How To Make Soft And Crispy Aloo Paratha with Bilona Cow Ghee

There is something comforting in a hot, fresh, fluffy potato-filled breakfast dish made from potato flour and butter. Aloo Parathas, especially those directly off the cooking surface, have a crisp exterior and soft, pillowy interior. Aloo Parathas are one of India’s favorite breakfast options. You can also give your aloo parathas more flavor, aroma, and authenticity by adding one ingredient that makes all the difference: Bilona Cow Ghee.

By using Bilona Cow Ghee, you will get both amazing flavor and that perfect golden crisp on your aloo parathas, while still allowing the layers to stay soft and moist. So, no matter if you are making breakfast for your family or just craving a good homemade dish with that wonderful Punjabi-style touch, you will be able to produce results that are as good as those found in restaurants by using the right techniques.

Why You Should Use Bilona Ghee for Your Aloo Paratha

Before getting into how to make your Bilona Cow Ghee or aloo paratha, let’s briefly discuss why bilona ghee is the key to making your aloo parathas so delicious.

Unlike standard cooking fats, Bilona Cow Ghee is made from cow’s butter using a traditional bilona method of making it in which curdled water is churned to potpourri out of the liquid to create an oily and creamy cooking fat.

How To Make Soft & Crispy Aloo Paratha : Easy Step-By-Step Recipe

Step 1: Make the Dough

• Put whole wheat flour into a big bowl, sprinkle it with some salt, and throw in a smidgen of Bilona Cow Ghee for some extra softness (optional). Gradually add water to the flour, and knead the mixture until you have produced a smooth, soft dough.

• A soft dough (but not sticky) is necessary for creating tender parathas from the inside out.

• Cover the finished dough with a damp cloth, and allow to rest for 15 to 20 minutes, so that the dough can become elastic and easier to roll.

Step 2: Mash the Aloo Stuffing

• After cooking the potatoes in water until fork tender (boil) then peel off all skin, and then mash in a bowl such that there are no big lumps in the mixture, so it won't cause problems when rolling out the parathas.

• After you have completed mashing the potatoes, add the following ingredients into the mashed potato mixture:

• Chopped green chiles

• Chopped ginger

• Chopped fresh cilantro

• Crushed roasted cumin powder

• Ground red pepper

• Garam Masala

• Amchur

• Salt

Thoroughly mix together until smooth and well seasoned. 

• If mashed potato mixture seems moist, there are two solutions. You can either allow it to near room temperature before rolling out the parathas; or you can add a little roasted besan to dry out the dumplings slightly making them easier to roll out and not break during this process.

Step 3: Divide the Ingredients

• Cut both the dough and the potato filling into equal portions for even cooking.

• Make one of the dough portions round. Flatten it out just a little. Then, place the potato filling in the centre of your circle of dough.

• Join the edges of the circle of dough to seal it tight.

Tip: Make sure to seal up your potato filling well so that it doesn't leak out while rolling the paratha.

Step 4: Rolling out your Paratha Gently

• Lightly dust flour on the stuffed dough ball, then gently roll it out (rolling pin) into a medium-thickness paratha (not too thick and not too thin).

• Make sure you are not putting much pressure while rolling (gently) and are rolling evenly from all sides so as to not tear your dough.

Key Tip for Soft/Crispy Paratha: Use a medium-thick paratha; otherwise, it'll dry up if rolled too thinly, or come out undercooked if rolled too thickly.

Step 5: Adding The Cooking Oil

• Heat a tawa (or flat pan) over medium-high heat. Once hot, add the prepared paratha.

• Cook for about 30 seconds or so until you see small bubbles forming on top. Flip over.

• Add ghee to the cooked side at this point, and flip over again to put ghee on the other side.

• With a spatula, press the paratha gently down whilst cooking the other side until both sides are golden brown colour.

Secret Tips to Make Aloo Paratha Soft and Crispy 

Making an aloo paratha can be simple and easy, as long as you know the tricks.

1. Use Fresh Boiled and Mashed Potatoes

Chewy or Lumpy Stuffing is one of the biggest reasons parathas Rips while Being rolled out.

2. Rest the Dough

To make an excellent aloo paratha it is important to DEStress the Dough (rest the dough).

Once you rest the dough, it will smoothen, create a softer texture and Allow for a softer layer to be formed on the surface of the paratha.

3. Keep the Stuffing Dry

If your stuffing is wet, the dough will become SOGGY and thus uncomfortable to roll out.

4. Medium Heat is Best for Cooking 

The best way to ensure that your aloo parathas are cooked on the inside and crispy on the outside is to use Medium High Heat when cooking.

5. Don’t Forget The Bilona Ghee, It Is The Best Option

If you want full flavour and a beautiful texture, using Bilona Cow Ghee for Roasting Your Paratha is the best Option you Should Consider, due to the traditional flavor of Ghee, it is not Comparable to Oil/Regular Butter.

Best Way to Serve an Aloo Paratha

Aloo parathas that are Soft and have an unbelievable crispy taste will only be Made better by the following:

• Fresh CURDS (DAHI) 

• Homemade PICKLES

• RICH WHITE BUTTER  

• Mint Chutney 

• Masala CHAI

You can additionally add some additional Bilona Ghee directly before Serving, for a really good, Traditional taste like they have in Dhaba-style restaurants.       

Benefits of A Homemade Aloo Paratha

When you make your own aloo parathas you have DIRECT CONTROL over:

• Quality of Ingredients. 

• The Amount of Spice you place in your Stuffing. 

• Softness of the Stretched Dough. 

• Richness or Ghee used to Cook Your Paratha. 

Making the Aloo Paratha of Your Choice and with fresh ghee to enhance the flavour.

Summary

To create a soft, crispy aloo paratha at home, follow a methodical process and use quality ingredients, resulting in a soft dough, dry, well-seasoned filling, and roasting over low heat on the tawa. However, good 'aloo parathas' have an 'authentic' taste and texture because of Bilona Ghee.

With its rich aroma, traditional value and natural roasting properties, Bilona Ghee will give your aloo parathas an outside of 'crispy', inside of 'soft' and full of flavour; enjoy making 'aloo parathas' with the purity of Haveli Desi Ghee, which will give you a true taste of home-cooked food!