Aloo paratha is a shallow fried Indian flatbread made with a delectable potato stuffing. Paratha is one of the most common bread of Indian cuisine. Paratha can be plain or stuffed. Paratha recipe is so versatile; it can make up for a dinner recipe or quick breakfast recipes or easy lunch recipe. Further paratha can be served with any chutney, pickle, tea, dal or gravy.

There are different paratha recipes. Simple parathas can be prepared in a number of ways. Stuffed parathas can be prepared in n number of ways. Be it methi paratha, onion paratha, mooli paratha, cabbage paratha and so on.

The most popular in this list is for sure the aloo ka paratha. Aloo paratha is so popular that it is prepared across the country, and beyond! Aloo paratha is not only prepared in the homely kitchens but is also prepared and served at the restaurants and dhabas. And it is equally popular there too.

The recipe for aloo paratha changes as it travels from one kitchen to another, from ghar ki rasoi to the restaurants and dhabas and so on. Here is a collection of recipes for aloo paratha, each recipe is absolutely exclusive. Lately, I have been observing the food served at the restaurants and dhabas, etc. And accordingly, I have built these recipes.

Before we get into the recipes for aloo parathas, few things need to be mentioned, which should be kept in mind while making aloo ke parathe:

  1. Dough for paratha: Critical for any roti, paratha, or any flatbread for that matter is the dough for the same. The dough for parathas is softer than the chapati dough. It should be well-rested. If you make the hard dough you will get dense paratha. If you use the dough instantly the parathas will burst when rolled. Here is the recipe for dough for paratha.
  2. Rolling the paratha properly is also important. Everyone has his or her preference as to how thick he or she likes his or her paratha. Thicker parathas take longer to cook and ask for more ghee/oil while frying. Stuffed parathas should be rolled using a light hand.
  3. Frying of paratha: You can use ghee or oil to fry the aloo paratha. I personally like to use ghee when I am serving them hot. However, when I plan to cool them down and pack for tiffins etc, I use oil for frying. Do not use butter to fry, it gets burnt. Parathas should be fried on a low to medium flame. Never fry the parathas on a high flame.
  4. Greasing of paratha: Once cooked it is best to take off the paratha on a perforated plate. This prevents the paratha from getting soggy. Greasing the paratha is optional but I never omit it. It adds much softness to the paratha. Again you can grease the aloo paratha with butter or ghee.
  5. Packing of paratha: If you plan to pack the parathas for tiffin or eating later, make sure to bring them to the room temperature before packing. My mother would spread all the parathas on a big plate and pack only once they were cool. Otherwise, the parathas get very soggy.

Now let’s have a look at these:

aloo paratha recipesEasy Aloo Paratha:

This paratha is a fuss-free aloo paratha recipe. It just calls for some boiled potatoes which are spiced with red chili powder, garam masala powder; given a kick with little amchur powder and has the added freshness of chopped ginger and coriander leaves. When in a rush this paratha comes handy.

To view the recipe click here.

easy aloo paratha

Dhaba Style Aloo Paratha:

Dhaba Style Aloo paratha is an Indian flatbread that is stuffed with a delicious mixture made of potatoes and spices.Dhaba style aloo paratha recipe is different from the regular aloo paratha recipe. It is tangier and spicier. This aloo paratha recipe shall remind you of the aloo paratha served on highway dhabas It is very flavorful and delicious.

To view the recipe click here.

dhaba style aloo paratha

Punjabi Aloo Paratha:

Punjabi Aloo Paratha is more hot and tangy. It has a very crispy and crunchy exterior and inside is a very delicious stuffing that is flavored with roasted dried pomegranate seeds (anardana), some roasted green chilies, dried mango powder, and ginger. It has an awesome crunch of onions.

To view the recipe click here.

punjabi aloo paratha

Restaurant Style Aloo Paratha:

Restaurant recipes are very mild. I hardly find any loud and strong and dominating flavors in the restaurant food. The same happens when you order an aloo paratha at the restaurant. It is mildly spiced. It is softer and melts in the mouth. It has a very simple stuffing.

To view the recipe click here.

restaurant style aloo paratha


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.