Put in one paratha and paint the top surface with about 1/4 teaspoon oil. Made the roti dough as I normally would do with Whole Wheat Flour. Mix it with your fingers ,then add little by little water, gather to form a soft pliable dough.Knead it well.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest covered for at least 30mins. Boil the potatoes and allow it to cool. add water as required and start to knead. Aloo Paratha is a potato paratha, originally it is from Punjabi cuisine but popular breakfast and dinner of India and Pakistan. Ingredients Wheat flour 2 Cup (32 tbs) (1 1/2 - 2 cups) Mashed potato 1 Cup (16 tbs) Salt To Taste Coriander powder 1 Tablespoon Amchur powder 1 Teaspoon (or 1 1/2 teaspoon lemon juice) Coriander cumin powder 2 Teaspoon Green chili 1/4 Teaspoon Ginger paste 1/4 Teaspoon Garlic paste 1/4 Teaspoon Carom seeds 1 Teaspoon (Optional) Knead well and make a soft dough. Step 8 For Aloo Paratha: Divide the dough into small balls and flatten it little up to 3 inches in diameter. Keep some empty space from the sides. Bring the edges of the dough together and pinch to seal in the filling. When the paratha seems one sided slightly browned, flip it and cook from the other side as well. Place 2 tbsp full of stuffing in the center of the dough. Take 4 oval potatoes, peel them and slice the upper layer. Heat a non-stick tava (griddle) and cook the aloo paratha using 1 tsp of ghee until golden brown spots appear on both the sides. After that mashed them and keep them in a mixing bowl. Cook the Potato (Aloo) filling first. it is savoury, spicy and contains all the . 3. Use dry atta during the rolling process to keep the dough from becoming too sticky. 2. 1/2 tsp cumin seeds. Grease your hands with oil and make equal big lemon sized balls out of it. Then put the paratha onto a hot pan. A picture of my dinner - aloo parathas without stuffing, with mint-yogurt dip and sabut moong dal. 1/4 tsp garam masala. Spot the potato stuffing in the middle, keeping around 2.5 to 3 inches of the space from the sides. now add water gradually and bring the mixture together. it is a simple and easy flatbread recipe as the stuffing is mixed directly to the dough as compared to traditional stuffing. Dust the surface with dry wheat flour and roll them out into small circles. Please like and subscribe to show support . Also make the same sized balls out of the dough. Sprinkle generous amount of dry atta on it. 2 tsps chilli powder. Making a soft dough. Divide the dough into 10 equal portions. Fry finely chopped ginger and garlic (or paste). Use hot water for soft porotas. Then dab it in dry wheat flour and roll it out gently on a rolling board. Place a little stuffing in the centre of the circle. Set the prepared aloo stuffing aside. 1/4 tsp turmeric powder. Place a dough ball on a board. Keep centre thick and sides thin. Bring together all the sides in the centre and seal tightly. grease oil and rest for 20 minutes. Pressure cook the potatoes for about 5 whistles at least. This paratha is loved by all in… Mix with your hands while gradually adding water. Use the flour to sprinkle onto the surface and onto the paratha to ensure that the dough doesn't stick to the surface or rolling pin. Flip and paint the second side. Cover it and roll it. No stuff aloo paratha recipe- This method is especially for beginners who may find stuffing difficult. Now place the filling at the center keeping 1-inch space at the sides. Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. It may seem tacky at the outset, but keep going. Divide potato filling and dough to three parts. Heat a tava or griddle on high flame and place the rolled out paratha on it. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Take 4 oval potatoes, peel them and slice the upper layer. Meanwhile heat a non stick dosa pan on medium flame. 1/2 tsp cumin seeds. In another bowl or pan, take 4 cups of whole wheat flour. Step 1 Prepare the potatoes. You can skip the garlic and replace it with a big pinch of asafoetida along with the spices in step 3. Let it cool completely before adding the remaining ingredients in the stuffing section. At first, for making stuffing for the aloo paratha recipe wash 4 medium size potatoes, boil them in a pressure cooker for up to 4 to 5 whistles then drain the potatoes using a strainer. Cover it with the second one and "seal" it with the rolling pin - flatten and stretch the potato roti to about 8 inches (20 cm). (For making this dough, lesser amount of water is required than normal) Make small balls from the atta dough and start rolling them in circular shape by applying some dry flour. Do not all of the water at once. 1/4 tsp garam masala. Then scoop out from thecentre and deep fry in hot oil until it becomes golden yellow in colour. 1 cup wheat flour. When the pan is sizzling hot, place the prepared paratha. Make a well in the center. 1 cup wheat flour. Answer: Aloo paratha Alu Paratha (Potato Stuffed Paratha) These parathas are the most popular of all stuffed parathas in India. Flatten the filled aloo paratha dough with your hands. Add mustard seeds and allow to crackle. Then add red chilli powder, curry masala, amchur powder, turmeric powder, chilli powder, and salt. Gather all the edges and bring the edges at the centre and seal. 5- Make a dough which is soft and smooth but not sticky. After a minute paratha starts to puff up slightly. Take the edge of the rolled dough and start pleating it, and bring pleats in the middle. In a large bowl, add the water and oil, then add about 2 cups of flour and also enough salt, mix everything well and then knead to form the dough. Rolled the dough, then stuffed the potato mix. Mix to distribute the oil evenly among the other ingredients. Press the paratha using a ladle to puff up and roast until it is browned from both sides. Aloo gobi paratha- While making stuffed gobi paratha or cauliflower paratha, you can add 1 large potato boiled and mashed to the gobi filling. Step 1: First make the dough. Remove from fire and add into the mashed potatoes mixture. firstly, in a large bowl take 2 cup wheat flour and ½ tsp salt. Place 1/5 of the potato stuffing on top of one of the rolled-out dough balls. After that, flip and cook furthermore for a minute in medium flame. Knead dough until a smooth ball forms. Street Food In Kenya • Tasty 6 no stuffing paratha recipes | रोटी पराठा रेसिपी | easy paratha recipe without stuffing 4 easy instant rice recipes - lunch box recipes \u0026 ideas | बच्चों की पसंदीदा लंच बॉक्स रेसिपीजHow to cook Lamb Biryani Page 9/33 Heat tawa and place paratha over it. 2 tsps chilli powder. Seal dough ball by bringing ends together. Add water as required to the bowl and start kneading. Mix well so that no lumps remain. For dough: For making Aloo Paratha dough, take wheat flour in a big bowl and add salt and oil. Comments Add sufficient water in a 2-litre strain cooker or pan to only barely cowl the potatoes. Roll out carefully until about 1/4 inch thick and 6 1/2 wide. Aloo Paratha Recipe. When potatoes become cool a little bit peel them. Add to a small pressure cooker with just a little water and pressure cook for 5-6 steams. 2. 7. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes. Knead into semi-tight dough. Enjoy this paratha with veg curry and mango pickle. Aloo Paratha. Heat oil in a pan and saute the onions for 2 minutes. Heat a flat pan or a skillet and put this rolled out paratha to roast on the pan Roast it properly on both sides. Keep it aside. Cook for a minute in high flame. Once done, add a dollop of ghee on the paratha and fold it. Dust some flour on a flat surface and roll stuffed dough into a disc. Add the sambhar powder, salt and garam masala to this and mix well. 3. Pressure cook potatoes for 3 whistles or until soft. Take the paratha off the fire and press a tissue paper to remove excess oil. to taste Salt. Dust the working surface and using a rolling pin roll it into a 4-inch diameter circle. If necessary, dust the flour now and then to avoid sticking off the dough. Aloo paratha roti dough stuffed with mashed potatoes and Indian spice powders, rolled and cooked in a tawa, and served along with butter and pickle. Then roll aloo paratha with rolling pin. Making Aloo Paratha Dough. First, boil or steam 4 medium-sized potatoes in a strain cooker, steamer or electrical cooker. In a separate bowl, add 2 cups whole wheat flour. Made the stuffing with Boiled Potatoes, and some spices. Step 3: Assemble the Aloo Paratha Divide the dough into 10 balls of the same size. Hello Friends,Welcome to REAL kitchen This video content about the Yellow Rice Recipehttps://www.youtube.com/channel/UCwFV.Key Words:Aloo Paratha Recipe | . 2. Keeping the sealed side on top roll the paratha carefully to medium thick disc. 4. You can basically add aloo to most of the stuffed paratha recipes. Add ½ Teaspoon chopped green chilli, cumin seeds and chopped coriander leaves and mint leaves. Aloo Paratha Recipe Method. 7 & 8 - Add some wheat flour to the board and flatten the dough and roll in to a circle. to taste Salt. You can use a balance if you want to be precise but it's not necessary. Bring the sides up and cover the stuffing and then seal it on top. Fold over the point and flatten the dough into a thick patty. There is no doubt that 'Aloo Paratha' is the most popular 'paratha' recipe from Punjab or North India. Serve hot with accompaniments like raita, pickle and chutney. Learn how to make aloo paratha in a very quick and simple way. Add some flour while rolling to avoid sticking. How to make Parathas. Take 2 - 3 spoonful of stuffing and stuff it inside the rolled dough. 4. Roll it as thin or thick as you like. Roll again into a circle of 150 mm. After that mashed them and keep them in a mixing bowl. First of all, combine wheat flour, salt, oil & cumin seed powder and mix well. Step 5 Roll each dough ball into a thick, circular shape. In a pan, heat 1/2 tsp oil, add ajwain seeds. Ingredients * For stuffing/filling * 2 kg potatoes * 1 tbsp. how to make aloo stuffing for paratha: Add 1 teaspoon oil for the first paratha only. Take two cups of wheat flour, add salt to it. Knead until you get a smooth and soft dough. Add cumin seeds and cook until light brown, 2 to 3 minutes. Set it aside covered for 5 min. Add more water if required while kneading. Make Potato Stuffing. Make a soft dough and keep it aside. A portion is stuffed in the prepared dough and is rolled to a thick paratha. Take a small portion of the dough, make a round ball. Making the dough Now start rolling with the pin and make the paratha. now add 2 tbsp oil and start to knead well. On a lightly floured surface, flatten 2 of the dough balls with a rolling pin to about 5-6 inches (13-15 cm) in diameter. Stuffing/Masala Preparation. Ingredients for Aloo Paratha For stuffing. Start rolling the dough circularly, first with the hand to some extent to evenly spread the aloo stuffing. Aloo Paratha is slightly tangy and spicy due to the addition of dry mango powder or Aamchoor powder and green chilies. Step 1 Prepare the filling To make delicious Aloo Parathas, boil the potatoes at least a few hours before you plan to make the parathas, mash them in a large bowl and cover and refrigerate. Make a soft and smooth dough out of it by adding some water. Take an equal size ball of dough and the stuffing. In a good amount of dry flour, press stuffed paratha ball from the centre. 1 tsp oil. (6") diameter circle with a little flour. 1/2 cup onion chopped. Heat oil in a non-stick pan. Roll and make the edges thinner than the center. Roasting Aloo Paratha Keep . Take out the aloo paratha and it is ready to serve. Keep it aside by covering it with a kitchen towel till paratha stuffing is getting ready. Now start adding warm water gradually so that flour comes together and make a dough. NOTE: You will have 5 roti of about 8 inches each (20 cm). Method 1 for making paratha. and mix well with ajwain. Once its cooled, peel it completely. 1 tsp green chillies -finely chopped. Once all ingredients are mixed well add water in sections to make a tight dough out of it. We can also make this easy . Cover it and let the dough rest for 15 minutes. cooking oil * 1 onion, peeled and finely chopped or grated* * 2-. #Aloo_Paratha #No_Dough_Aloo_ParathaALOO PARATHA RECIPE WITH LIQUID DOUGH | NO ROLLING, NO KNEADING | ALOO PARATHA RECIPE | N'OvenINGREDIENTS & PROCESS:1 LAR. cover and keep the dough aside for 20-30 minutes. Roll it into a small thick disc. Add atta, salt, sugar, and oil to a mixing bowl. And then you can add ghee/oil/ butter any one of these as per your choice. 1/2 cup Onion -finely chopped. This one is very easy and quick to make. Knead the dough for about 5 minutes. 3.Prepare ginger,garlic and green chilly paste.Finely chop onions and keep it aside. let it cool. mix well. Place the potato stuffing in the center. 3 & 4 - Mix it well and add just enough water to make a dough. 3. Flip the paratha and apply oil and cook for 30-35 seconds. Roll out dough into a small disc. an interesting spicy paratha recipe made with chickpea flour and spices. Then scoop out from thecentre and deep fry in hot oil until it becomes golden yellow in colour. To prepare Dough : In a wide mixing bowl take wheat flour, salt and ghee. Add the green chillies, mix well and sauté on a medium flame for 1 minute. Soft Dough Preparation. After a minute paratha starts to puff up slightly. Place 1/2 cup flour into a shallow bowl. Add corriander powder, cumin powder . knead into a smooth soft dough. 3 Medium-sized Potato boiled and mashed. When the pan is sizzling hot, place the prepared paratha. Cook in ghee or butter and smear some butter while it is still hot. Let's make the aloo parathas now. Mash them till no chunks remain. Place rinsed potatoes on the trivet and close the instant pot lid with the release valve in sealing position. Add the cumin seeds. Make sure the stuffing is not visible At first, for making stuffing for the aloo paratha recipe wash 4 medium size potatoes, boil them in a pressure cooker for up to 4 to 5 whistles then drain the potatoes using a strainer. A tablespoon of oil or ghee per paratha Instructions Make the stuffing Boil the potatoes with the peel on. Once properly roasted on both sides the parathas are ready to be served . Repeat the same on the other side. 2 tbsps oil for roasting paratha. Mix well and set it aside. 1. Turn the paratha over 3 or 4 times to ensure that the dough cooks without burning the . There are many ways of making potato stuffing. Advertisement. Take a bowl, add the boiled potatoes and mash it with help of potato masher. 2 tbsps oil for roasting paratha. Heat the ghee in a broad non-stick pan and add the ajwain seeds. Peel the potatoes. Mash the boiled potatoes using a fork,and add the cumin seeds to it and mix well. Add the water. Mix all the ingredients well with the wheat flour. Dust some flour over it. Flip again and apply oil on the other side as well. Seal the edges by pinching the sides with your finger. Add the mashed potatoes.Add coriander powder,cumin powder,amchur powder,coriander leaves.Finely chopped green chillies and onion. 4. Drizzle few drops of oil and cook it on medium high flame. Now add all the spices mentioned in the ingredients list to the boiled potatoes and mix it well. When potatoes become cool a little bit peel them. Press the dough ball at the centre. Be generous with oil or ghee if you want more golden spots.