Makki Aloo Paratha – Maize flour and potato flat bread, winter specialty from the state of Punjab
Makki Aloo Paratha -As soon as winter arrives in India,demand for stuffed and different grain parathas increase in each and every household. Though roti and parathas are staple in North Indian but most of the time plain parathas made out of wheat flour are made regularly.
But during winters they are stuffed with almost all the winter special vegetables, some with boiled mashed vegetables and some with grated and sauteed vegetables.
Makki /makai/maize flour is a gluten free flour which is very popular during winter . I often make parathas to serve with Sarso da Saag and Dhaba style Aloo Gobhi sabzi. Makki ka atta is not easy to roll like wheat flour paratha so you need little pratice and patience to roll it. You can roll it between 2 sheets of thick polythene to make and roll it easier.
This makki aloo paratha is quite easy to make as I have added boiled and mashed potatoes in it.I roasted it like paratha but you can dry roast it on tawa like a normal roti and then apply ghee on it .
You can make this Makki aloo paratha for breakfast ,lunch or dinner, it taste great with sarso ka saag , aloo tamatar ki ras wali sabzi or just with any tangy chutney and pickle .
Do Try These Delicious Partha Recipes-
- Pudina Paratha
- Lachcha Paratha
- Makki Aloo Paratha
- Churi Ka Paratha
- Sattu Ka Paratha
- Stuffed Moong Daal Paratha
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Makki Aloo Paratha, How To Make Makki Aloo Ka Paratha
- 1 cup Maize Flour / Makki Ka Atta
- 1/2 cup Whole Wheat Flour / Atta
- 2 medium Potatoes / Aloo boiled
- 2 Green chili/hari mirch chopped
- 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 2 tsp Cooking oil or ghee
- salt to taste
- 1 tsp Cumin Seeds / Sabut Jeera
- 1 tsp Chili flakes /Kuti hui laal mirch
- Pinch Asafoetida / Hing powder
- 4 tbsp Cooking oil or ghee to roast paratha
- Peel and grate or mash the boiled potato.
- Take a bowl and add both the flour and all the ingredients listed except the last ingredient(oil to roast the paratha . Instead of using wheat flour you can use multi-grain atta
- Mix every thing and then add the grated potato and mix well.
- You may need some water to make the dough so add little at a time and make a medium dough but if you get good binding with the potatoes then no need to add water.
- Now make medium size balls from the dough and keep aside.
- Take 2 thick plastic sheets or use zip lock bags and grease them with few drops of oil.
- Now dust a dough ball with some dry maize flour or wheat flour and keep it between the two plastic sheets.
- Roll it gently to make a medium thick disc and then remove the upper sheet and lift it gently.
- Heat a griddle and transfer the rolled paratha over the medium hot tawa.
- When it get cooked from both the sides and get few brown spots then apply some oil or ghee and then roast on low heat by pressing with spatula.
- When it get a nice golden colour then remove from the griddle and apply some butter and serve hot.
- Serving suggestions- it taste great with sarso ka saag , aloo tamatar ki ras wali sabzi or just with any tangy chutney and pickle .
Diane Mackey says
This is the best Indian breakfast you can have, perfect ingredients for parathas.
Keep posting new recipes.