It is hard to fulfill the desire of people who love to eat, their demands increase, and still can’t get enough. But there is one dish which can satisfy anyone. Aloo paratha,
it is loved by all. Aloo paratha originated from the Indian subcontinent. The most popular dish throughout western, central, and northern regions of India, especially in Punjab. It is made with the wheat flour dough, by stuffing the boiled mashed potato and spices, in ghee, it is mostly preferred in winter but it’s a regular dish for Punjabis.
Potato is high in starch and will lead to an increase in the blood glucose levels, If you want to gain weight then Aloo Parathas are perfect to be had in the breakfast, A good source of phosphorus is one of the important minerals to strengthen and benefit bone fitness. It is worth making.
How to make Aloo Paratha
Ingredients
- 4 cups wheat flour
- 3-4 boiled and mashed potatoes
- 2 cups water, to make Dough
- 1 teaspoon coriander seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 2-3 chopped green chili
- More than one teaspoon cumin seeds
- Less than one teaspoon ginger and garlic paste
- Less than one teaspoon of mango powder
- 2 and a half tablespoons of chopped coriander
- More than one teaspoon carom seeds
- Salt (as per taste)
- Half Cup of wheat flour (to make paratha)
- Ghee (to fry)
Instructions
- Make the dough by using water, oil, and salt
- Take a bowl and mash the potatoes in it add chili, turmeric powder, red chili powder, cumin seeds, carom seeds, ginger and garlic paste, mango powder, and coriander Mix it well.
- Make a ball sized wheat dough (use the wheat flour if it’s sticky)
- Make a circle big enough to put the stuffing
- Put the stuffing ( not too much) and roll it in a thick paratha shape (or triangle)
- Take a pan, heat it on a medium flame and cook the paratha with ghee from both the sides (till it’s brown, don’t burn..keep frying from the side by side).
It’s good to go!
