Aloo Paratha :- The bread dish aloo paratha comes from the Indian subcontinent. It’s a brunch meal from the Punjab province of India. In India’s western, central, and northern areas, the recipe is one of the most popular breakfast foods.
- 2 potato
- 1/2 teaspoon of red chilli powder
- 1 tablespoon of coriander leaves
- 2 tablespoon of onion
- 1/2 teaspoon of garam masala powder
- 1 tablespoon of ghee
- 1 cup of wheat flour
- 1/2 cup of water
Prepare The Filling
- To prepare wonderful Aloo Parathas, boil the potatoes at least a few hours ahead of time, then mash them in a large mixing basin, cover, and chill. Remove them from the refrigerator and toss them with chopped onions, coriander leaves, salt, garam masala powder, and red chilli powder. Make sure there are no lumps. Make sure the onions are finely diced otherwise the stuffing may fall out.
Knead A Soft Dough And Roll A Chapati And Fill With The Stuffing
- In a large mixing basin, combine wheat flour and baking powder. Gradually add water and knead into a soft dough. Form the dough into small-medium balls and roll them out into 3 to 4-inch circles. In the centre, place a spoonful of potato filling. While preparing the parathas, gradually push the rolling pin on all sides. Apply pressure evenly with extreme caution. It’s critical to make sure the potato mixture is well mashed and not lumpy, or you won’t be able to make excellent parathas. With your fingers, seal the dough and round it out. Roll them out into round parathas with a rolling pin. On all sides, apply pressure evenly and softly. Press lightly to prevent the mixture from escaping.
Pan Fry The Aloo Paratha
- Heat an iron tawa and roast the parathas, using a teaspoon of ghee on both sides. If you wish to use less ghee on the parathas, first roast them on both sides over low heat until they are somewhat crispy, then brush both sides with ghee. You must keep the flame at a minimum.
Serve Hot With Curd, Pickle And Chutney
- Serve heated parathas with yoghurt or pickle on the side. The aloo parathas can also be served with green chutney, coconut chutney, or a mild sauce. With aloo ka paratha, a mild potato shorba is ideal. With this paratha, you can also prepare a quick onion-tomato-green chilli raita, which is delicious.
- Make sure you have a fine potato filling for a great Aloo Paratha. Make sure to crush or grate them in a bowl before mixing in the spices.
- Knead a supple, smooth, and not dry dough. Allow it to rest for 15-20 minutes after kneading, covered with a moist cloth. This will make your Aloo Paratha dough great…
- Make sure you use enough dry flour to roll out the parathas equally. This will enhance the flavour.
- Try mashing potatoes an hour before starting to make the parathas while creating the stuffing.