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Aloo Paratha Recipe: Vandana Sharma, a spokesman of home science, says that the most important in making potato paratha is the right flour, dry stuffing and rolling technique. If these three things are taken care of, then the paratha will never burst on the pan. When serving hot potato paratha with butter, curd or pickle, its taste increases even more.
It is a matter of Indian breakfast and the paratha of potato should not be included, this cannot happen. Potato parathas have different importance in the kitchen of North India. They are not only delicious but also those who fill the stomach and give energy.
Many times, while rolling the paratha or baking on the pan, it bursts and does not get the desired taste. In such a situation, by adopting the right method, you can make a restaurant-style of potato.
To make potato paratha, it is necessary to knead the dough first. The dough should neither be too tough nor too loose. Add a little salt and one teaspoon oil to the medium hard flour and knead it. Cover the dough at least 20 minutes, so that it is set well. While rolling, the dough spreads easily and does not burst the paratha.
The paratha is his stuffing. Boil the potatoes well and mash when it cools down completely. If stuffing with hot potatoes, the paratha will burst quickly.
Add finely chopped onion, green chillies, green coriander, ginger, red chili powder, garam masala, cumin powder and salt according to taste. Mix the stuffing well and make sure that there is no water at all, otherwise the paratha may burst while rolling.
Make dough dough and roll it lightly. Now keep stuffing in the middle and turn around and close it well. During this, keep in mind that the stuffing should not be peeled out. Now run a rolling with light hands and give a round shape to the paratha.
Do not put too much pressure while rolling the potato paratha, otherwise the paratha may burst. Sprinkle light flour on the cylinder and chakla so that it does not stick.
Put paratha on the hot pan and roast from both sides till it becomes light golden. Now bake it well by applying ghee or oil on it. The heat is neither very high nor very slow. Parting on medium heat will make the paratha crisp and golden. When the paratha starts swelling, understand that it is absolutely perfect.
