Aloo Pyaz Paratha


If there is one thing that I have enjoyed growing up in Delhi, then that’s the food. Whether it’s the pani puris from the street food vendors, the Veg Hakka noodles from the Chinese food trucks, the amazing gulab jamuns from the mithai-walas in our neighbourhood or the parathas and dal-roti from the local dhaba everything had a special touch to it which could get you hooked for life. Maybe that’s why I still talk so passionately about that kind of food.


My mum has tried re-creating so many of those recipes at home even after us leaving Delhi. Some she nailed it but some I am still figuring out because obviously, she gave up. They say it’s the simplest of recipes that take time to master. It’s true, and in my case, it was the most popular and easy one, Aloo Pyaz Paratha. Since my childhood, I have devoured this Punjabi delicacy drenched in ghee but I never understood the simple key to this humble paratha. Whenever my mum made at home she used to make a potato masala filling for this which was yummy in its own way but was never the authentic dhaba ones from Delhi.


Now recently, I happened to learn from one of my Punjabi friends that keeping everything raw in the filling except for the potatoes is the key to that dhaba-wala parathas. I was surprised to know that it’s such a simple thing and it never occurred to me before. And now that I know it, Aloo Pyaz Paratha is one of my go-to Friday breakfasts when I want something easy, nutritious and nostalgically tasty.



Wheat flour – 1 cup

Salt – ½ tsp

Warm water – for kneading the dough

Potato (boiled and mashed roughly) – 1 big

Onion Chopped – 1 medium

Coriander chopped – 2 springs

Salt – to taste

Chilli powder – 1 tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Chaat masala – ½ tsp

Carom seeds (slightly crushed) – ½ tsp

Ghee – for brushing the parathas


  • Prepare soft and smooth dough by kneading the wheat flour with salt and enough warm water. Cover and let the dough rest for 15-20 mins.
  • Put the boiled and mashed potato, chopped onion, chopped coriander springs, red chilli powder, coriander powder, crushed carom seeds, garam masala, chaat masala and salt to taste in a bowl, and combine everything well together with a spoon to make the filling.
  • Take the dough and divide it into small ping-pong sized balls and stuff each of them with 1 tbsp of the filling and seal the balls properly with the dough around.
  • With a rolling pin roll out gently these stuffed balls into flat bread.
  • Cook the rolled out flat bread on a hot pan/tawa drizzling some ghee and flipping onto both the sides as per needed.
  • Serve it hot with plain yogurt and mango pickle.

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