Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, punjabi aloo paratha, tamarind chutney, yoghurt and pickle. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first 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 can achieve that.
The ingredients needed to make Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle:
- Make ready 2 cup Atta
- Prepare as required Oil
- Make ready As needed Water
- Take to taste Salt
- Get Filling
- Make ready 1/2 kg Potato
- Make ready 8 nos Green chilli
- Take hand ful Coriander leaves
- Prepare 1 tsp Grated ginger
- Make ready 4 Onion
- Take 1 tsp Cumin seed
- Get 2 tsp Chilli powder
- Prepare 1/4 tsp Garam masala
- Prepare 1/4 tsp dry mango powder
- Take 1/2 tsp Turmeric powder
- Take Tarmarind chutney
- Take 1/4 cup Tarmarind
- Make ready 1/2 cup Jagerry
- Take 1tsp Garam masala powder -
- Get 1 tsp Chilli powder
- Make ready 1 cup Water
- Make ready to taste Salt
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.
So that is going to wrap it up with this exceptional food punjabi aloo paratha, tamarind chutney, yoghurt and pickle recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
