Aloo Paratha Recipe: Make Aloo Paratha at home with a special twist, would not have tasted such a taste

 Aloo Paratha Recipe: It does not take much effort to make Aloo Paratha, but this time you can add a little twist to make them tasty. By doing this the taste of Aloo Paratha will be doubled. Actually this time you have to add Maggi masala in the stuffing of Aloo Paratha. This will not only make the test of paratha wonderful, but after eating it, you will demand it again and again. Aloo paratha for breakfast is made in almost every Indian household, but make it with a twist and serve it to the guests who come home.

Ingredients to make Aloo Paratha
2 cups wheat flour
4-5 boiled potatoes
2 onions (grated)
1/4 bowl coriander leaves
1 tbsp ginger garlic paste
1 tsp green chilli paste
1 tbsp red chilli powder
1 tsp coriander and Cumin Powder
1/4 tsp Turmeric
2 sachet Maggi Masala
Salt to taste
3 tbsp Oil
Ghee for frying

Method of making Aloo Paratha
In a vessel, add flour, oil, salt as per taste and mix it well. Then add water little by little and knead a fine soft dough. Apply some oil on the dough, cover it and keep it for 15 minutes. To prepare the stuffing, mash potatoes in another vessel. Then add onion, ginger-garlic paste, green chili paste, coriander leaves, turmeric, red chili powder, coriander powder, Maggi masala and salt to taste and mix well. Take equal quantity of the stuffing mixture and make balls. After this knead the dough again well. Make as many balls of dough as there are balls of stuffing. Now take a ball of dough, apply some dry flour on it and roll it with light hands. Do not roll the roti too thin.

Then pack the stuffing in the middle of the roti by folding it from all sides. Make the prepared dough by pressing it with your palm. Put some more dry flour on it and roll it with light hands. Now keep the tawa on medium flame. Apply some ghee or oil on it. After this place the rolled paratha on the pan. After cooking for some time, turn the paratha. Now apply oil or ghee on the other side and bake the paratha well. Similarly, make parathas from the rest of the dough. Eat the prepared parathas with curd and pickle.