Whats up everyone, this time we offers you aalu paranttha (potato stuff brush fried bread) recipes of dishes which can be simple to understand. We’ll share with you the recipes that you’re looking for. I’ve made it many times and it’s so delicious that you guys will find it irresistible.
Aalu Paranttha (potato stuff brush fried bread) is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Aalu Paranttha (potato stuff brush fried bread) is something which I have loved my whole life. They’re nice and they look fantastic.
Baked potato meals are simple dishes and a simple method to add heartiness. Can't get enough of baked potato snacks? Are you looking for some easy and quick baked Aalu Paranttha (potato stuff brush fried bread) It's Indian breakfast from North India. 👌👌👌👌 Shipra Sengupta India.
To begin with this recipe, we have to first prepare a few ingredients. You can have aalu paranttha (potato stuff brush fried bread) using 16 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Aalu Paranttha (potato stuff brush fried bread):
- Get Potato Stuffing
- Prepare Potatoes big size
- Get Chopped Onion
- Prepare Chopped Ginger
- Make ready Chopped Green Chilli
- Make ready Red chilli powder
- Get Dried Mango powder or Indian Chat masala
- Make ready Salt as needed
- Make ready Afoesida
- Get Coriander leaves chopped
- Take Wheat flour for rolling the Paranttha
- Prepare Dough
- Prepare Wheat Flour
- Make ready Vegetable oil
- Prepare Salt
- Prepare Water for knead flour
It needs little patience and turns out fabulous. Time to make the paratha - take a little atta dough and make a disk, then roll in to a large round. You want about double the dough than you would use to make one chapati. This is a thicker bread and you need more strength in the bread to keep the filling inside.
Instructions to make Aalu Paranttha (potato stuff brush fried bread):
- Take a big bowl.. Take wheat flour.. Add oil n salt.. Mix well.. Gradually add lil water n make a semi tight dough.. As u can handle in stuffing. Keep aside.
- Boil potatoes in pressure cooker with 3-4 whistle. Off gas.. Keep for cooling.
- Open the lid n take out potatoes.. Peel them.. Mash with fork…. Be careful it's hot.. Don't use hand now.
- Now add all spices except oil for frying…. in mashed potatoes n now mash with hand.. Make a smooth dough.
- Now divide potato dough into 8 small balls.
- Divide wheat flour dough into 8 small balls too..
- Now take a flour ball n flat with rolling pin.. Small size. With dusting flour.
- Now u made a small flat bread.. Take it in your palm n stuff with potato ball.. Close it with gently with fingers n hand.
- Now again dust some flour n with rolling pin make a big circle shape bread.
- Meanwhile when u r making bread.. Heat ur non stick flat open pan. It should heat fully.
- Now replace ur potato stuff bread on pan.
- Toss for two minutes.. Flip another side… Now apply vegetable oil all over the bread with brush or spoon.
- Again flip the bread.. This side again apply oil…. Fry both sides equally..
- Whole process take 5-6. If ur pan heated well… Otherwise it take more time n Paranttha ll be hard.
- Now its done.. Make all Paranttha likewise. Enjoy with Indian Chutny or sauce or pickle..
Aalu ka Paratha Recipe is a popular Indian breakfast recipe. Many kids are fond of this aalu ka paratha and many of us have childhood memories with this yummy stuffed Indian bread. For me aloo ka paratha is of the yummy Indian vegetarian recipes. Today I will share my recipe of aalu ka paratha which you can easily make at home. Aloo Ka Paratha Recipe Video in Hindi.
Above is the way to cook aalu paranttha (potato stuff brush fried bread), very easy to make. Do the cooking phases accurately, loosen up and use your heart then your cooking might be delicious. There are numerous recipes which you could try from this web site, please find what you need. If you happen to like this recipe please share it with your friends. Happy cooking.
