aloo

Chutney (Cilantro sauce). Take 1 cup coriander leaves, 1 chilly, 2 cloves garlic, red chilly powder , cumin powder, salt, tamarind paste, 2 tsp water in a mixer grinder and make a fine paste. Keep Aside. Potato Balls. Take 2 tsp oil in a pan. Add 2 tsp green chillies, 1/2 tsp ginger garlic paste and saute for 1 min. Add boiled potatoes, salt, garam masala (optional), cumin powder, salt, bread crumbs, and mix together well. Make flat round balls with the mixture and cover it with bread crumbs. Shallow fry the the balls in a pan till they turn golden brown. Keep Aside.. Vegetable Garnish. Take 1 large onion in a bowl. Add 1/2 tomato, some black pepper, salt and chaat masala and mix them together. Keep Aside. Corn Flour Totilla / Roti. Take 3/4 cup flour in a bowl. Add water accordingly and make a soft dough. Make some balls with the dough and flatten it as shown the video. Roast it on a pan.. After the roti is ready, spread the chutney on it. Place the fried potato bowls on it and add the vegetable garnish on top. Add some salt, lemon juice and other spices of your choice. . Roll it like a Franky. Your Aloo (Potato) tikki Roll is ready. Enjoy.

Aloo (Potato) Tikki Roll | How to make Potato Rolls 

corn flour

potatoes

onion

tsp oil

coriander leaves

garlic cloves

tsp cumin

tsp garam masala

ginger garlic paste

tsp green chili

breadcrumbs

tamarind chutney

tomato

tsp black pepper

salt

water

lemon

serving garam masala

This is a mouth watering, spicy and flavorful Indian appetizer or snack recipe prepared using potatoes and aromatic spices.

TANDOORI POTATOES (TANDOORI ALOO / OVEN ROASTED POTATOES)

Potatoes

Yogurt

Green chilies

Garlic

inch Ginger grated

tsp Red chile powder

tsp Dried mint leaves

tsp Turmeric powder

tsp Chat Masala

tsp Tandoori Masala powder

Onion chopped lengthwise

Salt

Chickpea flour

Vegetable oil, to drizzle while cooking

Peel the skin of potatoes and cut them into cubes. Wash them and microwave for 5 minutes. You can even boil them till its partially cooked.

Step I

In a pan add 1/4 cup of chickpea flour and saute till the raw smell goes off.

Step II

In bowl, add all the ingredients mentioned in the list except the onion and vegetable oil and mix well. Add the boiled potatoes to it and mix again so that the potatoes are coated well in the masala. You can bake this immediately or keep this aside for 30 minutes or refrigerate overnight and bake the next day.

Step III

Preheat the oven to 375 degree F.

In a baking tray grease oil and spread some onion that is chopped. Place the marinated potatoes, remaining onions and drizzle oil and bake for about 20 to 25 minutes or until its done.

You can drizzle oil again if required in another 10 minutes and flip the potatoes. (This step is optional)

Tandoori Potatoes are now ready. Serve hot with your favorite chutney, tomato ketchup and enjoy. You can also squeeze in some lemon juice just before serving.

Step IV

Curry Channa and Aloo --  Light, healthy, vegan, and comforting meal that comes together in about 30minutes. So satisfying! You won&#39;t miss the meat.

Curry Channa Aloo

canola oil

curry powder

garlic

allspice

nutmeg spice

1½ teaspoon smoked paprika

thyme

cumin spice

white pepper.

chickpeas (drained)

chicken powder (optional)

cayenne pepper (optional)

scotch bonnet pepper

onions

parsley

Heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions are translucent.

Then add potatoes, stir and sauté for about 2-3 more minutes. Add stock / water if necessary to prevent any burns

Next add chickpeas, scotch bonnet pepper , green onion and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 18 minutes. Throw in some parsley, adjust for salt, pepper and stew consistency.Serve warm

Rajma Aloo Masala by Tasriya Basheer. Browse recipes by occasion, ingredients, cuisine, festivals and more..

Rajma Aloo Masala

Aloo Masala Oil

Boil soaked rajma , Green peas and potato with salt, turmeric powder and water and keep it aside
Heat the pan and pour oil, sprinkle cumin and fennel seeds, then add onion, green chilly and ginger garlic,
 saute  it well, then add turmeric and rajma masala powder Saute it , and add tomato, saute it again until it
 becomes a paste, add boiled rajma , green Peas  and potato, add salt , some water , corriander leaf, add
 cashew paste and fresh cream. Mix it well and Switch of the Flame

Aloo Paratha is a delicious and popular Indian stuffed flatbread that is crispy on the outside, along with soft and flavorful melt-in-mouth mashed potato filling on the inside. This recipe is for all bread and potato lovers.

Aloo Paratha | How To Make Paratha | Vegan Stuffed Flatbread

Wheat flour ((atta))

Water (, for kneading (approx 3/4 cup + little more))

Medium Potatoes

tbsp Cilantro (or Coriander leaves, finely chopped)

Green chilies (or jalapenos, finely chopped)

juice

tbsp Oil (or butter or ghee for cooking parathas)

In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.

Cover and keep it aside for 15 to 30 minutes.

STEP I - Prepare The Dough For Paratha

Peel and boil the potatoes using your preferred choice of cooking. For example, you can pressure cook or microwave or cook the potatoes on stove top. I have microwaved the potatoes for 5 to 6 mins on high with a splash of water. The cooked potatoes were then mashed.

See that the potatoes are mashed properly and that there are no lumps.

Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.

Check the taste and adjust any spices as needed.

STEP II - Make The Filling Or Stuffing For Paratha Or Parotta

Divide the dough into 10 equal portions.

Using both the palms make a smooth ball out of each portion and then flatten it.

Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.

Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.

Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.

Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

STEP III - How To Make Parathas

Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.

Place the rolled paratha on the skillet.

Once you see the bubbles on top, flip and cook on the other side.

Apply ghee or oil on the partially cooked surface of the paratha.

Flip again and cook the partially cooked side this time till you see golden brown spots.

Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.

Repeat this for all the parathas.

Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).

STEP IV - Cooking Parathas

These Indian spring rolls are a desi twist on the traditional Chinese chicken spring rolls recipe. This recipe shows you how to make a delicious Pakistani spring roll filling that tastes even better than shop bought chicken spring rolls.

Chicken Spring Rolls

500 g Chicken Mince

g Sweetcorn

Onions

tsp Garlic Paste

tsp Crushed Chillies

tsp Cumin Seeds (Jeera)

Coriander

g Flour

Water

In a large pan add the chicken mince then brown the meat for a few minutes until the colour changes and it breaks apart

Add the diced onion and cook for a few minutes until the onions soften and become translucent

As the onions are cooking peel the potatoes and cut into bite-sized chunks then add into the pan and cook for a few minutes

Add the garlic paste, crushed chilli flakes, cumin seeds and salt then cook for a further 5 minutes

Add the sweetcorn then cover and cook for 15-20 minutes until potatoes are soft and cooked through

Add the finely chopped coriander and mix

Allow the mixture to cool before making the spring rolls

When ready to make the spring rolls prepare the paste by mixing together the plain flour and water until there is no lumps

Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot

Gently add the spring rolls into the pan - there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side

Serve alongside homemade green chutney and enjoy!

https://content.jwplatform.com/videos/pyR1c4vY.mp4

Chicken Spring Rolls Recipe

Aloo pakora recipe to make spicy and crispy batter coated soft melt in mouth potato fritters. We simply love these melt in mouth potato slices covered in crispy chickpeas batter with green chutney. Potato snacks and chai/tea is always a classic combination in winters or rainy seasons.

Aloo Pakora - Potato Fritters 

Potato (medium size)

Besan

Red Chilli Powder

Turmeric Powder

Coriander powder

Salt (to taste)

Ginger (grated)

Coriander leaves

Green chilli

Rice bran Oil (as required, for frying)

tsp Chaat Masala (for serving)

Peel the potatoes and slice them thinly. The thickness of potatoes is 1/5th of an inch. Try to use a knife for this. If the thickness of your mandolin slicer is adjustable you can use that. Soak them in water.

To make pakora batter in a mixing bowl add besan/gram flour, Salt, turmeric powder, red chilli powder, coriander powder, chopped green chillies, chopped coriander and grated ginger.

Add 1/4 cup of water and make a medium coating consistency batter. Add more water if required.

Now heat the oil to smoking point in a deep pan or wok.

Drain out sliced potatoes from water and with a kitchen, towel pat them dry.

Dip the potato slices in the prepared batter to coat them well and one by one drop in hot oil.

Reduce the heat to medium and deep fry until they puff up and become golden brown and crispy.

Drain aloo pakora on a paper towel and serve them hot.

Serve Aloo pakora hot with green chutney or ketchup. You can sprinkle some chaat masala for a tangy and spicy taste.

https://www.youtube.com/watch?v=QgaoYLo6MgI

Aloo pakora recipe to make spicy and crispy outside and soft melt in mouth potato fritters. I make special halwai style aloo pakora with a spicy batter so it tastes best.

Potato snacks and chai/tea is always a classic combination in winters or rainy seasons.
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I HAVE TAKEN UTMOST CARE IN NUTRITION CALCULATIONS BUT THIS IS NOT INTENDED AS A MEDICAL ADVICE

Aloo Pakora Recipe | Potato Fritters

Aloo Paratha is wholewheat flatbread stuffed with spicy potato filling . Top it with butter and serve it with fresh yogurt and pickle.

Aloo Paratha Recipe

Boiled Potatoes

Whole Wheat Flour

All purpose Flour

Ghee

¼ Onion Chopped

Anardana Powder

Red Chili Powder

Coriander Leaves

Ajwain

Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it.&nbsp;

Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.

Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.

Keep kneading the dough for 6-7 minutes before rolling it for paratha.

The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.

(How To Make A Soft Dough)

&nbsp;Now, take a bowl for the stuffing of the aloo paratha.

Add boiled potatoes in them. Mash them well.

After that add freshly chopped onions, ajwain, anardana powder, salt and red chili powder in it. Add some chopped coriander leaves and mix the ingredients.

Keep them aside. To make stuffing for aloo paratha, exclude onion and mix the rest of the ingredients.

(For Stuffing)

Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.&nbsp;

Now dust these balls with dry flour and roll them with a rolling pin to make make a circle of 5-6 inch.

When you have made the circle add the potato stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball once again.&nbsp;

Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.

Heat up a griddle or tava and smear it with the small quantity of ghee.

Gently place the paratha over the tava and cook from the side. Cook the paratha until its brown in color.

Serve the paratha hot alongside homemade butter and some tangy mint chutney.

(To make Aloo Ka Paratha)

When I worked in Pakistan I looked forward to breakfast on Friday. Every Friday morning the cooks would make Aloo Paratha. Thank you for sharing your recipe.

I am so hungry after this, will soon make aloo pyaaz paratha. I love pyaaz in the paratha, it gives more flavor to the paratha.

Truly said, aloo paratha is an emotion. My college mess used to serve Aloo Paratha every Saturday. 
This recipe looks so tempting!

This recipe is just like my Mom's recipe and I absolutely love it. I will always be 'aloo paratha with tea' person. :D

https://www.youtube.com/watch?v=ReOMs0ydmoE

Soft and yummy Aloo Paratha recipe by rekha kakkar.

Buy my favourite pots and pans here - https://amzn.to/2RV6Uq4

Tasty and Easy Indian vegetarian Breakfast,  Wholesome snack or Indian lunch box snack recipe 
#AlooRecipes #AlooParatha #RekhaKakkar unique paratha

ALOO PARATHA INGREDIENTS 
5-6 Boiled Potatoes
2 cup Whole Wheat Flour
½ cup All purpose Flour
2-3 teaspoon Oil
¼ Onion Chopped
1 teaspoon Anardana Powder/pomegranate seeds powder 
1 teaspoon Red Chilli Powder
Coriander Leaves
Salt
1/4 teaspoon Ajwain/ carrom seeds
Water to kneed the dough

Yummy Aloo Paratha Recipe - Tasty Indian Vegetarian Breakfast Recipe | Rekha Kakkar

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