aalu ka paratha by nisha madhulika
Ingredients for Potato Stuffed Parantha Wheat flour – 300 gms. Potato – 500 gms. Coriander powder – 1 tea spoon. Red chilli powder – 1/4 tea spoon. Garam masala – 1/4 tea spoon. Amchoor powder – 1/4 tea spoon. Green chilli – 2 or 3 Coriander leaves – 50 gms. Salt – according to the taste. Refined oil or desi ghee – 100 gms. Method – How to make Potato Stuffed Parantha First of all boil the potatoes in the cooker. Mix 2 tea spoon ghee and 1/4 tea spoon salt into the flour and mix well. Knead the flour with 150 gms. luke warm water. Now cover the dough and leave for 20 minutes to set. Peel the boiled potatoes once they cool down. Put salt, red chilli powder, coriander powder, green chilli and coriander leaves to it. Mix all the ingredients well with the mashed potatoes. The stuffing to fill the paranthas is ready. Divide the mixture into 8 equal parts. Make 8 equal balls of the dough. Roll the each ball with the roller and stuff it with the potato mixture. Fold the parantha from all the sides and roll it again into a flat disc of 8 inch. Heat a pan and put the parantha on it. Pour little oil over the parantha and on the corners and roast it well until both the sides turns brown in colour. Prepare all the parantha in the same manner. Potato Stuffed Parantha are ready. Serve them with coriander chutney and curd.
aloo ka paratha by ranveer brar
Ingredients For the Dough 2 cups whole wheat flour 1 tsp salt 2 tbsp gram flour ½ tsp carom seeds (ajwain) 1 tbsp ghee Water as required 2 tsp oil For the Filling 2 large potatoes, boiled and grated 1 inch ginger, grated 2-3 green chillies, finely chopped 1 tbsp fresh coriander leaves Salt to taste ½ tsp coriander powder 1 tsp chilli powder ½ tsp cumin powder 1 tsp garam masala ½ tsp dried fenugreek leaves ¼ tsp amchur powder Ghee for roasting Butter cubes for garnish Yogurt to serve Pickle to serve Process For the dough Add whole wheat flour, gram flour and ghee to a bowl. Mix well and form a crumb like mixture. Add water as required and knead a soft dough. Cover with a muslin cloth and set aside for 20 minutes or till in use. Add oil to the dough and knead a little till its absorbed. For the filling Add boiled potatoes, onion, green chilli, fresh coriander, salt, coriander powder, chilli powder, cumin powder, garam masala, dried fenugreek leaves and amchur powder. Mix well. Divide the prepared dough into equal portions, and form small lemon sized balls. Roll them into flat disc with a rolling pin and add the prepared stuffing in the centre. Roll into a potli, remove the excess dough and roll back into a disc. Heat a tawa, add the prepared paratha and roast on both sides for 30 seconds each, flip over and brush with ghee, flip over and roast till brown spots appear. Garnish with cubes of butter and serve hot with yogurt and pickle.
aloo ka paratha by sanjeev kapoor
Ingredients for Aloo Parantha Recipe Whole wheat flour (atta) 2 cups Potato boiled 2 large Dried pomegranate seeds (anardana) 1 teaspoon Red chilli powder 1 teaspoon Green chilli chopped 1 Salt to taste Butter 4 tablespoons Method Sift flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt. Divide it into four equal portions Divide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda. Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.
aloo ka paratha recipe by food fusion
Ingredients: Cooking oil 2 tbs Lehsan (Garlic) crushed 1 tbs Hari mirch (Green chilli) chopped 1 tbs Zeera (Cumin seeds) roasted & crushed ½ tbs Kalonji (Nigella seeds) ½ tsp Dhania (Coriander seeds) roasted & crushed 1 tbs Garam masala powder ½ tsp Lal mirch powder (Red chili powder) 1 tsp or to taste Safed atta (White flour) sifted 1 & ½ Cup Namak (Salt) ½ tbs or to taste Aloo (Potato) boiled & grated 200 gms Hara dhania (Fresh coriander) chopped 1 tbs Podina (Mint leaves) chopped 2 tbs Pani (Water) ½ Cup or as required Cooking oil 1 tsp Cooking oil for frying Directions: In saucepan, add cooking oil,garlic,green chilli,mix well and cook for a minute. Add cumin seeds,nigella seeds,coriander seeds,garam masala powder,red chili powder and mix well. Let it cool down. In bowl,add white flour,prepared spice mix,salt and mix until crumbled. Add potato,fresh coriander,mint leaves and mix well. Gradually add water and knead until dough is formed,cover and let it rest for 10 minutes. Knead dough again,take a small dough,grease hands with oil and make a ball,sprinkle dry flour,add & spread cooking oil and roll out with the help of rolling pin. Heat griddle and fry paratha from both sides with cooking oil.
