Aloo Ka Paratha Recipe By Syeda Zahra Food Secrets| Crispy Paratha | آلو کا پراٹھا بنانے کا طریقہ
1. Tomatoes 🍅
2. Potato 🥔
3. Red Chilli 🫑
4. Green Chilli 🥗
5. Chaat Masala
6. Iodine Salt 🧂
7. Black pepper
8. Cooking Oil Dalda
9. Corn flour
10. Sabzi Powder
Here's a recipe for potato paratha:
Ingredients for dough:
- 2 cups whole wheat flour
- ¼ teaspoon salt
- 1 tablespoon oil
- ½ cup water
Ingredients for filling:
- 350 grams potatoes (3 medium potatoes)
- 1 green chili chopped (optional)
- ¾ teaspoon grated ginger
- 2 tablespoons coriander leaves
- ½ teaspoon salt
- ½ to ¾ teaspoon garam masala
- ½ teaspoon kashmiri red chili powder
- ¾ to 1 teaspoon coriander powder
- ½ teaspoon chaat masala
- 1 teaspoon kasuri methi
- ¼ teaspoon ajwain (optional)
- ½ teaspoon fennel seeds powder (optional)
Instructions:
1. Make the dough by adding the flour, oil and salt to a bowl.
2. Pour half cup water and begin to mix to form a dough.
3. Pour more water as needed and make a soft yet non-sticky dough.
4. Knead it well until soft and pliable.
5. Cover and rest until the filling is ready.
6. Boil potatoes just until fork tender without making them mushy.
7. While the potatoes boil, make the dough.
8. When the potatoes are done, cool them slightly and peel while still warm.
9. Grate or mash them well until no bits of potatoes remain.
10. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas.
11. Also, do not over mash it as the potatoes will turn pasty and sticky.
12. Add ginger, green chilies, coriander leaves, salt, red chili powder, garam masala, coriander powder, kasuri methi and chaat masala.
13. Crush the kasuri methi before adding.
14. Also add the optional ingredients - ajwain and fennel powder.
15. Mix all of the ingredients gently and taste test it.
16. Add more salt or spices as per your taste.
17. Divide the aloo stuffing to 8 parts.
18. Also divide the dough to 8 parts.
19. Keep the dough covered.
20. Roll a dough ball in your palms to smooth.
21. Lightly sprinkle some flour on the rolling area.
22. Flatten the dough ball and dip it in some flour.
23. Roll it to a 4-inch disc or roti.
24. Place a portion of aloo stuffing in the center.
25. Gently bring the sides of the roti up shaping like a cup.
26. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing.
27. If the stuffing is sticky, dip your fingers in flour.
28. Bring the edges together over the stuffing and join them to seal carefully.
29. Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly.
30. Place the paratha disc on the rolling area with the sealed side down.
31. Begin to roll evenly all over without putting pressure.
32. Do not roll the aloo paratha continuously.
33. Instead, rotate in a clockwise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck.
34. Sprinkle flour as needed and avoid using excess.
35. If you see the stuffing coming out, gently apply some flour to seal it.
36. Roll the aloo paratha as thin or thick you like without tearing them.
37. Transfer the rolled ones to a dry area.
38. Once you are done with 3 you can begin to fry them.
39. Heat a pan or griddle to cook the aloo paratha.
40. The griddle should be hot enough otherwise, the paratha will turn hard.
41. When the pan is hot, gently transfer a rolled aloo paratha to it.
42. Within 2 to 3 minutes, you will see bubbles over it.
43. Then flip it to the other side and cook.
44. You will see the aloo paratha puffs and cooks well.
45. Drizzle ghee or oil all over and flip it to the other side and cook.
46. Smear some ghee on this side as well and press down the edges to cook thoroughly.
47. Soon you will see golden to light brown spots on the aloo paratha
48. Remove to a plate and stack them.
49. This keeps them soft.
50. Top aloo paratha with some butter and serve with pickle or yogurt. Thanks For Watching
27 апр 2024
