Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, punjabi aloo paratha, tamarind chutney, yoghurt and pickle. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Punjabi Aloo Parathas recipe is a classic Spiced Indian Potato Flat Bread Indian flatbread made from boiled potatoes flavored with onions, green chillies. Aloo paratha is one our favourite dishes from Calcutta, found in so many of the Punjabi dhabas, where they are served with lots of love and butter alongside achar and dahi (creamy yoghurt). Aloo paratha is a type of stuffed Indian flatbread, that is quick and easy to make, and is very filling.
Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook punjabi aloo paratha, tamarind chutney, yoghurt and pickle using 22 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle:
- Make ready 2 cup Atta
- Prepare as required Oil
- Get As needed Water
- Take to taste Salt
- Take Filling
- Prepare 1/2 kg Potato
- Take 8 nos Green chilli
- Take hand ful Coriander leaves
- Take 1 tsp Grated ginger
- Get 4 Onion
- Take 1 tsp Cumin seed
- Get 2 tsp Chilli powder
- Get 1/4 tsp Garam masala
- Take 1/4 tsp dry mango powder
- Take 1/2 tsp Turmeric powder
- Prepare Tarmarind chutney
- Get 1/4 cup Tarmarind
- Prepare 1/2 cup Jagerry
- Take 1tsp Garam masala powder -
- Take 1 tsp Chilli powder
- Take 1 cup Water
- Prepare to taste Salt
Today I tried Punjabi style aloo paratha for a change. I never thought its so easy to make and tastes like the one we get in paratha joints here. Its a no onion,no garlic jain recipe apt for fasting days. finally, tamarind chutney / tamarind date chutney stays good for a month when refrigerated in a airtight glass jar. ideas or thali recipes lunch recipes masala recipes no onion no garlic paneer recipes paratha recipes pickle recipes product review pulao recipes raita recipes rasam recipes. North Indians like to have Punjabi Aloo Paratha any time of the day, for breakfast, lunch or dinner.
Steps to make Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle:
- Dough _mix water salt and oil mix well then add flour and mix together.knead well to make dough.keep the dough aside for 15 minutes ina tight container.
- Filling- cook the potatoes by adding salt and enough water two whistle ina pressure cooker in high flame.once cooked remove from the fir and open the cooker and let them cool down.after the potatoes are cold enough to handle peel off the skin and mash them well.
- Heat oil in a kadai add finely chopped onion green chilli and ginger saute till transparent then lower the flame and add all powders saute till raw smell goes.then add mashed potatoes and salt and mix well.cook till you get a dry mixture then add finally chopped coriander leaves and mix well.check the taste and adjust allow this mix to cool down.
- Making parathas_divide the dough &potato filling in to equal parts.roll the dough in small circle and place the potato balls in the center.seal by pulling the edges of the rolled dough together to make a ball let the ball sit for 2 mins before rolling them.now roll the ball lightly.press the ball on the sealed side and keep it on the top side when rolling roll the balls in to meduim size when you feel sticking in the rolling surface then lightly sprinkle atta on both side of semi rolled paratha
- Heat a pan on high flame place the paratha on the pan after one minute flip the paratha over then after one minute turn to other side. You should see some golden brown spots on the top side.then spread one teaspoon of ghee on the paratha.again flip the paratha and lightly press the puffed areas with a spatula flip again t do the same when golden colour on both side remove from the fire.so your all time favorite aloo paratha is ready to serve.
- Tarmarind chutney_ heat apan add soake tarmarind water and jaggery mix well let it boil for 10 minutes.then add chilli powder,garam masala powder and salt mix well.simmer 2 minutes and swith off the flame.let it cool down. completely after cooll down strain it well.
Aloo parathas taste best when served hot with pickles/achaar and curds. Aloo Paratha, Punjabi Aloo Paratha Recipe by Tarla Dalal. Punjabi Mango Pickle- Raw mango pieces smeared with Indian spices-a popular pickle from the state of Punjab Punjabi mango pickle- As the summer season has already started and every one is busy making pickles(or they should be !) the yearly stock of mango pickle would be high on the to-do list. Served with tamarind and mint chutney. Punjabi leavened bread enriched with yoghurt and lightly brushed with ghee.
So that’s going to wrap this up with this special food punjabi aloo paratha, tamarind chutney, yoghurt and pickle recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
