Category Archives: Paratha

Aloo Paratha | Aloo Paratha Recipe | How to Make Aloo Paratha

Aloo Paratha

Aloo Paratha is a famous Paratha from Punjab. Though it seems to be a laborious task, it is not hard to make at all. It is quite simple and easy to make. All you have to do is make Aloo Mixture and stuff it in the parathas.

Whenever I am quite lazy to cook, I make Stuffed Parathas like Aloo Paratha, Gobi Paratha, Moong Dal Paratha, Broccoli Paratha etc. When I make these parathas, all I have to is make Raita or Pickle as a combination for Parathas. I guess everyone likes Aloo Paratha because potato/aloo is loved by most of them. You can make Aloo Paratha both ways: thick and thin. Usually, I like it to be a thin one. So, if you like it to be thick, then make a bigger size balls and roll it out thick. So here come the recipe of Aloo Paratha…Enjoy friends!


Preparation Time.15 minutes
Cook Time. 4 minutes per paratha
Recipe Category. Main
Recipe Cuisine. North Indian
Yield. 6 nos.


Wheat Flour – 1 cup
Oil – 1 tablespoon
Salt – as desired
Warm Water – as desired

For the Stuffing

Potatoes – 4 nos.
Red Chilli Powder – 1 teaspoon
Cumin Powder – 1/2 teaspoon
Ajwain Seeds – 1/4 teaspoon
Garam Masala – 1/2 teaspoon
Turmeric Powder – 1/2 teaspoon
Coriander Leaves (finely chopped) – 3 tablespoon
Salt – 1/2 teaspoon

Note. The ingredients shown will vary with the original quantity.


1. Boil the potatoes. When the potatoes have cooled down, mash it well.

2. To the mashed potatoes, add salt, chopped coriander leaves, red chilli powder, cumin powder, ajwain seeds, garam masala, turmeric powder and salt. Combine the ingredients well.

3. Take a portion of the aloo mixture and make small ball. Repeat the same for the remaining aloo mixture. Keep them aside. Meantime, in a large mixing bowl, add whole wheat flour, salt, and little oil.

4. Add little warm water, and knead it to form a soft dough. Take a small portion of the dough and make small balls.

5. The size of the dough should be bigger than the aloo mixture. Roll the dough into a thick 4″ diameter circle. Place the aloo mixture in the center of the circle.

6. Now collect the corners of the circle, and bring it to the center. Seal tightly.

7. Dust it in little wheat flour and then roll it out to a thin 6″ diameter circle. Make sure the aloo mixture does not ooze out.

8. Now heat the pan. Transfer the rolled parathas to the pan and cook on one side. Drizzle little oil. Then flip it over and cook the other side too. The parathas should be golden brown in color.

Now, Aloo Paratha is ready! Brush it with little ghee and serve hot with Homemade Curd/Yoghurt and pickle.


  • Instead of oil, you can add ghee for toasting the parathas.
  • You can make the parathas thin or thick based on how you like it. I like it to be thin so I have made thin parathas.
  • If you wish, you could add amchur powder.
  • Instead of garam masala, you can add chaat masala.


Egg Kothu Parotta (Muttai Parotta)

South Indian Kothu Parotta

Egg Kothu Parotta

A lip-smacking food!
My family likes Kothu Parotta so much…Though it involves a lot of pounding, I still feel it is worth the effort.  A perfect non-stick pan would even make this preparation easier.We do not have good Indian restaurants nearby. So, I have to look for a recipe that matches the exact taste of our Indian TamilNadu style Kothu Parotta. My search did not go vain…Thanks a lot to Em Samayal Pakkam for posting a recipe that gives the perfect taste of Kothu Parotta.This recipe is definitely a BLOCKBUSTER hit in my kitchen.
When I have parathas and eggs at home, I make Egg Kothu Parotta. Certainly, a lip-smacking food!


Cooked parotta – 4 nos.

Chopped onion – 1 no.

Tomato – 1 no.

Eggs – 3 nos.

Ginger garlic paste- 1 teaspoon

Salna – 1 cup

Green chillies – 1 to 2 nos.

Turmeric powder – 1/4 teaspoon

Curry leaves – 1 sprig

Pattai – 1 no.

Cloves (Crambu/Lavangam) – 2 nos.

Salt – as desired

Pepper powder – as desired

Coriander leaves – for garnishing


1. Heat oil in a pan. Add pattai and cloves. Now add onions and ginger garlic paste and saute till the raw smell goes off.

2. Add green chillies, turmeric, and curry leaves. Add tomatoes and fry for some time.

3. Cut parotta into pieces. Then add parotta pieces and fry for few minutes. Now add eggs, salt, and pepper.

4. When the eggs are almost done, add salna. Now break the entire parotta into small pieces using a ladle. Garnish with coriander leaves.

Egg Kothu Parotta is ready to serve!!!

Serve: Chicken Salna

Moong Dal Paratha

Pasiparuppu Paratha

Moong Dal Paratha

A nutritious and tasty parathas!

I generally love parathas and like to try different versions of parathas. Everyday, I cook dal for my daughter. Sometimes, I would have excessmoong dal. I would try making kootu, sambar, and subzis. I felt quite bored to repeat different versions of kootu, sambar etc. using the same moong dal. I wanted to try out something different and then when I searched a lot, I came through this recipe Moong Dal Parathas from Archana’skitchen. I tried it out, and it turned out to be very tasty parathas. Absolutely, healthy parathas. Thanks Archana’s kicthen for sharing this healthy recipe.


For Moong Dal Masala

Boiled yellow split moong dal (paasi paruppu) – 1 cup
Finely chopped ginger – 2 teaspoons
Finely chopped green chillies – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Coriander powder (daniya thool)- 1 teaspoon
Garam masala powder – 1 teaspoon
Cumin seeds (seeragam)- 1 teaspoon
Cumin powder (seeraga thool)- 1 teaspoon
Finely chopped coriander leaves – 4 tablespoons
Salt – as desired

For Paratha

Whole wheat flour (Godhumai) – 2 cups
Salt – 1 teaspoon
Water – for kneading the dough
Oil/ghee – as desired


Check out “Chappathi recipe to know how to knead the dough, make balls, roll out the chappathi, and also cook the chappathi”.

1. Drain excess water in moong dal. Add the ingredients under the masala to the dal and mix well until you can make balls out of it. Make medium sized balls and set aside.

2. Add flour and salt in a large bowl, and add water little by little. Make a pliable dough. Knead dough until it is soft and non sticky. Set aside covered for 20 minutes.

3. Make 12 – 15 lemon sized balls of the dough and roll them out to round paratha.

4. Now, put the moong dal ball in the center of the rolled paratha. Add a portion of the stuffing in the center. Gather the sides and bring the sides of the paratha together and again make a ball.

5. Again, toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness.

6. In a pan, put the paratha and cook the paratha on either sides until you see the brown spots on the paratha. Put a drop of oil/ghee on the corners of the paratha.

Note. Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness.

Now, Moong Dal Paratha is ready!!!