Grated raw aloo ka parathas. potato and onion stuffed paratha is a recipe commonly made in punjab and uttar pradesh. this delicious punjabi aloo pyaaz paratha recipe is one of the most loved breakfast at my place. this delicious aloo pyaj paratha is tried and tested. This Paratha tastes same as the Aloo Paratha made from Aloo Sabji stuffing. Simply roll the Paratha into small disc and roast it with little or no oil.
Add some grated paneer in your aloo filling to make aloo paneer paratha.
Aloo Methi Paratha - Add freshly chopped methi leaves in the potato mixture.
Chopped spinach, kale, or bathua will also work great.
You can cook Grated raw aloo ka parathas using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Grated raw aloo ka parathas
- You need 4 of raw potatoes (grated).
- It's 1/2 teaspoon of coriander powder, garam masala, cumin seeds, amchur powder, Red chilli powder.
- You need as per taste of Salt.
- Prepare 2 cups of whole wheat flour.
- Prepare 2 tablespoons of cooking oil.
- It's as required of Water.
Aloo Dry Fruits Paratha - In this version, you have to add coarsely pounded. Mooli Thepla /Paratha- - Indian Flat bread made with grated Radish,wheat flour and few basic Indian spices. Mooli Thepla is a Gujarati word for parathas ,which are usually made with some grated vegetable or fresh greens. In Northern India we use the term Parathas for plain and stuffed both type of parathas.
Grated raw aloo ka parathas instructions
- Squeeze the water out of the grated potatoes and add all the mentioned spices..
- Make dough of the flour and in balls of this dough fill the grated raw potatoes..
- Make parathas out of this balls and Cook them in medium flame with oil on both sides..
- Serve with tomato ketchup and chips..
- ENJOY!.
Gobhi paratha -After the most popular Aloo ka paratha,the next most popular paratha from Punjabi cuisine is Gobhi paratha which is now popular all over India. Though it is mainly served as breakfast but can be had at any time -lunch, dinner, tiffin box it can be enjoyed any time. To prepare paratha first h eat an iron tawa and meanwhile prepare a soft dough with whole wheat flour, salt, little oil and Luke warm water. Pinch a handful portion from the dough and flatten it to make a puri sized disk. The most unusual one I had was stuffed with raw grated papaya, with the usual seasonings, tasted like a cross between a cauliflower and mooli ( radish) paratha.
