How to Make Yummy Aloo paratha with tomato garlic chutney and curd

Delicious, fresh and tasty.

Aloo paratha with tomato garlic chutney and curd. Aloo Paratha Side dish Tomato garlic recipe. Big question when most of us make parathas (especially people like me) is what to make This is very simple to make and it can be the best side dish for aloo parathas. Also I would recommend this chutney specifically for aloo paratha because, the garlic in.

Aloo paratha with tomato garlic chutney and curd

Tomato Chutney Recipe with step by step photos. This is a spicy, tangy & tasty chutney made from tomatoes. It pairs extremely well with idli, dosa, uttapam, pakora or vada varieties. You can have Aloo paratha with tomato garlic chutney and curd using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Aloo paratha with tomato garlic chutney and curd

  1. Prepare 1 cup of wheat flour.
  2. It's 1 tsp of oil.
  3. You need 1 pinch of salt.
  4. You need of water milk warm or as needed.
  5. You need 3 of potatoes large boiled n mashed.
  6. Prepare 2 - 3 tbsps of coriander leaves.
  7. You need 4 - 5 nos of chiles green ..
  8. Prepare of salt as needed.

This tomato chutney is a no onion no garlic recipe. Though if you want you can add onions as well as garlic. Are you tired of chopping and sautéing lots of onions, tomatoes and so many other vegetables to make a sidedish for paratha or are you bored of grinding Need a solution then check out this gravy which needs no onions, tomatoes and garlic…How easy is that…When I came across this recipe, I was. " Aloo paratha cooked in Punjabi Style " happens to be my family favorite too. Relishing hot hot Punjabi Aloo paratha served straight off the tawa, with a dollop of butter, pickle and some homemade curd…Aah.bliss !!

Aloo paratha with tomato garlic chutney and curd step by step

  1. Knead the dough to a non sticky consistency similar to how we prepare for chappattis and keep for some 15-30 mins..
  2. Make equal sized balls out of the dough and the stuffing.
  3. Roll the dough ball to a thick, palm sized circle..
  4. Keep the stuffing in the middle and cover it from all sides towards the middle and press to a patty..
  5. Dust the platform with flour and roll as thin as possible so that the dough covers the stuffing as a thin layer.
  6. Heat tawa and cook parathas both sides in a medium flame.
  7. Add oil as needed,  till golden brown  spots appear..

A perfect weekend breakfast ….isn't it ? We call it as thakkali poondu chutney in Tamil. My MIL makes it often for roti and stuffed paratha. We usually make this chutney for chapati and Aloo paratha. You can try this for idli, dosa too.