Poha Aloo Paratha

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Cooks in: 40 Minutes Serves: 4 People

Aloo parathas are a favourite breakfast dish in many homes across our country. Just pickle and curd as side dishes, this delicacy is enjoyed even by children. In this recipe, I have used millet poha, potatoes and spices. The parathas remained soft for a very long time. Try this excellent recipe as soon as possible.


  • 250 Grams Pearl Millet Poha/Flakes/Aval
  • 500 Grams Peeled Raw Potatoes
  • 1 Cup Water (Approx)
  • 1/4 Cup Chopped Coriander Leaves
  • 3 Green Chillies
  • 1'' Piece Ginger
  • 1.25 Tsp Salt
  • 1.25 Tsp Salt
  • 1.25 Tsp Salt
  • 1 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Flakes
  • 1 Tsp Anar Dana Powder/Pomegranate Seed Powder
  • 1 Tsp Jeera/Cumin Seeds
  • 1 Tsp Ajwain/Omam/Carom Seeds
  • 1 Tbsp Oil
  • 1 Tbsp Oil
  • 1 Tbsp Oil


  1. Sift poha and remove the dirt. Grind it into fine powder. Transfer it to a wide bowl.
  2. Wash and peel potatoes and cut them into medium sized pieces. Grind it along with green chillies, ginger and salt without adding any water.
  3. Transfer this to the poha powder bowl. Now add all spices and coriander leaves. Mix well. Make a dough by adding water in batches.
  4. The water quantity depends on the moisture of potatoes. So add water according to the need.
  5. Finally apply oil on the dough and keep it covered for 15 minutes.
  6. Divide the dough into equal portions. Roll out parathas by dusting in any flour. For smooth edges you can use a steel dabba lid and punch out circles.
  7. Heat a pan and cook the parathas on both sides with oil as you normally do. Serve with pickle, curd or green chutney.


  • Other millet flakes like Kodo/Foxtail/Little/Barnyard/Ragi/Jowar can also be used for this recipe.
  • Adjust spices according to your need.

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