Makki Paratha Aluwala

Everyone relish eating roti and paranthas made with maize flour and millet flour, especially during winters. If you stuff maize flour parantha with potatoes, they'll definitely taste delectable.

Ingredietns for Potato stuffed Makki ka paratha

• Maize flour - 1 cup (180 grams)
• Wheat flour - 1/2 cup (75 grams)
• Salt - more than 1/4 tsp 
• Carom seeds - 1/4 tsp

For stuffing:

• Boiled potatoes - 4
• Salt - 1/2 tsp (as per taste)
• Red chilly powder - less than 1/4 
• Ginger paste - 1/2 tsp
• Green chilly - 1 (finely chopped)
• Mango powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Green coriander - 2-3 tbsp (finely chopped)
• Oil - for roasting paranthas

How to make Aluwala Makki ka Paratha

Take maize and wheat flour in a big bowl. Add carom seeds and salt in flour and with help of lukewarm water knead soft dough. Cover and keep aside the dough for 10-15 minutes to set.
Peel boiled potatoes and mash them finely. Now add salt, red chilly powder, ginger paste, green chilly, mango powder, coriander powder and green coriander. Mix all ingredients really well. Stuffing is now ready.



15 minutes has passed and dough is now set. Now grease your hands with some oil and knead the dough again until smooth. Dough for making paranthas is now ready.
Preheat tawa. Take little amount of dough, equal to the size of guava and roll giving it a round shape. Dust with dry flour and place it on rolling pin. Now roll it into 3-4 inch diameter parantha. Place one part of stuffing over the rolled parantha. Lift parantha from all side and seal the stuffing nicely. Now press the dough ball gently with your fingers to flatten it. Dust it with dry flour and with help of rolling pin, roll making a thick parantha. Spread some oil over heated tawa and place the parantha gently over it.



When parantha turns darker on surface flip the side and cook until it gets brown spots. Spread some oil on the surface evenly. Flip the sides again and spread some oil on this side as well. Roast the parantha on  medium flame from both sides until it gets brown spots evenly.
Place the roasted parantha on bowl kept over a plate. Likewise make all paranthas. Potato stuffed parantha are ready. Serve these paranthas with curd, green coriander chutney, raita or any sabzi with thick gravy and enjoy eating.

• For 4 paranthas
• Time - 40 minutes