Recipe of Super Quick Homemade Aloo paratha
Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Quick Aloo paratha. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Aloo paratha, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aloo paratha delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few components. You can cook Aloo paratha using 15 ingredients and 5 steps. Here is how you cook it.
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Ingredients and spices that need to be Make ready to make Aloo paratha:
- 4 potatoes
- 1 handful coriander leaves
- 4 tablespoons butter
- 1 1/2 tablespoon salt
- 1 tablespoon chaat masala
- 2 dashes asafoetida
- 4 green chillies
- 1/2 teaspoon black pepper
- 1 large onion
- 1 tablespoon red chilli
- 1/2 tablespoon garam masala powder
- 1 teaspoon carom seeds
- 2 cup wheat flour
- 1/2 cup water
- as required kasuri methi
Steps to make Aloo paratha
- Boil the potatoes and mash them in a large bowl. In the potatoes, add chopped onions, green chilies, coriander leaves, salt, garam masala powder, asafoetida, tomato, chaat masala and mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will come out.
- Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4-inch circles. Add a spoonful of potato filling in the center.
- Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides.
- Press very lightly so that the mixture does not come out. Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of butter. If you want to use less butter on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply butter with brush on both the sides.
- Serve piping hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy.
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