Secret Recipe Club Aloo Parathas Indian Potato Flatbread

Aloo Paratha Recipe Potato Stuffed Paratha

WEBApr 28, 2023 · Flatten it and roll to a 4 inch round roti/disc. 9. Place a spiced potato ball in the center and bring the sides up. 10. Press down …

1. Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.
2. Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.
3. Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,

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Aloo Paratha Indian Potato Stuffed Flatbread Bianca …

WEBJul 17, 2019 · Heat a little oil in a large skillet over medium heat. Add one or two stuffed flatbreads and pan-fry until golden brown, pressing down …

Rating: 5/5(20)
1. Combine flour and salt in a large mixing bowl. Add the oil and water and stir with chopsticks or a fork until all the water has been absorbed.
2. Wash potatoes and cook until soft. Alternatively, prick them a few times with a fork and microwave until soft, about 10 minutes. (The cooking time depends on the size of your potatoes. They’re done when you can easily pierce them with a knife).
3. Divide the dough into 4 equal-sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they won’t dry out).
4. Heat a little oil in a large skillet over medium heat.

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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 …

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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