Hiya everyone, this time we offers you multigrain aloo paratha recipes of dishes that are straightforward to grasp. We are going to share with you the recipes that you are looking for. I’ve made it many instances and it’s so scrumptious that you simply guys will find it irresistible.
How to Make Punjabi Aloo Paratha - (Potato Flatbread) healthy, delicious flatbread/paratha stuffed with potato filling. They are made using homemade multigrain flour which can be customized as per taste/need. Being a Delhi girl, the approaching winter season is a perfect time when I crave some typical 'Dilliwala' (Delhi) food especially the.
Multigrain aloo Paratha is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Multigrain aloo Paratha is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook multigrain aloo paratha using 12 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Multigrain aloo Paratha:
- Prepare 1/4 cup whole wheat atta
- Take 1/4 cup oats flour
- Take 1/4 cup ragi flour
- Make ready 1/4 cup bajra flour
- Make ready 1 onion chopped
- Prepare 2 potatoes boiled and mashed
- Prepare 1/2 tsp red chilli powder
- Take to taste Salt
- Get 1 tbsp coriander leaves
- Get 1/2 tsp garam masala
- Prepare 1/2 tsp Ajwain/carom seeds
- Prepare As needed Oil for frying
Aloo Palak Multigrain Paratha is my solution for a common option for my son's tiffin box, lunch for my husband and my brunch while I work from home. This Aloo Palak Multigrain Paratha is easy to cook and much easier to pack. Adding multigrain flours makes sure you can pack lot of nutrition in a single paratha. Presented today for #Breadbakers is a yummy and nutritious multigrain Aloo-Methi Paratha which is perfect as a heavy breakfast.
Instructions to make Multigrain aloo Paratha:
- First Of all combine all the flour in a mixing bowl.
- Add water and make a soft dough.
- Mash the potatoes and add all spices.
- Heat a griddle on a medium flame.
- Dust the rolling surface and the dough ball.
- Now flattern the ball and place a scoop filling in it.
- Close the flattern dough and form a smooth ball again. flattern it in the form of parantha.
- Place the Parantha on the hot tawa and and let it cook for1/2 minute.
- Flip the Parantha, apply 1/4 tsp of oil on the cooked side and flip it again.
- Now apply 1/4 tsp of oil on the other side.
- Let the Parantha brown as per desire taste on both sides.
- Transfer the cooked Paratha to serving plate.
- Serve hot with juice or curd.
In most homes, this is served with Masala Chai (spiced Indian milky tea), yoghurt (dahi) and achaar (pickle). The key to making a good paratha always lies in kneading a soft dough and then rolling the paratha evenly. Once you get that done, stuff it with your favorite ingredients (spiced potato in this case) and then fry it on a medium-high heat. Out of interest, I learnt many North Indian dishes from my north Indian friends. Aloo Paratha is one of my favourites.
Above is how one can cook multigrain aloo paratha, very simple to make. Do the cooking phases appropriately, chill out and use your heart then your cooking can be scrumptious. There are various recipes that you could try from this web site, please find what you want. Should you like this recipe please share it with your mates. Glad cooking.
