Howdy everybody, this time we will provide you with aloo paratha with tips for every possible failure recipes of dishes which can be simple to grasp. We will share with you the recipes that you are in search of. I’ve made it many times and it’s so delicious that you guys will like it.
It is very flavorful and unique on it's own. It is my #mummyji's one of the best recipes. Aloo Paratha is an easy to make North Indian breakfast dish.
Aloo paratha with tips for every possible failure is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Aloo paratha with tips for every possible failure is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have aloo paratha with tips for every possible failure using 20 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Aloo paratha with tips for every possible failure:
- Take for stuffing
- Make ready 6 medium to big potatoes
- Get 1 medium sized onion
- Get 20 curry leaves
- Prepare to taste Green chillies
- Prepare 1 stick cinnamon
- Prepare 4 cloves
- Prepare 3 tbsp oil
- Get 1 tsp garam masala
- Make ready 1 tsp sesame seeds
- Get 1 tbsp lemon juice
- Get 2-3 tsp sugar
- Take 3-4 tbsp chopped coriander leaves
- Take 1 cup grated carrot and/or beetroot
- Get to taste Salt
- Get For parathas
- Take 2 cup wheat flour
- Prepare 2 tbsp oil
- Take To taste Salt
- Take As needed Oil for roasting parathas
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. Tips on making aloo paratha without breaking: The dough needs to be soft and smooth. If the dough is not smooth then it will give hard time rolling. If the dough is hard (not soft) then it will break while rolling and stuffing will come out from the edges.
Steps to make Aloo paratha with tips for every possible failure:
- Preparation: boil potatoes (tip: ensure not to overcook them or else the stuffing will be too wet), peel and mash them. Chop onions finely. Dry roast cinnamon and cloves till they spread aroma. Pound them to make powder. Make Curry leaves and green chillies paste.
- Heat oil in a pan and fry onion till they are translucent. Add green chillies and curry leaves paste, cinnamon-cloves powder, sesame seeds, garam masala and salt. Fry a bit. Then add carrot/beet, lemon juice and sugar. Fry till the moisture from carrot/beet is totally burnt. Add mashed potatoes and mix well. Cook for a minute or till the spices are well blended. Add coriander, mix again and remove from heat.
- Add 2 tbsp oil and some salt in the wheat flour. Mix well and make semi soft dough(little harder than for roti) using water. Knead well, cover and keep aside for 20 minutes. Knead again and make it smooth. Make 9 equal size portions. Make 11 equal portions from the potato stuffing.
- Take a portion of dough and start rolling. Use wheat flour dusting as and when required. Rill it JUST as big as can fit and cover the stuffing ball. Pull the edges together, press as the top part of the stuffing and gently pinch out the extra dough.
- Spread the lump at the middle gently so as to make the surface even by spreading out the lump. Gently roll paratha using dusting, as thin as possible without cracking and tearing the paratha. (Tip: ensure not to keep it too thick)
- Heat a pan moderately. Gently place the paratha on it. flip it over when you see the bubbles forming on the surface. Apply oil and flip it again. Apply oil on the other side. Cook on both the sides by gently pressing the parathas all around. Pressing will help paratha to puff and cook evenly. Serve hot with tomato ketchup.
- TIP 1 : Reasons for breaking of paratha while rolling…1. stuffing is too wet due to overcooked potatoes or due to unburnt moisture from carrot/beet. 2. Dough is too soft. 3. Roti to cover the stuffing was rolled too thin. 4. The stuffing got slimy (possibility is rare with this recipe unless the potatoes were not cooked well or they were of poor quality).
- TIP 2 : Reasons for holes in the middle of the paratha as you roll..1. too much dough is pinched out after stuffing. 2. It was not closed off properly after pinching out the dough. 3. Roti for stuffing was rolled too thin so it did not have enough volume to be rolled. 4. The dough was too soft.
- TIP 3: Reasons for tasteless paratha inspite of delicious stuffing..1. the paratha is too thick. 2. Stuffing is too little. 3. Dough Lump is not removed properly.
- TIP 4: Reasons for unpuffed paratha…1. not rolled evenly. 2. Broken paratha. 3. Pan was too hot/cold 3. Heat was too low/high.
- TIP 5: Reasons for tasteless thick part in the middle of the paratha 1. Extra dough after covering the stuffing was not separated and pinched out properly. 2. The middle part of the ball after pinching out extra dough was not pressed down properly to make the surface even. 3. The paratha was rolled too thick. 4.The paratha dough was too hard. 5. The roti for stuffing was rolled too thin.
Method: In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water( you can even use the drained radish water)little by little, gather to form a soft pliable dough. The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest for a while until. Craving for a plate of aloo paratha, but don't know how to go about it?
Above is how you can cook aloo paratha with tips for every possible failure, very straightforward to make. Do the cooking stages appropriately, calm down and use your heart then your cooking might be scrumptious. There are many recipes that you would be able to strive from this web site, please find what you want. Should you like this recipe please share it with your folks. Joyful cooking.
