Punjabi Aloo Paratha Recipe: How to Prepare Aloo Paratha Recipe2018-01-10
- Cuisine: Indian Recipes, Punjab Recipes
- Course: Others, Potato Recipes
- Skill Level: Intermediate
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- Servings : 3
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
Punjabi Aloo Paratha Recipe
Aloo Paratha Recipe is a favorite dish for many. The divine tasting dish is a filling option for breakfast. The stuffing is made out of potatoes. Parathas come in different variations like paneer paratha, gobi paratha, mixed vegetables paratha, mattar paratha etc.
Punjabi aloo paratha is an authentic dish made in the state known for its famous cuisine. It is made from Punjabi household and famous Punjabi dhabas. These eateries are not just confining to Punjab, but spread across the country providing delicious dishes of famous cuisine.
The stuffing inside paratha is made from boiling potatoes. They are peeling and mashing after cooling down. Chopping onions, green chillies, cumin powder, coriander powder, salt, red chilly powder, are adding to the potatoes. The above ingredients are mixing well and kept aside. You can add few drops of lemon juice, dry mango powder to the mixture. It brings out a unique flavor to the stuffing.
Now, the dough is preparing in the following steps. The amount of wheat is mixing bowl along with salt and ajwain seeds. Little amount of oil or ghee can be adding before the kneading. Water is adding in small quantities and the dough is preparing. The preparing dough is aside for ten to fifteen minutes. The process is then repeating and the dough is separating into small balls.
The dough ball is rolling out using a pin into a small circle enough to cover up a small ball of stuffing. The preparing stuffing is then placing in the middle and covering from all sides with the rolled dough. Then carefully the ball is again rolling or gently patting with fingers to flatten out keeping the stuffing inside. Then, the paratha is fring on a heating pan with oil or ghee. When one side is cooking, you can flip it and spread little oil or ghee on the other side too. Once cooking well, your hot parathas are ready to be serving with mint chutney, curd, dal and pickle.
Punjabi Aloo Paratha recipe is the aloo stuffing paratha which can specially serving in Punjabi Restaurants,It is slight sourness and tangy taste,made using different steps here i using to cook the paratha at Punjabi Dhaba style,For the sour taste some using dry mango powder,or some uses pomegranate seeds,but here i using to cook this tangy and sour stuffing by few drops of lime.
- Wheat Flour - 1 Cup
- Potato - 5 Nos.
- Onion - 1 No.
- Green Chilly - 2 Nos.
- Coriander Leaves - 1/2 Tbsp
- Lime Juice - 1/2 Tbsp
- Ajwain Seeds - 1/4 Tbsp
- Red Chilly Powder - 1 Tbsp
- Cumin Powder - 1/4 Tbsp
- Coriander Powder - 1/2 Tbsp
- Salt - 3/4 Tbsp
- Ghee Or Oil - 2 Tbsp
- Butter - 1/2 Tbsp
For potato stuffing: Take four or five medium sized potatoes add it into a pressure cooker and brings to boil for four or five whistles,
When the potatoes are boiled now peel off the skin and smash them well using smasher and also fine chop some onion and green chilies and coriander leaves,
Take a mixing bowl add the smashed potatoes with them and add fine chopped green chilies and coriander leaves with them,
Add the fine chopped onion slices with them and mix well together,you can also skip this step if you do not want the onions,
Then add all the spice powder ingredients such as red chilly powder,coriander powder,cumin powder,and enough salt for them,
Mix well the added ingredients by adding few drops of freshly extracted lemon juice with them,and keep aside for soak,
For Outer Dough: Take a mixing bowl add enough wheat flour into then add enough salt and some carom(ajwain) seeds with them,
Add some hot ghee or hot oil over them which helps the dough becomes soft and smooth,
Add enough water for them and knead well till the dough comes to soft and smooth,keep aside for soak at least for ten minutes,
After ten minutes again knead well the dough and divide the dough into equal portions and make them like a small balls,
Take one ball sized dough and flatten them by dusting some dry flour and also make same as another one for stuffing the prepared ingredients,
Take one flatten dough and place it in a flat position and apply some water over the outer corner of the dough,which helps to bind the stuff and dough,
Take one heaped spoon full of prepared potato mixture and spread over the flatten dough,
Place another prepared flattened dough over the potato stuffed dough,which is used for close the stuffing,
Cover all the sides by right positioning,make sure that any where the stuffing has open if it is,you can flatten it using a rolling pin or bu your hands,
Heat a flat pan or tawa then place the prepared stuffed paratha over them and brings to boil in medium flame,
When it is boiled on one side then flip it to other side and brings to boil by applying little oil or ghee over them,
When the paratha gets both sides well boiled then serve hot by topping some fresh butter over them,
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