Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, aloo paratha. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Aloo paratha With step by step photos. Popular Indian breakfast of unleavened whole wheat flat bread stuffed with a spiced potato stuffing. Aloo paratha is One of the most popular paratha recipe from.
Aloo paratha is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Aloo paratha is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have aloo paratha using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Aloo paratha:
- Prepare 4 boiled potato
- Get 3 cup Wheat flour
- Take Chopped coriander
- Take 1 tbs Dhaniya powder
- Make ready 1/2 tbs Saunf powder
- Get 1/2 tbs Garam masala
- Prepare Oil ya ghee
- Make ready Salt to test
- Get 1 pinch Hing
Parathas are made plain or variety of different fillings, but potato filling is most popular. This delicious Aloo Paratha is very. Aloo Paratha is North India's favourite breakfast. It is so filling and tasty that it is also enjoyed as dinner.
Instructions to make Aloo paratha:
- Potato ko pahle boil Kar thanda Kar lege.
- Wheat flour me 1 tbs oil salt add Kar dough ready Kar lege 20 min rest dege.
- Potato ko masal lege Sabhi ingredients mila ke feeling ready Kar lege.
- Loyi lege thoda bel ke feeling bharege fir bel ke tawa pe sek lege.
- Ready to serve with green chutney.
Served with chutney, curry, curd or salad and raita and loads of butter, Aloo Paratha is a. Enjoy delicious aloo ka paratha in Urdu.آلو کا پراٹھا. Cook the paratha: Warm a medium skillet over medium-high heat. Once the skillet is thoroughly heated, carefully place a Transfer the paratha to a plate. Repeat to cook the remaining parathas.
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