[2][4] It is made using unleavened dough rolled with a mixture of mashed potato and spices (amchur, garam masala) which is cooked on a hot tawa with butter or ghee.

[5][6] Aloo paratha is usually served with butter, chutney, curd, or Indian pickles.

[6] In the 21st century, due to convenience, working routines, rising household incomes, smaller families and time restrictions, the aloo paratha breakfast for urban Indians has been increasingly replaced by foods seen as more convenient such as cereals.

[4] Jammu is known for Aloo parathas stuffed with a local variety of pomegranate seeds called Daḍuni.

[9] In Rajasthan, Jodhpur is known for aloo parathas stuffed with special filling of potatoes cooked with jayaphal (nutmeg) and palak (spinach).