Aloo Paratha Making Tips: As soon as the winter season arrives, we feel like eating something spicy, tangy, and masala. The women of the house are always worried about what new thing to make now, so today we will remove this worry of yours. We will tell you the recipe for Aloo Paratha in a very easy and simple way.

Aloo Paratha tastes very delicious in the winter season. Aloo Paratha is liked by people of all ages, and children also like to eat it with great gusto. On hearing the name of Aloo Paratha, people feel that it is a difficult thing to make.

Today we will remove this problem of yours and teach you to make Aloo Paratha in a very easy way. Often people complain that whenever we make Aloo Paratha, it gets torn and is not made properly. In such a situation, note the method given below to make perfect paratha.

Ingredients required for making Aloo Paratha:

  • 1 kg boiled potatoes
  • 1 kg flour
  • Finely chopped onion
  • Finely chopped green chilies
  • Finely chopped ginger and garlic
  • Finely chopped coriander leaves
  • Half a teaspoon of turmeric powder
  • Half a teaspoon of red chili powder
  • Half a teaspoon of cumin seeds
  • One tablespoon of chat masala
  • One teaspoon Kasuri Methi
  • Ghee for frying parathas

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Method of making Aloo Parantha:

Mash the boiled potatoes well. In a large bowl, add finely chopped onion, garlic, ginger, green chilies, and finely chopped coriander to the mashed potatoes. After that, add turmeric, chili, cumin powder, black pepper powder, chat masala, and fenugreek and mix well.

Now take flour in a separate bowl and add some ghee with some salt and mix well. Add water little by little and knead the dough well. Keep it a little softer than normal roti dough. Soft dough makes potato parathas very soft and tasty, and it will also solve your problem of torn parathas.

Make a medium-sized dough and fill it with potato mixture and then roll it with light hands. Cook the paratha on both sides on low flame by turning it till it turns golden. Now your tasty potato parathas are ready. Serve these parathas with curd, coriander chutney, or sweet chutney and enjoy it.