My Go-To Aloo Paratha – The Way We Make It at Home Every Weekend
Aloo Paratha: Listen, if there’s one thing that instantly feels like home in our house, it’s hot aloo paratha straight off the tawa, smeared with a bit of makhan (white butter), and eaten with chilled curd and some tangy mango pickle on the side. Growing up, Sunday mornings almost always meant aloo paratha – my mom would roll them out while the chai was brewing, and we’d fight over the crispiest ones. Over the years I’ve messed this up plenty: parathas tearing, stuffing oozing out everywhere, dough too stiff, or ending up too dry. But after making hundreds (seriously), I’ve figured out what actually works without any fuss. This is the no-nonsense version we use now – Punjabi-style, generous on the stuffing, soft inside, golden and slightly crisp outside. Credit by: AI Generated img What You’ll Need (for about 8-10 decent-sized parathas) Dough Credit by: AI Generated img Potato Stuffing For Cooking Credit by: AI Generated img How We Actually Make It Credit by: AI Generated img Read More Recipes: How to Make Pav Bhaji at Home – The Ultimate Street-Style Recipe Little Things I’ve Learned the Hard Way