Aloo Paratha Recipe with pictures step by step guide.

aloo paratha recipe,

Aloo paratha It is a popular dish of Punjab which is often made for breakfast or served as an evening snack.

Aloo paratha recipe, the recipe for making potato paratha, It is a mixture of stuffing’s, which is prepared by mixing some spices with boiled, mashed potatoes. It gets ready very quickly

Today we have used mango powder (Aam chur) which gives a slightly sour taste. Instead, you can also add lemon juice.

For the preparation of the dish, I have added potatoes only to the stuffing. One can put onion or boiled vegetables like peas, carrots, beans, cabbage, and spinach in it, it’ll eventually increase the nutritional value of the dish.

In Northern India, aloo parathas are made differently. Usually, they cook and fried onions and potatoes (Aloo) with turmeric, chili for stuffing. Its taste resembles a mixture of batata vada.

How to make aloo paratha recipe in English (step by step)

  1. First, boil the potatoes in the cooker. For this, put the potatoes in the cooker; add some to it water when the potatoes are submerged
  2. Cook the cooker with a lid, till the whistle comes 2-3 times or cook until the potatoes become soft. When the air comes out of the cooker, then open the lid and check the potato with the knife that it is cooked properly or not.
  3. When the potato cools down, take out the outer skin of the potatoes. Now mash it well. Keep in mind that until the potato becomes very smooth, there should not be even small pieces of potato in it.
  4. There will be fear of bursting while rolling the parathas. i.e. avoid making potato chunks or lumps. Add grated ginger, chopped coriander, and green chilies to the mashed potatoes.
  5. Add salt, mango powder, garam masala, red chili powder and cumin powder to the mix. Now Mix them well.
  6. Now knead the dough for the paratha. For this, put flour, salt, and oil in a bowl. Mix it well by hand until the dough is fluffy, do not make soggy dough it’ll not be good for the parathas.
  7. Knead smooth and soft dough. Keep it covered for 15 minutes.
  8. After 15 minutes, knead the dough 2-3 times and knead it. Divide it into 8-10 equal parts. Prepare the dough by giving the size of the circle. Simultaneously divide the stuffing mixture evenly into 8-10 parts.
  9. Now take the dough, wrap it in dry flour and roll it into a round shape of 3-4 inches with the help of a rolling pin.
  10. Keep the potato mixture in the middle. Bring the four edges together, Now close the edges properly. Pressing it with your hand will give it a spherical shape.
  11. Wrap it in dry flour again and roll it into a round shape of 6-7 inches in diameter. Do not dilute it or else it can break.
  12. Now heat the griddle(Tawa or tava) on medium heat. Place the rolled paratha on a hot griddle and let it roast for a few seconds; turn it over when small bubbles appear on the upper side.
  13. Likewise, let the other side roast. Pour a little oil over it, and turn, cook with a spoon or spatula.
  14. Flip again and roast until the brown spots appear on all over the parathas.
  15. Remove it from the flame and serve immediately or keep it in a box. Likewise, roll the rest of the parathas.

How to serve aloo parathas? : Traditionally served with a spoonful of butter on top of Aloo Paratha. Serve yogurt and mint chutney or coriander chutney or pickle with it.

Ingredients

For mixing of stuffing:

Boil 500 grams or 2 cups of potatoes, peel off the peel, 5 medium height

2 green chilies finely chopped

½ inch piece ginger grated

2 tablespoons coriander finely chopped

Salt to taste

½ tsp garam masala

1 tsp mango powder

1 tsp red chili powder

½ tsp cumin powder

To make Paratha flour:

2 cups wheat flour

2 tablespoons oil

Salt to taste ¾ cup + 2 tbsp; Tablespoons of water .

Other important material

Wheat flour

Oil for Paratha

To serve over butter paratha

Green coriander chutney or mint chutney as per need, to serve

Instructions

Boiling Potatoes:

Put the potatoes in the cooker; add so much water when the potatoes are submerged.

Cook the cooker with a lid, till the city comes 2-3 or cook until the potatoes become soft.

When the air comes out of the cooker, then open the lid and check the potato with the knife that it is cooked properly or not. Allow the potatoes to cool down a bit. Meanwhile, knead the dough.

Knead the dough and prepare it:

Put flour, salt, and oil in a bowl. Mix it well by hand.

Now add water little by little and keep making the dough.

Knead a smooth and soft dough. Cover it and keep it for 15 minutes.

To create stuffing:

After cooling, take out the skin.
Now mash it well. Keep in mind that until the potato becomes very smooth, it should not contain even small pieces of potato.
Take the mashed potatoes in a bowl.
Add grated ginger, chopped coriander, and green chilies.
Add salt, mango powder, garam masala, red chili powder, and cumin powder.Mix well.

Method of preparation for Potato Paratha:

Mash the dough 2-3 times and knead again.Divide it into 8 equal parts. Prepare the dough by giving the size of the circle.Simultaneously divide the stuffing mixture evenly into 8 parts.

Now take a dough, wrap it in dry flour and roll it into a round shape of 3-4 inches with the help of a rolling pin.

Keep the potato mixture in the middle. Bring the four edges together and close the edges properly.

  Pressing it with your hand will give it a spherical shape.

  Wrap it in dry flour again and roll it into a round shape of 6-7 inches diameter from the cylinder. Do not dilute it or else it can break.

Now heat the griddle on medium heat. Place the rolled paratha on a hot pan.

 Bake till both brown spots appear. Use oil to roast. Remove it from the pan and serve immediately or keep it in a box.    Likewise, roll the rest of the parathas.

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