Punjabi Potato Porato Varities

Name: Punjabi Potato Porato Varities
Total time: 2700 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: For dough:; 2 cups Wheat flour; 1 tsp dried Fenugreek leaves; 1/2 tsp Salt; 1 tsp Achaar masala; 1 tbsp Oil; 1 cup/as required Water to knead the flour; For stuffing:; 2 Potatoes boiled, peeled and grated; 4-5 curry leaves; 2 tsp coriander leaves finely chopped; 2 Green chillies finely chopped; 1/2 tsp Red chilli powder; 2 tsp Coriander powder; 1 tsp Cumin powder; 1/4 tsp Turmeric powder; 1 Pinch Asafoetida; 2 tbsp Clarified Butter Ghee; 1 tsp Lemon juice/chaat masala; 1/4 tbsp Garam masala; as needed Oil / Ghee / Butter

Sweta Jain @Sweta_051082

Nagpur

#GA4
#week1
#post4
Aloo Paratha without curd not possible so there we go with aloo paratha with curd in different ways.

Sweta Jain @Sweta_051082

Nagpur

#GA4
#week1
#post4
Aloo Paratha without curd not possible so there we go with aloo paratha with curd in different ways.

Saved

Ingredients

45 minutes

3-4 servings

For dough:
2 cupsWheat flour
1 tspdried Fenugreek leaves
1/2 tspSalt
1 tspAchaar masala
1 tbspOil
1cup/as required Water to knead the flour
For stuffing:
2Potatoes boiled, peeled and grated
4-5curry leaves
2 tspcoriander leaves finely chopped
2Green chillies finely chopped
1/2 tspRed chilli powder
2 tspCoriander powder
1 tspCumin powder
1/4 tspTurmeric powder
1 PinchAsafoetida
2 tbspClarified Butter Ghee
1 tspLemon juice/chaat masala
1/4 tbspGaram masala
as neededOil / Ghee / Butter

Saved

Steps

45 minutes

1

For Stuffing: Heat oil in a pan and add green chilli, curry leaves, ginger paste, asafoetida and saute for a minute on low flame. Add other dry spices and mix well. Now add mashed potatoes, lemon juice and salt, mix nicely at low flame. Let the stuffing get cool(room temperature).
2

For Dough:Take wheat flour in a bowl and add salt, oil, fenugreek leaves(crushed), pickle masala and mix well. Add little water and knead. The dough should be soft like chapati dough.
Cover the dough and let it rest for half an hour.
3

Now make small equal balls of the dough.
4

First way of rolling porato:Put some dry flour on rolling board, take one dough ball and roll it slightly and fill potato stuffing in it and seal it like a and roll it. And shallow fry with oil/ghee/butter on tawa.
5

Second way of rolling porato: Put some dry flour on rolling board, take one ball and roll it slightly and fill potato stuffing in it and cover it from all four sides like a envelop and shallow fry with oil/ghee/butter.
6

Third way of rolling porato:Put some dry flour on rolling board, take two small sized ball and roll them half take one rolled circle and put stuffing all over and cover it with second rolled chapati and seal it by pressing with fingers, roll it with soft hands and shallow fry with oil/ghee/butter on tawa.
7

Fourth way of rolling porato: Take two small sized dough ball and roll them half, take one rolled chapati and spread stuffing all over and put onion rings on masala and cover with second chapati, seal with fingers and roll it with rolling pin and shallow fry with oil/ghee/butter by flipping both sides.
8

Hot and crispy Potato Poratoes are ready. Serve hot with Curd and Pickle.
9

Recipe Notes
1. Be careful while kneading the flour as we want the dough to be soft.
2. Keep the flame on medium high else the Poratoes will be hard.