How to make Punjabi Aloo Paratha Recipe in easy way?

Punjabi Aloo Paratha Recipe

Aloo paratha recipe – dhaba style aloo paratha. Whole wheat flat breads stuffed with a spicy, tangy potato stuffing flavored with green chilies, dry pomegranate seeds and carom seeds.

Course Breakfast, brunch

Cuisine north indian, Punjabi

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 2 to 3

Author dassana amit

Ingredients

For the potato stuffing:

  • 1 extra large potato Or 2 medium potatoes (aloo)
  • 1 green chili, finely chopped (hari mirch)
  • ½ teaspoon ajwain (carom seeds)
  • ¼ teaspoon punjabi garam masala powder or regular garam masala powder
  • ¼ teaspoon red chili powder or ½ teaspoon kashmiri red chili powder or deghi mirch
  • 1 teaspoon dry pomegranate seeds (anardana)
  • ½ teaspoon chaat masala powder (optional)
  • salt as required

For the dough:

  • 2 cups whole wheat flour (atta)
  • ¼ teaspoon salt
  • ½ teaspoon oil (optional)
  • water as required

For frying the Parathas:

  • Oil or Ghee as required

How to make Punjabi Aloo Paratha RecipeImage credit : theveggieindian.com

Instructions

  1. First mix the flour with salt and oil.
  2. Add water and knead to a smooth and soft dough.
  3. Cover and let the dough rest for 15-20 minutes.
  4. Boil the aloo or potato in a pressure cooker
  5. When slightly hot or warm, peel and mash the aloo with a fork or masher.
  6. Lightly, roast the pomegranate seeds on a tava or small pan.
  7. Take these lightly roasted pomegranate seeds in a mortar-pestle and crush them to semi fine powder.
  8. Add the pomegranate or anardana powder, garam masala, red chili powder, chaat masala, green chilies and salt to the mashed potatoes.
  9. Mix uniformly.
  10. Taste the aloo stuffing and add more of the spices or salt if required.
  11. Take two small or medium balls from the dough.
  12. On a dusted floor, roll the balls into small circles.
  13. Place a few tbsps of the filling on one of the dough circle.
  14. Keep in mind that the filling should not be too less or too much.
  15. Sprinkle some flour on the filling. This helps in absorbing the moisture and when rolling, the paratha does not break or tear.
  16. Lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6-8 inches.
  17. Place the stuffed aloo paratha on a hot tava or griddle.
  18. When one side has slightly browned, flip the paratha.
  19. Spread or brush some oil on the browned side.
  20. Flip again and brush oil on the other side.
  21. Flip once or twice, till you see golden spots on the aloo paratha and they look crisp and well cooked.
  22. Serve the aloo paratha hot with yogurt, mango pickle or lemon pickle topped with some butter.

Credit : vegrecipesofindia.com

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