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

Ingredient Substitutions

• Instead of Whole Wheat Flour: All-Purpose Flour (will be less nutritious)
• Instead of Salt: Sea Salt
• Instead of Potatoes: Sweet potatoes (will change flavor)
• Instead of Green Chili: Jalapeño (milder)
• Instead of Unsalted Butter: Ghee (will be richer)
• Instead of Desi Ghee: Clarified butter
• Instead of Oil: Olive oil (will affect flavor)

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Frying Pan or Tawa
• Spatula
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Grater or Masher

Critical Steps — Do Not Skip

• Kneading the dough to the right softness.
• Preparing white butter without browning.
• Sealing the potato filling properly before rolling.
• Cooking paratha on medium heat to achieve puffed, golden layers.

Chef Tips from the Video

• Use cold unsalted butter for a smoother white butter texture.
• For extra flavor, add a pinch of ajwain (carom seeds) to the dough.
• Brush a thin layer of ghee on the pan before cooking to prevent sticking.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days; reheat on a skillet.

Freezer: Wrap individually in parchment and freeze for up to 1 month; thaw and reheat before serving.

Room temperature: Best consumed within 4 hours at room temperature.

Make-Ahead Tips

• Dough can be prepared a day ahead and refrigerated.
• White butter can be made in advance and stored in a sealed jar in the fridge for up to a week.

Frequently Asked Questions