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You only need two ingredients to make the noodles from scratch and it’s naturally gluten-free too. Potato starch I use potato starch for this recipe. You will see some recipes using sweet potato starch, also known as di gua fen (地瓜粉).
Join all the edges well to ensure no filling is visible. I do not remove any excess dough, instead press it down back to the ball. Yes you can add more spices however, it risks being too pungent. You can easily replace the onions with green chillies or skip it altogether. Serve it with pickle , yogurt, or just a dab of butter! Grease it with butter, then cook both the sides of the paratha, by flipping it over, so that the sides brown properly.
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Don't stuff the paratha will excess filling or it will come out when you try to cook it. Cook both sides of paratha for 1 min in medium-high flame. I used my own recipe but used your salt measurement and it was perfect. Grate or mash potatoes well until you see no bits of potatoes in them. But do not over mash to the extent they become pasty and sticky.
To make potato paratha, first boil the potatoes. After this, peel off the potatoes and put them in a big mixing bowl and mash them well. Now finely chop green chillies, coriander leaves and onions. After this, put them in potatoes and mix them well. Now add coriander powder, red chili powder, garam masala, salt and cumin to this mixture and mix well. Lastly, knead the dough, roll the paratha and cook on tawa from both the sides.
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Add the boiled and grated potatoes into the pan. Mooli paratha recipe with step wise photos. Easy to make punjabi mooli paratha or stuffed radish paratha . Aloo palak paratha– Furthermore you can also add chopped palak leaves to the aloo stuffing. Aloo palak paratha is once again and tasty and healthy breakfast for toddlers and kids. Now to make the parathas first of all divide the dough into 9-10 equal sized balls.
Smoothen a dough ball and dip it in flour. Flatten it and roll to a 4 inch round roti/disc. These are made the same way all over India with slight variations in the spices. My recipe to make aloo paratha has a unique combination of spices so they are flavorful, delicious and great tasting. Samosas are made with maida or all purpose flour.
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Finally fry as mentioned in the recipe and serve. You can also make layered paratha with this dough. As compared to traditional method of making aloo paratha this method takes less time and effort. In the meantime, mix together mashed potatoes, finely chopped onions, zeera powder, red chili powder, and salt. Roll your dough into small balls, then flatten each ball into a small, flat circle.
Add some wheat flour and ghee if the dough turns out sticky. The paratha dough should always be soft. Furthermore add chopped green chili, onions, coriander leaves, ginger garlic paste mix them all together. Finally sprinkle 3 tbsp freshly chopped coriander leaves and knead properly to make stuffing for paratha. Onions, green chillies, and coriander should be finely chopped otherwise the filling will come out while you are rolling the dough. Love this recipe and I have learnt to make good aloo paratha from your recipe.
You can also cool and pack these aloo paratha in lunch box with a side of mango pickle. You can add finely chopped onions to the filling if you like. For a nutty flavor you can add 1/4 cup chickpea flour along with wheat while making the dough. The dough for paratha should be kneaded just like kneading roti or phulka dough.
Keep in mind that the dough has to be kneaded a little soft. After this keep the dough aside for 10 minutes. After the fixed time, take the dough and knead it once more and then make balls out of it.
Knead doughOnce your dough is ready then keep it to rest for minutes. Add oil in doughAfter that start kneading the dough properly. Kneading dough is a very good exercise for your fingers and wrist.
It can be served alone and along with Indian curry or gravy. One of the most common, simple aloo paratha made with a mix of potato with garam masala, red chilli powder, green chillie, anardana, ginger, etc. Pair this classic with dahi, raita or achaar with dollops of butter for a wholesome meal. Always use fresh potatoes to make parathas at home. Using potatoes which are soggy or boiled days before will not give you good aloo parathas. While rolling the paratha, apply pressure evenly to ensure that the potato stuffing is mashed well and evenly spread in the paratha.
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