How to make perfect Aloo Paratha at home?

What is the only vegetable without which we cannot live? Not because it is essential to us, but because we all love him so much. The potato is a vegetable that is always an exception and we never say no. From fries to burgers, delicious aloo ki sabzi, and aloo tikki or chaat, the potato is a versatile vegetable that can be used to make endless delights. One of those popular Punjabi dishes is Aloo Paratha . Whatever happens, it is a dish that we cannot do without. Aloo ka paratha is a staple dish in most Indian households and is often prepared for a healthy and satisfying breakfast. This stuffed flatbread is best served with yogurt or raita, butter and spearmint, and mango chutney. The potato filling made with tasty spices is what makes this dish so delicious. Along with the flavor, the potato is also a rich supply of many nutrients. Here is why potatoes are healthy for you.

Potato health benefits

The humble potato is considered a superfood rich in compounds beneficial to your health. Unlike popular belief, potatoes are not just empty calories, they lack nutrition and a fattening food when they are naturally free of fat and cholesterol. Potatoes are a rich source of fiber, potassium, calcium, zinc, iron, vitamin C, and vitamin B6, all of which are required for various bodily functions. Fiber helps lower cholesterol in the blood and therefore reduces the risk of heart disease. The B vitamin in potatoes is essential for cell renewal, DNA and protein synthesis, as well as serotonin synthesis. Potatoes have complete proteins with all 9 essential amino acids. The resistant starch in potatoes is friendly to the intestine. Now you don't have to think before savoring potato delights like aloo ka paratha. If you want to enjoy an incredible aloo ke parathe, this is how you can do it:

How to make Aloo Paratha?

To prepare the recipe, first take 7 medium potatoes and boil them. After that, peel and crush them in a bowl. Chop 1 large onion, 4 green chilies, 1 handful of coriander leaves. Add to the mashed potatoes along with 1 and 1/2 tablespoon of salt, 1/2 tablespoon of garam masala powder, 2 dashes of asafoetida, 1 teaspoon of star fruit seeds, 1 tablespoon of chaat dough and mix well. The filling is ready, set it aside. In a large bowl, take 2 cups of wheat flour and gradually pour 1/2 cup of water. knead and prepare a smooth, smooth dough. Roll the dough into medium balls and roll them in 3-4 inch circles. Add a tablespoon of potato filling in the center and wrap around all the edges to make a ball again. Press it with the palm of your hand, and then roll out the paratha. Heat a skillet or flat belt and grill the paratha over low heat with butter or butter. Cook on both sides until crisp and golden brown. Serve hot aloo paratha with cold yogurt or raita and pickles.

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Tips to make perfect Aloo Paratha

1. Potatoes must be completely dry from water before mashing. This is to reduce the moisture in the filling. Also, make sure there are no potato pieces left behind while mashing them.

2. Add salt to the dough for a better flavor and once you have added spices to the potato, try it to adjust the salt.

3. Onions, green chilies, and coriander should be finely chopped; otherwise, the filling will come out as the dough is rolled up.

4. If the paratha sticks to the base while it is rolling, it may be because the dough is sticky, which you can correct by adding a little flour as needed and kneading.

5. As you roll the paratha, apply pressure evenly to make sure the potato filling is crushed well and evenly distributed on the paratha.