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#Paratha #PunjabiStyle #Breakfast
Aloo paratha is a traditional Punjabi recipe. In North India, every family knows this recipe. With different spices, the taste changes from home to home. Here I shared simple yet delicious paratha. Lets jump into the recipe...
*Timecodes*
0:00 - Intro on how to make punjabi style aloo paratha
0:14 - How to make aloo paratha
1:03 - How to make stuff for aloo paratha
1:35 - How to roll parathas
2:56 - Conclusion
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Ingredients:
#Wheat flour - 1 cup
#Salt - 3/4th spn
#Oil - 3/4 spn
#Water - 1/4th cup
#Boiled #potatoes - 3
Red #chilli powder - 1/2 spn
Finely chopped #coriander - 2 spns
Fresh #ginger paste - 1 spn
#Garam #masala - 1/4th spn
Dry #mango powder - 1/4th spn
#Coriander powder - 1/4th spn
oil/ghee - 1 spn for each paratha
#curd / #pickle
Procedure:
1) In a mixing bowl add Wheat flour-1 cup, Salt-1/4th spn, Oil-1/2 spn and mix well. Add Water-1/4th cup and form a dough. If needed add more water. Add Oil-1/4th spn on top of the dough and rest for 20 mins.
2) Take medium sized boiled potatoes-3 and grate the potatoes. Add salt-1/2 spn, red chilli powder-1/2 spn, finely chopped coriander-2 spns, fresh ginger paste-1 spn, garam masala-1/4th spn, dry mango powder-1/4th spn and coriander powder-1/4th spn to the grated potatoes and mix every thing well.
3) Take the prepared dough and pull a lemon size dough and roll gently using flour. Roll till you get poori size. Take the grated potatoes mixture and make a ball and stuff the ball in the center and bring the corners of the dough up. Remove excess dough.
4) Roll the dough like chepathi about 8 to 9 inches in round shape. Remove extra flour. Now they are ready for frying.
5) Take a pan/tawa and heat it to medium hot and start frying on medium high flame. After 2 mins flip other side and spread oil/ghee-1 spn. Flip other side and spread oil/ghee -1 spn. Transfer to a plate and repeat the same with other parathas.
Enjoy parathas with curd/pickle
Tips:
- Mash aloo's well to fine. Otherwise, while doing paratha, it will spoil the texture and taste.
- Knead dough and give rest for at least for 20 minutes. If you don't have time knead for more time.
- You can use ghee/butter/oil while frying the paratha.
- Roll gently. Do not keep much pressure while rolling. With the help of flour, roll evenly.
- Initially roll to small shape and later increase to 12 to 13 inches in diameter.
- Fry paratha's at medium to high heat. Do not keep on high flame. If you fry on high flame, the paratha will be brown but it won't cook inside.
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