WebDust some flour on the rolling board. Place the dough ball and flatten the dough into a round circular disc very carefully. Heat the …
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Web1. Take a mixing bowl. Add the flour, oil, and salt. Mix it all together. 2. Now, add ½ cup of water and knead it, use more water as required, and make a soft and …
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WebThis filling and tasty aloo paratha is best served with chutney, curry, curd or raita and loads of butter, which makes Punjabi aloo …
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WebPlace a little stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 …
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WebSprinkle good amount of freshly chopped coriander leaves and flatten with rolling pin. Heat a tava or griddle on high flame and place the rolled out paratha on it. Drizzle few drops of oil and cook it on medium high flame. …
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WebEasy recipe for a refreshing Indian lemonade known as Nimbu Pani or Shikanji. Made with fresh lime, salt, sugar and water, and spiced with cumin and chaat masala. Get This Recipe Jaljeera - Cumin …
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WebIn a bowl combine bread ingredients to form a batter. Ladle ¼ cup of the batter onto a greased 9.5-inch non-stick frying pan on low-medium heat and allow the flat bread to cook until the bottom firms …
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WebThese are one of the most simple yet truly delicious breakfast options that we have in the Indian origin. A paratha is a flatbread stuffed with various different kinds of …
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WebThis traditional spicy and Chatpata aloo Paratha is the best Indian breakfast recipe. Follow this simple method to save your parathas from tearing and falling apart. The stuffing for this
WebPut the stuffing inside and seal it by gathering the edges into the center. Flatten it using hand and roll into 6 inch diameter circle. Use dry flour to make rolling …
WebCombine all the ingredients in a bowl and mix well. Add a little water and knead into a soft dough. Cover and keep aside for half an hour. Divide the dough into 8 equal portions and …
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WebServing the Punjabi Aloo Paratha: Most of the time, the Punjabi Aloo Paratha is the only item served for that particular meal with a dollop of homemade butter, hence it’s stuffed …
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Webkneading dough for aloo paratha : Collect all the required ingredients. In a bowl mix together whole wheat flour (atta), oil and salt. Then add about half of the water. Knead to …
WebFlip and apply 1-2 teaspoon ghee or oil on it. Flip again and apply 1-2 teaspoon ghee or oil on the other side as well. Press aloo paratha using the back of a ladle and fry until it is nicely browned from …
WebAloo Parathas are a perfect make-ahead dish. Keep parchment paper between 2 parathas and refrigerate for 3 to 4 days or freeze for up to 2 months. Take out …
To proceed, divide dough, roll into a small roti. Roll a portion of the Punjabi aloo paratha stuffing into a ball, place it in the centre of the rolled dough and pull all the sides together and get rid of excessive dough. Flatten it and roll into a paratha. Place it on a greased tava and cook the stuffed aloo paratha.
If you want to look forward to more Indian Paratha Recipes, then do read Aloo Paratha Recipe, Aloo Cheese Paratha, Egg Paratha, Cheese Paratha, Methi Paratha, Methi Aloo Paratha, Rajasthani Moong Dal Paratha, etc.
Aloo paratha is an Indian unleavened whole wheat flatbread stuffed with a spicy and super flavorful potato filling. It is one of the most popular breakfasts and is best enjoyed with plain yogurt, butter, and pickle.
My paleo-friendly paratha is a flaky and crispy flatbread filled with a spiced cauliflower mixture and topped with ghee. This recipe is the gluten-free version of gobi ka paratha – and it tastes just as good as the real thing. If you prefer an aloo paratha, just use the recipe for the potato filling in my paleo samosa recipe.