, small potatoes
  • 2 teaspoons salt
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Garam Masala
  • about 3/4 cups Water
  • about 10 tablespoons Ghee (or oil)
  • 1/2 cup (optional) Green peas
  • 1 bunch (optional) Cilantro (coriander leaves)
  • 1, small (optional) Green chili
  • 1 small piece (optional) Ginger



Add 1 teaspoon salt to 2 cups of the wheat flour and knead into a soft dough, slowly adding water as needed. The dough should be soft but not sticky.

Let this sit while we prepare the stuffing.

Step 1

Boil the potatoes until they are soft but not broken.

If using a pressure cooker, boil for 3 whistles.

If using an Instant Pot, pressure cook for 2 minutes on low pressure.

Step 2

Let the potatoes cool enough to handle.

Then peel, mash, and mix the potatoes until there are no more chunks.

Step 3

Peel and chop the ginger.

Also chop the chili and cilantro leaves.

Step 4

Add peas, ginger, chili, and cilantro leaves to the potatoes.

If using raw peas, boil them and remove the water in a strainer.

Also add 1 teaspoon salt and 1 teaspoon coriander powder and mix well.

Step 5

Take a small ball of dough and dust with a pinch of dry wheat flour.

Step 6

Roll the ball into a 4-inch round circle, like a roti.

Step 7

Take a small ball of potato stuffing and place it in the center of the roti.

Step 8

Fold the roti to cover the stuffing completely.

Step 9

Gently roll this ball flat again, using dry flour as needed to keep it from sticking.

Step 10

Spread 1/4 tablespoon ghee (or oil) on a wok or pan and heat it on medium heat.

Once the pan is hot, place the parantha on it.

Step 11

Add 1/2 tablespoon ghee on the parantha, spreading it on the entire surface.

Then carefully flip the parantha and cook the ghee-coated side, pressing using a turner or large flat spoon.

Step 12

Cook until golden brown, then repeat for the other side.

Step 13

Serve hot as is, or with a side of raita, achaar (pickle), ketchup, or chutney.

Step 14


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