Aloo Paratha | Aloo paratha recipe | Dhaba Style Aloo Paratha

Aloo Paratha | Aloo paratha recipe

Aloo Paratha | Aloo paratha recipe

Aloo paratha is the most popular recipe of the people of North India and especially of Punjab. Aloo or Potato parathas are very tasty to be eaten with chutney, butter and lassi in the winter season. Aloo parathas are good to eat at any time in the evening or morning. In Punjab and Haryana, people like to eat parantha with curd and lassi.

Murthal Paratha

The Indian state of Haryana has the village of Murthal in its Sonipat district. It is situated 3.7 miles (6.4 km) north of Sonipat, 28 miles (45 km) from New Delhi, and 202 miles (126 km) south of Chandigarh, the state capital. For its parathas, it is renowned. People go great distances to taste Murthal's delectable parathas.

Lets start making resturant style Murthal Aloo parathas:

Aloo Paratha Ingredients

For kneading the dough:

Wheat flour - 500 grams ( approx 4 cups)

Oil - 1 tbsp

For stuffing:

Potato - 400 grams ( 5 -7 medium sized)

Coriander powder - 1 tsp

Red chili powder - 1/4 tsp

Garam masala - 1/4 tsp

Carom seed powder- 1/4 teaspoon

Green chili - 2

Ginger - 1 inch piece

Green coriander - 2-3 tbsp finely chopped

Salt - as per taste (1 tsp)

Refined oil, desi ghee or butter - for applying in parantha

How to make Aloo Paratha

Step 1: To make parathas, first of all boil the potatoes. Put potatoes and a glass of water in a cooker, after one whistle on gas or induction, let it boil on low flame for 1-2 minutes, turn off the gas and let the pressure of the cooker cool down. After that take out the potatoes from the cooker.

Step 2: Take out flour in a vessel, add 2 teaspoons of ghee or oil and 1/4 teaspoon salt and mix it well. Knead a soft dough with the help of water. Keep the kneaded dough covered with wet cloth for 15-20 minutes to set.

Step 3: Cool the boiled potatoes, peel them and break them finely. Now add salt, red chili, garam masala, coriander powder, carom seeds powder, green chili, ginger and green coriander to these potatoes and mix them well. This potato stuffing is ready to be stuffed in the paratha. Divide this stuffing into 10 equal parts, and make 10 balls equal to the size of the dough.

Aloo Paratha Stuffing
Aloo Paratha Stuffing

Rolling Parathas with Potato Stuffing

Step 4: Now rollout each ball like a roti with the help of a rolling pin. Apply some oil on the rolled out parantha and put a portion of potato in it, close the parantha from all sides and make a circle. Now flatten these balls by pressing them with your fingers and with the help of a rolling pin, give light pressure and roll them into a diameter of 8-9 inches. 

Step 5: Heat a griddle/Tawa on the gas and apply some oil on it and now put the rolled parantha, flip the parantha after roasting from the bottom and apply oil, ghee or butter on the other side also. After a while, turn the parantha and apply oil on the other side as well and roast the parantha till it becomes crispy and brown on both the sides, giving light pressure from all sides with a spoon or ladle. Similarly make parathas from the remaining balls and roast them well.

Aloo Paratha
Aloo Paratha Banking on Tawa

The restaurant-like delicious parathas that are ready to serve now.

Serve these parathas with butter, green coriander chutney, pickle and curd and eat.

Serving for 4-5 person

Time - 30 - 35 minutes.

Also Watch whole Process on YouTube:

Also Read:

Also Watch

Must watch this Video for prevent Heart Attacks

यूट्यूब पर वीडियो देखें:

Post a Comment