The very thought of Aloo Paratha, an unleavened dough crammed with mashed potatoes, makes me drool! A wholesome breakfast dish common in Punjabi households, this easy paratha recipe is nothing but an outcome of love and affection, served with dollops of makkhan.
Do not add all the water at once as it might make the dough soft and sticky.To make parathas dough should be soft and smooth.
Potatoes should be completely cool down before making the stuffing. If you take hot potatoes for stuffing it will become sticky which will be difficult to manage while rolling the parathas.
Well made and well roasted aloo parathas will puff up. Don’t be disappoint if its not puff up.
If you want to make paratha in the morning but do not have so much of time then you can make the potato stuffing in previous night and store in air tight container and refrigerate it.