Calories in Aloo Paratha: A Nutritional Breakdown

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Aloo Paratha, a popular Indian flatbread stuffed with spiced mashed potatoes, is a beloved breakfast and comfort food for many. However, its calorie content can vary significantly based on the ingredients used and the cooking method. 

A typical homemade Aloo Paratha might include whole wheat flour, potatoes, ghee (clarified butter), and various spices.

A standard Aloo Paratha can range from approximately 180 to 300 calories per piece, but this can vary. 

The key factors influencing the calorie count

  1. Size and Thickness: Larger or thicker parathas will contain more calories due to the increased amounts of dough and filling.
  1. Type of Flour: Using whole wheat flour (atta) is common, but variations in type and blend can affect the calorie count.
  1. Amount of Filling: The quantity of potato filling contributes significantly to the overall calorie content. More filling means more calories.
  1. Cooking Fat: The amount of ghee or oil used to cook the paratha can greatly increase its calorie content. Parathas cooked with generous amounts of ghee or oil will be higher in calories.
  1. Additional Ingredients: Some recipes might include additional ingredients in the dough or filling, such as paneer (cheese), which can increase the calorie content.

For a more precise estimate, consider the ingredients used in your specific recipe and their quantities. 

Calculating based on the exact amounts of flour, potatoes, and fat used will give you a more accurate calorie count per Aloo Paratha. 

If you’re eating out or purchasing pre-made Aloo Parathas, it’s best to check the calories in nutritional information provided by the manufacturer or restaurant, as these can vary widely based on their specific recipes and preparation methods.

How to Prepare Aloo Paratha?

Preparing Aloo Paratha involves making the dough, preparing the spiced potato filling, stuffing the dough with the filling, and then cooking the parathas. The basic recipe to guide you through the process is as follows,


For Dough:

  • 2 cups whole wheat flour (atta), plus extra for dusting
  • Water, as needed to make the dough
  • Salt, to taste
  • 1-2 tablespoons oil or ghee (optional, for softer dough)

For Potato Filling:

  • 2-3 large potatoes, boiled, peeled, and mashed
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon amchur (dry mango powder) or chaat masala (optional, for tanginess)
  • Salt, to taste
  • Fresh coriander leaves, finely chopped
  • 1/2 teaspoon cumin seeds or carom seeds (ajwain) (optional, for added flavor)
  • 1-2 teaspoons grated ginger (optional)


  • Ghee or oil, for cooking


1. Prepare the Dough:

  • In a large bowl, mix the whole wheat flour and salt. Gradically add water and knead to form a soft, pliable dough. If desired, add a little oil or ghee to make the dough softer.
  • Cover the dough and let it rest for at least 15-30 minutes.

2. Prepare the Potato Filling:

  • In a bowl, combine the mashed potatoes with green chilies, red chili powder, garam masala, amchur (if using), salt, coriander leaves, cumin or carom seeds (if using), and grated ginger (if using). Mix well.

3. Make the Parathas:

  • Divide the dough into equal-sized balls, about the size of a golf ball.
  • Roll one ball of dough into a small circle, about 3-4 inches in diameter. Place a portion of the potato filling in the center of the circle.
  • Bring the edges of the dough together and seal the filling inside, pinching off any excess dough at the top.
  • Flatten the stuffed dough ball gently, dust with flour, and then roll it out carefully to about 6-8 inches in diameter, ensuring the filling does not come out.

4. Cook the Parathas:

  • Heat a tava (griddle) or skillet over medium heat. Place the rolled paratha on the tava and cook until small bubbles appear on the surface.
  • Flip the paratha and apply a little ghee or oil to the surface. Flip again and apply ghee or oil to the other side. Press lightly with a spatula and cook until both sides are golden brown and crispy.

5. Serve:

  • Serve hot Aloo Parathas with butter, yogurt, pickle, or your choice of chutney.

Feel free to adjust the spices and fillings according to your taste preferences and calories. Enjoy your homemade Aloo Parathas!

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