Recipe: Perfect Aloo paratha with tips for every possible failure

Aloo paratha with tips for every possible failure. COOKING ALOO PARATHA WITH MY INDIAN MOTHER IN LAW Aloo paratha is a yummy stuffed bread dish that incorporates that ingredient which is a famous staple in so many cultures: the potato. Aloo Paratha is extremely easy to make and is great for breakfast or as a snack.

Ingredients of Aloo paratha with tips for every possible failure

1. You need of for stuffing.
2. You need 6 of medium to big potatoes.
3. Prepare 1 of medium sized onion.
4. You need 20 of curry leaves.
5. You need to taste of Green chillies.
6. Prepare 1 stick of cinnamon.
7. It's 4 of cloves.
8. Prepare 3 tbsp of oil.
9. Prepare 1 tsp of garam masala.
10. You need 1 tsp of sesame seeds.
11. It's 1 tbsp of lemon juice.
12. You need 2-3 tsp of sugar.
13. It's 3-4 tbsp of chopped coriander leaves.
14. It's 1 cup of grated carrot and/or beetroot.
15. You need to taste of Salt.
16. It's of For parathas.
17. Prepare 2 cup of wheat flour.
18. You need 2 tbsp of oil.
19. It's To taste of Salt.
20. It's As needed of Oil for roasting parathas.

Alu porota or 'alu paratha' is wildly popular all over South Asia???no dhaba scene is complete without the sight of hot Moreover, the filling should be evenly distributed within the porota so you get some with every bite. Aloo paratha with Boondi Raita is a great combo???.do try this for yourself and enjoy! My version usually has chilly powder and garam masala instead of turmeric and green chillies. I have given the tips and video too???other than that I dont do anything special???I can tell.

Aloo paratha with tips for every possible failure instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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).
6. 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..
7. 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)..
8. 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..
9. 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..
10. 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..
11. 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..

Tips - After stuffing the potato mixture, spread it into a small circle with your fingers first and then roll it out with the rolling pin. Tips for working women- If you want to prepare aloo paratha for breakfast, you can prepare the stuffing the previous night and store it in an airtight container in the refrigerator. Aloo Paratha: A must-try recipe, which is an indispensable part of north Indian cuisine, where it is enjoyed any time of the day, for breakfast, lunch or dinner. Luscious whole wheat parathas are stuffed with a succulent mixture of mashed potatoes flavoured perkily with green chillies, onions and all. Read latest Aloo Paratha articles, watch Aloo Paratha videos and much more at NDTV Food.