Aalu Paratha Recipe in Hindi
For the Dough
2 cups entire wheat flour
1 tsp salt
2 tbsp gram flour
½ tsp carom seeds (ajwain)
2 tbsp ghee
Water as required
2 tsp oil
For the Filling
2 giant potatoes, boiled and grated
1 inch ginger, grated
2-3 inexperienced chillies, finely chopped
1 tbsp recent coriander leaves
Salt to style
½ tsp coriander powder
1 tsp chilli powder
½ tsp cumin powder
1/2 tsp fennel seeds
1 tsp garam masala
¼ tsp amchur powder
Ghee for roasting
Butter cubes for garnish
Yogurt to serve
Pickle to serve
For the dough
Add entire wheat flour, gram flour and ghee to a bowl.
Combine nicely and type a crumb like combination.
Add water as required and knead a comfortable dough.
Cowl with a muslin material and put aside for 20 minutes or until in use.
Add oil to the dough and knead a bit until its absorbed.
For the filling
Add boiled potatoes, onion, inexperienced chilli, recent coriander, salt, coriander powder, chilli powder, cumin powder, garam masala, fennel seeds and amchur powder.
Divide the ready dough into equal parts, and type small lemon sized balls.
Roll them into flat disc with a rolling pin and add the ready stuffing within the centre.
Roll right into a potli, take away the surplus dough and roll again right into a disc.
Warmth a tawa, add the ready paratha and roast on either side for 30 seconds every, flip over and brush with ghee, flip over and roast until brown spots seem.
Garnish with cubes of butter and serve sizzling with yogurt and pickle.
Supply/Credit score: Chef Ranveer Brar
Aalu Paratha Recipe in Hindi
Ginger 1 inch
Inexperienced chillies 2-3 nos.
Potatoes 4-5 medium dimension (boiled & mashed)
Ajwain 1/4th tsp
Sukha dhaniya (coriander seeds) 2 tbsp (coarsely crushed)
1. Jeera powder 1 tsp
2. Lal mirch powder 1 tsp
3. Amchur powder 1 tbsp
4. Anardana powder 1 tsp
Recent mint leaves 1 tbsp (chopped)
Recent coriander leaves 1 tbsp (chopped)
Kasuri methi 1 tsp
Onions 1 medium dimension (finely chopped, optionally available)
Add ginger and inexperienced chillies in mortar and pestle and crush it coarsely, hold apart for use within the potato combination.
Add boiled and mashed potatoes in a mixing bowl, additional add crushed ginger and inexperienced chillies, ajwain, crushed sukha dhaniya, all of the powdered spices, kasuri methi and freshly chopped mint and coriander leaves, combine nicely and hold till used as a filling to make paratha.
Be sure the potatoes are mashed fully and there are not any chunks.
For those who want to add finely chopped onions to the combination you may add it, however make certain so as to add them simply earlier than you’re about to make the paratha.
Wheat flour 2 cups
Salt ½ tsp
Water as required
Oil 1 tbsp
Dry wheat flour for dusting
Ghee/oil/butter for cooking on tawa
In a bowl, add wheat flour and salt to style, add water as required to make semi comfortable dough, make certain the atta is neither too comfortable nor too free.
Add oil and knead till the dough is easy.
Cowl it with a humid material and relaxation it for half-hour.
After resting, knead the dough as soon as once more, and divide the dough in equal dough balls.
Coat the dough balls with dry flour and flatten it with palms, use your thumb and finger to make a cup form conserving the centre a bit thick, add healthful of aloo combination and press the combination downwards gently with thumb, deliver the ends along with different fingers and produce the ends collectively and seal them. Take away extra dough if any.
Now, flatten the aloo combination stuffed ball gently, sprinkle some dry flour and gently flatten with palms, additional roll it with a rolling pin in left upwards and proper downwards motion or counter clockwise route, don’t press it laborious whereas rolling, or the filling might come out.
You may as well select to make paratha by making two roti and making use of the aloo combination in between identical to sandwich, press the sides to seal and roll it flat with out making use of an excessive amount of stress.
Set a sizzling tawa on medium warmth, put the raw paratha over the new tawa and prepare dinner it briefly from one aspect till gentle golden brown, flip and prepare dinner once more briefly, now apply ghee or oil or butter and prepare dinner on each the edges till it begins to fluff and the paratha turns good golden brown in color.
Cook dinner all of the parathas in the identical means and make as many as you want to, you’re sizzling, tasty, Punjabi fashion aloo paratha is prepared, serve it with some freshly churned selfmade white butter, or your favorite pickle or any dip of your alternative.
Supply/Credit score: Chef Sanjyot Keer