In a lagan or sauce pot, add oil, once it’s hot, add cumin and let it splutter. Add prepared ginger garlic paste, onions and saute it well until translucent. Add turmeric powder, coriander powder …
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Add the spice powders (chili powder, turmeric powder, granulated garlic) and salt to a large bowl. Mix. Add the drained potatoes on top. Add the ghee and toss to coat. Cover the …
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In a large bowl, add the water and oil, then add about 2 cups of flour and also enough salt, mix everything well and then knead to form the dough. Add the remaining of the flour also to make the perfect dough for making aloo paratha. Keep this closed for about 30 minutes.
I have found that the yellow potatoes or the yukon gold potatoes are best for making aloo parathas as they are so easy to mash until soft and they hold well while making the parathas. However, you can make aloo parathas with almost any kind of potatoes that are available to you. Just make sure to mash them well after they are cooked.
The time consuming preparation potato stuffed paratha is boiling potatoes. Prepare the filling ahead of time and parathas are ready in 15 minutes. Along with potato filling, knead the dough previous night and breakfast is ready in matter of minutes.
I mean, paratha literally translates to layers of cooked dough. It’s one of the most popular flatbreads in India and is typically stuffed with something delicious – like potatoes ( aloo) or cauliflower ( gobi ). My paleo-friendly paratha is a flaky and crispy flatbread filled with a spiced cauliflower mixture and topped with ghee.