Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, aloo paratha with tomato garlic chutney and curd. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Aloo Paratha Side dish Tomato garlic recipe. Big question when most of us make parathas (especially people like me) is what to make This is very simple to make and it can be the best side dish for aloo parathas. Also I would recommend this chutney specifically for aloo paratha because, the garlic in.
Aloo paratha with tomato garlic chutney and curd is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Aloo paratha with tomato garlic chutney and curd is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have aloo paratha with tomato garlic chutney and curd using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Aloo paratha with tomato garlic chutney and curd:
- Make ready 1 cup wheat flour
- Prepare 1 tsp oil
- Make ready 1 pinch salt
- Take water milk warm or as needed
- Prepare 3 potatoes large boiled n mashed
- Take 2 - 3 tbsps coriander leaves
- Take 4 - 5 nos chiles green .
- Take salt as needed
This tomato chutney is a no onion no garlic recipe. Though if you want you can add onions as well as garlic. Vegan Aloo Paratha - Indian Whole Wheat Flatbread stuffed with a spicy potato filling. Enjoy it with yogurt, butter, pickle and masala chai!
Steps to make Aloo paratha with tomato garlic chutney and curd:
- Knead the dough to a non sticky consistency similar to how we prepare for chappattis and keep for some 15-30 mins.
- Make equal sized balls out of the dough and the stuffing
- Roll the dough ball to a thick, palm sized circle.
- Keep the stuffing in the middle and cover it from all sides towards the middle and press to a patty.
- Dust the platform with flour and roll as thin as possible so that the dough covers the stuffing as a thin layer
- Heat tawa and cook parathas both sides in a medium flame
- Add oil as needed, till golden brown spots appear.
So most of these days, my breakfast is some paratha with pickle and gajar halwa. I bet I have gained some pounds but I am not going to check it. " Aloo paratha cooked in Punjabi Style " happens to be my family favorite too. Relishing hot hot Punjabi Aloo paratha served straight off the tawa, with a dollop of butter, pickle and some homemade curd…Aah.bliss !! A perfect weekend breakfast ….isn't it ? Are you tired of chopping and sautéing lots of onions, tomatoes and so many other vegetables to make a sidedish for paratha or are you bored of grinding Need a solution then check out this gravy which needs no onions, tomatoes and garlic…How easy is that…When I came across this recipe, I was.
So that’s going to wrap it up for this special food aloo paratha with tomato garlic chutney and curd recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
