Tag Archives: aloo stuffed makka parantha

Makki ka Paratha Aloowala – Potato Stuffed corn Meal Paratha

Makki ka Paratha Aloowala – Potato Stuffed corn Meal Paratha

Makka parantha stuffed with delightful and spicy potato filling is super scrumptious to eat. Makka parantha or roti is a famous Indian bread from the Punjabi cuisine eaten especially during winters along with sumptuous saag. Everyone do relish eating the rotis or chapattis prepared with cornmeal or millet flour. If you stuff these makki paranthas with a spicy-zingy potato stuffing then they will taste super yummy.

These aloo stuffed makki paranthas are ideal for breakfast or brunch. In fact you can pack them in your lunch box, they keep soft even when they are cooled. Many variations can be made to these aloo stuffed makka parantha with adding any other stuffing of your desire. So, try out making these delectable aloo stuffed makka paranthas with this easy to follow recipe and add a new variation to your daily meals. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and mash them finely with the fingers.

makka aloo parathaMaking:

Take maize flour in a big mixing bowl and add wheat flour, salt and crushed carom seeds into it. Mix everything really well. Now add lukewarm water in small portions and knead a soft dough as required for making paranthas. Less than a cup of water is used for kneading this much amount of flour, 2 tbsp of water is left. Cover and keep the dough aside for 10-15 minutes to set.

makka aloo stuffed paratha

Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger, dry mango powder, coriander powder and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready. Adjust the chilly according to taste.

makka aloo stuffed paratha

Dough is ready. Grease the hand with some oil and knead the dough again. Pinch a small sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha.

makka aloo stuffed paratha recipe

Now take some stuffing and make a ball of it, place it on the rolled dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

makka aloo stuffed paratha

After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha by rolling it gently with the rolling pin. Don’t give too much of pressure while rolling the parantha.

makka aloo stuffed paratha recipe

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Carefully place the rolled stuffed parantha on it and roast it on medium flame.makka aloo stuffed parantha recipe

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.makka aloo stuffed paratha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides.

aloo stuffed makka parantha recipe

Parantha is now roasted well. Transfer it on a bowl placed over a plate, napkin paper or directly to the person. It took 6-7 minutes to roast a parantha. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Aloo stuffed makke paranthas are now ready.

aloo stuffed makka paranthaServing:

Serve these lip-smacking and mouth-watering aloo stuffed makke paranthas steaming hot along with any sabzi, pickle, raita or green coriander chutney. Enjoy!aloo stuffed makka parantha

  • For 4 paranthas
  • Time – 40 minutes

Makki ka Paratha Aloowala - Potato Stuffed corn Meal Paratha aloo stuffed makka paratha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour – 1 cup
  • Wheat flour - ½ cup
  • Salt – more than ¼ tsp
  • Carom seeds – ¼ tsp
  • Potatoes – 4 (boiled)
  • Salt – more than ½ tsp or to taste
  • Red chilly powder – less than ¼ tsp
  • Ginger - ½ tsp (grated)
  • Green chilly – 1 (finely chopped)
  • Dry mango powder - ¼ tsp
  • Coriander powder - ½ tsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – for roasting paranthas
Instructions
  1. Peel the boiled potatoes and mash them finely with the fingers. Take maize flour in a big mixing bowl and add wheat flour, salt and crushed carom seeds into it. Mix everything really well. Now add lukewarm water in small portions and knead a soft dough as required for making paranthas. Less than a cup of water is used for kneading this much amount of flour, 2 tbsp of water is left. Cover and keep the dough aside for 10-15 minutes to set.
  2. Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger, dry mango powder, coriander powder and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready. Adjust the chilly according to taste.
  3. Dough is ready. Grease the hand with some oil and knead the dough again. Pinch a small sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha.
  4. Now take some stuffing and make a ball of it, place it on the rolled dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
  5. After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha by rolling it gently with the rolling pin. Don't give too much of pressure while rolling the parantha. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Carefully place the rolled stuffed parantha on it and roast it on medium flame.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.
  7. After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides. Parantha is now roasted well. Transfer it on a bowl placed over a plate, napkin paper or directly to the person. It took 6-7 minutes to roast a parantha. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Aloo stuffed makke paranthas are now ready.