Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle

Name: Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 cup Atta; as required Oil; As needed Water; to taste Salt; 1/2 kg Potato; 8 nos Green chilli; hand ful Coriander leaves; 1 tsp Grated ginger; 4 Onion; 1 tsp Cumin seed; 2 tsp Chilli powder; 1/4 tsp Garam masala; 1/4 tsp dry mango powder; 1/2 tsp Turmeric powder; 1/4 cup Tarmarind; 1/2 cup Jagerry; 1tsp Garam masala powder -; 1 tsp Chilli powder; 1 cup Water; to taste Salt

Fasna Razal @cook_25830106

# GA4# week1 Punjabi,potato,paratha,yoghurt

Fasna Razal @cook_25830106

# GA4# week1 Punjabi,potato,paratha,yoghurt

Saved

Ingredients

45 minutes

5 servings

2 cupAtta
as requiredOil
As neededWater
to tasteSalt
Filling
1/2 kgPotato
8 nosGreen chilli
hand fulCoriander leaves
1 tspGrated ginger
4Onion
1 tspCumin seed
2 tspChilli powder
1/4 tspGaram masala
1/4 tspdry mango powder
1/2 tspTurmeric powder
Tarmarind chutney
1/4 cupTarmarind
1/2 cupJagerry
1tspGaram masala powder -
1 tspChilli powder
1 cupWater
to tasteSalt

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Steps

45 minutes

1

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.
2

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.
3

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.
4

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
5

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.
6

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.