Punjabi Aloo Paratha with Makhan
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Punjabi Aloo Paratha with Makhan
Authentic North India · Restaurant Style

Punjabi Aloo Paratha with Makhan Recipe

Pure Veg📍North India🍽️Breakfast & Lunch⏱️20 mins⚡Medium👥Serves 4Breakfast
⚡Google AI Search Overview & Recipe Summary

Punjabi Aloo Paratha with Makhan is an authentic North India Breakfast celebrated for its traditional flavors. Made with 8 metric-measured ingredients (including Whole Wheat Flour (Atta), Potatoes (Boiled, peeled & mashed), Green Chilies & Fresh Ginger, Amchur Powder & Ajwain, Red Chili & Garam Masala), this recipe takes approximately 20 mins to prepare and serves 4. On Shopvora, you can scale servings and order all ingredients in one click directly to your Swiggy Instamart cart for 10-15 minute doorstep delivery.

Ingredients for Punjabi Aloo Paratha with Makhan

Complete culinary measure (8 items) · Scale servings or deselect pantry items in the cart panel

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1
Whole Wheat Flour (Atta)
3 cups (350 g)
2
Potatoes (Boiled, peeled & mashed)
4 medium (400 g)
3
Green Chilies & Fresh Ginger
2 tbsp finely minced
4
Amchur Powder & Ajwain
1 tsp each
Pantry
5
Red Chili & Garam Masala
1 tsp each
Pantry
6
Fresh Coriander (Chopped)
1/2 cup
7
White Makhan / Desi Ghee
100 g
Pantry
8
Salt
1.5 tsp
Pantry

Knead whole wheat flour (atta) with water and salt into a soft pliable dough. Rest 15 minutes.

Step-by-Step Instructions

1
Knead whole wheat flour (atta) with water and salt into a soft pliable dough. Rest 15 minutes.
2
Mash boiled potatoes with minced green chilies, ginger, amchur, ajwain, red chili, garam masala, and fresh coriander.
3
Roll a dough ball into a 4-inch disc, place generous aloo stuffing in center, gather pleats, and seal tightly.
4
Gently roll out into a 7-inch paratha using dry flour, ensuring stuffing spreads evenly to edges.
5
Cook on hot tawa, flipping when blisters appear. Smear desi ghee on both sides until golden brown and crisp.
6
Top with a dollop of fresh white butter (makhan) and serve with curd and spicy mango pickle.
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Chef's Secrets & Pro Cooking Tips

Professional culinary techniques for restaurant-quality Punjabi Aloo Paratha with Makhan at home

1

Bloom Spices in Warm Fat

Whole spices (cumin, cardamom, cloves, cinnamon) release their fat-soluble flavor compounds only when bloomed in hot ghee or mustard oil before wet ingredients are introduced.

2

Balance Acid, Fat & Heat

If the gravy feels heavy or flat, a splash of lemon juice or a pinch of amchur (dry mango powder) brightens the entire profile instantly.

3

Deglaze the Pan (Fond Retention)

Scrape the caramelized browned bits sticking to the bottom of your kadai using a splash of warm water. That fond contains the most concentrated umami flavor.

🥗Nutritional Breakdown

Estimated nutritional facts per serving (based on 4 servings)

Nutrient Dense
Calories
338kcal
18% DV
Protein
19g
38% DV
Carbs
48g
17% DV
Fat
14g
18% DV
Fiber
9g
32% DV
Sodium
498mg
22% DV

* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.

Video Tutorial

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Culinary Tags

#Aloo Paratha#Paratha#Punjabi#Breakfast#Comfort Food#Vegetarian
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Frequently Asked Questions & Cooking Guide

Answers to common questions about preparing, storing, and customizing Punjabi Aloo Paratha with Makhan

Allow the prepared Punjabi Aloo Paratha with Makhan to cool completely to room temperature. Transfer into an airtight glass or BPA-free container and refrigerate at 4°C or below for up to 3 to 4 days. Reheat gently in a covered pan over low heat or microwave with a splash of water to restore authentic moisture and aroma.

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Ingredients

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·
8 items · estimated total~₹442
Servings
4
8/8 items selected
~₹442