18 Jul 2016

Aloo Paratha | Potato Stuffed Chapathi | Urulai Kizhangu Chapatti

Aloo Paratha
Recipe :

Aloo Paratha | Potato Stuffed Chapathi | Urulai Kizhangu Chapatti

Prep Time: 40 minutes
Cook time: 15 minutes
Recipe Cuisine: Indian
Recipe Category: Breakfast, Tiffin, Dinner
Serves: 3 persons

About The Recipe:

Breakfast | Dinner | Tiffin Recipe - Aloo Paratha | Potato Stuffed Chapathi | Urulai Kizhangu Chapatti is made with very simple ingredients, along with step by step images and instruction. Follow the recipe as below...

Ingredients :

Aloo Paratha
Urulai Kizhangu | Potato - 250 gm
Maida - 2 cups
Red Chili Powder - 1 tsp
Garlic Powder or Garlic Paste - 1 tsp
Cumin Seeds Powder - 1\2 tsp
Garam Masala - 1\2 tsp
Dry Mango Powder - 1\2 tsp
Turmeric Powder - 1\4 tsp
Coriander Leaves - 2 tbsp
Butter - 1 tbsp + 1 tbsp + extra
Salt to Taste. 

Method :
Aloo Paratha

Steps To Make The Aloo Paratha | Potato Stuffed Chapathi:

  • To make the dough, In a mixing bowl, add the melted butter, maida and required salt and mix well. (Image 1 and 2)
  • Then add required water and knead into soft dough. Rest the dough for about 30minutes. (Image 3 and 4)
Aloo Paratha
  • To make the stuffing, pressure cook the potato with a cup of water for 1 whistle and 7mins over simmer. When all the steam released, open the pan and cool completely. (Image 5)
  • Then peel off the skin, mash with out lumps and keep aside. (Image 6)
  • Heat a tablespoon of butter in a kadhai, add the red chili powder, garlic powder, cumin seeds powder, garam masala, dry mango powder, turmeric powder and required salt, mix well and stir for few seconds. (Image 7 and 8)
  • Add the mashed potato and mix well altogether. (Image 9)
  • Add the coriander leaves, mix well and keep aside. (Image 10)
Aloo Paratha
  • Divide the prepared dough into 6 equal parts. (Image 11)
  • To make the aloo paratha | potato stuffed chapathi, take a dough and roll into small circle. (Image 12)
  • Place two tablespoon of prepared potato masala on the center and seal the edges. (Image 13 and 14)
  • Using flour, roll out the stuffed dough into circle. (Image 15)
  • Cook on a heated tawa on both sides with required butter till the brown spots appear. (Image 16)
  • Do the same for the remaining.
Aloo Paratha
Serving Suggestion: Serve the aloo paratha | potato stuffed chapathi | urulai kizhangu chapatti with the onion raita.
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