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Aloo Ke Parathe

It’s been long awaited post in Food page. Here is my very first video for my viewer. Currently travel is closed due to covid, so trying my hand on multiple simple recipes. you can also check my YouTube and Facebook page. Please share your feedback in comment section.

Aloo ke parathe

Category : Main course / breakfast

Serves  – 3

Preparation Time: 15 minutes

Cooking Time: 15 minutes

About the Recipe

Parathe’s are famous breakfast in north India. There are many recipes with different types of stuffing and different variants. In Today’s recipe, I have used potato to make stuffing and have also added fennel seeds powder to make stuffing more flavourful.

Ingredients

  • 2 cups whole wheat flour (for making dough)
  • 2 boiled potatoes
  • 1 inch ginger
  • 1 green chili
  • 1/2 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp fennel seeds powder
  • Salt to taste and pinch of hing
  • Oil for making paratha’s

Stepwise Directions

Step 1- Boil potatoes in pressure cooker for 3 whistles on medium heat. And then make dough and keep it aside. Please add some salt in flour while making dough.

Step 2 – Peel boiled potatoes when they came to normal temperature. Then mash them with hand or fork. Do not grate them with grater. Now add chopped green chili, chopped ginger, and all dry spices (red chili powder, coriander powder, salt, Hing and fennel seeds powder). Mix all spices well with potatoes.

Step 3 -Take one small size tough and roll between hands. Then dust with dry flour and make it bigger with hands and fill potato stuffing and lock it from all sides. Dust with dry flour again and  gently press with hands then roll is with rolling pin. Dust flour whenever is needed.

Step 4 –  Put a flat pan on gas and when it’s hot, put your paratha on it and let it cook from both sides. Then apply ghee/oil both sides and flip again & again and cook till it turns brown from both side. The heat should be low to medium all the time. 

Note: Serve hot with curd or tea or pickle.

Categories: BLOG, FOOD

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