How to make Indian Style Bread with Carrot and Potatoes (Aloo Paratha)!

Hello dear all friends!

Today I am sharing  recipe of how to make aloo paratha. Paratha is potatoes with carrot combination which is delicious shallow fried Indian stuffed bread enjoyed by all. It is very easy to make. We can serve hot paratha any time as breakfast, lunch, snacks or dinner. I made this paratha few years ago with a friend in the office. Actually we both competed in making just for fun. That day she won. Her name is Claire Roman.  After that, paratha is a regular in our office lunch.

Ingredients for filing mixture dough:  

  1. Wheat flour 5oo gm
  2. Water as required for dough
  3. Boiled potatoes 4 pieces
  4. Butter 200 gm
  5. Carrot boiled 2 pieces
  6.  Whole piece 1 onion
  7.  4 pieces crush garlic
  8. Bunch of fresh coriander leaves
  9.  Fresh green chilly 2 pieces
  10. Turmeric powder 1/2  tbs
  11. Coriander powder 1/ 2 tbs
  12. Salt to taste
  13. Red chilly powder 1/2 tbs


  1. First start to prepare dough by mixing and kneading water, flour, pinch of salt and oil.

2.   Add few chopped coriander leaves in a small bowl gradually while kneading.


3. Add water in small quantities and knead smooth and soft dough (like chapati dough). Grease its surface with 1/2 teaspoon oil. Cover it with muslin cloth and set aside for 10 -15 minutes to settle.

4. Here is chopped green chillies, chopped garlic, chopped fresh green coriander and chopped onion for stuffing.

5. Now we prepare aloo paratha stuffing. Take the boiled potatoes and boiled carrot in a bowl and mash them until no chunks is left . For mashing, I generally use a grater which is the easiest method I think.

6. Now take a medium bowl and add mix all ingredients to make the paratha stuffing.

7. Mix all the ingredients well by using  a spatula.

8. Take equal parts dough and stuffing and give both of them a shape of ball. Now put the stuffing on top of the dough ball and press a little to flatten like roti. Wrap the outer dough ball around the stuffing and seal the edges. Now give this covered stuffing a round shape again.  Take 1/2 cup dry wheat flour in a small bowl for dusting so that the balls do not stick with each other while you keep them aside.

9. Take one finished ball from step 8. Gently press stuffed ball on rolling board and dust some dry flour over it to prevent it from sticking. Roll into circle of 6-7 inch diameter ( like roti chapati). Do not make very thin by pressing it too much. Do this for all the dough balls.


10. Place these flattened paratha on a hot pan and cook over medium flames. When tiny bubbles starts to rise on the surface flip it and reduce flame to low. Spread butter around it’s edge with the help of spatula and cook for approx 30- 40 seconds. Flip again and if you prefer, add butter to the edges for this side as well. The paratha gets cooked in 2 minutes max in low flame.

11. Now the parathas are ready. Serve hot aloo paratha with any kind of sauce. Generally I serve with mixed beans curry soup in my office.


Paratha with tomato achar



Bonus photos : glimpse of my mixed beans soup!


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