Best Aloo Paratha Recipe

Aloo Paratha (Indian Potato Stuffed Flatbread)

WEBDec 7, 2014 · Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with …

Rating: 4.9/5(38)
1. Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
2. Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
3. Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
4. Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.

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Aloo Paratha Cook With Manali

WEBMar 31, 2021 · Method. 1- In a bowl mix together atta (whole wheat flour), salt and oil. 2- Add water little by little and start mixing the dough. 3- …

Rating: 4.9/5(16)
1. In a bowl mix together atta (whole wheat flour), salt and oil.Add water little by little and start mixing the dough.
2. To make the filling, boil the potatoes first until they are completely done.You can use a regular pressure cooker and cook on high for 8 to 9 whistles or in instant pot for 10-15 minutes (or even more depending on the size of the potatoes). Once potatoes are boiled, peel the skin, let them cool a bit and then transfer to a bowl.Mash the potatoes and then add chopped green chili, cumin, amchur (dried mango powder), garam masala, ajwain (carom seeds), kashmiri red chili powder, salt and cilantro.
3. Take the dough and divided it into 8 to 10 equal parts (depending on how big you want your parathas to be). My dough weighed around 60 grams each.Now, take one of the dough balls and roll it into a circle of around 4-5 inches in diameter. Apply around 1/2 teaspoon oil on the rolled dough. Then place around 2 tablespoons of the filling in the center (you can add more filling but don't overfill).

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