Long back i had shared an
aloo ka paratha recipe learning from my friend.Today i tried this paratha in Punjabi style for a change from my usual recipe.I never thought its so easy to make and tastes like the one we get in paratha joints here.Its a
no onion,no garlic Jain recipe apt for fasting days.I loved the simplicity of this recipe and of course its delectable taste with the combination of
masala dahi raita.I came up with this recipe after googling so many punjabi paratha recipes and videos.For rolling these parathas,i followed my friend’s method of rolling
obbattu using two polythene sheets.It was very easy to roll and the potato stuffing din’t ooze out at all.I have shared the procedures with step by step pictures along with tips & tricks to make a perfect paratha for beginners sake.I hope and i am sure it will come out well for you.Try it and let me know how u liked it.I always make the parathas thin as my man likes it that way.Please make it thick or thin as u wish.This morning I packed few parathas for his lunch box and i am waiting for his feedback
.Ok,lets see how to roll and make these yummy,soft Punjabi aloo ka paratha recipe with step by step photos.
Punjabi style aloo paratha recipe
Punjabi style aloo paratha recipe -Easy to make,soft n flavorful !! Cuisine: Indian
Category: Dinner
Yields: 8 nos
Prep time: 15 Minutes
Cook time: 3 Minutes
Total time: 18 Minutes
INGREDIENTS
For the dough
- Atta/Wheat flour - 2 cups ( i used aashirvaad)
- Water - as needed ( I used 1 cup + 1/2 tbsp)
- Oil - 1/2 tbsp
- Salt - as needed
For the stuffing
- Potato - 4 nos (medium sized)
- Ajwain/Omam - 1/2 tsp
- Ginger - 1/2 inch piece ( grated or finely chopped)
- Green chilli - 1 no ( finely chopped)
- Red chilli powder - 1 tsp ( I used 3/4 tsp)
- Garam masala powder - 3/4 tsp
- Chat masala powder - 1/2 tsp
- Anardana powder/Pomegranate seeds powder OR Amchoor powder - 1/4 tsp(optional)
- Cumin powder/Jeera powder - 1/2 tsp
- Finely chopped coriander leaves - few tbsp
- Salt - as needed
|
METHOD
-
In a pressure cooker base,wash and add the potatoes along with required water.Cook for 3-4 whistles.Take the cooked potatoes,peel the skin and mash them very well without any lumps(This is the first most important point to make the stuffing prevent oozing out)
-
To the mashed potatoes,add all spice powders,ajwain,finely chopped green chillies,grated ginger and coriander leaves.Mix them well adding the required salt.Check for taste and add more spice powders if needed.Make golf sized balls out of the stuffing and set aside.
-
Take an obbattu sheet greased with oil & place the dough ball & stuffing ball.Press the dough ball into a small circle.Make sure the sides of ball is thinner than the center.Now place the stuffing ball in the center.Bring the edges of the dough and cover the stuffing ball.Press it and put few drops of oil on the stuffed dough ball.Place another polythene sheet over the stuffed dough and pat it well to make a round thick or thin paratha as u wish.In this method,u don’t need to dust the paratha in flour.Just few drops of oil would do.
-
If u don’t want to follow this method,just stuff the filling in the dough as mentioned above.Dust the balls in wheat flour and roll it using a rolling pin.for this method,u don’t need oil but u have dust the paratha with wheat flour.Excessive dusting may result in dry paratha.So take care.
|
Note
-
Make sure the potato is mashed really well else the stuffing will ooze out while rolling. -
The consistency of dough should be soft and non-sticky.U can add more oil if needed. -
The size of the stuffing ball should be bigger than or equal to dough ball.This helps to spread the stuffing evenly all over the paratha. -
You can roll it thin or thick as u wish. -
Adjust the quantity of masala powders as per your taste. -
You can use obbattu sheet for rolling the parathas or simply dust the paratha in wheat flour and proceed like making chapathi.
|
Enjoy this yummy punjabi style aloo paratha recipe for your breakfast/dinner
ليست هناك تعليقات:
إرسال تعليق