Aloo Paratha in a Roti Maker

Name: Aloo Paratha in Roti Maker: Crispy Stuffed Paratha
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 3 medium potatoes; Water (for boiling); Salt to taste; 1 tsp cumin seeds; 3–4 green chilies, finely chopped; ½ tsp coriander powder; 1 tsp garam masala; ½ tsp turmeric powder; 2 tbsp fresh coriander leaves, chopped; 2 cups whole wheat flour; Salt to taste; 3–4 tbsp oil; Water, as needed; Ghee or butter (for cooking); 4 tomatoes; 5 dry red chilies; 15–20 garlic cloves; 1-inch ginger; Salt to taste; 2 pinches sugar; 2 tbsp vinegar; 2 tbsp tomato ketchup

Aloo Paratha in Roti Maker - Fresh Byte Kitchen

Ingredients

For the Aloo Paratha:
Potato Stuffing:
3 medium potatoes
Water (for boiling)
Salt to taste
1 tsp cumin seeds
3–4 green chilies, finely chopped
½ tsp coriander powder
1 tsp garam masala
½ tsp turmeric powder
2 tbsp fresh coriander leaves, chopped
Dough:
2 cups whole wheat flour
Salt to taste
3–4 tbsp oil
Water, as needed
Ghee or butter (for cooking)
For the Spicy Tomato Garlic Chutney:
4 tomatoes
5 dry red chilies
15–20 garlic cloves
1-inch ginger
Salt to taste
2 pinches sugar
2 tbsp vinegar
2 tbsp tomato ketchup

Difficulty : Easy

Serves : 4

Make soft and crispy Aloo Paratha in a Roti Maker with this easy step-by-step recipe. These delicious stuffed potato parathas are served with a spicy homemade Tomato Garlic Chutney, making them perfect for breakfast, lunch, or dinner. This simple recipe is beginner-friendly and delivers restaurant-style results at home. Enjoy hot with butter, curd, or pickle for a comforting and satisfying meal.

Cooking Steps

1
Aloo Paratha:
2
Pressure cook 3 potatoes with water and a little salt for 4 whistles.
3
Open the pressure cooker, remove the potatoes, peel, and mash them.
4
Add 1 tsp cumin seeds, 3–4 chopped green chillies, salt, ½ tsp coriander powder, 1 tsp garam masala, ½ tsp turmeric powder, and chopped coriander leaves. Mix well.
5
In a bowl, add 2 cups whole wheat flour and salt. Mix well. Add 3–4 tbsp oil and mix again.
6
Gradually add water and knead into a soft dough. Cover and rest for 20 minutes.
7
Divide the dough and potato stuffing into equal portions.
8
Flatten one dough ball, place the stuffing in the centre, seal the edges, and gently shape it into a ball.
9
Preheat the roti maker. Place the stuffed dough ball inside, close the lid gently for 2–3 seconds, then open it.
10
Cook for 1½–2 minutes, flipping once or twice until golden brown spots appear.
11
Apply ghee or butter on both sides and cook for another 20–30 seconds.
12
Repeat the same process with the remaining dough and stuffing.
13
Spicy Tomato Garlic Chutney:
14
Add 4 tomatoes and 5 dry red chillies to a pan with water and boil until the tomatoes are soft.
15
Remove the tomatoes and chillies. Peel the tomato skins after they cool slightly.
16
Transfer the peeled tomatoes and boiled dry red chilies to a blender.
17
Add 15–20 garlic cloves, 1-inch ginger, 2 pinches sugar, salt, and 2 tbsp vinegar. Blend into a smooth paste.
18
Add 2 tbsp tomato ketchup and blend again until well combined.
19
Your Spicy Tomato Garlic Chutney is ready.
20
Serve hot with buttered Aloo Paratha and enjoy!