Aloo Semonila Paratha

About the Recipe

A unique way to make parathas with semolina and wheat flour as base. Adding potatoes to this paratha gives a rich taste and keeps you full for longer. You can additionally add some grated veggies in the dough if you like. ODDY UNIWRAP prevents the dough from sticking on the rolling pan. Also, it is reusable and hence can be used multiple times

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  • 1 ½ cup water
  • Salt as required
  • 1 cup semonila
  • 3 boiled potatoes mashed
  • 1/4th cup wheat flour
  • Half onion chopped
  • Coriander chopped
  • 1 chilli chopped
  • 1 tsp chilli flakes
  • 1/4th tsp chaat masala



  • In a pan add water, salt and let it boil. Now add semolina and cook 2-3 mins with the lid on. Let the semolina cook nicely. Switch off gas.
  • After 3-5 mins add mashed potatoes and mix well when our mixture is still warm. Now add wheat flour, onion, coriander, chillies, chilli flakes and chaat masala. Adjust salt and make it into a smooth dough.
  • Wheat flour helps in binding the dough. Add oil to set the dough properly. Now make equal ball shapes as we do it for chapatis.
  • Place ODDY UNIWRAP in our rolling pan and start rolling the parathas. ODDY UNIWRAP will prevent the dough from sticking on the rolling pan. Fold the paratha in half and further fold it in half to make triangle shape.
  • Roll the dough smoothing with the rolling pin. Roll out the rest of the dough into triangular parathas. In a pan add little oil and fry the paratha. Cook on one side then flip and cook the other side. These parathas will not take much time for cooking.
  • Serve these Aloo semolina parathas with chutney, sauce or curd and enjoy it hot.

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Indian Spice Kitchen

On this channel, Shaheen Khan shares various easy and simple Indian recipes that are beginner-friendly.

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