HOW TO MAKE PUNJABI STYLE ALU PARATHA

                                      PUNJABI ALU PARATHA

 To make Punjabi Aloo Paratha, you will need the following ingredients


                              For the dough:


2 cups whole wheat flour

Water (as needed)

Salt (to taste)

Oil (for kneading)

For the stuffing:


3 medium-sized potatoes

1 small onion, finely chopped

2 green chilies, finely chopped

1 teaspoon grated ginger

1 teaspoon cumin seeds

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

Salt (to taste)

Fresh coriander leaves, chopped

                 COOKING MATERIAL


Ghee or oil (for shallow frying)

Now, here are the steps to make Punjabi Aloo Paratha:


Dough Preparation:


In a mixing bowl, combine the whole wheat flour, salt, and a tablespoon of oil.

Gradually add water and knead the mixture to form a soft and pliable dough.

Cover the dough with a damp cloth and set it aside while you prepare the stuffing.

                             Stuffing Preparation:


Boil the potatoes until they are fully cooked. Drain and let them cool.

Once cooled, peel and mash the potatoes in a bowl.

Add the chopped onions, green chilies, grated ginger, cumin seeds, red chili powder, turmeric powder, garam masala, salt, and fresh coriander leaves to the mashed potatoes.

Mix everything together until well combined. Adjust the seasoning according to your taste.

Paratha Assembly:


Divide the dough into equal-sized balls.

Take one dough ball and roll it into a small circle on a floured surface.

Place a portion of the potato stuffing in the center of the rolled dough.

Bring the edges of the dough towards the center to enclose the stuffing and seal it properly.

Flatten the stuffed dough ball with your hands and roll it gently into a circular paratha, approximately 6-7 inches in diameter. Dust with flour as needed to prevent sticking.

             HOW TO PRATHA COOK  :                 


Heat a griddle or a tawa over medium heat.

Place the rolled paratha onto the hot griddle and cook for a minute or until small bubbles start to appear on the surface.

Flip the paratha and brush some ghee or oil on the cooked side.

Cook the second side for another minute, then flip again and brush ghee or oil on this side as well.

Continue to cook the paratha, pressing lightly with a spatula, until it turns golden brown on both sides.

Remove from the griddle and place it on a plate lined with a paper towel to absorb any excess oil.

Repeat the process with the remaining dough balls and stuffing.

Serve the hot and crispy Punjabi Aloo Parathas with yogurt, pickles, or any chutney of your choice. Enjoy

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