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Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4-inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly.
Peel and boil the potatoes using any method of your choice. For example, you can pressure cook them or microwave them or boil them in a vessel. I have microwaved potatoes for 5 to 6 mins on high with a splash of water, and then the potatoes were mashed. This bread is rich and is a standalone dish.
How to Make Aloo Paratha
Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them. Repeat this step of pushing the aloo inside and bringing the sides higher by rotating until the edges come over to the top.
This is to reduce the moisture in the stuffing. Also, make sure no chunks of potato are left while you mash them. After sealing aloo in the dough, do not forget to flatten and spread the stuffing. This way the stuffing is well distributed and won’t come out while rolling. Avoid using too much flour while rolling as it makes the parathas hard and dry. Roll the aloo paratha as thin or thick you like without tearing them.
This paratha recipe takes less than 15 minutes to get ready and can be enjoyed any time of the day.
Here’s a quick breakdown of doing it yourself. Lay out the slices of bacon on the pan. Bake on bottom rack until crispy, about minutes, depending on the thickness of your bacon. But if you like to serve them later on then, store them in an insulated casserole or a container, lined with a kitchen towel. The towel will absorb all the moisture and will prevent the parathas from becoming soggy. After 30 minutes you will notice that the dough has become even more smooth and soft.
If you want to make green paratha for clean eating and diet, then simply blend some spinach along with mint and coriander leaves to form a thick paste. Add it while preparing the dough and adjust water as needed and make spinach paratha. The pan should be hot & parathas should be cooked on high flame to remain soft.
ALOO PARATHA | HOW TO MAKE PARATHA
Keep in mind that the dough has to be kneaded a little soft. After this keep the dough aside for 10 minutes. After the fixed time, take the dough and knead it once more and then make balls out of it.
Next the potato filling should be at room temperature when you stuff it. Do not try to stuff the warm mixture, it will tear the paratha. Next the pan should be of correct temperature.
Make the Cheese Sauce
Umm, YES. I tried it out and decided I love it. I passed my 3-blade on to a good friend who just started her own food blog, Chocolate Slopes. Aloo paratha or potato stuffed whole wheat flatbread is a delicious filling and hearty North Indian breakfast from Punjab, India.
Recipe for making tasty Aloo Paratha at home. Simple ingredients and instructions to cook delicious Alur Paratha within a few minutes. Keep the dough covered for atleast minutes before making parathas. Following the method shown in the recipe I could finally seal my Aloo paratha and the stuffing was also delicious.
I hope this has given you the motivation to make your own sweet potato noodles. Remove with oven mitts or tongs to a serving dish. Flip again and when it starts puffing up, lower the flame.
Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it. Boil potatoes just until fork tender without making them mushy.
Not to mention the wealth of health benefits it offers. Correct us if we are wrong, the most common dish that is made with methi in Indian households is the simple and humble aloo methi sabzi. Just to use the same combination, but with a twist, we are sharing the recipe of aloo methi paratha with you. In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.
