Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, aloo paratha with butter & curd. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Aloo paratha with butter & curd is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Aloo paratha with butter & curd is something that I have loved my whole life.
Aloo paratha With step by step photos. Popular Indian breakfast of unleavened whole wheat flat bread stuffed with a spiced potato stuffing. You can also serve the aloo paratha directly from the tawa (skillet) straight in the serving plate.
To get started with this recipe, we have to prepare a few ingredients. You can have aloo paratha with butter & curd using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Aloo paratha with butter & curd:
- Get 5 boiled Potatoes -
- Make ready 1 medium or 2 small finely chopped Onion -
- Take 3-4 chopped Green chillies -
- Get as needed Green coriander - chopped
- Prepare 2 inch grated Ginger -
- Prepare to taste Cumin seeds - roasted
- Make ready to taste Dry mango powder
- Make ready to taste Dried coriander powder
- Get to taste Garam masala powder
- Get acc.to taste Salt
- Take Acc.to taste Red chilli.
- Prepare Wheat dough
- Get Ghee
Aloo paratha is a yummy stuffed bread dish that incorporates that ingredient which is a famous staple in so many cultures: the potato. In fact, in Urdu, "Aloo" means potato. Aloo Paratha is extremely easy to make and is great for breakfast Heat a skillet to medium temperature. Aloo paratha is a whole wheat flatbread which is stuffed with spicy mashed potatoes.
Instructions to make Aloo paratha with butter & curd:
- Mix 2 cup flour, salt, and water together to make a soft dough (add water as needed).Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.
- Filling — Boil 5 medium potatoes until tender.Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.
- Once the potatoes are cool enough to handle, peel and mash them.Add green chilies, roasted cumin seeds,ginger,green coriander, dry coriander powder, garam masala, mango powder, red chilli powder and salt to mashed potatoes. Mix well.
- Divide the dough into six equal parts and form into balls.Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the dough balls.
- Meanwhile heat an iron or other heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
- Press the filled ball lightly on dry whole wheat flour from both sides.Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
- Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
- After After a few seconds, drizzle one teaspoon of ghee over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
- Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
- Serve pranthas with homemade butter & curd…or pickle :-) enjoy
It's usually enjoyed with butter, yogurt or pickle. My aloo paratha is nothing fancy, it's a basic simple recipe which is made in every household in India. Just some boiled mashed potatoes, mixed with spices and then. Aloo paratha is one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo-stuffed parathas consist of unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee.
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