Table of Content
- Watch: Make This Aloo Methi Paratha Recipe To Enjoy Yummy Breakfast In Winter
- How to make Aloo Paratha at home with Pictures and Video (Tasty and Super Easy)
- Expert Tips To Make Perfect Aloo Parathas
- Pav Bhaji Recipe (Mumbai Street Style)
- सर्दियों में बनाएं गर्मा-गर्म आलू बथुआ कचौड़ी,बेहद टेस्टी है ये Recipe
- Ingredients
Begin to roll evenly all over without putting pressure. Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.
What do you love the most about winter? If you ask us, it has to be the bright and vibrant winter greens. This season sees an abundance of green leafy vegetables lining up the markets and our kitchen. Besides, mustard and spinach, fresh and aromatic fenugreek leaves are our absolute favourite. Methi adds its herby and pungent flavours and makes any dish taste better.
Watch: Make This Aloo Methi Paratha Recipe To Enjoy Yummy Breakfast In Winter
To make parathas that are soft and remains soft even after cooling, the key is to knead the dough properly. The recipe of Punjabi aloo paratha can be divided into three steps. Our next favorite at home are gobi paratha or paneer paratha. Piping hot stuffed paratha with dahi or yogurt and cup of masala chai or adrak wali chai is a well rounded breakfast in every sense. Now, peel 3 medium-sized raw potatoes and cut them into small pieces.
Coriander leaves, green chilli and lemon juice provide a hint of freshness to the filling. You may also add red chilli powder if you so desire. Turn the paratha after about seconds and roast it on the other side by applying oil. Roast the potato paratha by turning it till it becomes golden and crispy from both the sides. After this take out the paratha in a plate. Repeating the same process, prepare potato parathas from the remaining balls and spices.
How to make Aloo Paratha at home with Pictures and Video (Tasty and Super Easy)
Make sure that the mashed potato blends smoothly with the spices, otherwise, the potato stuffing may come out later while preparing the paratha. Almost everyone loves potato stuffed paratha and pickles. If your aloo stuffing always falls out, try this one trick. Roll out two equal size rotis from the dough and layer a thin layer of potato between them. Seal from all the sides with your fingers and roll once again.
It's late summer now and every leaf is dark green. We spent some time together, of course, eating my mom's incredible food constantly, but, as I predicted, the trip went by too fast. Take one edge and start sealing or pleating it to bring the edges to the center and pinch the edges together.
Expert Tips To Make Perfect Aloo Parathas
Make balls of the dough you had kneaded. Make sure that you evenly roll out the parathas with enough dry flour. Sweet potato noodles are a staple of Korean cuisine that are gradually becoming more popular due to their slippery, slightly chewy texture.
First, you have to heat water in a pan, peel the potatoes well and boil four to five potatoes with a little salt and turmeric. After the potatoes are fully boiled, add little mustard oil to the pan again. In a bowl, add boiled potatoes, all spices and mash well. If your stuffing falls out or dough gets too sticky, follow these tips while making the aloo parathas. Finally, add 1 tbsp oil all over the dough, cover the dough with a wet cloth and rest it for 30 min for making perfect potato stuffed paratha.
About This Article
Make sure the dough is pliable and soft else the aloo parathas will be hard. My mom learnt so many varieties of stuffed parathas from her Punjabi colleague friend and I learnt it from my mom later. Among those delicious parathas this Punjabi aloo paratha is a top favorite and most requested one.
Moreover, it is one of the quickest, easiest meals you can put together. It can be even be made with leftover aloo. Sprinkle dry flour over the dough and using a rolling pin roll it out into a circle (7 inches or 17.6 centimetres) with even thickness. And keep sprinkling flour over the paratha while rolling it out, it will prevent the paratha from sticking to the rolling surface and pin. And it is stuffed with mashed potato which is cooked with onions, ginger, garlic, carom seeds and ghee.
Well-cooked parathas will leave your entire house filled with a great aroma. When you see golden to light brown spots on the aloo paratha, remove to a plate. I had shot these pictures in 2015 but never got to share it on the blog.
Apply the pressure very evenly and gently on all sides. Press very lightly so that the mixture does not come out. And if you are someone new to the cooking world, but love noshing upon piping hot aloo parathas, don’t worry we’ve got your back. You can make an aloo paratha as simple or as elaborate as you like. And to help you do that, here are three aloo paratha recipes you can try.
It’s a variation of the creamy cilantro sauce we use to top these simple tacos with roasted vegetables. Learn how to make dhaba style aloo paratha at home. These stuffed parathas are so soft and delicious. Enjoy them with a bowl of curd/yoghurt and some onion rings. Once it cools down, pour the potato mixture into a bowl and add lemon juice, chopped green chillies and chopped coriander leaves. Boil, steam or pressure cook potatoes until they are just fork tender and not mushy.
It is very important to mash the potatoes really well else they will tear the parathas while rolling. Apply ghee on each sideNow the legendary aloo paratha is ready to serve. You can enjoy it as it is or with butter or whatever you like. To make dough of the paratha take 1 and half cup of wheat flour in a bowl.
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