If potato paratha is made in this way, everyone will be wowed, immediately note down the secret recipe.

Baliya: The demand for stuffed parathas increases a lot during the cold season. The name that comes at the top in this order is Aloo Paratha. This is a dish which is liked by everyone, big or small. Generally, Aloo Paratha is rarely available in the name of street food, but there is a shop in Ballia where people come from far and wide to eat Aloo Paratha. Here it is also called potato makuni.

There is special demand in winter
Rohit, who runs the shop, says that he is a resident of Ballia and has been doing this work for the last many years. With the arrival of winter, customers like potato paratha made from new potatoes very much. They also provide vegetables, chutney and radish along with parathas. Talking about the price, one paratha is sold for Rs 15 and two parathas for Rs 30.

How is this wonderful item made?
Talking about making potato makuni or paratha, first of all we boil the potato and remove its peel. Now mash the potatoes well. Now add green coriander, green chilli, musk fenugreek, celery, garlic-adkar and salt as per taste and mix well. In the next step the dough is prepared.

Be careful while adding flour
Prepare its dough in the same way as it is prepared for roti. While kneading the dough, if you add a little salt and a little oil and knead the soft dough with lukewarm water, then the taste will double. Now cut the dough, fill it with potatoes, roll it into a round shape with a rolling pin and cook it on the pan. You can apply mustard oil or desi ghee on top and bake it. Now this potato makuni or paratha is completely ready.

This is the right location
This shop is located just in front of the Family Court on the way from the famous TD College intersection to Mithi intersection, about 1 KM away from the railway station of Ballia district. Where you can come and enjoy the taste of this potato makuni or paratha. If you don’t want to make it at home, you can eat this tasty plate here at a low price.

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