Yummy Traditional : Paratha and Roti
Showing posts with label Paratha and Roti. Show all posts
Showing posts with label Paratha and Roti. Show all posts

Aloo Paratha Recipe

aloo paratha recipe with step by step photos

Aloo paratha | Stuffed Paratha || How to Make Aloo Paratha Recipe with step-by-step photos 

Aloo Paratha consists of unleavened dough stuffed with a mixture of spicy mashed potato, which is rolled out and cooked on a hot Tawa with butter or ghee. Aloo paratha is usually served with butter, chutney, and yogurt. My aloo paratha is nothing fancy, it’s a basic simple recipe that is made in every household in Pakistan. Just some boiled mashed potatoes, mixed with spices and then stuffed in the dough, which is then rolled and pan-fried.

A kind of stuffed flatbread literally delicious and yummy breakfast served with hot coffee/tea additionally is the best menu for the sehri time, even can be served on iftar with raita and chutney, as well as to how much you want to keep spicy paratha this is up to you, salt and red chili powder can less or more according to taste

aloo paratha

Also, you can cook the potatoes with some oil and temper them with cumin before adding all the spices. It just varies from person to person. I straightaway added all the crackle spices, roasted spices, powder spices, and green spices to the grated potatoes. There’s no right or wrong way here to make aloo paratha, it always tastes good no matter how you make it. so let the go-ahead 

Tips to make a good Aloo Paratha:
  1. The key to making a good paratha always lies in kneading a soft dough and then rolling the paratha evenly. Once you get that done, stuff it with your favorite ingredients (spiced potato in this case) and then fry it on medium-high heat.
  2. Always make sure that your Tawa/skillet on which you will be making the aloo paratha is hot before you put the paratha on it. If it’s just medium hot, the paratha will take time to cook and that will result in a “not so soft” paratha.
  3. This also paratha is vegan. A lot of people love their parathas with ghee so you may use that in place of oil to fry the parathas. I love ghee but when it comes to my paratha, I prefer them with oil and keep them vegan               

aloo paratha recipe

If you have tried this Aloo Paratha, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!






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how tto make aloo paratha

First, take all ingredients and prepare all veggies like potato, ginger, coriander leaves, green chili


Dry roast all whole spices, coriander and cumin seeds, pomegranate seeds, whole red chili, and black peppercorn on low flame for 2 minutes 

Grind roasted spices coarsely and set aside


Take 2 cups of the flour along with salt in the bowl/tray


Start kneading the dough till the dough is formed

Cover the dough with a kitchen towel and rest it for 15 minutes set aside...


Heat the oil in the frying pan add mustard seeds let them crackle for 10 seconds then add chopped green chilies, and grated ginger with curry leaves, and fry them with oil for 1-2 minutes


Add spices to the mashed potato, mix them well, transfer tempering ingredients along with roasted spices to the potato mixture, and mix them together very well

Keep mixing by adding further remaining ingredients 


Leave it to 10 minutes rest to cover the lid 


Then make an equal-sized ball of potato dough


Divide the equal portions of the dough 


Give them all into ball shapes and flatten them between the palms

Take one dough ball at a time, spread it with the help of a finger, and apply a little oil/ghee_Roll the dough like a thick rope and fold it like a snail shape

Repeat the same process with all remaining dough balls          

Now take one paratha ball at a time and roll it about 2-3 inches in a round shape, place one potato ball in the center of the rolled ball, Bring all the edges together, and pinch to seal the edges.                        

Repeat the same process with all remaining stuffed balls


Flatten the stuffed ball using your hands using your rolling pin, and roll the dough to a circle of 7-8 inches in diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn around automatically.


Transfer the rolled paratha onto the hot Tawa.


Cook the side for a minute or two and then flip over, apply oil [around 1/4 teaspoon] on the half-cooked side, and flip again.


Now apply oil on the other side as well. press with a spatula and cook the paratha till both sides have golden brown spots on them.

Repeat the same process with the remaining stuffed balls

Aloo paratha is ready to serve with raitachutney, and pickle   
how to make aloo paratha


Homemade Tandoori Naan Recipe



Homemade Tandoori Roti ||Tandoori Naan || How to make tandoori naan With step-by-step photos

Tandoori naan is the most popular leavened flatbread. mostly cooked in a tandoor (clay oven) it's one of the most ordered flatbreads in a Pakistani hotel. Pakistan is the most bought naan available at every second tandoor or hotel. Mainly this roti is served with gravy-based curry or dal (lentils)

A typical naan recipe involves mixing white or whole wheat flour with active dry yeast, salt, and water. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls of about 150g, flattened, and cooked. In Pakistani cuisine, naans are typically flavored with fragrant essences, such as rosewater, khus (vetiver), or butter or ghee melted on them. Nigella seeds are commonly added to naan as cooked in Indian and Bangladeshi restaurants 


Here I kneaded naan dough by mixing a little milk with water to make it stay soft. No other fancy ingredients are added in this recipe except for salt and instant dry active yeast I cooked on the stovetop this bread can be baked in the oven for 3-4 minutes at 250 C or 450 F whatever is easy for you you can do to make it at home

For the best result follow my detailed step-by-step photo  instructions and tips below the recipe card


Recipe note:

  1. Naan is always made with all-purpose flour maida. you can substitute all-purpose flour with wheat flour. I have made them with fine-flour
  2. Naans are pretty much made in different shapes and thicknesses. for fluffy naan bread make them slightly thicker.do not make them too thick other they remain uncooked
  3. Naan turns hard if you toast too long, not enough moisture in the dough, toasting on low heat, or not knead the dough enough
  4. Naan doesn’t get bubbles if your pan is not hot enough, the dough is not moist enough, or if improper leavening
  5. If you don’t like to add yeast to the dough then alternately can be added ½ tsp baking powder and ¼ tsp baking soda this is a substitute for yeast
  6. Cover up the cooked naan with a kitchen napkin and keeps it in the hot pot to make naan hot and fresh for a long time


For more Similar Recipes:

Soft chapatis

Tawa naan

Rumali roti

Garlic Tawa naan

Pita bread

If you have tried this Homemade Tandoori Naan then don’t forget to rate the recipe. You can also follow me on social media







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In a large mixing bowl, add flour, salt, and mix. Mix sugar and yeast in lukewarm milk and water. cover and let it keeps aside for 10 minutes until bubbling



After 10 minutes, pour the yeast mixture into the flour. Begin to knead the dough. you may need more water or milk than mentioned in the recipe card



Keep kneading the dough very well by adding oil until soft and pliable using dough hooks or a stand mixer or with the help of a hand. Whatever is convenient for you. It must be smooth and not sticky. Cover and rest for 30 mins to an hour


After 10 minutes, punch the dough to remove excess air from the dough



Divide the dough into equal portions



Each dough ball's weight should be around 150g. The flour in the rolling area is very light. too much flour will toughen the naans. Place a dough ball and flatten it. 



Roll and stretch the dough to an oval/round. Wet the upper naan surface very well with water


Heat a griddle or Tawa. ensure first your pan is hot enough not extremely hot. Gently remove the naan from the counter and place it on the hot pan. and make sure the wet part goes in the bottom. And let it cook for around a minute. naan should be dry from the surface before the turn. Now flip the pan/Tawa upside down



And cook naan directly on flame till they turn a golden brown color. Gently scrape the naan from the bottom and remove



Prepare all the naan the same way



Naan is ready to serve



Serve hot with the curry and dal


Tawa Naan Recipe


Tawa Naan | Plain Naan || How to Make Tawa Naan with step-by-step photos.... 

Tawa Naan is the most popular bread in Pakistan, Traditionally naan is cooked in a tandoor (hot clay oven) But I find at home tawa naan is much easier to make, Tawa naan turns out soft and tastes great hassle-free no tandoor or no stove is needed.

Tawa naan is quite easy and simple, just like chapati but a little tricky part will be applied to make this naan, we are not cooking naan in the oven nor using any yeast in it 


Naan goes well with cholenihari, payehaleem, or any gravy-based dish so let's begin 



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In a bowl add flour, baking soda, sugar, yogurt, and salt mix them well then add oil, further mix to combine
Start kneading the dough by adding little by little water
Note: the dough should be naan soft but not stick to your fingers
Note: Naan comes out better if the dough is kneaded well


Keep kneading the dough for about 15 minutes till gets the soft dough


It's looking soft and smooth, now transfer it to another bowl, apply some oil all over the dough, wrap the dough with cling and keep it in a warm place, let it rest for 3-4 hours 


After 4 hours knead a little bit more for 2 minutes, divide the equal balls of the dough, apply some oil to the fingers, and make the smooth balls each


Now heat the tawa on a medium flame
Note: don’t use the nonstick skillet(Tawa) iron skillet works best, sprinkle some water on a medium-hot skillet 


Flatten a ball between your palm, coat the ball with flour dust, sprinkle some flour over the surface/rolling board, and Start rolling the naan about a 7-inch diameter
Note, you can roll around or make it an oval shape, naan shouldn’t be very thin, use some simple water over the naan with your fingers 


Now put naan on Tawa, and make sure the wet part goes in the bottom, let it cook for a minute over medium heat, naan should be dry from the surface before the turn


As you see flour is getting dry now here it comes, flips the Tawa and just goes around for 1 minute, should not be very high heat
Otherwise, it will cook very fast and may burn, so just keep tweaking, Naan is getting done almost


The Naan color is looking really good, Naan is ready, Now take it out, Transfer it to the plate 


Naan is done, garnish with butter mixture


Serve hot with currykebabnihari,paye, and haleem