Instant Suji Aloo Paratha Recipe. How to make semolina potato paratha

Suji aloo paratha recipe: Every morning when tiffin’s tension is on the head or suddenly feels like making something new in breakfast, then the biggest difficulty is what to make that it can be made soon and everyone likes it. It often happens that making paratha means first knead the dough, then boil the potatoes and then prepare the stuffing. Even after so much hard work, sometimes the parathas become hard, sometimes they remain raw. But now this mess is over! With this special recipe told by mother, you can make tasty swollen potato paratha in just 25 minutes without boiled potatoes and without dough. This paratha is not only in appearance, but also in taste that no other paratha is remembered after eating once.

Suzy potatoes required to make paratha
-2 raw potatoes
-Add cup semolina
1 bowl wheat flour
-2 teaspoon ghee or oil
-Add spoon cumin seeds
-Adle spoon white mole
-1 teaspoon ginger (grated)
-1 green chillies (finely chopped)
-The chutki celery (mashing in the palm)
-Adle spoon turmeric
-The salt as well
-Adh spoon mango powder
-Phil from chilly flex and origeno
-Fresh green coriander

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How to make this instant paratha?
1. First peel the raw potatoes and grate them finely. Then soak them in a vessel with a little water for 2 3 minutes so that the extra starch comes out.
2. Now keep a pan on medium heat and add oil or ghee to it.
3. As soon as the ghee is hot, add cumin, white sesame, ginger, green chillies and celery and run a few seconds.
4. Now add 2 bowls of water and let it boil.
5. As soon as boiling, add turmeric, salt and soaked grated potatoes.
6. Keep the flame medium and cover the pan. After one minute, remove the lid and add green coriander, chili flakes and origo to it.
7. Now add semolina and wheat flour slowly and keep stirring continuously with a wooden spoon so that no lumps are made.
8. Turn off the heat and the mixture cools down slightly, then add mango powder and mix well.
9. Now knead this mixture by hand and make a soft flour.
10. Make small balls and roll it and roast on a low flame on both sides.
11. When the paratha becomes golden, then serve it with green chutney or tomato ketchup.

Some important things that keep in mind
-While pouring the flame and semolina in hot water, stir slowly so that there is no lump.
-Always add amchur powder only after closing the heat.
-While rolling the paint, apply some dry flour so that the paratha does not torn.
-The heat of the tweet should not be too high, otherwise the paratha will burn from outside and will remain raw from inside.