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We hope you got insight from reading it, now let’s go back to aloo(potato) parata recipe. To cook aloo(potato) parata you need 17 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Aloo(Potato) parata:
- Prepare 2-3 medium sized potatoes(boiled and grated/smashed)
- Prepare 1 medium sized onion finely chopped
- Get 1 string of curry leaves
- Use 1 teaspoon coriander powder
- Take 1/2 teaspoon red chilly powder
- You need 1/4 teaspoon turmeric powder
- Provide 3/4 teaspoon garam masala powder
- Use 1/4 teaspoon dry mango powder
- Get 1/2 teaspoon Kasuri methi(optional)
- Prepare 1/4 cup cilantro/coriander leaves
- Prepare to taste Salt
- Provide 2-3 teaspoon cooking oil
- You need Roti/chapati dough
- Get 2 cups of wheat flour
- Prepare 1 teaspoon oil
- Take to taste Salt
- Provide Water to mix and make a soft dough
Steps to make Aloo(Potato) parata:
- Take a deep pan heat up, once the pan is hot add oil
- Once the oil is hot add onion, chopped curry leaves and sauté for 5 minutes/golden brown on medium flame
- Then add all the masala powders mentioned above and sauté for 3-4 minutes and add kasuri methi (optional) mix and then turn off the flame
- Once the pan is cooled then add smashed/grated potatoes to it and mix properly then add finely chopped cilantro/coriander leaves
- To make parata
- Take a lemon sized roti dough roll a bit round and take small lemon sized aloo mix stuff in the rolled roti dough
- Roll the stuffed aloo mix with the help of dry wheat flour dust to a normal size roti
- Heat up the tawa once the tawa is hot place a rolled aloo parata add a 1/4 teaspoon of oil/ghee and flip another side and cook properly on both sides
- Serve aloo parata with pickle/curd
Aloo paratha or alu parota recipe explained with step by step pictures and a quick video. Here is the recipe of tasty aloo paratha. This popular flatbread stuffed with delicately spiced potatoes is a real treat. A pan-fried flatbread stuffed with a filling of mashed potatoes. Aloo Paratha-How to make Aloo Paratha.
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