Yummy Traditional : Paratha and Roti

Showing posts with label Paratha and Roti. Show all posts

Aloo Paratha Recipe ( Potato Stuffed Paratha )

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

Aloo Paratha is made from unleavened dough that is stuffed with a mixture of spicy mashed potatoes. The dough is rolled out and cooked on a hot Tawa with butter or ghee. It is typically served with butter, chutney, and yogurt. My aloo paratha recipe is simple and straightforward—

This is a dish commonly made in households across Pakistan. It consists of boiled mashed potatoes mixed with spices, which are then stuffed into the dough before being rolled out and pan-fried.

Flatbread is a delicious and satisfying breakfast option, especially when paired with hot coffee or tea. It's also a great choice for iftar, served alongside raita and chutney. You can adjust the spice level of the paratha to your preference, adding more or less salt and red chili powder.

My Latest Video: 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, go ahead.

Tips to make a good Aloo Paratha:

The key to making a good paratha lies in kneading a soft dough and rolling the paratha evenly. Once you have that down, you can stuff it with your favorite ingredients—spiced potatoes, in this case—and then fry it on medium-high heat.

Make sure that your tawa (skillet) is hot before placing the paratha on it. If it's only medium hot, the paratha will take longer to cook, resulting in a texture that is "not so soft."

This paratha is also vegan. While many people enjoy their parathas made with ghee, you can substitute oil for frying to keep it vegan. I love ghee, but for my parathas, I prefer oil.

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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First, take all ingredients and prepare all veggies like potato, ginger, coriander leaves, and 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 the roasted seeds; let them crackle for 10 seconds. Then add chopped green chilies and grated ginger with curry leaves, and fry them with the 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 very well. well

Keep mixing with the remaining ingredients.

keep-mixing-by-adding-remaining-ingredients

Leave it for 10 minutes, then cover with the lid. with

Then make an equal-sized ball of potato dough.

make-equal-potato-balls-of-the-potato-dough

Divide the equal portions of the dough.

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

give-them-to-a-ball-shape-and-flatten-them

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 shell.

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 hand and a rolling pin, and roll the dough to a circumference 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 raita, chutney, and pickle.

Rumali Roti Recipe

Sana Rasheed Add Comment

Rumali roti || Roti Recipe || How to make Rumali roti with step-by-step photos

Rumali Roti is an unleavened Pakistani and Indian bread traditionally made in Mughlai and Hyderabadi cuisine. This is also one of the most popular breads that is served in Pakistani roadside restaurants or hotels.s

This thin and soft roti can be folded like a handkerchief. If you close your palm to take this roti, it will be hidden in your palm, so soft and thin than a normal chapati.s

People like to have this roti with barbeque items, fried fish, kata kat, etc but one thing that is more important about this roti is that it is hot-served because rumali roti gets hard after cooling down.

Just because All-purpose flour is used in rumali roti, if you wanna use wheat flour with plain flour, you can mix it in ½ quantity, such as

½ plain flour, ½ wheat flour,r then mix together to make soft and healthy Rotis. For making rumali roti, an upside-down Tawa will be required. If you don't have a problem, you can take any metal karahi (iron, steel)as a replacement for using replacement of Tawa/skillet.

Tips:

Sprinkling salt water prevents roti from sticking and also gives a nice traditional taste.
Do not roast as they will turn hard
Knead the dough for 10-15 minutes to get a smooth and soft dough
Alternatively, you can also prepare chapati Tawa
I added milk to the flour, too. Milk makes the roti softer and more flavorful.
Do not add too much flour when rolling. If there is a lot of flour covering the rotis, then the rotis will become hard.
Roll to thin and slightly transparent. Also, roll evenly and keep the edges thin; if they become thick.

If you have tried this Rumali Roti, then don’t forget to rate the recipe. You can also follow me on social media.

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Take a large bowl and put all-purpose flour, salt, and milk, and mix them together.

Now knead the dough by adding water little by little,eoilo. Keepep kneading for around 15 minutes until it turns into a soft and non-sticky dough. The dough is transferred to another bowl and kept resting for about 20 minutes.

Take the dough out of the bowl and dust some flour on the surface/rolling board. Knead it with flour dust.

Then make small balls like tennis balls/squash balls in 2 cups of flour, and you can easily make around 10 rumali rotis.

Take a dough ball and sprinkle some flour all over.

Take 1 ball,l wrap it with flour, and with a rolling pin, begin to roll the dough.h

Roll out the thin roti into a round/circular shape, roll as thin as possible, and stretch a little so that it becomes thin.
Roll the rumali roti very carefully on the rolling board/slab; roll to thin rotis having a 11-12 inch diameter.

Place invert contact tawa/karahi with the handle on Tawa, and heat it well on a high flame for 2 minutes, then turn the flame low and sprinkle some salt water over Tawa/karahi.

Pick up the rumali roti carefully and slowly unroll the roti on the hot Tawa/karahi and turn the flame high again.

Cook it on each side for 30 seconds, until you can see small bubbles forming over the roti. Flip the roti and allow it to cook on the other side, same as the last one.
Meanwhile, with the help of a cotton press, it is gently pressed once the brown spots start appearing, and the rumali roti is done.

Now remove it from the Tawa/karahi and place it in the hotpot so that it remains hot until serving.

Repeat the same process with all remaining Rotis.

Serve rumali roti with korma, kebab, fish, fry chicken.

Frozen Paratha Recipe ( Readymade Paratha )

Sana Rasheed Add Comment

frozen paratha recipe with step by step photos and video

Frozen Paratha || Roti Paratha Frozen || How to Make Frozen Paratha with step-by-step photos and video.

Frozen Paratha is a layered flatbread paratha that is refrigerated for 2-3 weeks with all-purpose flour along with some other basic ingredients. Making frozen paratha is a very easy and simple way; this is very delicious and crispy, which can be had at sehri or breakfast or any time of the day.

You can even give it to kids’ tiffin boxes by making egg roll or chicken roll, as well as with cheese paratha roll, perfect lunch boxes for your kids. Yummy and sumptuous frozen paratha are absolutely irresistible.

My Latest Frozen Paratha Video Recipe:

But seems a little hard when somebody hasn’t had enough time to spend in the kitchen, since frozen paratha takes some time to prepare. One way out is to make the paratha whenever you find time and freeze it. If it doesn’t go right, the frozen paratha stays good for at least one month.

You can take out the required number of Frozen parathas and thaw them whenever you want. Do not place too much stuff in the freezer, er as that can reduce the efficiency and lead to some spoilage.

For more Paratha recipes:

Laccha paratha

Baldar paratha

Crispy puri paratha

Onion paratha

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

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Take a large-sized mixing bowl and combine all ingredients. First, add all dry ingredients to the flour.

Then add sugar and salt.

Stir to mix up

Pour water, adding ghee and egg.

Mix all ingredients with the help of a spatula. Once the dough is formed _Transfer the dough onto the working slab

Now start kneading the dough tilit l turno smooth_Drizzle some oil over the dough. Cover with the lid and leave it to rest for an hour.

In the meantime, in a small bowl, add ghee along with maida. Stir to combine very well, and set aside.

Punch the dough down and knead it further for 2 minutes.

Transfer the dough onto the working surface and divide into portions. All dough balls should be of equal weight and size.

Give them ball shapes.

Dust the overworking flour or take one dough ball and roll it as thin as you can

Apply some ghee batter over the rolled roti with the help of a brush.

Cut the broad strips with a sharp knife or pizza cutter.

Place each strip on top of the other. Apply ghee batter again over the strips.

And then roll it

Press it slightly and give it a flattened shape.

Repeat the same process with all the remaining dough balls. Place all prepared paratha dough balls on the tray.y

Cover them with the cling plastic wrap.

Give it another 10-15 minutes to rest; then they get a rest and start rolling.

Place the plastic sheet piece over the mat or workinslab. And place one prepared paratha dough ball on the sheet. And cover it with the other plastic. Press it and

Then start rolling

Around 7 inches in diameter with a light hand

Prepare all parathas with all remaining dough balls.

And place on tray. Keepeep in the refrigerator for at least 6 hours to freeze them properly.

Paratha is ready to cook.

Firstly,stly grease the Tawa with the ghee and heat it well. Remove the plastic sheet from the frozen paratha. a

Place the paratha on the hot Tawa. Cook on each side for about 1-2 minutes on the medium-high flame. At this stage,e you can apply some ghee if required.