Aloo Paratha With Tips For Every Possible Failure

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Aloo paratha with tips for every possible failure. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Aloo paratha with tips for every possible failure is one of the most popular of recent trending meals on earth. It's appreciated by millions every day. It's simple, it's fast, it tastes yummy. Aloo paratha with tips for every possible failure is something which I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Aloo paratha with tips for every possible failure, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aloo paratha with tips for every possible failure delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aloo paratha with tips for every possible failure is 11 parathas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can cook Aloo paratha with tips for every possible failure using 20 ingredients and 11 steps. Here is how you cook it.

#goldenapron3 , week 11, ingredients: potato, aata #mybestrecipe
This aloo paratha is made with a little twist. It is very flavorful and unique on it's own. It is my #mummyji's one of the best recipes.
Aloo paratha can be considered perfect when it is puffed, has a bit of crisp outer layer and pleasantly soft stuffing inside, when it is lump free in the middle and has no broken sides. After a lot of experiments and failures I learnt the technique to make perfect aloo parathas. Sharing all the tips with you in this recipe. #dinner #breakfast

Ingredients and spices that need to be Prepare to make Aloo paratha with tips for every possible failure:

1. for stuffing
2. 6 medium to big potatoes
3. 1 medium sized onion
4. 20 curry leaves
5. to taste Green chillies
6. 1 stick cinnamon
7. 4 cloves
8. 3 tbsp oil
9. 1 tsp garam masala
10. 1 tsp sesame seeds
11. 1 tbsp lemon juice
12. 2-3 tsp sugar
13. 3-4 tbsp chopped coriander leaves
14. 1 cup grated carrot and/or beetroot
15. to taste Salt
16. For parathas
17. 2 cup wheat flour
18. 2 tbsp oil
19. To taste Salt
20. As needed Oil for roasting parathas

Steps to make to make Aloo paratha with tips for every possible failure

1. Preparation: boil potatoes (tip: ensure not to overcook them or else the stuffing will be too wet), peel and mash them. Chop onions finely. Dry roast cinnamon and cloves till they spread aroma. Pound them to make powder. Make Curry leaves and green chillies paste.
2. Heat oil in a pan and fry onion till they are translucent. Add green chillies and curry leaves paste, cinnamon-cloves powder, sesame seeds, garam masala and salt. Fry a bit. Then add carrot/beet, lemon juice and sugar. Fry till the moisture from carrot/beet is totally burnt. Add mashed potatoes and mix well. Cook for a minute or till the spices are well blended. Add coriander, mix again and remove from heat.
3. Add 2 tbsp oil and some salt in the wheat flour. Mix well and make semi soft dough(little harder than for roti) using water. Knead well, cover and keep aside for 20 minutes. Knead again and make it smooth. Make 9 equal size portions. Make 11 equal portions from the potato stuffing.
4. Take a portion of dough and start rolling. Use wheat flour dusting as and when required. Rill it JUST as big as can fit and cover the stuffing ball. Pull the edges together, press as the top part of the stuffing and gently pinch out the extra dough.
5. Spread the lump at the middle gently so as to make the surface even by spreading out the lump. Gently roll paratha using dusting, as thin as possible without cracking and tearing the paratha. (Tip: ensure not to keep it too thick)
6. Heat a pan moderately. Gently place the paratha on it. flip it over when you see the bubbles forming on the surface. Apply oil and flip it again. Apply oil on the other side. Cook on both the sides by gently pressing the parathas all around. Pressing will help paratha to puff and cook evenly. Serve hot with tomato ketchup.
7. TIP 1 : Reasons for breaking of paratha while rolling...1. stuffing is too wet due to overcooked potatoes or due to unburnt moisture from carrot/beet. 2. Dough is too soft. 3. Roti to cover the stuffing was rolled too thin. 4. The stuffing got slimy (possibility is rare with this recipe unless the potatoes were not cooked well or they were of poor quality).
8. TIP 2 : Reasons for holes in the middle of the paratha as you roll..1. too much dough is pinched out after stuffing. 2. It was not closed off properly after pinching out the dough. 3. Roti for stuffing was rolled too thin so it did not have enough volume to be rolled. 4. The dough was too soft.
9. TIP 3: Reasons for tasteless paratha inspite of delicious stuffing..1. the paratha is too thick. 2. Stuffing is too little. 3. Dough Lump is not removed properly.
10. TIP 4: Reasons for unpuffed paratha...1. not rolled evenly. 2. Broken paratha. 3. Pan was too hot/cold 3. Heat was too low/high.
11. TIP 5: Reasons for tasteless thick part in the middle of the paratha 1. Extra dough after covering the stuffing was not separated and pinched out properly. 2. The middle part of the ball after pinching out extra dough was not pressed down properly to make the surface even. 3. The paratha was rolled too thick. 4.The paratha dough was too hard. 5. The roti for stuffing was rolled too thin.

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So that's going to wrap it up for this exceptional food Recipe of Any-night-of-the-week Aloo paratha with tips for every possible failure. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!