Uploaded October 2025 | Updated September 2026, 3 weeks ago
This Quick and Easy Aloo Porota (potato-stuffed flatbread) is the perfect comfort food for breakfast, lunch, or dinner. Made with boiled potatoes, spices, and fresh coriander, this soft and flavorful porota needs no fancy ingredients and comes together in just 20 minutes! Pair it with chutney, yogurt, or even pickles for a wholesome, homemade meal that hits the spot every time.
Ingredients
For the stuffing & dough:
1 ½ cups all-purpose flour (maida)
1 large potato (about 200g), boiled and shredded (no big lumps)
1 small onion, finely chopped
1 green chili, finely chopped
½ tsp red chili flakes
½ tsp chaat masala
½ tsp cumin seeds (or ground cumin)
3–4 tbsp fresh coriander, chopped
1 tbsp cooking oil (for sautéing onions)
1 tsp cooking oil (for dough)
Pinch of salt (adjust to taste)
2–3 tbsp lukewarm water (as needed to form dough)
Instructions
Prepare the Onion Mixture:
Heat 1 tbsp oil in a pan over medium heat. Add chopped onions and cook until they turn light brown.
Mix in green chili, red chili flakes, chaat masala, cumin, a pinch of salt, and chopped coriander. Stir well and set aside to cool.
Make the Dough:
In a mixing bowl, add flour, shredded boiled potato, the cooked onion mix, a pinch of salt, and 1 tsp oil.
Mix everything well with your hands until combined. Gradually add lukewarm water (2–3 tbsp) just enough to bring the dough together. It should be soft and smooth but not sticky.
Cover and rest for 10 minutes.
Rolling the Porota:
Divide the dough into small balls. Lightly dust your work surface with flour.
Flatten one dough ball with your palms, then use a rolling pin to roll it out gently into a round disc (around 6–7 inches). Dust with flour as needed to prevent sticking.
Keep the edges even so it cooks properly.
Cooking the Porota:
Heat a tawa or flat pan over medium heat.
Place the rolled porota and cook for 1–2 minutes until small bubbles appear, then flip it.
Brush a few drops of oil on both sides and cook until golden brown spots appear and both sides are evenly cooked (about 3–4 minutes total).
Serve & Enjoy:
Serve warm with your favorite chutney, yogurt, or achar (pickle).
Tips
For extra flavor, you can add a pinch of garam masala to the onion mix.
If you like crispy porota, cook it on medium-high heat and press the edges lightly with a spatula while cooking.
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This Quick and Easy Aloo Porota (potato-stuffed flatbread) is the perfect comfort food for breakfast, lunch, or dinner. Made with boiled potatoes, spices, and fresh coriander, this soft and flavorful porota needs no fancy ingredients and comes together in just 20 minutes! Pair it with chutney, yogurt, or even pickles for a wholesome, homemade meal that hits the spot every time.
Ingredients
For the stuffing & dough:
1 ½ cups all-purpose flour (maida)
1 large potato (about 200g), boiled and shredded (no big lumps)
1 small onion, finely chopped
1 green chili, finely chopped
½ tsp red chili flakes
½ tsp chaat masala
½ tsp cumin seeds (or ground cumin)
3–4 tbsp fresh coriander, chopped
1 tbsp cooking oil (for sautéing onions)
1 tsp cooking oil (for dough)
Pinch of salt (adjust to taste)
2–3 tbsp lukewarm water (as needed to form dough)
Instructions
Prepare the Onion Mixture:
Heat 1 tbsp oil in a pan over medium heat. Add chopped onions and cook until they turn light brown.
Mix in green chili, red chili flakes, chaat masala, cumin, a pinch of salt, and chopped coriander. Stir well and set aside to cool.
Make the Dough:
In a mixing bowl, add flour, shredded boiled potato, the cooked onion mix, a pinch of salt, and 1 tsp oil.
Mix everything well with your hands until combined. Gradually add lukewarm water (2–3 tbsp) just enough to bring the dough together. It should be soft and smooth but not sticky.
Cover and rest for 10 minutes.
Rolling the Porota:
Divide the dough into small balls. Lightly dust your work surface with flour.
Flatten one dough ball with your palms, then use a rolling pin to roll it out gently into a round disc (around 6–7 inches). Dust with flour as needed to prevent sticking.
Keep the edges even so it cooks properly.
Cooking the Porota:
Heat a tawa or flat pan over medium heat.
Place the rolled porota and cook for 1–2 minutes until small bubbles appear, then flip it.
Brush a few drops of oil on both sides and cook until golden brown spots appear and both sides are evenly cooked (about 3–4 minutes total).
Serve & Enjoy:
Serve warm with your favorite chutney, yogurt, or achar (pickle).
Tips
For extra flavor, you can add a pinch of garam masala to the onion mix.
If you like crispy porota, cook it on medium-high heat and press the edges lightly with a spatula while cooking.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
