How to Cook Perfect Aloo Paratha

How to Cook Perfect Aloo Paratha Delicious, fresh and tasty.

Aloo Paratha. Aloo paratha in hindi, Restaurant Style Aloo Stuffed Masala Paratha, Aloo Parantha, aloo paratha dhaba style, aloo paratha kaise banaye. Aloo paratha With step by step photos. Popular Indian breakfast of unleavened whole wheat flat bread stuffed with a spiced potato stuffing.

Aloo paratha is a yummy stuffed bread dish that incorporates that ingredient which is a famous staple in so many cultures: the potato.

Indian Aloo Paratha - whole wheat flatbread stuffed with a spicy potato filling.

This paratha is best I am quite happy to share this recipe of aloo paratha with you guys.

You can have Aloo Paratha using 18 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Aloo Paratha

1. It’s 2 of Potatoes.

2. Prepare 1 of Green chili , finely chopped.

3. You need 1 tsp of Dhana - jeeru powder.

4. You need 1/2 tsp of Hing.

5. You need 1/2 tsp of Turmuric powder.

6. It’s ½ tsp of seeds ajwain Carom or (optional).

7. You need 1 tsp of Garam masala powder.

8. You need 1 tsp of chili powder Red.

9. You need 1 tsp of pomegranate seeds Dry  / Anardana powder (optional).

10. You need 1 tsp of Chaat masala powder.

11. It’s 1 tsp of Aamchur powder.

12. It’s 2 tbsps of Kasuri methi.

13. Prepare as required of salt.

14. It’s 1.1/2 cups of whole wheat flour atta /.

15. It’s 1/2 tsp of salt.

16. Prepare 1 tsp of oil.

17. You need as required of water.

18. Prepare as required of ghee oil or.

Actually more than happy, I am.

Aloo Paratha, is a whole wheat flat bread stuffed with spicy potato mix.

Parathas are made plain or variety of different fillings, but potato filling is most popular.

This delicious Aloo Paratha is very.

Aloo Paratha step by step

1. First mix the flour with salt and oil. Addwater and knead to a smooth and soft dough. Tip: Add water in small proportions while kneading the dough..

2. Cover and let the dough rest for 15-20 minutes..

3. Boil the potatoes in a pressure cooker. When slightly hot or warm, peel and mash the potatoes.

4. Lightly, roast the pomegranate seeds on a tava or small pan andcrush them to semi fine powder..

5. Add the pomegranate or anardana powder, garam masala, red chili powder, chaat masala, green chillies, amchur powder, dhana-jeeru powder, hing, turmeric powder, kasuri methi and salt to the mashed potatoes andmix uniformly. Taste the aloo stuffing and add more of the spices or salt if required..

6. Make medium or big balls from the dough..

7. Roll the balls into small circles like how you roll chapatis. Make sure its thick enough and can hold the the filling. You can use some flour to dust your chapati..

8. Place a few tbsps of the filling in the center of the rolled chapati, wrap the chapati with the filling. Keep in mind that the filling should not be too less or too much..

9. Now roll the paratha with soft hand. Try not break or tear. If required dust some wheat flour for rolling it..

10. Place the stuffed aloo paratha on a hot tava or griddle. When one side has slightly browned, flip the paratha. Spread some oil on the browned side and flip again and spread oil on the other side..

11. Flip once or twice, while pressing the paratha clockwise with soft hand till you see golden spots on the aloo paratha and they look crisp and well cooked..

12. Relish it with yogurt or raita or mango pickle or lemon pickle or coriander chatni or ketchup. You can even havewith dal makhani and with a big glass of lassi which gets very heavy !!! So i usually have aloo paratha plain with pickle or just with ginger chai..

Aloo paratha is a north Indian breakfast, made with a potato stuffing and generous butter.

For me Aloo paratha means it has to be thin and soft, with the stuffing blended well with the dough. aloo paratha recipe is a whole wheat aloo paratha which is a popular Punjabi breakfast recipe.

To make aloo paratha, first knead a semi-stiff dough.

For stuffing, heat ghee in a pan add cumin seeds.

Enjoy delicious aloo ka paratha in Urdu.آلو کا پراٹھا.