Aloo Pyaaz Paratha | Potato Onion Stuffed Indian Bread

Sunday Brunch sometimes calls for homemade Aloo Pyaaz Paratha. Aloo Paratha is always the favorite for many, but a little bit of finely chopped onions also enhances the flavor; it tastes different and is delicious too. To make the stuffing we take boiled potatoes, mash them nicely then mix chopped onions, green chillies and spices to it. Then we stuff the whole wheat flour dough with this stuffing, roll it and shallow fry it over a tawa or a pan. Enjoy them hot with chilled curd (plain yogurt) or butter. I am a fan of green chutney so I also enjoy my parathas with it, you should also try it.

Also try: Gobi Paratha or Aloo Paratha.

Course: Breakfast or Main Course

Cuisine: North Indian

Time: Preparation – 20 mins, Cooking – 20 mins, Total – 40 mins

Servings: makes 6-7 parathas


  1. Wheat Flour – 1 1/2 cups
  2. Potato – 3 medium (boiled)
  3. Onion – 1/2 cup (very finely chopped else it’ll break the parathas)
  4. Green Chilli – 2 (finely chopped)
  5. Coriander Leaves – 4 tbsp (finely chopped)
  6. Coriander powder – 1 tsp
  7. Cumin Powder – 1/2 tsp
  8. Red Chilli powder – 1/2 tsp
  9. Garam Masala powder – 1/2 tsp
  10. Dry Mango powder – 1/4 tsp
  11. Water – to knead the dough
  12. Oil or Ghee (Clarified Butter) – to shallow fry the parathas
  13. Salt to taste.

PS: 1 Cup = 250 ML

How to make Aloo Pyaaz Paratha:

  1. Take wheat flour in a bowl. Add water as required and make a smooth and soft dough. Keep aside for 15 mins
  2. Take boiled potatoes in a bowl. Mash them nicely with a masher or a spoon (tip: you can even grate the potatoes to get the smooth paste)
  3. Add chopped onions, green chillies, coriander leaves and spices – coriander powder, red chilli powder, garam masala powder, dry mango powder, cumin powder and salt. Mix well. Keep aside the stuffing
  4. Divide the dough into 6-7 equal size balls (or as required). Dust it with wheat flour and roll it with a rolling-pin to make a small round
  5. Place around 1 1/2 – 2 tbsp of the stuffing in the centre
  6. Bring the edges together and make a round stuffed ball
  7. Dust the ball and start rolling slowly to make a normal size phulka. Dust again in between rolling if required. Make sure it doesn’t break
  8. Meanwhile heat a tawa. Place the paratha on it
  9. Fry it from both the sides with ghee or oil. Cook till you get the brown spots
  10. Your Aloo Pyaaz Paratha is ready. Serve hot with butter, curd or chutney.


6 Comments Add yours

  1. Prettifyourself says:

    Just awasome.. ☺️

    Liked by 1 person

  2. Looking at the picture of parathas with all those lovely accompaniments, is just making me hungry now. Love this!

    Liked by 1 person

    1. Haha…. thank you so much 🙂❤️❤️

      Liked by 1 person

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