Healthy Punjabi Breakfast


Hey, people how are you; today’s post is a bit different from my past blogs. It has been a while since I have managed to take break from my busy schedule and spend some quality time with my family. Christmas vacation have begun and my kids are at home, so I decided to get into the kitchen and make them one of my favourite dishes wiz “Aloo Paratha.” My wife was quite happy about it.

I consider myself as a decent cook but I have never gone wrong with this dish. The special thing about this dish is that it is my grandmothers recipe “Yep, it ancient and delicious”. It was the first dish my mother taught me. I learn cooking because I love eating.


Aloo Paratha
Aloo Paratha | Image Resource :


Ingredients for the Masala Filling:

  • Potatoes - 4 medium ones
  • Finely chopped Onions - 1.5 cups
  • Grated Ginger - 1 inch piece
  • Crushed Garlic - 4 big cloves 
  • Finely minced Green Chillies (around 3-4 increase and decrease the Chillies depending on how spicy you want your Paratha)
  • Finely Chopped Cilantro - 1/2 cup
  • Coriander Powder, Cumin Seeds, Amchur, Jeera, Salt, Garam Masala - 1 tsp each
  • Turmeric - 1/2 tsp
  • Use Salt as per taste
  • Mustard Oil - 1 tbsp.

Ingredients for Paratha:

  • Wheat Flour - 3 cups
  • Warm water - 2 cups
  • Oil - ½ tsp
  • Pinch of salt
  • Pinch of ajwain

Making the Masala Filling:

  •  Boil potatoes and add a pinch of salt.
  •  After boiling the potatoes mash them.
  •  Heat the tava and add oil to it.
  •  Add jeera and allow them to splutter.
  •  Now put green chillies, garlic, and ginger into the tava. Fry it until the aroma comes in.
  •  Add onion and fry until it turn brown.
  •  Add all the masala powders and fry them for approximately two minutes.
  •  Add mashed potatoes to the tava mix it properly and let them fry for couple of minutes.
  •  Add chopped cilantro into the mixture
  •  Mix the entire ingredients properly.
  •  You can choose the type of seasoning according to your taste.
  •  Now you filling is ready, allow it cool for a while.

Making Paratha dough:

  •  Take wheat flour in bowl,
  •  Add pinch of salt and ajwain
  •  Add in little water and start kneading the dough
  •  Add water accordingly until dough is ready
  •  Once ready, pat the dough with ½ tsp of oil (This make your dough stick free)

Making Parathas:

  •  Take the ready dough; break it into medium size circles.
  •  Take each circle and start making Paratha of Puri size.
  •  Add the masala filling (can make the filling into smaller balls for each Paratha).
  •  Make the Parathas, once filling is stuffed.
  •  Ensure the Paratha is thick and filling is spread proportionally all over.
  •  Now heat the tava, lower the flame, and add the Paratha to the tava.
  •  And let it cook for 2 minute from both sides then once tenderly cooked add ghee and fry it until it turns golden brown.
  •  Serve it with chilled curd and butter on the Paratha.

So, Now your Aloo Paratha is ready. “What you waiting for?” Taste the Paratha and I am sure you would love it.

I am hoping that you liked my Parathas recipe. Please let me know if you have any suggestions.
Thank you and cheers :)


Write a comment

Comments: 1
  • #1

    Dusty (Friday, 02 May 2014 18:27)

    This looks a great recipe. I have most of the ingredients in my pantry and will have to try it our one weekend. Thanks for sharing this family gem.

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About Author :

"Hi there, my name is Lalit Chandran. I currently reside in ‘Pink city’ i.e. Jaipur where I run a garment export business. Having spent all my childhood in Rajasthan, I fell in love with Indian history and all its glory. So, whenever I get an opportunity, I travel to various places all across India exploring old cities, museums, forts and historic monuments. This blog will catalogue all the places I have visited, people I have met along the way and different cultures I got a chance to experience.

I am hoping sharing all my adventures will help raise awareness about our ancient heritage and maybe help preserve and protect these remnants  of India’s glorious past. Feel free to leave your comments. "

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