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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!
Classic Aloo Paratha Recipe
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.
