Aloo Pyaaz Paratha are stuffed Indian flatbreads with a fluffy potato and onion filling and a flaky exterior.
When thinking about the best Indian comfort food, paratha undoubtedly comes to mind! Whether its paneer paratha or Gujarati methi thepla , paratha are an easy yet filling meal that are always full of flavour.
This version is similar to aloo paratha but has the addition of chopped onions. The onions add depth of flavour and sweetness which works so well with the spiced potatoes. It is popularly in North Indian dhabas (roadside eateries).
We like to have it with Indian ginger tea and guava chutney or raw mango chutney .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
For the dough
- Chapati flour – whole wheat flour
- Salt
- Ajwain (carom seeds)
- Salt
- Oil
For the stuffing/filling
- Potatoes
- Onion – I have used white onion.
- Ginger and green chillies – crushed
- Cumin seeds
- Hing
- Red chilli powder and turmeric powder
- Salt and black pepper
- Lemon juice
- Coriander leaves
To cook
- Oil
Hayley’s Tips
Always make Aloo Paratha with floury potatoes like King Edward and Maris Piper. Rather than mash the potatoes, grate them to prevent lumps. Let the stuffing completely cool before assembling the paratha – hot mixture will cause the dough to split. Keep dough on the softer side as a stiff dough can develop cracks while rolling. Roll paratha without any pressure, so the filling doesn’t ooze out.
I share more tips for stuffed parathas in my moong dal matar paratha post .
Serving Suggestion
Aloo pyaaz paratha are best served with a generous spread of ghee or makkhan (white butter).
You can pair these paratha with plain yogurt or cucumber raita , particularly if serving for breakfast or lunch. Sweet lassi also works.
Storage
Paratha are best kept stored in an airtight container and in the refrigerator for up to 3 days.
It is possible to prepare the filling in advance and keep in the fridge for 2-3 days prior to preparing the paratha.
I do not recommend freezing the paratha as the filling will loose texture upon thawing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Aloo Pyaaz Paratha
Equipment
- Mixing bowl
- Rolling Pin
- Griddle
Ingredients
For the dough
- 2 cup whole wheat flour roti flour
- ½ teaspoon salt
- ½ teaspoon ajwain carom seeds
- 1 teaspoon oil
For the stuffing/filling
- 2 cup boiled peeled and grated/mashed potatoes
- ¼ cup white onion cut lengthwise
- 2 tablespoon green chillies minced
- 1 tablespoon ginger minced
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- ¼ teaspoon hing
- 1 teaspoon turmeric powder optional
- 1 teaspoon red chilli powder optiona;
- ½ teaspoon black pepper powder
- 1 tablespoon salt
- 1 tablespoon lemon juice or amchoor powder
- 3 tablespoon coriander leaves
To cook
- oil
- flour to roll the paratha
Instructions
Dough
- In a wide plate (parat), combine flour, salt and ajwain.
- Add enough water and knead a soft pliable dough.
- Rub oil all over, cover and leave it to rest for 15-20 minutes.
Stuffing
- Heat oil in a non-stick pan, add cumin seeds, once they crackles add hing.
- Add onion and sauté until transparent then add minced ginger and chillies.
- Cook for few seconds then add turmeric powder and red chilli powder.
- Quickly mix everything and add mashed potato and salt.
- Stir well and cook for only a couple of minutes.
- Switch off the heat, add freshly ground black pepper, lemon juice and mix once again.
- Take it out on a plate and let it cool completely.
- Now add coriander, mix again and divide the stuffing into equal portions and keep it aside.
Paratha
- Once you are ready to make paratha, divide the dough into equal portions and make balls.
- Roll thin out one ball on a floured surface about 4-5″ diameter.
- Place one stuffing bowl on the rolled dough.
- Gather the sides and bring them together, once again making a ball.
- Gently press the stuffed dough ball and roll once again on a floured surface.
- Heat griddle or frying pan and cook both sides applying a little oil till light golden.
- Serve hot with curry, chutney, dips, raita, lassi or tea.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in March 2017.
Aloo Pyaaz Paratha
Equipment
- Mixing bowl
- Rolling Pin
- Griddle
Ingredients
For the dough
- 2 cup whole wheat flour roti flour
- ½ teaspoon salt
- ½ teaspoon ajwain carom seeds
- 1 teaspoon oil
For the stuffing/filling
- 2 cup boiled peeled and grated/mashed potatoes
- ¼ cup white onion cut lengthwise
- 2 tablespoon green chillies minced
- 1 tablespoon ginger minced
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- ¼ teaspoon hing
- 1 teaspoon turmeric powder optional
- 1 teaspoon red chilli powder optiona;
- ½ teaspoon black pepper powder
- 1 tablespoon salt
- 1 tablespoon lemon juice or amchoor powder
- 3 tablespoon coriander leaves
To cook
- oil
- flour to roll the paratha
Instructions
Dough
- In a wide plate (parat), combine flour, salt and ajwain.
- Add enough water and knead a soft pliable dough.
- Rub oil all over, cover and leave it to rest for 15-20 minutes.
Stuffing
- Heat oil in a non-stick pan, add cumin seeds, once they crackles add hing.
- Add onion and sauté until transparent then add minced ginger and chillies.
- Cook for few seconds then add turmeric powder and red chilli powder.
- Quickly mix everything and add mashed potato and salt.
- Stir well and cook for only a couple of minutes.
- Switch off the heat, add freshly ground black pepper, lemon juice and mix once again.
- Take it out on a plate and let it cool completely.
- Now add coriander, mix again and divide the stuffing into equal portions and keep it aside.
Paratha
- Once you are ready to make paratha, divide the dough into equal portions and make balls.
- Roll thin out one ball on a floured surface about 4-5″ diameter.
- Place one stuffing bowl on the rolled dough.
- Gather the sides and bring them together, once again making a ball.
- Gently press the stuffed dough ball and roll once again on a floured surface.
- Heat griddle or frying pan and cook both sides applying a little oil till light golden.
- Serve hot with curry, chutney, dips, raita, lassi or tea.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This roasted carrot hummus is vibrant and full of flavour. Sweet roasted carrots are blended with chickpeas and tahini to create a creamy dip.
Creamy, vibrant, and packed with flavour, this roasted carrot hummus is a fresh twist on the classic dip.
Sweet, caramelised carrots are roasted until tender, then blended with chickpeas, tahini, lemon juice, garlic, and warm spices like cumin and paprika to create a smooth spread that’s creamy and delicious.
Roasting brings out the natural sweetness of the carrots, giving the hummus a rich depth of flavour that pairs perfectly with pita chips, fresh veggies, or as a hearty sandwich spread.
It’s simple to make, beautifully colourful, and guaranteed to be a standout at any gathering!
Like our Caramelized Onion Hummus , Chestnut Hummus , Black Chickpea Hummus and Roasted Red Pepper Hummus , this recipe puts a fresh spin on tradition, offering a unique option for snacking, spreading, or sharing!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Carrots – peeled and cut into cubes.
Cooked chickpeas – I followed my Instant pot chickpeas recipe but you can use tinned.
Tahini
Garlic – fresh is better.
Olive oil
Lemon juice
Salt and black pepper
Serving Suggestion
Carrot hummus is perfect for dipping pita chips or crudites. Sometimes I like to have it as a afternoon snack with these Scottish Oatcakes .
Spread in wraps and roasted vegetable sandwiches. I love it in this falafel sandwich .
Storage
Store hummus in an airtight container and keep refrigerated for up to 3 days.
You can freeze hummus for up to 3 months. Allow to thaw at room temperature.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Roasted Carrot Hummus
Equipment
- oven
- Baking tray
- Blender
Ingredients
Roasted carrots
- 2 cup carrots peeled and cubed
- ½ teaspoon turmeric powder optional
- 1 teaspoon paprika or cayenne pepper
- salt if you’re using canned chickpeas, use less
- 1 teaspoon cumin powder
- 2 teaspoons olive oil
Hummus
- 2 cup boiled chickpeas
- 5 cloves garlic
- ½ teaspoon black pepper
- ¼ cup extra virgin olive oil
- 2 tablespoon tahini
- 4 tbsp lemon juice
- ¼ cup ice
Topping
- 3-4 tablespoon coriander
- 2 tablespoon extra virgin olive oil
Instructions
- Heat oven to gas mark 4 or 180C/356F.
- In a roasting tin, mix carrots, spices, salt and oil.
- Roast the carrots for 35-40 minutes or until tender.
- Remove the carrots from the oven and allow to cool for 10-12 minutes at room temperature.
- In a blender jug add all the other ingredients with the roasted carrots. Add ice for a light, whipped hummus.
- Blend until you achieve your desired consistency.
- Serve in a serving dish with a thin layer of extra virgin olive oil on top, sesame seeds and paprika and garnish with fresh coriander leaves.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in June 2013.
