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Breakfast Aloo Paratha (parota)
A quick and tasty Indian breakfast: soft aloo (potato) parathas made with boiled potatoes, whole‑wheat flour, green chili and fresh coriander. Crispy on the outside, fluffy inside, perfect with yogurt or pickle. Also known as parota.
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Cost Breakdown
Critical Success Points
- • Resting the dough for 10 minutes is essential for a soft texture
- • Cooking on medium heat prevents the paratha from burning before the interior is cooked
Safety Warnings
- • Hot oil can splatter – use a splatter guard if needed
- • Handle the hot skillet with oven mitts to avoid burns
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