Quick Breakfast: How To Make Aloo Poha Paratha In Just 15 Mins
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Regulate the flame, make sure the pan is hot but not smoking before frying the next paratha. Keep the cooked parathas stacked to retain softness. Next step to make the paratha is to roll, fill, seal and cook the aloo parathas.
To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes. Place the sealed side down on the rolling area and gently roll it evenly without putting pressure. The dough of the aloo paratha is made with an equal amount of all-purpose flour/maida and whole wheat flour/atta.
Method 1 – Rolling Aloo Paratha
This will take a minute or two depending upon the heat. I unplug the charger from an outlet in the living room. I concur that eight is fine, admitting that I'll share a few with my friends. As I start making my way downstairs to the laundry room, my mom brightly asks, "Would you like to take some coconut chutney?" Of course I would. I love coconut chutney, and could eat it straight with a spoon and nothing else, and she knows it, which is why she offered, but where will it go? I try to gently tell her that I don't think I have room for anything else and she looks sad.
Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it. Boil potatoes just until fork tender without making them mushy.
Watch: Make This Aloo Methi Paratha Recipe To Enjoy Yummy Breakfast In Winter
And that is all we need to instantly start salivating. The Punjabi flat-bread stuffed with a spiced potato mix is a delight when served topped with a dollop of butter and a side of pickle. It is no less than a sensation across the country, especially in north India. Many people across Delhi, UP and Punjab prefers this as their morning meal as well. Team it with a refreshing raita, pickle or spicy gravy and you are good to go.
If you press down the dough, it should dent easily and must be soft. Cover and keep it aside until the stuffing is ready. I always rest my dough for a minimum of 30 minutes. If you prefer to skip the resting time, then knead it a little longer and use it right away. For a perfect Aloo Paratha, make sure that you have a fine filling of potatoes. Make sure that you mash or grate them in a bowl and then mix all the spices in it.
Expert Tips To Make Perfect Aloo Parathas
Please refer the step by step photos and video for easy understanding. You can use ghee or oil for frying the paratha. I make aloo parathas very often at home. It is one of those delicious, wholesome and hearty breakfast especially during colder months. These stuffed parathas tastes great topped with white butter and served with pickle or yogurt.
I was disappointed that there was only enough for one meal because these sweet potato ravioli were highly addictive. I won’t include the entire recipe here, but please let me know if you’d prefer that I write a separate article about it. I don’t know what else could be done to make eating vegetables enjoyable if this We love spiralizing sweet potatoes, zucchini, and cucumbers. Carrots, beets, butternut squash, and whatever else I can get my hands on are coming up soon.
Also divide the filling into 9-10 equal sized balls. Make sure the dough and potato balls are of equal portions approximately. Add 2 cups wheat flour, 3/4 teaspoon salt and 1 teaspoon oil in a large bowl. Now the aloo paratha is ready to serve.
This avoids the parathas from tearing and spreads the filling evenly. Place the aloo stuffing in a 5 inch roti. Then make pleats and bring all the edges on top.
If the potatoes are over cooked, they will turn mushy as you stuff and further cook them. Next if they are not dry they will turn the parathas soggy. Preparing the potatoes in the right way can make or break these parathas. The potatoes should be cooked just until they are tender yet dry.
The recipe of aloo methi paratha was shared by food vlogger Reshu on her YouTube channel 'Cooking With Reshu'. The recipe adds besan along with atta to make the paratha crispier. Paratha dough is completely different from regular chapati dough. To make aloo paratha dough, add wheat flour, pinch of salt, some oil and water in a big bowl and start to knead.
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