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Aloo Paratha

Aloo Paratha

Aloo Paratha is a traditional Indian recipe with a universal appeal. It can be served and eaten at any time of the day – for breakfast, lunch or dinner. This makes it the superfood for all. One of the most popular versions of aloo paratha is the one they cook at dhabas. Dhaba food is usually very rustic and filling. The following aloo paratha recipe is straight from the kitchen of Shavan’s Indian Restaurant.


For stuffing:

  • 2 1/2 cups boiled potatoes, peeled and mashed
  • 2 tsp melted ghee
  • 1 tsp cumin seeds (Jeera)
  • 1/2 cup finely chopped onions
  • 1 tbsp finely chopped green chillies
  • 1/2 tsp chilli powder
  • 2 tbsp finely chopped coriander (Dhania)
  • 2 tsp dried mango powder (Amchur)
  • Salt to taste

For the whole wheat dough:

  • 1 cup whole wheat flour
  • ¾ cup water
  • 1 teaspoon oil
  • Salt, as required

Serving suggestions:

  • White butter or yoghurt
  • Any Indian pickle, mango or lime preferred


For the whole wheat dough:

  1. Combine the whole wheat flour, ghee and salt in a bowl and mix well.
  2. Add enough water and knead into a semi-stiff dough. Keep aside.

For stuffing:

  1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
  3. Add the green chillies, mix well and sauté on a medium flame for 1 minute.
  4. Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for to 2 minutes, while stirring continuously.
  5. Divide the stuffing into 12 equal portions and keep aside.

For the Aloo Parathas:

  1. Heat a heavy cast iron tava. Divide the dough into 4-5 equal portions. Divide the stuffing too.
  2. Take a dough ball and roll into a small circle. Keep one portion of prepared stuffing and close from all the sides.
  3. Seal in the center and press slightly.
  4. Roll into the thick circle of about 6 inches.
  5. Place in the hot tava and cook very well from both sides. Use ghee, oil or butter for frying.
  6. Serve aloo paratha piping hot.

Please note: The aloo parathas take a while to cook properly and it is highly recommended to use a pan with the thick base. 2. Press the edges well to cook them with the delicious crust.

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