aloo paratha banavani recipe gujarati ma Punjabi style aloo paratha recipe

Craving a comforting and delicious breakfast or brunch? Look no further than the classic Aloo Paratha! This North Indian flatbread stuffed with a spiced potato filling is a guaranteed crowd-pleaser. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you wanting more!

Punjabi Style Aloo Paratha

Get ready to create mouthwatering Aloo Parathas with this easy-to-follow Punjabi-style recipe! This recipe delivers that authentic, flavorful taste you crave.

Ingredients:

• For the Dough:

• 2 cups whole wheat flour (atta)

• 1 teaspoon salt

• 1 tablespoon oil

• Water, as needed to knead

• For the Filling:

• 4 medium-sized potatoes, boiled, peeled and mashed

• 1 medium-sized onion, finely chopped

• 2-3 green chilies, finely chopped (adjust to taste)

• 1 teaspoon ginger-garlic paste

• 1/2 teaspoon red chili powder (adjust to taste)

• 1/2 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1/2 teaspoon garam masala

• 1/2 teaspoon dried mango powder (amchur)

• Salt to taste

• 2 tablespoons chopped coriander leaves

• 1 tablespoon oil

• Other:

• Ghee or oil, for cooking

• Dry flour, for dusting

Instructions:

1. Prepare the Dough: In a large bowl, combine the whole wheat flour, salt, and oil. Gradually add water while kneading to form a soft and pliable dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer parathas.
2. Prepare the Filling: While the dough rests, prepare the aloo filling. Heat oil in a pan. Add finely chopped onions and sauté until they turn translucent. Add ginger-garlic paste and green chilies, and sauté for another minute.
3. Add the spices: red chili powder, turmeric powder, coriander powder, garam masala, and amchur. Sauté for a few seconds until fragrant.
4. Add the mashed potatoes and salt to taste. Mix well to combine everything thoroughly. Cook for 2-3 minutes, stirring occasionally, until the mixture is heated through.
5. Stir in chopped coriander leaves and mix well. Let the filling cool completely.
6. Assemble the Parathas: Divide the dough into equal-sized balls (about 8-10). Divide the filling into equal-sized portions as well.
7. Take one dough ball and flatten it slightly. Dust it with dry flour and roll it out into a small circle (about 4-5 inches in diameter).
8. Place a portion of the aloo filling in the center of the circle. Gently gather the edges of the dough to cover the filling completely, forming a pouch. Pinch the edges to seal tightly.
9. Gently flatten the stuffed dough ball and dust it with dry flour. Roll it out into a thin circle (about 6-7 inches in diameter), being careful not to tear the dough. Use a rolling motion that distributes the pressure evenly.
10. Cook the Parathas: Heat a tawa or flat griddle over medium heat. Place the rolled-out paratha on the hot tawa. Cook for a minute or two, until small bubbles start to appear on the surface.
11. Flip the paratha and cook the other side for another minute. Apply ghee or oil evenly over the paratha.
12. Flip again and cook, pressing gently with a spatula, until both sides are golden brown and crispy. Ensure that the paratha is cooked evenly.
13. Remove the paratha from the tawa and serve hot.

Serving Suggestions:

Aloo Parathas are best served hot with a dollop of butter or a side of yogurt, raita (yogurt dip), pickle, or chutney. They are a perfect breakfast, brunch, or light meal! You can also pair them with a glass of lassi (Indian yogurt drink) for a complete and satisfying experience.

Enjoy your delicious homemade Aloo Parathas!

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Punjabi style aloo paratha recipe. Punjabi style aloo paratha recipe