Aloo Paratha I North Indian Breakfast

Learn how to make different Recipe with chef Meghna.

  • VIDEO LINK
  • POSTED DATE
    20-Jan-2020
  • COOK TIME
    30 Mins
  • COOKED BY
    Chef Meghna
  • SERVING
    2-3 People

Ingredients

Boiled Potatoes
2 tbs Finely chopped onions
2 finely chopped green chillies
A small piece of ginger shredded
Sabut Dhania (coriander seeds)  churned in mixie and roasted
Pomegranate seeds powder
Ajwain (Optional)
Salt
Fresh Coriander leaves
Keep Wheat Atta Paratha mix ready
Butter, Raita on the sides.
 

Method

Most popular Indian Breakfast that ensures you could go with a late lunch or some people I have met who skip lunch after relishing Aloo Paratha for breakfast. Love M #ChefMeghna #AlooParatha #PunjabiDhabaStyle

Method:
In a bowl, take mashed boiled potatoes. I have boiled them in pressure cooker upto 3 whistles.
Make sure potato is dry, if there is water in it then at the time of rolling paratha, it will get torn apart.
Add 2 tbs finely chopped onion
Add 2 finely chopped green chillies
Add a small piece of shredded ginger.
Add some coriander seeds crushed roasted
Add some pomegranate seeds powder
Add some ajwain if you like
Add salt per taste
Mix everything
Heat up a pan on the side
Add some coriander leaves  into the mix
I have kept paratha atta ready from wheat flour (you can take half wheat and half plain flour if you like)
Roll paratha first with a gentle hand, try and keep borders thin
Now fill stuffing, close the paratha and roll it again.
Be gentle, don't put pressure else paratha will tear apart.
Make it on the tawa, roast it on both side
Paratha is ready, serve with curd/raita, pickle and onions.
Some butter on the top.

 

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