How to make Punjabi Aloo paratha at Home

Aloo prantha is a famous north Indian dish popular among every age group easy to prepare best in taste . Can eat as breakfast ,lunch ,dinner depends on priority. Its nutritional value is high .Can give you energy for all day long . My personal suggestion will be serve it homemade white butter but you can have your own twist you can try it with ketchup,green chutney,curd,pickle etc 

 Ingredients of Aloo Paratha

1. 7 mashed,boiled,peeled potato 
2. · chopped coriander leaves 
3. · melted butter/ghee/refined oil
4.  Salt as per taste 
5. · chaat masala 
6. · finely chopped green chilli 
7. · black pepper powder 
8. · red chilli powder 
9. · garam masala powder 
10. · Finely chopped ginger/ginger syrup*

 For Dough

•        2 cup wheat flour
•        1/2 cup water

How to make Aloo Paratha in 5 easy steps

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Step 1

To make this paratha recipe, boil the potatoes and mash them in a large bowl. In the potatoes, add chopped green chillies, coriander leaves, salt, garam masala powder, chaat masala and mix well so that no lumps remain. Ensure that you have finely chopped the ingredients or the filling will come out.

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Step 2

Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4 inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas.

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Step 3

Seal the dough and round it with the your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides.

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Step 4

Press very lightly so that the mixture does not come out. Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of butter. If you want to use less butter on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply butter with brush on both the sides.

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Step 5

Serve piping hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. You can also make a quick onion-tomato-green chilli raita that tastes amazing with this paratha.