aloo paratha?

Question

could any one tell me the recipe of aloo paratha and bhindi masala(typical north indian style).Ladies from north india please help me.also which curry would be best to serve with aloo paratha?

Answer 1

Ingredients:
100g potatoes, boiled, peeled & mashed
2 green chilies, chopped
1 onion, chopped
1 tsp ginger-garlic paste
1/2 bunch cilantro
2 cups wheat flour
Salt to taste
2 tbsp oil
Ghee (butter) for frying
Aloo Paratha



Method:
Heat oil in a pan, fry the chopped green chilies and onions until they turn golden brown. Then add ginger-garlic paste, mashed potato, salt and mix well.
Add chopped cilantro, fry for another 5-6 minutes, remove from heat and keep aside.
Mix wheat flour with salt and knead to make a smooth dough. Divide the dough into small parts and roll them into puris.
Place the potato mixture in the center of each puri, cover with another puri and close the edges.
Roll again into paratha shape and fry on both sides on a flat pan with ghee.
Repeat with the other puris and serve hot.
Serves: 6
Preparation time: 30-40 minutes

Answer 2

Ingredients for alu paratha :

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Preparation of aaloo paratha :


For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
Mash the potatoes.
Add all the stuffing items to mashed potatoes and mix it properly.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
When top side is done change the side and keep a check (till properly baked)
Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Answer 3

(L)
Aloo Paratha Recipe
Potato-Filled Flat Bread
To make a dough, mix in a shallow, flat bowl or pan:
2 1/4 cups Indian whole wheat flour
1/2 teaspoon salt
Add:
about 3/4 cup warm water (enough to make a bread-like dough)
Cover and set aside:
To make the stuffing, boil, peel, and mash:
3 large potatoes (about 3 cups)
Add:
3/4 cup onion, finely chopped
3 Tablespoons fresh coriander leaves (cilantro), finely chopped
1 1/2 Tablespoons cumin/coriander powder
1 1/2 teaspoon salt
3/4 teaspoon garam masala
1/4 teaspoon hot red pepper powder, or to taste
Method I: To form the paratha, make 18 equal-sized balls of dough. Using all-purpose white flour as needed, roll out 2 of the balls into 5" rounds until about 1/4 inch thick. Place about 2-3 Tablespoons of the filling on one round, and cover with the other. Press gently around the eges, then carefully roll out the paratha until about 1/4" thick and 6 1/2" wide altogether.
Method II: You can also form the paratha by dividing the dough into 9 equal parts. Roll out each part until about 10" wide and 1/4" thick. Place about 1/4 cup of the filling in the center, and gather the dough circle up around the filling, drawing the dough up to a sealed point at the top. Fold over the point and flatten the dough into a thick patty. Roll out carefully until about 1/4 inch thick and 6 1/2" wide.
To sauté the paratha, preheat a frying pan on medium-high heat. Add 1 teaspoon oil for the first paratha only. Put in one paratha and paint the top surface with about 1/4 teaspoon oil. Flip and paint the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides. Remove from the pan and repeat with the other parathas until all are cooked. Serve topped with ghee or plain yogurt.
Category Breads
Servings Makes 9 Serving Size 1
Calories 143 Protein 4 g
Fat 1.6 g Carbohydrates 13 g

Answer 4

Bhindi masala

1 kg fresh okra (bhindi)
2 medium onions, finely cut
1 large tomato, cut into pieces
1 teaspoon ginger paste
2 teaspoons coriander powder
1 teaspoon turmeric powder
3 teaspoons red chili powder
1 teaspoon jeera seeds
coriander leaves, washed & finely cut
3 tablespoons oil
salt

Clean the bhindi with a moist cloth.
Cut bhindi in about 1" pieces.
Make a slit in each of the pieces so the masala gets applied.
Heat oil in kadai, add jeera seeds.
Then add the cut onion and fry for some time till they become golden brown.
Then add the tomato pieces and let them cook.
Add ginger paste and coriander powder and fry for a minute.
Add turmeric powder, red chilli powder, mix it.
This should become homogeneous mixture which leaves out the oil.
Add the okra pieces to the mixture and apply the masala properly and let it cook on medium flame while stirring in between so that it does not stick to the kadai.
This may take 10 minutes.
Add salt and garnish with coriander leaves.

Answer 5

Aloo(potatos)Pratha

INGREDIENTS:
300gms flour
sufficient water to make the dough
salt to taste
5 to 6 medium sized potatoes
2tbsp fresh coriander leaves (finely chopped)
4 to 5 green chillies (finely chopped)
4 to 5 flakes of garlic (crushed)
1-inch piece of ginger (crushed)
1tsp cumin seeds
juice of one lemon
1/2 cop oil,ghee or butter

DIRECTIONS:Knead a semi-soft dough with wheat flour,sufficient water and salt to taste.
Boil the potatoes and mash them when still hot.
Add finely chopped coriander leaves,green chillies,crushen garlic and ginger,cumin seeds,lime juice and salt to taste.
Mix well.Divide the potato mixture into equal rounds.
Similarly do the sames with the dough.Roll out the portion of the dough into a small chapati,spread a tsp of oil evenly on the rolled out chapati,place a portion of the potato mixture in the centre of the chapati.
Gather the edges to make a round flat peda. Lightly dust the surface with flour and roll out the peda into six-inch parathas.
On a hot griddle roast both sides of the paratha till they turn a shade of golden.
Grease with ghee,oil or butter.
Serve hot with plain curds,slices of onions and tomatoes,green chillies,lemon wedges,green mint chutney and mango pickle.

Answer 6

firstly we boiled the aloos.
then peel it
then mesh with green chilli, some red chilli,some sault to taste.and green dhniya.the take some atta and make the roti and fill the aloo and cook the paratha

Answer 7

good to see that even men are also answering this question & the recipe is also correct. so no need to right it again.