Punjabi Aloo Paratha – Manjula’s Kitchen


  • Divide the dough into 4 equal elements and roll them into balls.

  • Then divide the potato filling into 4 elements and form into balls. Potato balls needs to be about 1½ occasions bigger than the dough balls.

  • Roll dough ball right into a 3” circle. Place a filling ball within the middle. Pull the perimeters of the dough to wrap it across the potato filling. Repeat to make all six balls. Let the stuffed balls settle three to 4 minutes.

  • In the meantime warmth heavy skillet on medium excessive warmth till reasonably scorching. To check, sprinkle water on the skillet. If the water sizzles immediately, the skillet is prepared.

  • Press the stuffed ball calmly on dry entire wheat flour from either side.

  • Utilizing a rolling pin, roll the balls calmly to make six-inch circles, holding the sealed facet of the balls on prime. If the dough sticks to the rolling pin or rolling floor, calmly mud the parathas with dry flour.

  • Oil the skillet and place the paratha on the skillet. When the paratha begins to vary coloration and begins to puff up, flip it over. You’ll discover some olden-brown spots.

  • After a number of seconds, drizzle one teaspoon of oil over the paratha, and unfold with spatula. Flip the paratha once more and calmly press the puffed areas with a spatula.

  • Flip once more and press with a spatula ensuring the paratha is golden-brown on either side. Repeat for the remaining parathas.

  • Parathas are greatest served scorching and crispy. They are going to be smooth if not served scorching. If you’re not going to serve them immediately, cool them on a wire rack to maintain them from getting soggy.

  • Parathas will be saved unrefrigerated for as much as two days wrapped in aluminum foil or in a lined container. For later use, parathas will be refrigerated three to 4 days or frozen for as much as a month. Re-heat utilizing a skillet or oven.





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