Any chef can follow a recipe!! It’s literally their jobs. Do you think Andy makes all These from his memory?? It would be more impressive if he did some blown sugar work or more fine pastry work.
As an Indian, I can vouch this comes close to perfection. My 2 cents, first we use whole wheat flour and not refined flour. Second, we pressure cook potatoes with skin on and peel it after, it retains moisture better. Third, we hand mash the potatoes to make it chunky. And last, we use ghee.😊 Love your videos. More power to you.
Exactly...it's easier to make with all purpose flour (maida) than with whole wheat flour, because of the gluten in maida. Would love to see him make with pure gehun ka atta.
@@NeroVukI’ve never seen my mum put the potatoes through the mincer thing. The potatoes are always chunky. Not saying the way he did it is wrong, I’ve just never seen it done that way. When it’s chunky, there’s lots of different textures as well. Some of the potato will get crispy, because it’s exposed on the surface.
As an Indian I am so happy you added ginger. For me ginger and mango powder are a must in aloo parantha. Just an advice.. add carom seeds while preparing dough. It will definitely enhance the flavour
As a Pakistani Punjabi, I have been eating aloo paratha all my life. You'll find it here in all breakfast points all around the year. It's one of the favorite foods of all Pakistanis. Super glad to see you making it chef.
That was a poor attempt to get credit. The religion that came later organized and stole a piece of land from India. You technically should not get any credit for anything, as the OG is India.
I lived in Udaipur for a month and since the day I discovered the street vendor in front of Gulab park not a day went by without having those 2 parathas served with a big chunck of butter + dahl and curd. Of course don't forget the chai! Without a doubt the best breakfast on earth. Thanks India
I am an Indian and Indian Street food is quite unhygienic you would know if you travel abroad and see how sub par our hygiene standards are especially in North India, our gut is just used to it so we don't fall sick often@@nainamishra3155
Yes but bro inko kitne bar videos mei comment karke request kiye humne cuisine ka origin video mention kiya karo batao karo humare pride aulekin kabhibhi sale apne desh ka nam nahi lenge apne desh language cuisine sab churayenge apna toh kuch nahi lekin inko abhi habit lagi hai jo apna hai vo apna hai lekin jo dusro ka hai vo bhi aapna hai vahi soch se apne contry mei invade karke lutate hai aur hume bewkoof ban jate unki respect aur. Tarif karte reh jate hai vo pichese sub dusro ka apne nam par patent kar lete hai butter chicken india ki pakistan ka isme confusion faila ke aur. Confused hona kyu hai pakistan nikla to bharat se hi tha inlogone fayda dekh ke apne desh ka national food butter chicken banaya thodasa change karke nachos aur takos mei dal ke ab keh rahe hai apni desh ki dish hai hi nahi ye to inke country ka food hai ab
@@Doctor-smiley13Tuje apne desh ke khane ka origin nhi pata aur tu dusro se bhik mang rha hai apne desh ke food ke origin ko mention krne ke liye? Sharam aani chahiye tuje. Woh kyu mention kre? Tu Indian hoke tuje nhi pata? Ha agar sach me nhi pata toh research krle Google se. Mai maanta hu har insaan gyaani nhi hota. Par dusre desho ke logo se apne desh ke khane ka origin batane ke liye force krna galat hai aur stupid bhi. Aage, Ye jo banda hai wo Australia se hai, UK se nhi. Bina jaane kisi par bhi aarop lagana achi baat nhi. Tuje toh ye bhi nhi pata tha ki wo Australian hai. Har gora UK ka citizen nhi hota. Ye baat apne dimag me dalde aur apni aakhe aur kaan aur dimag khule rakh. Aur UK, India aur Pakistan ka controversy Butter Chicken pe nhi Chicken Tikka Masala pe ho rha hai. Tuje ye bhi nhi pata tha aur tu kisi ko bhi neecha dikhane chal pada. Sharam naam ki cheej hai tuje? Khudke desh ka gyan nhi aur dusro me agyaan baant rha hai. Ha bas last ki baat shi boli hai. UK ka national dish bhale hi Chicken Tikka Masala ho par wo Bharatiya dish hai. UK ki nhi. Itne bade comment me bas 1 cheej sahi boli hai 😂
My husband is American and he cooks Indian food better than me. His dosas, chutneys, and sambar are better than the ones I've had in Chennai or Hyderabad, and his kaathi rolls as good as the ones I grew up eating in Kolkata. ❤️
Close to perfect? We is not even close how we cook in india. For example Potatoes boiled completely and after that we peel and mash We never use maida( all purpose flour) instead we use whole wheat
Hi, Andy. Don't know if you are ever going to read it but Aloo Paratha is life for me. In fact, I live on stuffed parathas. Not just potato, but other veggies too. A couple helpful tips that makes your paratha extra special. 1) Do not use maida or refine flour for dough as it tends to get hard when baked or cooked on skillet and also it doesn't absorbs the flavour as much. Instead, use whole wheat flour if possible with bran. 2) Flavour your dough. Don't make plain dough. Add salt, carrom seeds , oregano, chilli flakes or dried fenugreek leaves if possible. You can add all or only one or two depending upon availability and preferences. 3) Also make you dough as loose as possible. A tight dough would not hold the filling inside and when rolled it will come out from sides and the centre fill be just dough. 4) The best potatoes for stuffing are the ones that crumble easily and do not form starchy strings when mashed. If your aloo paste or any stuffing is dry qnd crumbly it's good and if it is wet and sticky, well that is extra work. 5) Try not to overspice your stuffing. I understand it can be personal choice but with that much spice it is spiced paratha and not aloo Paratha. The potatoes have mellow, sweet and earthy flavour that gets lost in so many spices. Never use raw garam masala or coriander powder for stuffing. It will completely overtake any delicate flavors and can also taste raw-ish. 6) When cooking paratha do not let the outer layer cooked till it hardens, instead, the moment you see light brown spots and the feel is still soft, apply oil. Or more preferably butter. Butter works so much better than oil for Parathas. 7) When cooking the paratha poke it with your spatula. Let there be many holes and tears in your paratha like how you do with your pie dough. It will aborb and release flavours and the heat will penetrate easily cooking the stuffing and dough thoroughly. Try these tips and you will have a mouth watering Aloo Paratha. Cheers😊
@@subham3398 not a mistake I would say. I mean we eat aloo kulcha which is maida dough stuffed with aloo, only it is baked in tandoor instead of skillet and it is also heavily spiced because maida doesn't have any of its flavour so I understand what Andy has done. My comment earlier was more of a suggestion than rectification.
@@sachinkandhol166 As an Indian I reject your opinion. Your sole existence made me so uncomfortable about how Indians think all Indians should think the same way.
Great work buddy, being an Indian myself and that too a Punjabi who was fed parantha almost every day that it runs through the veins, your technique and the ingredients are spot on! #authentic
Hope you made it with whole flour!! That is the key to a wholesome aaloo paratha!!! And have it with indian pickle and a big bowl of curd!!! Yum!!! Kudos to you Andy!
This is one of my favourite and comfort food. And im so proud of my culture right now that you made Indian dish. I hope you, your partner and Mitch enjoyed this food from India.
The secret is that the softness of the dough should be the same as the potatoes then it won't come out. Basically the dough is very soft. Do try. Worth the results. Eat it with butter.
While making paronthe make sure your filling isn't too wet. Personally, putting the filling in a single atta ball method (idk how else to describe it), instead of using the "sandwich" method, works out better for me. It takes a bit of time to master it, but is by far more superior.
Aapke vlog ka bhi intezaar rehta tha. Phir Sarfraz jab live aae the toh mumtaz aunty ne kaha tha ki Aazam bimaar hai uske liye dua karein. So we did understand why you weren't uploading new vlogs. Aapke bhi fans hai don't worry 😊
Brother you have been a blessing to Indian cuisine. Thank you from the core of my heart. Greatest love from India brother❤️ May God bless you and your family. Jai Shree Ram
👌🏼WOW Made it to PERFECTION👍🏼 HATS Off to CHEF ANDY👏🏼👏🏼 Believe Me Guys It’s NOT So Easy As it Looks & NO Where As Easy As The ITALIAN PIZZA 🍕 Where Even A Toddler Can Throw Topping On the Top & Bake. It’s Difficult To Get A PERFECT ROUND STUFFED INDIAN PARATHA 🫓 to FLUFF UP SO WELL & ROLL It So Well Without The Stuffing Coming Out 4rm All Around the Dough. Lots Of Punjabi Indians Even CANNOT COOK A GOOD PERFECT PARATHA, it Needs Practice. CHEF ANDY Is TRUELY An AMAZING INTERNATIONAL MULTI CUSINE CHEF & A Perfectionist Who Cooks With So Much EASE, TAKING Care Of Every TINY DETAIL & As Close to The ORIGINAL RECIPE & INGREDIANTS As Possible.👌🏼👏🏼👏🏼
I'm an Indian who lives in California. This guy made one of the most authentic and delicious Aloo Parathas I've ever seen😮 " Hats off sah " James Roger Moore bond style !😊
Try this method to make the potato mix - put some oil in pan and heat it. Then put some cummin seeds and copped green chilli, then put chopped onion and ginger - garlic paste and then put coriander leaves after little fry of onion and cook for few mins . Add salt in it . Then Mash the boiled potato and add this masala and add salt and pinch of turmeric powder (for colour). That's it. No need of any other masala powder. Important: when making dough while adding salt , add some amount of oil also, I saw you didn't add oil. Mix it well and then start with water
Wow that’s my fav recipe. When boiling potatoes you don’t need to peel the skin. And salt should be added at the end because the mashed potato can become soggy and later while making paratha it can break. Also the dough need not white flour it’s generally dinkle mehl. Not sure of the translation 🙂 You can also add some nahi powder to give that kick. Thank you so much for making vegan recipe. God bless you 🙏
Aloo ka paratha is a famous dish in Pakistan and India often eaten as a desi breakfast Although it was invented in india but is eaten in pak also. Btw it was my first seeing an western food youtuber make Aloo paratha🎉
There is no such thing as pakistan cuisine and infact pakistan came into existence in 1947 while it is India who is a civilization and 1000s of years old
Oh my God I can't believe you did it all the right way!!! Right down to stuffing the aalu in the ball of dough instead of sandwiching between two different parathas as most people do it now. I am so happy! Love from Pakistan 🇵🇰 The only thing I'd change is using whole wheat aata instead of white all purpose flour.
I've been watching your vids for some time, man. I must say, you follow the recipes very diligently. And your result would often be better than any average chef in India because unlike ours, your food is free from Salmonella and Ethylene Oxide.
That's my favourite dish right there. You can make the dough a bit crispy by adding a small spoon of hot ghee while making the dough and can flavour it a bit with carrom seeds, cumin seeds.
As a chef, I need this. I have a lot of people in my kitchen with different backgrounds and I would love this. We are curried out😢. But shredded BBQ, Peri Peri, and just "stock to build."
I live in South Indian part of the country... Although I can get Aloo parathas or for the matter of fact any parathas, I still miss the Aloo parathas when I was in Delhi. Eating it with curd and mix vegetable pickle is nostalgic. (I could make it myself but it never tastes like the ones I had in Delhi). Without a doubt it was one of my favourite choices for breakfast. I wish someday I could go to Rohtak to have the huge gigantic Parathas🥹
Seems delicious! Just a tip - To make the potato stuffing more flavourfull, you can shallow fry it for a few minutes using Desi Ghee (Clarified butter). Trust me, the taste and aroma will blow your mind.
Hello the Indian in me was ready to throw hands if he got this wrong. By the end of the video I was using the hands to give him applause. Well done Andy.
