### TranslatedIngredients: 2 cups wheat flour, 1 teaspoon salt - according to taste, water - to make dough, oil - or ghee, 4 potatoes - boil mash karela, 1 onion - finely chopped, 1 inch ginger - finely chopped, 2 green Chilli - finely chopped, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chilli powder, 1 teaspoon garam masala powder, 2 sprig green coriander - chopped Take 1 teaspoon Mango powder ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Punjabi ### Course: North Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To make Punjabi Aloo Paratha, first of all take the dough. In a large bowl, add 2 cups wheat flour and a little salt. Add a little water and keep stirring until the dough is formed. After kneading the dough, apply a little oil and keep on kneading. Knead until soft and cut it into 8 to 10 pieces. Cover the dough and keep it aside. Now we will make masala for the paratha. Mash the potatoes. Add green chillies, onion, green coriander, salt, cumin powder, coriander powder, mango powder, garam masala powder, turmeric powder and red chilli powder, mix well. Now make potato paratha. Now place a dough on a flat surface and flat it with your hands. Bale him in a 3 inch circle with a rolling pin. Take a little spice and keep it in the middle. Close the dough from all sides. Now press it to close with your hands. Dust this dough in dry flour and with the help of rolling pin take it like roti. Now heat a griddle and pour it on it. Add some oil or ghee and cook till it turns golden and brown from both the sides. Keep pressing the paratha so that it cooks well. Put the potato paratha in a plate and serve it hot. Serve Punjabi Aloo Paratha with Tadka Raita and Coriander Mint Chutney for Sunday breakfast.