Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Makki Aloo Paratha with Jaggery

Traditional 36. Makki Aloo Paratha with Jaggery recipe

🧺 Ingredients

• 150g cornmeal (makki ka atta)
• 90g whole wheat flour
• ½ tsp salt
• 1 tbsp ghee (for dough)
• 150ml warm water
• 250g potatoes (2 medium), boiled and mashed
• 30g jaggery (gur), grated or powdered
• 1 green chilli, finely chopped
• ½ tsp ginger, grated
• 2 tbsp coriander leaves, chopped
• ¼ tsp garam masala
• 4 tbsp ghee (for cooking)

👩‍🍳 How to make Makki Aloo Paratha with Jaggery

1. Prepare filling (2 mins, room temp): Mix mashed potato with jaggery, green chilli, ginger, coriander, garam masala, and salt to taste.
2. Mix flours (1 min, room temp): Combine cornmeal, wheat flour, salt.
3. Knead dough (3 mins, room temp): Add 1 tbsp ghee, gradually add warm water until soft, pliable dough forms. Cover 10 mins.
4. Divide and stuff (5 mins, room temp): Divide into 6 balls, flatten, add filling, seal, roll to 6-inch thickness.
5. Apply ghee (1 min, medium-high heat): Brush ½ tbsp ghee, press gently.

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