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The ingredients needed to prepare Aloo pyaj paratha without stuffing:
- You need 2 potato medium size boiled and mashed
- Take 1/2 cup onion chopped
- Take 1/4 tsp turmeric powder
- Get 2 tsps chilli powder
- Prepare 1/4 tsp garam masala
- Use 1 tsp oil
- Use 1/2 tsp cumin seeds
- You need to taste Salt
- Get 1 cup wheat flour
- Use 2 tbsps oil for roasting paratha
Steps to make Aloo pyaj paratha without stuffing:
- Take a pan with 1 tsp oil, keep it on medium heat
- Once oil is a bit warm add cumin seeds
- As cumin seeds sizzles, add onion and salt
- Cook it for 5-6 minutes until onion becomes soft
- Add mashed potato and mix it well
- Add turmeric powder, chilli powder and salt
- Mix it well and cook it for 2-3 minutes
- Turn off the stove
- Taste this mixture, the salt and chilli powder should be more than usually it will be in any curry because we will add wheat flour to this mixture later
- Let it cool down this mixture for an hour
- Add wheat flour and knead the dough (No water should be used), dough will be as shown below
- Divide it in 10 equal portions
- Take one portion make ball shape and then flat it with palms, take 2 tbsp of dry wheat flour in a bowl
- Put the tawa on the stove top on medium heat
- Dust the ball in dry wheat flour and Roll till its 5 inches diameter circle as shown below
- Tawa will be warm by now put the paratha onto tawa and heat it for 30 seconds
- Flip it over to the other side with spatula and cook it for 45 seconds
- Again flip it and add 1/4 tsp oil, press it with spatula on side and let it cook for 10-12 seconds and then take it in to a plate
- Repeat step 13 to 18 for each of the parathas
- Serve hot with curd or tomato ketch up
But the aloo stuffing can be prepared without amchur powder or lemon juice also. Aloo Paratha is a traditional stuffed flatbread recipe from India. It is made with spicy potato stuffing and wheat/refined flour dough. Cook the paratha: Warm a medium skillet over medium-high heat. Once the skillet is thoroughly heated, carefully place a paratha in the pan.
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