Aaloo Paratha is a delicious breakfast dish, from North India, especially from Punjab. It is a delicious combination of potatoes, flour and some aromatic spice powders. Today, this dish too, like some other Indian regional dishes has become popular across the whole of India.

Generally a delicious potato mixture is stuffed into balls of kneaded flour and rolled into a paratha. But, here I have presented a recipe where there is no aaloo stuffing. Instead all ingredients are just kneaded together and then rolled into parathas.

This is a very easy and quick method of making aaloo parathas and is very useful in today’s busy and fast life! If you like this recipe then do give a try to the following quick and easy recipes too…….

1) Sweet Potato Parathas or

2) Beetroot Parathas

Here’s the recipe for the delicious Quick Aaloo Paratha…..

Serves : 6 Parathas

Cup Used : 200 ml


  • 4 medium Potatoes
  • 1 cup Whole wheat flour
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Corriander powder
  • 1/2 tsp Garam Masala powder
  • 1/2 tsp Chaat masala
  • 1/2 tsp Aamchur (dried mango powder)
  • 1/2 tsp Cumin seeds
  • 2 tsp Kasuri methi (dried fenugreek leaves)
  • 1/4 cup Corriander leaves
  • 1 tbsp oil for kneading
  • Salt to taste
  • Homemade ghee (clarified butter) for roasting


  1. To make these quick Aaloo parathas, first boil the potatoes in sufficient water till fully cooked.
  2. Peel and grate the potatoes. Wash the corriander leaves and chop them finely.
  3. Mix well the grated potatoes and chopped coriander leaves with all the above mentioned ingredients and knead into a semisoft dough using water as required. Knead in the oil in the end.
  4. Roll into round discs as a chapati and roast on a hot griddle using some homemade ghee.
  5. When the bottom side of the paratha is a little roasted, flip and roast the other side on high flame.
  6. When the other side is fully roasted, apply some ghee on the half roasted top side and flip again to roast it completely.
  7. Transfer onto a plate and apply some ghee to the paratha.
  8. Serve hot with some, tomato ketchup, corriander chutney, fresh homemade curds and some Gaajar Flower Taaja Loncha by the side.


These parathas taste equally delicious as the stuffed aaloo parathas. This is a quick method and so is an easy and apt idea for tiffins too! Have them in breakfast, lunch or even dinner!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! šŸ˜ƒ

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