HOW TO MAKE PERFECT GHEE ALOO PARATHA WITHOUT BREAKING 2021/Masthani’s Kitchen:

Healthy and tasty Ghee aloo paratha without breaking ( step-by step photos) 2021/Masthani's kitchen:

Hello friends!

Namasthe🙏

                                   Today’s one more and my delicious recipe Aloo paratha. aloo paratha is a Indian recipe we can serve as all the time just as breakfast, dinner, snacks, some time lunch box for kids also.

Aloo paratha

                                          Aloo paratha made with mashed potatoes , whole wheat flour and ghee. aloo paratha name termed as aloo— potatoes/paratha— falt bread. Aloo paratha easy to make it , in this post I can share with you  easy methods as like  stuff and roll of aloo paratha. we can easily understand and make it in our home.

TABLE OF CONTENT

• History of aloo paratha
• Benefits of aloo paratha
• Different languages spell about aloo paratha
• Frequently asked questions
•  look at its desired steps
• procedure
• expert tips

History of aloo paratha:

                                    Aloo paratha is an Indian sub continent dish. It is originated from the north , south regions and also some other countries like Pakistan, Bangladesh, Nepal countries also. Aloo paratha specially famous in Punjab region (north) and kerala, Tamil nadu (south) region.

In kerala region is made with maida instead of wheat flour and serve them with chicken, mutton curries. IN 1950’s ALOO PARTAHA MOSTLY POPULAR  SERVED ALL OVER THE WORLD .

Benefits of aloo paratha:

It controls the blood pressure.

Aloo paratha having good amount of magnesium, proteins , iron and sodium.

Aloo paratha may helps you increase the weight as well as weight loss also, its depends on you only.

If you eat less quantity of aloo paratha then its helps you for weight loss.

Its support for your bones strong its maintain healthy.

Different languages spell about aloo paratha:

Aloo paratha-india

Flatbread-english

Pan plano de patata-spanish

Kartoffelfkadenbrot-german

Pain plat aux pommes de terre- French

Krumplid lapos kenyer-hungarain

Roti pipih kentang-indonesian

Focaccia di patate-italian

Patates pidesi-turkish

Frequently asked questions?

1) Can aloo paratha eat at night?

                   Of course, we can eat it in all the times. aloo paratha having a good starch if you eat night time it’s maintain energy over the night

2) Can we freeze aloo paratha?

                     Heat the non-stick pan, half cooked aloo paratha each side without oil for 5 to 6 times. place each parathas in a tight zip bag or freeze bag and cool them completely. whenever you want take them and heat them for a while .

3) Can we make aloo paratha with maida?

                       We can make aloo paartha with maida or wheat flour. But wheat flour aloo paratha as much taste as maida.

4) Does aloo paratha makes you weight loss/gain?

                      Aloo paratha is a healthy food. The flat paratha  makes  you healthy diet we can make it has weight loss but stuffed paratha like aloo ,some cooked vegetables paratha makes you weight gain.

5) Difference between  Paratha and  Chapathi?

                          Paratha is a flat bread mixed with some cooked vegetables, while chapathi is flat, without stuffed any vegetables on it,  both are healthy food .

Let’s look at its desired ingredients:

Wheat flour

Potatoes

Onions

Green chill

Red chill

Salt

Turmeric

Ghee

Yogurt

Coriander seeds powder.

Let’s look at its desired steps:

Step 1: firstly take the 4 cups of wheat or atta flour in a bowl. pour salt ( as per taste),4 spoons of yogurt 2 spoons of Cooking oil.

wheat or atta flour

wheat or atta flour

Step 2: mix them very well with a help of required water to form a soft and non sticky. Place the dough aside with a tight cap for 30 min then only the dough get more  softer and easily melt while eating.

soft and non sticky dough

tight cap for 30 min

Step 3: here I take the 4 potatoes .cook them in a pressure cooker in a medium flame for 3 to 4 whistles. other wise without pressure cooker boil them until we can mash them easily by using spoon.

potatoes

Step 4: when the potatoes are cooked take them aside cool them for a while, peel  the potatoes skin and grate them with help of spoon.

 grate them with help of spoon.

Step 5: take a pan add oil, onions, green chilli cook them until it turns in a golden brown color.

 onions, green chilli 

Step 6: after add smashed potatoes on it cook it for awhile

add smashed potatoes

Step 7: pour red chilli, ginger paste, Coriander seeds powder, turmeric , garam  masala powder cook them very well .here I did not add salt because I already add in dough if needed you can add on it.

Potato mixture

potato mixture

Step 8: Take the dough and divide them in an equal parts and also divide the potato mixture in equal parts

divide equal parts

Step 9 : Roll the piece of dough flatten it and roll it until it size just like round disc/plate. fold the edges  with a help of fingers

fold the edges  

Step 10:Place a potato mixture ball center and bring the sides up slowly.

potato mixture 

Step 11: Press the mixture ball in middle with the help of finger, if aloo stuffing is sticky the  smear your finger with a little water or wheat flour. join the all sides dough with gently make it them in a ball .

make it them in a ball 

Step 12: Sprinkle the little flour on the every dough mixture ball then only the paratha makes perfect without breaking. Spread thick or thin as per your wish 6 to 8 inches spread it evently with the help of roti maker.

Sprinkle the little flour

6 to 8 inches spread it

Step 13:Firstly heat the non stick pan with in a medium- low flame ,dust off the excess wheat flour in paratha and gently transfer into pan .within 2 min bubbles are appeared flip tem in other side

gently transfer into pan

Step 14: after heating in 2 sides then add ghee adjust the flame in medium- low flame only. when a see the golden to light brown spots on aloo paratha ,take it off them and place it in a plate.

light brown spots

               Finally ,our  aloo paratha is ready. Taste the each piece of smooth and tasty aloo paratha.

 Aloo paratha is ready.

MORE LINKS:

THOTAKURA ROTI’S/AMARANTHUS LEAVES CHAPATHI 

BUTTER NAAN WITHOUT YEAST &TANDOOR RECIPE 

WHEAT FLOUR PARATHA

serving aloo paratha?

                     We can served aloo paratha with pickles, yogurt, butter, onions, chicken, mutton curries.

Required time: 

Prep time	10 min
Cooked time	25 min
Total time	35 min
cuisine	Indian
Makes	4 servings
type	moderate

Procedure:

Preparation of aloo recipe:

 Take a 4 potatoes clean them with a fresh running water , cook them in a pressure cooker in a medium flame for 3 to 4 whistles. other wise without pressure cooker boil them until we can mash them easily by using spoon. when the potatoes are cooked take them aside cool them for a while, peel  the potatoes skin and grate them with help of spoon..

Take a pan add oil, onions, green chilli cook them until it turns in a golden brown color. after add smashed potaoes on it cook it for a while. pour red chilli, ginger paste, Coriander seeds powder, turmeric , garam masala powder cook them very well .

Here I did not add salt because I already add in dough if needed you can add on it.

Divide the potatoes mixture in equal parts.

Preparation of paratha:

Firstly take the 4 cups of wheat or atta flour in a bowl. pour salt ( as per taste),4 spoons of yogurt 2 spoons of Cooking oil.mix them very well with a help of required water to form a soft and non sticky.

Place the dough aside with a tight cap for 30 min then only the dough get more  softer and easily melt while eating.

Take the dough and divide them in a equal parts.

Stuffing of aloo paratha:

Roll the piece of dough flatten it and roll it until it size just like round disc/plate. place a potato mixture ball center and bring the sides up slowly.

Press the mixture ball in middle with the help of finger , if aloo stuffing is sticky the  smear your finger with a little water or wheat flour. join the all sides dough with gently make it them in a ball .

Process of aloo paratha:

Sprinkle the little flour on the every dough mixture ball then only the paratha makes perfect without breaking. Spread thick or thin as per your wish 6 to 8 inches spread it evently with the help of roti maker.

Firstly heat the non stick pan with in a medium- low flame ,dust off the excess wheat flour in paratha and gently transfer into pan .within 2 min bubbles are appeared flip tem in other side

 After heating in 2 sides then add ghee adjust the flame in medium- low flame only. when a see the golden to light brown spots on aloo paratha ,take it off them and place it in a plate.

                       Finally , our aloo paratha is ready. Taste the each piece of smooth and tasty aloo paratha

Expert Tips :

Add the all spices without skipping any spices then only the taste is heaven in aloo mixture.

Aloo paratha must be cooked in the medium –low flame only, while cooking the paratha  maintain the medium flame.

Take a fresh  potatoes for cooking, if you take old potatoes clean them thoroughly 2 to 3 times until the starch must removed.

Be carefully while stuffing the potato curry it must be equally spread all our the dough

Dust off the excess wheat flour while cooking the parathas.

While using dough be gentle with your finger to make a ball size.

Nutrition facts (estimation only):

(4 servings per container ,Serving size (1g) ,Calories -160, total fat-12g, saturated fat-5g, transfat-0g, sodium -110 mg, total carbohydrates-30g, fiber-0.5g, sugar-13g, proteins -6g)  
 

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