Good day everybody, this time we provides you with punjabi aloo paratha, tamarind chutney, yoghurt and pickle recipes of dishes which might be simple to understand. We will share with you the recipes that you’re in search of. I’ve made it many occasions and it is so scrumptious that you simply guys will like it.
Aloo Paratha also called as Punjabi Aloo Paratha. Aloo Paratha is the most common and most popular paratha in north India. Aloo Paratha is spread all over India and abroad too.
Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook punjabi aloo paratha, tamarind chutney, yoghurt and pickle using 22 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle:
- Prepare 2 cup Atta
- Make ready as required Oil
- Prepare As needed Water
- Prepare to taste Salt
- Get Filling
- Make ready 1/2 kg Potato
- Prepare 8 nos Green chilli
- Get hand ful Coriander leaves
- Prepare 1 tsp Grated ginger
- Take 4 Onion
- Prepare 1 tsp Cumin seed
- Take 2 tsp Chilli powder
- Take 1/4 tsp Garam masala
- Take 1/4 tsp dry mango powder
- Make ready 1/2 tsp Turmeric powder
- Make ready Tarmarind chutney
- Prepare 1/4 cup Tarmarind
- Prepare 1/2 cup Jagerry
- Prepare 1tsp Garam masala powder -
- Make ready 1 tsp Chilli powder
- Get 1 cup Water
- Take to taste Salt
But they also taste amazing with just about any dip, pickle or sauces. Tips to make great Aloo Paratha. Soft dough is the key to making these parathas well. If the dough is soft, you can roll the paratha out evenly + the paratha stays soft for a.
Instructions to make Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle:
- Dough _mix water salt and oil mix well then add flour and mix together.knead well to make dough.keep the dough aside for 15 minutes ina tight container.
- Filling- cook the potatoes by adding salt and enough water two whistle ina pressure cooker in high flame.once cooked remove from the fir and open the cooker and let them cool down.after the potatoes are cold enough to handle peel off the skin and mash them well.
- Heat oil in a kadai add finely chopped onion green chilli and ginger saute till transparent then lower the flame and add all powders saute till raw smell goes.then add mashed potatoes and salt and mix well.cook till you get a dry mixture then add finally chopped coriander leaves and mix well.check the taste and adjust allow this mix to cool down.
- Making parathas_divide the dough &potato filling in to equal parts.roll the dough in small circle and place the potato balls in the center.seal by pulling the edges of the rolled dough together to make a ball let the ball sit for 2 mins before rolling them.now roll the ball lightly.press the ball on the sealed side and keep it on the top side when rolling roll the balls in to meduim size when you feel sticking in the rolling surface then lightly sprinkle atta on both side of semi rolled paratha
- Heat a pan on high flame place the paratha on the pan after one minute flip the paratha over then after one minute turn to other side. You should see some golden brown spots on the top side.then spread one teaspoon of ghee on the paratha.again flip the paratha and lightly press the puffed areas with a spatula flip again t do the same when golden colour on both side remove from the fire.so your all time favorite aloo paratha is ready to serve.
- Tarmarind chutney_ heat apan add soake tarmarind water and jaggery mix well let it boil for 10 minutes.then add chilli powder,garam masala powder and salt mix well.simmer 2 minutes and swith off the flame.let it cool down. completely after cooll down strain it well.
What to serve with aloo paratha? Traditionally the dollop of white butter or makhan is added on top right before serving. If Vegan, then skip the butter or use vegan butter. Aloo paratha is served with yogurt or raita,mint chutney or coriander chutney and pickle on side. Heat an iron tawa and place the filled aloo paratha and dry roast from both sides.
Above is find out how to cook dinner punjabi aloo paratha, tamarind chutney, yoghurt and pickle, very simple to make. Do the cooking phases correctly, calm down and use your heart then your cooking might be delicious. There are various recipes that you could strive from this web site, please discover what you need. In case you like this recipe please share it with your mates. Blissful cooking.
