How to make Makki Paratha Aluwala
Who doesn’t love Makki ki Roti with Sarson Ka Saag in Winters. Here’s a variation for Makki lovers. Try making Makki Paratha stuffed with potato. We bet, you will love it.
Makki Paratha Aluwala Recipe
For 4 paranthas
Time – 40 minutes
1 cup (180 grams) Maize flour
1/2 cup (75 grams) Wheat flour
About 1/4 tsp Salt
1/4 tsp Carom seeds
4 Boiled potatoes
Salt as per taste
About 1/4 Red chilly powder
1/2 tsp Ginger paste
1 (finely chopped) Green chilly
1/4 tsp Mango powder
1/2 tsp Coriander powder
2-3 tbsp (finely chopped) Green coriander
Oil (for roasting paranthas)
Take maize and wheat flour in a big bowl. Add carom seeds and salt in flour and with help of lukewarm water knead soft dough.
Cover and keep aside the dough for 10-15 minutes to set.
Peel boiled potatoes and mash them finely. Now add salt, red chilly powder, ginger paste, green chilly, mango powder, coriander powder and green coriander. Mix all ingredients really well. Stuffing is now ready.
After 15 minutes, you dough should be ready.
Now grease your hands with some oil and knead the dough again until smooth. Dough for making paranthas is now ready.
Preheat tawa. Take some dough about the size of a guava and roll giving it a round shape. Dust with dry flour and place it on rolling pin.
Now roll it into 3-4 inch diameter paratha. Place one part of stuffing over the rolled parantha. Lift paratha from all side and seal the stuffing nicely.
Now press the dough ball gently with your fingers to flatten it. Dust it with dry flour and with help of rolling pin, roll making a thick parantha. Spread some oil over heated tawa and place the parantha gently over it.
When paratha turns darker on surface flip the side and cook until it gets brown spots. Spread some oil on the surface evenly. Flip the sides again and spread some oil on this side as well. Roast the parantha on medium flame from both sides until it gets brown spots evenly.
Place the roasted paratha on bowl kept over a plate.
Likewise make all parathas.
Serve these parathas with curd, green coriander chutney, raita or any sabzi with thick gravy and enjoy eating.