Aloo k parathe Recipe for dinner.

-


Aloo ke parathe in my style simple and tasty...

At first we need to make the dough. For the dough we need one cup wheat flour add salt to taste, less than half tsp of ajwain, and one tsp oil. Now mix them well and start binding the dough by adding water gradually and finish making a soft dough. (the dough need to be soft and stretchy so that while stuffing the dough does not break) cover the dough and rest for 10 to 15 minutes.

Now the stuffing, for the stuffing we need 4 potatoes, wash them properly and boil them till soft. After the potatoes are nice and soft, smash them. (In this aloo paratha we are not going to add onions this is a simple aloo paratha which is suitable for breakfast, lunch and dinner.) Now heat a kadai, add mustard oil 3 tbsp, when the oil is hot add half tsp jeera, two dry red chillies for temparing, now add the smashed potatoes mix well and after fry the smashed potatoes for two minutes and then add  salt one tsp, turmeric powder half tsp, dhaniya powder one tsp, red chilli powder half tsp,  that's all. But if you want you can add finely crushed black pepper. Now fry the potatoes nicely in lower medium flame. For five minutes with our lids on. After five minutes or  ten minutes you will get a nice aroma of the spices. Then the filling is ready. Now add some freshly chopped coriender leaves in the filling. And it's ready, now the let the filling cool down  so spread it in a flat plate.

Now let's start making the parathas, now take a golf ball size of dough, make a bowl out of the dough now fill it with one or two tsp of potato filling close the dough and make a ball and flatten it  on your palms and speard some dry flour and roll out the dough into half inch thick paratha . 

Heat a tawa, put the rolled paratha on the hot tawa  after one minute flip the paratha to the other side and apply some ghee on the both side and fry the paratha nicely, and serve it hot with curd or dahi ...😋

Aloo paratha or potato parathas origin is the alwar region of the Indian subcontinent. It's a potato filling paratha which is made of smashed spicy potatoes and wheat flour or maida. With ghee, butter and is served with pickles, chutney or curd..


Eat healthy and stay healthy... 🤗


Comments

Post a Comment

Popular posts from this blog

Oats and besan chilla, very appropriate weight loss breakfast

-
Image
Very healthy quick breakfast. Oats and besan chilla... No doubt that  besan(chick pea flour) and oats are the best healthy  options for breakfast.  Believe me I had this for 6 months in breakfast and I lost 14 kg.   Key thing for loosing weight  is healthy diet, drink lots of water and workout or walk 10,000 steps daily is enough to stay fit...  Please check out the benifits of oats and besan at the end of the recipe... The recipe ... 3 tbsp of besan or chick pea flour, 3 tbsp of rolled oats, add salt to taste, one third tsp of turmeric powder, red chilli powder according to taste, black pepper crushed now gradually add water and mix it and form a semi thick batter cover it and leave it for 5 minutes let the oats soak in the batter. After 5 minutes the batter will become thicker now add some water  and bring it to a pouring consistency, and add two tsp of curd or dahi or yogurt. Now add one small chopped onion, one green chili and mix well... Now heat a tawa apply ghee(tips: don't
Read more

Litti chokha recipe/ Bihar ki famous dish.

-
Image
Litti chokha recipe... Add caption : Ingredients: For the feeling we need 1 cup sattu. 1 onion finely chopped, 4 green chillies finely chopped, 1 inch ginger finely chopped, 1/2 tsp ajwain, red chilli powder according to your taste, salt according to your taste, 9 to 10 whole black pepper corns, amchur powder ( dried mango powder) or lemon juice and 6 to 7 cloves of garlic finely chopped.musturd oil. For the dough we need 1 cup of wheat flour, 1 /2 tsp turmeric powder and water to knead the dough and salt. For the chokha we need 1 big size brinjal, chopped onions, chopped green chillies, 1 tomato, salt and mustard oil. Method:- Take a mixing bowl, add wheat flour , pinch of salt  and now gradually add water and knead the flour into a soft dough. And let it rest for at least half and hour.  Take another bowl and chana sattu, chopped onions, chopped green chillies, chopped ginger, 1/2 tsp ajwain, red chilli powder, salt, black pepper corns, amchur powder or lemon juice chopped garlic. An
Read more

Bangali recipe besan pakode sharsho wale , very easy and simple recipe,

-
Image
Beson borar jhal... Enjoying this since my childhood...   In a bowl, take 6 tbsp of besan( yes in bangali we call beson😁), salt according to taste, red chilli powder according to taste, turmeric powder less than half tsp, roasted jeera powder one pinch. Now gradually add water and make a smooth batter, the batter should be semi thick keep it aside  Take a kadai or wok, pour mustard oil( bangali cooking is all about mustard oil, I just love the flavor of mustard oil ). Now add less than half tsp of baking or a pinch in the batter and mix well. Now one by one deep fry all the pakodas.  Now on the same kadai take out the extra oil and in the remaining oil in the kadai we will make the gravy.  For gravy preparation we need one large and one small tomato, one green chili turn them into a smooth paste.  Now on the hot oil in the kadai will add one third tsp of methi seeds(fenugreek seeds), after it turns light brown add half tsp jeera and add the tomato and green chilli paste into the kadai
Read more