Makka Aloo ke Parathe | Makki ka Paratha aloowala

Makka aloo ke parathe (मक्का आलू के परांठे) or potato stuffed maize flour paratha is a famous paratha of North Indian Cuisine which is prepared with maize (corn) flour and stuffed with spicy potato mixture. Makka paratha or roti along with sarson ka saag is very popular dish of Punjabi cuisine but this stuffed paratha is unique version of makka flour.

Maize is a gluten free flour. It is very healthy and easily available during winter season. When winter arrives in India, the demand for stuffed parathas like aloo paratha, gobhi paratha or mooli paratha increases in each Indian homes. Those parathas are made with whole wheat flour but here we are making aloo paratha with makki flour. It is quite difficult to bind so you can add a little bit of whole wheat flour. If you are making a gluten free paratha, you can skip adding the whole wheat flour.

These potato stuffed makki paranthas can be served during breakfast, brunch, lunch or dinner. It is paired well with curd or chutney.

Try more related recipes:

Aloo ka Paratha       Paneer Paratha        Aloo cheese Paratha       Onion Paratha       Mooli ka Paratha

Course: Indian Bread
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3

Instructions:

For Dough-

1 cup makke ka atta (Maize flour)
½ cup wheat flour
water, as needed to knead the dough
salt to taste

For Stuffing-

3-4 medium potatoes
½ teaspoon coriander powder
A small pinch asafoetida
¼ teaspoon garam masala
1 green chilli, finely chopped
salt, as needed
¼ tsp. amchoor powder
¼ teaspoon red chilli powder
ghee to cook paratha

Instructions:

Take maize flour and wheat flour in a bowl. Add salt and mix everything.
Add water into required amount and begin to knead into a soft dough. Knead for at least 5 minutes using your palm to make it smooth.

Making Stuffing-

Meanwhile wash the potatoes well. Add with enough water in a pressure cooker. Boil on medium flame for 4-5 whistles or till they become soft.
Once potatoes cool down, peel and mash.
Add coriander powder, garam masala, salt, asafoetida, red chilli powder, amchoor powder and chopped green chilli.

Mix the spices with potatoes properly.

Making Paratha –

Make a medium sized ball from dough.

Roll it a little with the help of dry flour.
Put around 2 tbsp. of stuffing in the center.

Bring the edges together, seal the edges.

Flatten it with your hands.

Then apply a little dry flour, now roll it very gently and carefully using dust flour. Don’t give too much of pressure while rolling the parantha.

Heat a tawa on a medium flame. Put this stuffed paratha gently on it.

Cook until brown spots appear on base. Then flip the paratha and apply some ghee.

Again flip paratha and apply ghee on other side. You will see some golden brown spots. Shallow fry the paratha from both sides by pressing with spatula or spoon.

Paratha should become golden and crispy from both sides.
Serve hot with curd or chutney.

Tips:

• You can use oil in place of ghee.
• The addition of methi leaves in the dough gives an aromatic flavor.
• You can add chopped coriander leaves.
• You can also add spices like carom seeds or fennel seeds powder.