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Punjab · Breakfast

Makki Aloo Paratha

Traditional 2. Makki Aloo Paratha recipe

🧺 Ingredients

• 150g cornmeal (makki ka atta)
• 90g whole wheat flour
• 250g potatoes (2 medium, boiled and mashed)
• ½ tsp salt
• 1 tbsp ghee (for dough)
• 1 green chilli, chopped
• ½ tsp ginger, grated
• ¾ tsp garam masala
• ½ tsp amchur (dry mango powder)
• 2 tbsp coriander leaves, chopped
• 150ml warm water
• 4 tbsp ghee (for cooking)

👩‍🍳 How to make Makki Aloo Paratha

1. Mix flours (1 min, room temp): Combine cornmeal, wheat flour, and salt in bowl.
2. Prepare filling (2 mins, room temp): Mix mashed potato with green chilli, ginger, garam masala, amchur, coriander leaves, and ¼ tsp salt.
3. Knead dough (3 mins, room temp): Add 1 tbsp ghee to flour, gradually add warm water while kneading into soft, pliable dough. Cover 10 mins.
4. Roll and stuff (5 mins, room temp): Divide into 6 balls, flatten, add filling, seal, roll to 6-inch thickness.
5. Apply ghee (2 mins, medium-high heat): Brush ½ tbsp ghee on cooked side, press gently.
6. Final cook (2 mins, medium-high heat): Cook second side until light golden, flip once more, add ghee, cook until golden spots appear (makki parathas are slightly fragile, handle gently).

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