aloo paratha – a breakfast that i make often and for years now. have becoming a sort of expert in making parathas. this aloo paratha recipe is the way they make parathas in the punjabi dhabas/roadside eateries. i have already shared the aloo paratha recipe of my mil. but this paratha tastes different than my mil recipe of punjabi aloo paratha. in this recipe, the use of dry pomegranate seeds or anardana and carom seeds or ajwain in the potato stuffing makes a big difference in the flavors and taste of the paratha. i also add chaat masala which perks up the flavor, however this is an optional ingredient. the dhaba style aloo paratha taste slightly spicy, tangy and has a hint of sourness. if you have eaten food in punjabi dhabas of jalandhar or amritsar (like my hubby who has studied there) then this paratha recipe will remind you of the food you have eaten there. to get the authentic taste, i would suggest adding dry pomegranate seeds. however as a substitute you can also add dry mango powder. a potato filling made with dry pomegranate seeds tastes different then the one made with mango powder. this is a no onion no garlic paratha. if you like onions, then you can add some onions too. some folks even add grated ginger. when cooking any paratha, they should always be fried properly. i have seen in many places the parathas being served partly cooked and the raw dough can also be tasted at times. the griddle or tava should be hot. you can regulate the fire from hot to medium while cooking. smear enough oil or ghee when frying the parathas, so that the dough gets cooked well and you see crisp brown spots. an ideally cooked paratha would be evenly fried, well cooked with golden or dark brown crisp spots. when cooking, use a spatula, to press the paratha edges so that the edges are also cooked properly. aloo paratha is usually served with dal makhani, lots of butter, pickle or curd and if you are a real foodie then with a big glass of lassi. for me, the paratha itself is very heavy !!! so i usually have aloo paratha plain with pickle or just with ginger chai. few pictures showing the process of making punjabi aloo parathas:1. take all the ingredients for the potato stuffing in a bowl and mix well. 2. roll two small or medium sized balls into small rounds. place the stuffing in the center keeping the edges free. sprinkle some flour on the filling to absorb the extra moisture. 3. place the second rolled circle on top the first one and join the edges. 4. on a lightly dusted flour, roll the paratha gently to a 6-8 inch round in diameter. don't make too thick or too thin. 5. fry the paratha on a hot griddle or tava. 6. the aloo paratha would puff up when frying and you will see golden spots all over. 7. remove and straight away serve aloo parathas. parathas are best had hot. if you cannot serve aloo paratha hot straight from the griddle to the plate, then just place them in a roti basket or a casserole. let the steam come out. and then cover the basket. otherwise they will soften due to the steam. if you are looking for more punjabi recipes then do check rajma masala, paneer butter masala, kadai paneer, chole bhature and palak paneer. punjabi aloo paratha recipe below:punjabi aloo paratha recipe | dhaba style aloo paratha – makes 5-6 parathas Author: dassana Recipe type: breakfast, brunch Cuisine: north indian, punjabi Serves: 2-3
3.2.2124 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/lbBHknKQsWM/ | |||
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Monday, August 19, 2013
punjabi aloo paratha recipe | dhaba style aloo paratha
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