Parathas are the most widely consumed breakfast in India. It's hassle free, healthy and can keep you full for the whole day. Just after bread & butter, plain paratha or aloo paratha is relished in almost every household of India especially on Sundays or holidays.

Though it is very easy to prepare, there are some basics to be followed which will help you to come out with crispier and healthier parathas every time.  We are sharing the tips and guidelines below, following with the recipe of aloo parathas to make you even understand better the points step by step.

What will you need:

For the filling:

• 2 medium potatoes ( boiled and mashed)
• 1/2 teaspoon each ajwain & sauf (roasted and crushed)
• 1/ 2 cup Purabi milk
• 1 green chilli and ginger (finely chopped)
• 2 tablespoons finely chopped coriander
• 1/4 teaspoon cumin powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon amchur or dry mango powder (optional)
• 1/8 teaspoon red chilli powder (according to taste)
• Salt (as per taste)

For the dough:

• 1.5 cups whole wheat flour (atta)
• 1/4 teaspoon salt
• Purabi ghee for the dough and to fry parathas

Method:

• In a bowl, mix together atta, 2 teaspoon ghee and salt. Add milk and water little by little and mix.
• Knead to form a smooth and soft dough. Cover and let the dough rest for atleast 30 minutes.
• Meanwhile make the filling with mashed boiled potatoes, chopped coriander and chillies, salt, ajwain, sauf, cumin powder, chat masala, garam masala powder, red chilli powder and amchur.
• Mix till everything is well combined. The stuffing is now ready.
• Now proceed with the parathas. Divide the dough into equal balls and take one of the balls and roll it using rolling pin. Dust with atta while rolling the parathas if required. 
• Place 2-3 tablespoons of stuffing in the center. Don't overfill else it will be difficult to roll.
• Bring all the edges together and pinch to seal the edges. Flatten the dough ball using your hands.
• Now roll the ball again with the rolling pin to a medium circle. Transfer the rolled paratha onto the hot tawa.
• Now shallow fry the parathas by spreading one to two teaspoons of ghee on both the sides on a medium-high flame. Repeat with the remaining dough balls.

Serve aloo paratha hot with a dollop of ghee, pickle and a cup of chai!

Pro tips:

• Use whole wheat flour instead of refined flour to make your parathas healthy. Also, atta provides a better texture than refined flour or maida.
• Use lukewarm water to knead the dough.
• Add  1/4 -1/2 cup milk to the atta, it will make your parathas softer and fuller.
• Cover the dough atleast for half an hour before making parathas.
• And most importantly cook your parathas with ghee instead of oil.

Follow these tips while making parathas with any filling like- muli paratha, paneer paratha, keema paratha or any other parathas and make your loved ones go crazy over your culinary skills every time!