Aloo Pyaaz Paratha are stuffed Indian flatbreads with a fluffy potato and onion filling and a flaky exterior.
When thinking about the best Indian comfort food, paratha undoubtedly comes to mind! Whether its paneer paratha or Gujarati methi thepla, paratha are an easy yet filling meal that are always full of flavour.
This version is similar to aloo paratha but has the addition of chopped onions. The onions add depth of flavour and sweetness which works so well with the spiced potatoes. It is popularly in North Indian dhabas (roadside eateries).
We like to have it with Indian ginger tea and guava chutney or raw mango chutney.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
For the dough
- Chapati flour - whole wheat flour
- Salt
- Ajwain (carom seeds)
- Salt
- Oil
For the stuffing/filling
- Potatoes
- Onion - I have used white onion.
- Ginger and green chillies - crushed
- Cumin seeds
- Hing
- Red chilli powder and turmeric powder
- Salt and black pepper
- Lemon juice
- Coriander leaves
To cook
- Oil
Hayley's Tips
Always make Aloo Paratha with floury potatoes like King Edward and Maris Piper.
Rather than mash the potatoes, grate them to prevent lumps.
Let the stuffing completely cool before assembling the paratha - hot mixture will cause the dough to split.
Keep dough on the softer side as a stiff dough can develop cracks while rolling.
Roll paratha without any pressure, so the filling doesn't ooze out.
I share more tips for stuffed parathas in my moong dal matar paratha post.
Serving Suggestion
Aloo pyaaz paratha are best served with a generous spread of ghee or makkhan (white butter).
You can pair these paratha with plain yogurt or cucumber raita, particularly if serving for breakfast or lunch. Sweet lassi also works.
You may also like this gajar achar or mango pickle such as aam ki launji or keri no chundo.
Storage
Paratha are best kept stored in an airtight container and in the refrigerator for up to 3 days.
It is possible to prepare the filling in advance and keep in the fridge for 2-3 days prior to preparing the paratha.
I do not recommend freezing the paratha as the filling will loose texture upon thawing.
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Aloo Pyaaz Paratha
Equipment
- Mixing bowl
- Rolling Pin
- Griddle
Ingredients
For the dough
- 2 cup whole wheat flour roti flour
- ½ teaspoon salt
- ½ teaspoon ajwain carom seeds
- 1 teaspoon oil
For the stuffing/filling
- 2 cup boiled peeled and grated/mashed potatoes
- ¼ cup white onion cut lengthwise
- 2 tablespoon green chillies minced
- 1 tablespoon ginger minced
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- ¼ teaspoon hing
- 1 teaspoon turmeric powder optional
- 1 teaspoon red chilli powder optiona;
- ½ teaspoon black pepper powder
- 1 tablespoon salt
- 1 tablespoon lemon juice or amchoor powder
- 3 tablespoon coriander leaves
To cook
- oil
- flour to roll the paratha
Instructions
Dough
- In a wide plate (parat), combine flour, salt and ajwain.
- Add enough water and knead a soft pliable dough.
- Rub oil all over, cover and leave it to rest for 15-20 minutes.
Stuffing
- Heat oil in a non-stick pan, add cumin seeds, once they crackles add hing.
- Add onion and sauté until transparent then add minced ginger and chillies.
- Cook for few seconds then add turmeric powder and red chilli powder.
- Quickly mix everything and add mashed potato and salt.
- Stir well and cook for only a couple of minutes.
- Switch off the heat, add freshly ground black pepper, lemon juice and mix once again.
- Take it out on a plate and let it cool completely.
- Now add coriander, mix again and divide the stuffing into equal portions and keep it aside.
Paratha
- Once you are ready to make paratha, divide the dough into equal portions and make balls.
- Roll thin out one ball on a floured surface about 4-5″ diameter.
- Place one stuffing bowl on the rolled dough.
- Gather the sides and bring them together, once again making a ball.
- Gently press the stuffed dough ball and roll once again on a floured surface.
- Heat griddle or frying pan and cook both sides applying a little oil till light golden.
- Serve hot with curry, chutney, dips, raita, lassi or tea.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in March 2017.
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