Aloo paratha

 

COMPOSITION OF ALOO PARATHA

2 potatoes

1/8 teaspoon of red pepper flakes

1 tablespoon of leaves of coriander

An onion, 2 tablespoons

add salt as needed

Garam masala powder, half a teaspoon

1 tbsp. of ghee

To Pay Dough

wheat flour, one cup

0.5 cups of water

AN ALOO PARATHA RECIPE

Prepare the filling in Step 1

Boil the potatoes at least a few hours before you want to make the parathas, mash them in a big bowl, cover them with plastic wrap, and refrigerate. Remove them from the refrigerator and stir in salt, red and garam masala powders, chopped onions, and coriander leaves. Remove all lumps by thoroughly blending. Make sure the onions are finely diced otherwise the filling may leak out.

Step 2: Roll a chapati and fill it with the stuffing after kneading a soft dough.

In a sizable mixing basin, add wheat flour. Make a soft dough by gradually adding water and kneading. Roll the dough into small to medium-sized balls, then cut it into three circles to 4 inches. In the centre, place a spoonful of potato filling. While forming the parathas, gradually push the rolling pin on each side. Applying pressure uniformly requires extreme caution. You must make sure that your potato mixture is well-mashed and not lumpy if you want to make flawless parathas. With your fingers, round the dough after sealing it. Now, use a rolling pin to shape them into parathas that are round. On all sides, softly and evenly apply pressure. Press very gently to prevent the mixture from escaping.

Step 3.Fry the aloo paratha in a pan.

The parathas are roasted on both sides with a teaspoon of ghee on a hot iron tawa. If you'd like to Less ghee should be used on the parathas. First, toast them on both sides over a low flame until they are just beginning to become crispy. You must maintain a low flame.

Serve Hot With Curd, Pickle, And Chutney in Step 4.

Warm parathas should be served with pickles or cold yoghurt. The aloo parathas can also be served with a light sauce, green chutney, or coconut chutney. Aloo ka paratha is excellent paired with a mild potato shorba. With this paratha, you can also prepare an easy onion-tomato-green chilli raita that is delicious.

Tips;

Make sure you have a fine potato filling for the ideal Aloo Paratha. As soon as you've grated or mashed them, combine them with all the other spices in a bowl.

Create a smooth, flexible dough by kneading it. After kneading, leave it to rest for 15 to 20 minutes while it is covered with a damp cloth. Your dough will be ideal for aloo paratha after doing this.

Make sure you use enough dry flour to roll out the parathas equally. It will taste better as a result of this.

Try mashing potatoes an hour before beginning to make the parathas while creating the stuffing.

Seasonal vegetables and leafy greens can be added to make it healthier and tastier.