Classic Aloo Paratha Recipe with Ekvee Butter Paper – Grease-Free & Fresh

Classic Aloo Paratha Recipe with Ekvee Butter Paper – Grease-Free & Fresh

Introducing Ekvee—India’s best butter paper and food wrap brand! With its greaseproof, non-stick, and eco-friendly properties, Ekvee Foodwrap makes cooking and serving a seamless experience. Whether you’re an avid cook or a food enthusiast, our premium-quality butter paper rolls and butter paper sheets are designed to keep your dishes fresh, oil-free, and mess-free. Perfect for traditional and modern recipes alike, Ekvee Foodwrap ensures convenience and hygiene in every meal.

In this recipe, we’ll show you how to prepare Classic Aloo Paratha—a timeless Indian favorite filled with spiced potato stuffing and cooked to golden perfection. Using Ekvee Foodwrap butter paper, you can pack your parathas without worrying about excess oil or it getting soggy, also keeping them fresh and hot for longer hours. This easy and delicious recipe is perfect for breakfast, lunch, or even as a snack. Let’s begin with India’s best butter paper to make this classic dish even better!

Prep Time: 30 mins
Cook Time:  20 mins
Course:  Breakfast
Cuisine:  Indian
Servings: 4 Parathas
Calories: 220 kcal

Ingredients

For Potato Stuffing:

  • 4 medium-sized potatoes
  • ½ to 1 teaspoon finely chopped green chilies
  • ¼ to ½ teaspoon garam masala powder
  • ¼ to ½ teaspoon Kashmiri red chili powder or paprika, optional
  • ½ to 1 teaspoon dry mango powder, amchur, or lemon juice
  • Salt to taste
  • 1 teaspoon kasuri methi, dried fenugreek leaves

For Dough:

  • 2 cups whole wheat flour atta
  • ½ teaspoon salt or to taste
  • 1 tablespoon oil or ghee
  • ⅓ to ½ cup water, add as needed

Instructions

Prepare the Potato Stuffing:

  • Boil or steam the potatoes until soft. If using a pressure cooker, cook for 3-4 whistles. Allow the potatoes to cool, peel, and then mash them until smooth with no lumps.
  • Add the chopped green chilies, garam masala, Kashmiri chili powder (if using), amchur powder or lemon juice, salt, and kasuri methi to the mashed potatoes. Mix everything thoroughly.
  • Taste and adjust the spices or salt as needed. Set aside.

Make the Dough:

  • In a large bowl, add 2 cups whole wheat flour, salt, and oil or ghee. Gradually add water as needed and knead to form a soft, smooth dough. This should take about 8 to 10 minutes.
  • Cover the dough and let it rest for 20-30 minutes.

Assemble the Aloo Parathas:

  • Divide the dough into small balls and flatten each slightly. Place a spoonful of potato stuffing in the center, gather the edges to seal, and roll into a paratha.

Cook the Parathas:

  • Heat a tawa or skillet and cook each paratha until golden brown on both sides, using ghee or oil as desired.

Serve with Ekvee Butter Paper:

  • Pack the cooked parathas on Ekvee Foodwrap butter paper, which will absorb excess oil, keeping your parathas fresh and mess-free.

Video

 

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