Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, punjabi aloo paratha, tamarind chutney, yoghurt and pickle. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle is something which I’ve loved my whole life.
To get started with this recipe, we must 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 cook it.
The ingredients needed to make Punjabi Aloo paratha, tamarind chutney, yoghurt and pickle:
- Make ready Atta
- Prepare Oil
- Prepare Water
- Make ready Salt
- Make ready Filling
- Take Potato
- Get Green chilli
- Get Coriander leaves
- Take Grated ginger
- Make ready Onion
- Prepare Cumin seed
- Get Chilli powder
- Get Garam masala
- Take dry mango powder
- Take Turmeric powder
- Make ready Tarmarind chutney
- Make ready Tarmarind
- Prepare Jagerry
- Prepare Garam masala powder -
- Make ready Chilli powder
- Prepare Water
- Take 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’s going to wrap this up with this special food punjabi aloo paratha, tamarind chutney, yoghurt and pickle recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
