Aloo paratha tips: Potato parathas are everyone’s favorite, but the stuffing is a very common problem or bursting of paratha. If you also want your potato paratha to be full of perfect goals, crisp and stuffed, then definitely adopt some of the best tricks and tips given below.

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Smart tips and tricks to make potato paratha (Aloo paratha tips)

1. Boil the potatoes correctly: By boiling the potatoes in excess water, they become wet and sticky. Boil the potatoes for only 2-3 whistles in the pressure cooker and dry it completely when it cools down.

2. Do not put too much water in stuffing: While adding green coriander, onion, ginger or green chillies, keep in mind that these things do not release water. Always put salt in the last stuffing so that water does not come out.

3. Mix and smile the stuffing well: Mash boiled potatoes very smooth so that there is no thick piece in it. Any piece can tear the dough.

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4. Flour knead a little hard and relax: The dough is not very soft for the paratha, otherwise it will burst while rolling. After kneading, keep covered for 15-20 minutes so that the dough is set.

5. Keep the ball thick and thinner while stuffing
Before rolling, keep the dough thick in the middle and thin from the edges, this will spread the stuffing equal.

6. Give light pressure while rolling: Do not put too much emphasis while rolling the paratha, roll with light hands. Spread the rolling gently in round shape.

7. Keep medium flame while cooking on the pan: Paratha can burn on very high heat and can remain raw inside. When one side is lighter, then turn the other side and then apply ghee or butter.

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