Webasslam o alaikum dosto aj me ap k lye lya hun aloo ka paratha Recipe. how to make aloo ka paratha. potato paratha Recipe. crispy aloo ka paratha Recipe. Brea
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WebAloo Paratha Recipe : Ingredients : For Stuffing Potatoes. cooked and mashed 1.8 to 2.4 medium potatoes. 0.6 to 1.2 green chilies, coarsely chopped. …
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WebAloo ka paratha is one of the healthy Indian recipes. Course Side Dish Cuisine Indian Prep Time 15 minutes Cook Time 10 minutes …
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Web5. Peel the aloo (potato) and add 1.5 tbsp fresh and chopped coriander leaves, 1/2 tsp cumin powder, 1/4 tsp garam masala powder, 1/2 tsp salt, 1/4 tsp chaat masala, 1/2 tsp kashmiri red chili …
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WebHeat an iron tawa and roast the parathas, cooking them on both sides with a spoonful of ghee. If you want to use less ghee on the parathas, first roast them on both sides on low flame and when they are …
WebMake sure the Tawa is hot before transferring the aloo paratha onto the skillet. Cook for about a minute then flip it over. Apply ghee or oil on the partially cooked …
WebDirections for Paratha: 1. First of all add oil in a pan, then add fenugreek seeds, cumin, & fry for a while 2. Then add Nigella seeds, red chili powder, Amchoor powder, coriander …
WebPress and seal the edges of the fingertips. Dust the filled paratha with a little flour and roll it into a circle about 7 to 8 inches in diameter or the size of a normal roti or chapati. Make a …
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WebFirst prepare dough by taking 1 cup wheat flour, 1 teaspoon oil and salt in a small bowl. Incrementally add water in small quantities and knead smooth and soft …
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WebLightly flatten and roll the paratha into a 6 to 8-inch circle. Preheat the pan on medium heat. Place the paratha on the pan and cook until both sides are golden …
WebTake a small ball-sized portion of the dough, shape it into a ball, and flatten it. Dust it with flour. Roll it and prepare a roti. Now add prepared potato stuffing in the …
Aloo Paratha Recipe
Heat an iron tawa and roast the parathas, cooking them on both sides with a spoonful of ghee. If you want to use less ghee on the parathas, first roast them on both sides on low flame and when they are slightly crispy, apply ghee with a kitchen brush on both sides. You must keep the flame low.
The first and foremost thing is that the potato used should not have been boiled immediately. You must always use cold potatoes or the filling becomes gooey. If you don't want to add too much ghee, first cook the paratha on both sides on low flame and then use a silicon brush or back of a spoon to add a little ghee or butter.