Paneer ho to aisa… Ajay–Kajol wala blockbuster taste! 🎬🔥”

Ingredients

• 2 cups Whole Wheat Flour (for dough, sifted)
• 3/4 cup Water (lukewarm, for kneading dough)
• 1 tsp Salt (for dough and filling)
• 3 medium Potatoes (boiled, peeled and mashed)
• 1 large Green Chili (finely chopped, seeds removed if less heat)
• 4 tbsp Unsalted Butter (softened, for white butter)
• 2 tbsp Desi Ghee (for cooking paratha and making white butter)
• 1 tbsp Oil (neutral oil for dough kneading (optional))

Instructions

1. Prepare the Dough

   In a mixing bowl combine whole wheat flour, 1 tsp salt, and 2 tbsp oil (if using). Gradually add lukewarm water while mixing until a soft, non‑sticky dough forms.

   Time: PT10M

2. Make the Potato Filling

   Mash the boiled potatoes in a bowl, add 1 tsp salt, and fold in the finely chopped green chili. Mix until evenly distributed.

   Time: PT5M

3. Prepare White Butter

   In a small pan melt the unsalted butter over low heat. Once melted, add the desi ghee and stir continuously for 2‑3 minutes until the mixture turns a pale creamy color and the butterfat separates without browning.

   Time: PT5M

   Temperature: Low heat

4. Shape the Parathas

   Divide the rested dough into 8 equal balls. Flatten each ball, place a tablespoon of potato filling in the center, bring the edges together to seal, and gently roll out into a 6‑inch circle, dusting with flour as needed.

   Time: PT10M

5. Cook the Parathas

   Heat the tawa over medium heat. Place a rolled paratha on the pan, cook for ~30 seconds, flip, drizzle a little ghee, and cook until golden brown spots appear on both sides (about 2‑3 minutes per side). Brush the hot paratha with the prepared white butter.

   Time: PT15M

   Temperature: Medium heat

6. Serve

   Arrange the butter‑brushed aloo parathas on a serving plate, garnish with extra chopped green chili if desired, and serve immediately with yogurt or pickle.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g