Achari Aloo Parantha
( 19853 बार पढ़ी गयी)
Published on : 10 Apr, 17 13:04
Ingredients:
- oil,1 cup Fennel seeds1 tsp,1 tsp Cumin seeds
- 1 tsp Kalonji, ½ tsp Coriander powder,1 tsp Red chilly powder,½ tsp Amchur powder, ¼ tsp Fine chopped green chilly,2-3 tbsp Pickle masala dough
Method :
- 1 cup Water, ½ cup Cooking Oil, 1-2 tsp of oil in it
2 minutes Now add salt and achar masala, mix, saute and cook for another, minutes Now switch off the heat and transfer the potato mixture in a bowl and let it cool down
After 20 minutes knead the dough once again and divide it in equal parts. Now roll the balls and fill potato mixture in this. Roll again. Fry these Paranthas in oil on hot tava. Serve with butter and curd.
Here are few tips to make perfect aloo paratha or achari aloo paratha:
Make smooth and soft dough. Apply little oil after kneading the dough and let it rest for 15-20 minutes before making parathas. This will make soft parathas.
I prefer grating potatoes rather than breaking them with hands while using them for stuffing. That will make the stuffing smooth and parathas will not break while rolling. roast the potato for a small time to make stuffing so that there is no moisture in the potatoes and they are easy to roll.
Try to make equal size of stuffing balls and dough balls for better taste.
Roll the paratha with very gentle hands.You can add or skip green chillies according to your taste. With the same stuffing you can make basic aloo paratha just skip kalonji (nigella seeds) and achaar masala.Little achari masala goes long way. It gives enough tangy flavor and aroma to stuffing.flavor and aroma to stuffing.
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- oil,1 cup Fennel seeds1 tsp,1 tsp Cumin seeds
- 1 tsp Kalonji, ½ tsp Coriander powder,1 tsp Red chilly powder,½ tsp Amchur powder, ¼ tsp Fine chopped green chilly,2-3 tbsp Pickle masala dough
Method :
- 1 cup Water, ½ cup Cooking Oil, 1-2 tsp of oil in it
2 minutes Now add salt and achar masala, mix, saute and cook for another, minutes Now switch off the heat and transfer the potato mixture in a bowl and let it cool down
After 20 minutes knead the dough once again and divide it in equal parts. Now roll the balls and fill potato mixture in this. Roll again. Fry these Paranthas in oil on hot tava. Serve with butter and curd.
Here are few tips to make perfect aloo paratha or achari aloo paratha:
Make smooth and soft dough. Apply little oil after kneading the dough and let it rest for 15-20 minutes before making parathas. This will make soft parathas.
I prefer grating potatoes rather than breaking them with hands while using them for stuffing. That will make the stuffing smooth and parathas will not break while rolling. roast the potato for a small time to make stuffing so that there is no moisture in the potatoes and they are easy to roll.
Try to make equal size of stuffing balls and dough balls for better taste.
Roll the paratha with very gentle hands.You can add or skip green chillies according to your taste. With the same stuffing you can make basic aloo paratha just skip kalonji (nigella seeds) and achaar masala.Little achari masala goes long way. It gives enough tangy flavor and aroma to stuffing.flavor and aroma to stuffing.
© CopyRight Pressnote.in | A Avid Web Solutions Venture.