Aloo ka paratha stuffed with onions and amchur

This is a recipe for a paratha stuffed with onions and amchur (green chutney). This is a vegetarian stuffed paratha, so do not worry if you are vegetarian and do not have the required ingredients. This is a tasty recipe and is very easy to make. You can make it the day before and refrigerate it in the morning, it is very good.

This is a simple recipe for stuffed paratha, stuffed with potatoes and onions, and flavoured with a blend of homemade pickle and amchur (fermented black lentil).

When I was a kid, the most common way to get my mom to make parathas was to make a big deal out of it and ask her to make one special for me. I cannot remember the exact reason why, but I think it had something to do with being a kid and wanting to eat something really special when I did not get to eat the regular food.

In Indian cuisine, aloo ka paratha is one of the most popular unleavened flat breads. It’s cooked in ghee or oil on a tawa. Vegetables, dal, kheema (mince), or paneer are used to make parathas.

In north India, aloo ka paratha is a favorite breakfast. It’s usually served with pickles or curd. There is a street in Delhi known as parathe wale gali (Street of parathas). I watched it on TV and was astounded by the amount of paratha variants. It may be had in the morning or at any other time.

For me, it’s like a one-pot meal; I don’t need to prepare any side dishes.

The dough is filled with a potato and spice combination, then baked like a chapathi (roti). You are free to use any stuffing and spices you like.

I prepared aloo ka paratha using regular onions and other spices. Gobi ka paratha (cauliflower) or paneer paratha may be made with the same spices. There are many other variants, which I will show you one by one. You may add your own components to suit your preferences.


    • For frying, use oil, butter, or ghee.


    • 1 tsp. oil
    • 2 cups wheat flour
    • 4 tbsp. curd
    • Water (as needed)


  • 3 to 4 medium-sized boiled and mashed potatoes
  • 3/4 cup onions, finely chopped
  • 1/3 cup chopped coriander leaves
  • 2 tsp or less crushed chilli powder
  • 3/4 teaspoon amchur powder
  • a pinch of salt (as needed)
  • 2 tbsp lemon juice


  • Fill a basin halfway with flour. Mix in the salt and curd well. Add water and knead the mixture into a chapathi dough. Water may be added as needed.
  • Close it and set it aside for approximately half an hour. After that, mix the dough well with 1 tsp oil and roll it into balls approximately the size of a large lemon. Set things aside for now. It’s important that the dough isn’t too soft.
  • Place the potatoes on a dish and mash them well. Mix in the onions, salt, chili powder, amchur powder, and lemon juice well.
  • Make little balls with the prepared filling.
  • Flatten the ball-sized dough in your palm so that the filling may be put in the center of the flattened dough. Stretch the dough gently around the borders to ensure that the filling does not escape. Roll it in your palm to make it a ball again. Use oil to keep the dough from sticking to your hands. An equal number of dough and filling balls should be used.
  • Apply oil to your hands or sprinkle the dough ball with flour if the dough sticks to them.
  • Roll the dough out softly and carefully, dusting it with flour to prevent it from sticking to the rolling pin. It should be rolled into a circle with a diameter of approximately 6 inches (like a chapathi). It’ll be a hefty one.
  • Pre-heat the tawa/pan, then flip the paratha on the tawa and fry it on medium heat till it is fully done. When light brown spots appear on both sides and the meat is done, brush both sides with oil or ghee and cook for another 30 seconds.
  • When both sides are well fried, oil should be added. If you’re just starting off, don’t use any oil.
  • It’s best served with pickles, chutney, or curd. It’s very nice to combine sugar with curd and eat it with the paratha.


  • It has a tangy and spicy flavor.
  • Reduce the amount of chilli powder if desired.
  • If you like, you may add pepper powder or pomegranate seeds to the filling.
  • Paratha may be made using regular chapathi dough.


A meal that is a mixture of every Indian food I am excited to try making at home! We usually have a type of curry, rice and roti (bread) with anything and everything, but I have never tried stuffing an aloo paratha with onions and amchur!. Read more about aloo paratha recipe pakistani and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.