Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, aloo paratha with parsley chutney. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Aloo paratha with parsley chutney is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Aloo paratha with parsley chutney is something which I’ve loved my whole life.
Iftar in Garden with Aloo Paratha & Tomato Chutney Hello Friends, I hope you are fine and healthy in these days. In this video I am going to show you, how. Press "CC" to turn on English translation!!!
To begin with this particular recipe, we must first prepare a few components. You can cook aloo paratha with parsley chutney using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Aloo paratha with parsley chutney:
- Get 250 gms Wheat flour
- Get 1 tbsp Flax seed powder (roasted & ground)
- Take 2 Tomatoes medium sized
- Take 4 Potatoes medium sized - boiled
- Make ready 1 cup Parsley - chopped
- Get 2 Green Chillies - chopped
- Make ready 2 tbsp Chopped/grated ginger
- Get Salt
- Take Dry Mango powder
- Get Coriander powder
- Get Garam masala
- Take Cumin seed powder
- Get Olive oil
It is a breakfast dish originated from the Punjab region. Aloo Paratha, is a whole wheat flat bread stuffed with spicy potato mix. Parathas are made plain or variety of different fillings, but potato filling is most Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over.
Steps to make Aloo paratha with parsley chutney:
- In a bowl add wheat flour, flax seed powder, 1/4 tsp salt. Knead soft dough using luke warm water. Set it aside.
- Grate or mash boiled potatoes. Add 2 tbsp chopped parsley, 1tbsp grated ginger, 1 chopped green chilly to it. Now, add salt to taste, 1 tsp garam masala, 1 tsp coriander powder, 1 tsp dry mango powder. Mix it well.
- For chutney, roast tomatoes on gas stove directly holding with tongs. Let it cook for a while. Gently peel off skin. In a grinder jar, add these tomatoes, parsley, 1 green chilly, 1 tsp grated ginger, salt, 1 tsp cumin seed powder. Now, grind it to smooth consistency.
- Make balls out of dough. Roll out small chapati and add 2 tbsp filling & close from all sides by wrapping & rolling it. Roll it out again into a chapati.
- Roast it on a greased flat pan. Cook from both sides. Once brown spots appear, take it off the pan.
- Serve with parsley chutney.
You will notice some golden-brown spots. Aloo Paratha: A must-try recipe, which is an indispensable part of north Indian cuisine, where it is enjoyed any time of the day, for breakfast, lunch or dinner. Luscious whole wheat parathas are stuffed with a succulent mixture of mashed potatoes flavoured perkily with green chillies, onions and all. Aloo Paratha. with Mustard Seed-Scented Eggplant. SOUTH INDIAN COCONUT PANCAKES with Homemade Chutney.
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