Aalu ka Parantha. aloo paratha recipe in hindi आलू पराठा बनाने का नया और आसान तरीका Aloo Paratha बनाने का नया और आसान तरीका Paratha Recipe..paratha recipe. it includes recipes like gobi paratha, paneer paratha, mooli paratha, onion paratha, dal paratha, mughlai paratha, matar ka paratha and aloo gobi paratha recipe. in addition, do visit my.
Aloo Paratha Recipe with step by step photos.
This delicious Punjabi aloo paratha is one of the most loved breakfast at my place.
One of the first recipes I learnt from my Punjabi mother-in-law and I have.
You can have Aalu ka Parantha using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Aalu ka Parantha
- It's 1 small bowl of wheat flour.
- You need of Water as reqried.
- You need 2 spoon of dessi ghee.
- You need of Salt and red chilli powder as per taste.
- You need 2 of boil potato.
- Prepare 1 of onion chopped.
Ingredients of Aloo Ka Paratha (Aalu Paratha) recipe: This recipe of Aloo Paratha is made from Buckwheat flour and rock salt, which is an essential during the fast instead of using wheat flour and. Aloo Paratha (lit. "potato paratha") is a bread dish originating from the Indian subcontinent. The recipe is one of the most popular breakfast dishes throughout western. Aloo Ka Paratha Recipe My children love aloo ka paratha!
Aalu ka Parantha instructions
- Firstly make a dough of wheat flour now mash potato in a dish add onion, salt and red chilli powder mix well.
- Now heat tava make a chapati spread ghee on it fill potato, in it now cover the roll make chapati again and put it on tava cook from both sides.
- Spread ghee and fry it now ur Parantha is ready serve it with curd.
I always make it for them is one the most Find (Aloo Ka Paratha Recipe (Step by Step)) and how to utilize other natural ingredients to cure. Now your aloo stuffed paratha is ready to serve. Check Aalu Pita Paratha Recipe in Urdu. Learn to cook Aalu Pita ParathaRecipe by chef at Masala TV show. Indian Aloo Paratha - whole wheat flatbread stuffed with a spicy potato filling.