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Aloo Pyaz Paratha (stuffed)

Aloo Pyaz Paratha (stuffed)



    • For Filling



    Hey there fellow food lovers !! The recipe We are sharing today might remind you of your childhood. Aloo Pyaz paratha has always been a perfect Sunday breakfast or brunch in Indian families. The recipe we are sharing is spicy , delicious and quite filling. Let’s get started….

    Step 1
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    Start with kneading the dough for paratha. The dough needs to be little loose then the dough we knead for chapati or roti. Cover it and Keep it aside to rest for 15 minutes .

    Step 2
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    To make the filling start with heating the cooking oil in a pan or skillet. Now add Asafoetida and crushed ginger- garlic to the pan mix. Cook it for 15 seconds.

    Step 3
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    Now add green chilly, coriander leaves , red chilly powder, coriander powder, garam masala, Amchur and salt to it . Mix well and cook for 30 seconds on medium flame.

    Step 4
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    Now add mashed potatoes to the pan as well and mix thoroughly. Cook it for 2 minutes then switch off the gas stove. Add the chopped onions to it and mix .

    Step 5
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    Now take some dough and give it the shape of a ball. Take equal amount of potato filling and make a ball of it as well . Now rub some dry flour all over the dough ball and spread it with a rolling pin . Now place the potato filling in the middle of the rolled dough and cover it from all the sides. Press the edges and make sure the filling doesn't come out of the dough.

    Step 6
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    Now press the stuffed dough ball with your fingers and rub the dry flour all over it again and roll it in the round shape.

    Step 7
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    Now heat a griddle and place the stuffed paratha over it and let it get cooked from one side. Then turn it over and apply Desi ghee on the cooked side . Do the same on the other side. Cook till paratha gets brown patches all over it. As it would make it crispy. Now take it off the griddle.

    Step 8
    Mark as Complete

    Aloo Pyaz paratha is ready to be served . Enjoy it with some fresh milk cream , curd or hot chai. Hope this recipe comes out great for all of you.

    Curries To Custard

    Here at “Curries to Custard “we have a team of passionate food lovers from different parts of India. We are not only passionate about Our geographical cuisines but have a bag full of International delicacies.

    Pineapple, Banana and Beetroot smoothie
    Kachcha Aam or Pudeena Chatni (Raw Mango and Mint leaves condiment)
    • 30 Minutes
    • Serves 3
    • Medium

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    Adjust Servings:
    2 Cups Wheat flour
    1 Cup Water
    For Filling
    3 Potatoes Boiled , Peeled ,Mashed
    1 Onion Chopped
    1 Teaspoon Cooking Oil
    1 Tablespoon Crushed ginger garlic
    2 green chilly Chopped
    Pinch of it Asafoetida
    Handful Coriander Leaves Chopped
    1 Teaspoon Red chilly powder
    1 Teaspoon Garam Masala
    2 Teaspoons Coriander Powder
    1 Teaspoon Amchur (Dry Mango Powder)
    To taste Salt
    4 to 5 Tablespoons Desi Ghee (Clarified Butter) To make Paratha

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    Pineapple, Banana and Beetroot smoothie
    Kachcha Aam or Pudeena Chatni (Raw Mango and Mint leaves condiment)