Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, punjabi aloo paratha, tamarind chutney, yoghurt and pickle. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Punjabi Aloo Parathas recipe is a classic Spiced Indian Potato Flat Bread Indian flatbread made from boiled potatoes flavored with onions, green chillies. Aloo paratha is one our favourite dishes from Calcutta, found in so many of the Punjabi dhabas, where they are served with lots of love and butter alongside achar and dahi (creamy yoghurt). Aloo paratha is a type of stuffed Indian flatbread, that is quick and easy to make, and is very filling.
Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have punjabi aloo paratha, tamarind chutney, yoghurt and pickle using 22 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle:
- Prepare 2 cup Atta
- Prepare as required Oil
- Make ready As needed Water
- Take to taste Salt
- Get Filling
- Take 1/2 kg Potato
- Prepare 8 nos Green chilli
- Get hand ful Coriander leaves
- Make ready 1 tsp Grated ginger
- Prepare 4 Onion
- Take 1 tsp Cumin seed
- Prepare 2 tsp Chilli powder
- Take 1/4 tsp Garam masala
- Get 1/4 tsp dry mango powder
- Prepare 1/2 tsp Turmeric powder
- Prepare Tarmarind chutney
- Get 1/4 cup Tarmarind
- Get 1/2 cup Jagerry
- Take 1tsp Garam masala powder -
- Get 1 tsp Chilli powder
- Prepare 1 cup Water
- Get to taste Salt
Today I tried Punjabi style aloo paratha for a change. I never thought its so easy to make and tastes like the one we get in paratha joints here. Its a no onion,no garlic jain recipe apt for fasting days. Aloo paratha step-by-step recipe with photos.
Steps to make Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle:
- Dough _mix water salt and oil mix well then add flour and mix together.knead well to make dough.keep the dough aside for 15 minutes ina tight container.
- Filling- cook the potatoes by adding salt and enough water two whistle ina pressure cooker in high flame.once cooked remove from the fir and open the cooker and let them cool down.after the potatoes are cold enough to handle peel off the skin and mash them well.
- Heat oil in a kadai add finely chopped onion green chilli and ginger saute till transparent then lower the flame and add all powders saute till raw smell goes.then add mashed potatoes and salt and mix well.cook till you get a dry mixture then add finally chopped coriander leaves and mix well.check the taste and adjust allow this mix to cool down.
- Making parathas_divide the dough &potato filling in to equal parts.roll the dough in small circle and place the potato balls in the center.seal by pulling the edges of the rolled dough together to make a ball let the ball sit for 2 mins before rolling them.now roll the ball lightly.press the ball on the sealed side and keep it on the top side when rolling roll the balls in to meduim size when you feel sticking in the rolling surface then lightly sprinkle atta on both side of semi rolled paratha
- Heat a pan on high flame place the paratha on the pan after one minute flip the paratha over then after one minute turn to other side. You should see some golden brown spots on the top side.then spread one teaspoon of ghee on the paratha.again flip the paratha and lightly press the puffed areas with a spatula flip again t do the same when golden colour on both side remove from the fire.so your all time favorite aloo paratha is ready to serve.
- Tarmarind chutney_ heat apan add soake tarmarind water and jaggery mix well let it boil for 10 minutes.then add chilli powder,garam masala powder and salt mix well.simmer 2 minutes and swith off the flame.let it cool down. completely after cooll down strain it well.
Aloo paratha or potato stuffed flatbread. This all-time favourite, popular Punjabi breakfast needs no introduction. These parathas taste best when served with Indian pickles and yogurt. Aloo paratha. finally, tamarind chutney / tamarind date chutney stays good for a month when refrigerated in a airtight glass jar. ideas or thali recipes lunch recipes masala recipes no onion no garlic paneer recipes paratha recipes pickle recipes product review pulao recipes raita recipes rasam recipes. Served with tamarind and mint chutney.
So that is going to wrap this up with this special food punjabi aloo paratha, tamarind chutney, yoghurt and pickle recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
