Aloo ka Paratha Recipe: Aloo paratha Recipe: Potato paratha: aalu paratha:

:Aloo Paratha Recipe:

 

How to make Aloo ka Paratha:

Aloo Ka Paratha also commonly known as Aloo Paratha is a savory and delicious dish and one of the staple Indian dishes. Aloo Ka Paratha is everyone's favorite dish. Kids and adults love paratha as it is delicious and flavorful. It is also easy to make. It is usually like a leavened bread made with wheat flour. Aloo Onion Green Chilies Red Chilies Chopped Chilies Garam Spices Amchur Sahib Coriander Powder Mint Coriander is prepared by mixing it which adds to the taste of Aloo Paratha.

Time to prepare aloo paratha, the dough is divided into small pieces and with the help of giving it, the bell is filled with the mashed aloo spice inside it and it is closed from all sides, making the time to make the paratha. The inner filling does not come out and the paratha does not break. And the paratha is lightly cooked on both sides and then oil is applied to it with the help of a brush, which makes it more crispy and crispy until the paratha turns brown. Time to learn it well from all sides. So that the aloo paratha does not remain raw.

  Aloo paratha is not only delicious but also full of flavor as well as protein and strength. Many people like to take aloo paratha in their morning breakfast lunch or tiffin box as it is a favorite of all. As Yummy and it's to make easy.

So let's go to the recipe!

Ingredients of Aalu Paratha:

•  - Boil and mash 2 kg of potatoes
•  - wheat flour (flour)
•  - A teaspoon of cumin
•  - 1/4 teaspoon turmeric powder
•  - One and a half teaspoon red chili powder (as per taste)
•  - 1 teaspoon chopped red chili powder
•  Two teaspoons of ground white cumin
•  - Salt to taste
•  - Chart spice 1 tablespoon
•  - Dry coriander 2 tbsp.
•  - Amchur powder or sour cream powder one teaspoon
•  - One normal size onion finely chopped
•  — A bell mint
•  - One bell finely chopped coriander
•  - 6 to 7 green chilies finely chopped
•  1- Ghee or oil for cooking

Aloo ka paratha Recipe:

Today I will share with you the two steps to make potato parathas. But the stuffing I am making inside it is very different, very interesting. And those who eat naan with potatoes from the market. You can say that this stuffing is exactly the same. So will definitely try. First of all you have to get good quality potatoes. Good quality means that there are two types of potatoes in the market. A teaspoon of chopped red pepper. So you bought good potatoes from a good store, you did not buy cheap ones, because if you did not buy good potatoes, after boiling, the potatoes become soft. Get greasy. And those potatoes taste sweet too. So choose a good potato.

Step #1:

First of all, I took two kilos of potatoes and boiled them and mash them. For two kilos of potatoes, I added one and a half table spoons of salt, or if you want, you can add salt. I have added one and a half tablespoon of salt here. So similarly I have taken red chili powder here. This is also a date teaspoon. Because here I will also add chopped red chilies. And green chilies will also be used. A teaspoon of chopped red pepper. A teaspoon of turmeric is added. And here you have to use two teaspoons of white cumin seeds. After that, here I have chart spices, this is about one tablespoon, so I put one tablespoon in two kilos of potatoes. This will make the parathas fluffy. Now you need finely chopped dried coriander, then you will rub it on your hands and put two tablespoons of it. Here is sour powder that I have available in the market as amchur powder or sour powder. You will add a teaspoon of this.

Step #2:

After that, you have to take a big size onion and you have to finely chop it and we will put this onion in these tools. Which will become crispy in the paratha will look very delicious. You have to finely chop six or seven green chilies and add them. After that we will add one bell finely chopped green coriander and half a bunch of finely chopped mint leaves. You just have to mix all these things well. After mixing you can see that the masala is not soft at all and you can make aalu tikki out of it. You can also make potato naan. and can also make parathas. But remember, you will add the spices only when the aloo is cold.

 Step #3

 After that, I have made the normal flour here.

 1= So I have taken two small cakes and one bread size cake I have prepared and kept it here, so first we will take small cakes and in this way you have to fold them in dry flour. And you will roll it a little with your hands, then with the help of a rolling pin, you have to give it the shape of a small bread and in the same way, you will also roll the second small bread. On top of it, you will keep it in such a way that the side of the bread should be as small as possible. You should use only the stuffing of the aloo in most places so that when you eat, the aloo is good in every bite. If necessary, the stuffing of aloe is placed on top of one bread. Do not use hand trick. Now once again in the dry flour will turn upside down. So when the paratha is cooked in oil or ghee, you must have noticed that the dry dough on top of it gets burnt, when we eat the paratha, it looks dry on the hands and does not give a good test when eaten. Try to use as little dry flour as possible while making parathas.

 2 = So that's done number one and now we go to the number two method which I have made the bread size paida, we will also fold it in simple flour and we will also roll it equal to half of the bread. I will make a round bowl on top of it. While folding, you have to fold the whole bread so that the stuffing is covered in the dough, press it from above, apply dry flour to your hands and fold it again after applying the flour. They will separate the part that is in this way and see this great ours which is prepared for the paratha the stuffing is ready so this was our second number.

It was for potli paratha, so in this way you will again lightly roll it in dry flour and using light hands you have to knead it. You have to fold it as much as you can with light hands. This is my favorite method because the stuffing inside comes right up to the edge of the paratha. So the paratha is done on one side, we will lightly fry it on the other side so that the paratha is half done. 

When the paratha is half raw and half cooked, you have to put ghee on it. The parathas are basically ghee. That's why the paratha becomes crispy, your paratha made with oil will never become crispy, so try to make parathas in ghee, then both sides will learn it and fry them until they become crispy. I will fry it in ghee, prepare great parathas, may Allah Hafiz be happy!