side has to be cooked more than the previous side. Also, the aloo should be mashed very well. Making aloo paratha recipe: After the dough resting time, knead the dough once again for 2-3 times to smooth it out and divide it into 8 equal portion. A potato filling made with dry pomegranate seeds tastes different then the one made with mango powder. Remove and straight away serve aloo parathas. pinch two small balls from the dough. in another bowl or pan, take whole wheat flour. And then cover the basket.
Let the steam come out. Cook it for 2-3 whistles on medium heat. Repeat the same process for rest of the paratha. Do have a look at my other paratha recipes here. On of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides. You can also add roasted cumin seeds powder (jeera powder rock salt, coriander powder. You can add grated beetroot like this beetroot paratha.
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Place the second rolled circle on top the first one and join the edges. Paratha may get break. Similarly, a Bengali (East-Indian) might love adding their spice mix called bhaja mashla, instead of the usual Punjabi garam masala powder. Also mix in salt, amchur, garam masala, red chili powder and cumin powder. Use dry flour to make rolling easy. Dust this ball with wheat flour and slowly roll the ball, taking care to avoid applying too much pressure, which will tear the paratha. Take atta, salt and oil in a bowl. Along with onions you can add veggies like finely chopped bell pepper, grated carrot, cauliflower, broccoli, boiled mashed peas, chopped spinach, methi leaves, beet greens or any other leafy vegetable. Make all parathas this way. 4.64 from 11 votes Aloo paratha recipe (How to make punjabi aloo paratha) The best and easy aloo paratha recipe that is served as a breakfast or meal. Ingredients for the paratha dough: Whole-wheat flour: 3 cups, salt: tsp, warm water: to knead.