Craving something warm, comforting, and utterly delicious? Look no further than the humble aloo paratha! This isn’t just any recipe; it’s a taste of home, a burst of Punjabi flavor that will have you reaching for seconds (and maybe thirds!). Get ready to embark on a culinary adventure as we create these flavorful, stuffed flatbreads from scratch. You won’t regret it!
Aloo Paratha Recipe (Punjabi Style)
Here’s a recipe to guide you through making perfect Aloo Paratha every time. Get ready to enjoy the warm, spiced potato filling nestled inside a perfectly cooked, golden-brown flatbread. It’s a delightful treat that’s perfect for breakfast, lunch, or dinner!
### Ingredients:
For the Dough:- 2 cups whole wheat flour (atta)
- 1 teaspoon salt
- 1 tablespoon oil or ghee
- Water, as needed to knead
For the Filling:- 2 large potatoes, boiled, peeled, and mashed
- 1 medium onion, finely chopped
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon ginger, grated
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur (dry mango powder)
- 2 tablespoons fresh coriander leaves, chopped
- Salt to taste
- 2 tablespoons oil or ghee for cooking
Instructions:
**Making the Dough:**1. In a large bowl, combine the whole wheat flour and salt. 2. Add the oil or ghee and mix well. 3. Gradually add water, kneading until you form a smooth, pliable dough. The dough should be soft but not sticky. 4. 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.
**Preparing the Filling:**1. In a bowl, combine the mashed potatoes, chopped onion, green chilies, ginger, red chili powder, coriander powder, turmeric powder, garam masala, amchur powder, chopped coriander leaves, and salt. 2. Mix well until all the ingredients are evenly distributed. Taste and adjust the seasoning if needed.
**Assembling and Cooking the Parathas:**1. Divide the dough into equal-sized portions (about 8-10 balls). 2. Roll each ball into a small circle (about 3-4 inches in diameter). 3. Place a generous spoonful of the potato filling in the center of the circle. 4. Bring the edges of the dough together to cover the filling, pinching them to seal completely. Be careful not to leave any gaps. 5. Gently flatten the stuffed ball and dust it with some flour. 6. Using a rolling pin, gently roll the stuffed ball into a larger circle (about 6-8 inches in diameter). Be careful not to press too hard, as the filling might come out. If this happens, just dust with more flour and continue rolling gently. 7. Heat a flat griddle or tawa over medium heat. 8. Carefully place the rolled paratha on the hot griddle. 9. Cook for about 1-2 minutes on each side, or until lightly golden brown. 10. Drizzle a teaspoon of oil or ghee around the edges of the paratha. 11. Flip and cook for another 1-2 minutes, pressing gently with a spatula to ensure even cooking and browning. 12. Repeat with the remaining dough and filling.
Serve your hot and delicious Aloo Parathas immediately with yogurt, butter, pickle, or your favorite side dish. They’re best enjoyed fresh, but can also be reheated gently on a griddle or in a microwave. Enjoy!
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Aloo Paratha Recipe (Punjabi Style)
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