- The key to making a good paratha always lies in kneading a soft dough and then rolling the paratha evenly. Once you get that done, stuff it with your favorite ingredients (spiced potato in this case) and then fry it on medium-high heat.
- Always make sure that your Tawa/skillet on which you will be making the aloo paratha is hot before you put the paratha on it. If it’s just medium hot, the paratha will take time to cook and that will result in a “not so soft” paratha.
- This also paratha is vegan. A lot of people love their parathas with ghee so you may use that in place of oil to fry the parathas. I love ghee but when it comes to my paratha, I prefer them with oil and keep them vegan
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