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Parathas, a popular whole-wheat north Indian flatbread, either made plain or stuffed with some spicy potato/ aloo fillings and cooked to perfection. Paratha was conceived in Punjab but now it's become popular all over India and South Asia. A Paratha can be eaten simply with a blob of ghee, butter but tastes best with pickle, thick curd, chutneys or any curry or gravies.
Aloo Paratha is a well-liked aloo stuffed Paratha recipe from Punjab and is a favorite breakfast, lunch as well as dinner dish around North India and in Pakistan as well. Any time of the day, these mashed potatoes stuffed parathas taste good. With its delicate flavors and appeal, it has worldwide appeal and now is a popular dish all over India. If you go to North India, you would come across this one on the menu of almost all restaurants... Read More..
Alu gaddalu rotte, Urlai kizhangu paratha, Golalu chal
Aloo Paratha is a well-liked aloo stuffed Paratha recipe from Punjab and is a favorite breakfast, lunch as well as dinner dish around North India and in Pakistan as well. Any time of the day, these mashed potatoes stuffed parathas taste good. With its delicate flavors and appeal, it has worldwide appeal and now is a popular dish all over India. If you go to North India, you would come across this one on the menu of almost all restaurants.
Wheat bread is packed with delicious potato filling and toasted perfectly in Tawa or griddle. The potato filling is prepared in several methods and definitely makes the difference to the flavor of the Paratha. Mostly, the Parathas are prepared with lots of ghee. The best part is that you don't need anything to go with it, a couple of parathas along with raita or yogurt is just amazing.
When making aloo paratha, they should be cooked properly on all of the sides. Undercooked paratha doesn’t taste good. The griddle or tawa ought to be hot sufficient prior putting the paratha dough. And make sure to control the temperature in between high and medium while cooking paratha so they get cooked properly and don't get burnt. Cook on both sides until nice golden spots show up on both sides. The effective use of ghee or clarified butter boosts the taste of aloo paratha.
The method of making aloo paratha
It is usually divided into two main steps. The first is preparing the dough, and yet another is getting ready the stuffing.
The preparation of dough is the same way as we prepare any paratha or chapati or roti. But be sure that after making the dough, let it rest aside covered for 10 -- 15 minutes
For stuffing mash the potatoes and add some chili powder and salt and to build on the flavors, adding more spices like Amchoor, turmeric powder, even garam masala.
vimi021084a Posted on Fri Jun 14 2013
In mauritius there a small ball of flour where they put aloo in massala inside it and they cook it,they call it channa puri?can u show how to do it?thxReply 0 - Replies
Charulatha Ramanujam Posted on Mon Jun 17 2013
hello can you give any item without onion and garlic as we are strict vegetarians ......your rava dosa , badam burfi are superbReply 0 - Replies
Mahi Murali Posted on Wed Jun 26 2013
hello sanjay garu. i think meru teluguvaru kadandi. meru kundalo kallu chicken chesinappude meru teluguvarani ardamaindi. anduke telugulone matladutunnanu. nenu me recipes regulerga chustuntanu. nenu first chesina vanta egg biryani super ga vachindaReply 0 - Replies
Varoon Posted on Sat Jun 29 2013
True in Mauritius we call it Chana Puri, I think it's a version of "Pani Puri" that one finds in India Not surprised to fall on a fellow Mauritian out here :)Reply 0 - Replies
Varoon Posted on Sat Jun 29 2013
In Mauritius "Aloo ke Parathé" is made by mixing boiled potatoes with the flour, it is just deliciously smooth....Reply 0 - Replies
Margarita Velazquez Posted on Sun Jul 21 2013
Hello from CT, US. I have watch lots of your recipes! Can i use all purpose flour instead of wheat flour for the paratha???Reply 0 - Replies
dharrma Posted on Fri May 05 2017
Easy to make recipes are sure from vahrehvah. I am a fan of yours. Being a strict vegetarian i have tried a few of yours. It turned out fantastic. Continue the great cooking.Reply 0 - Replies