Aloo paratha recipe with 3 different ways of stuffing & rolling. Aloo paratha are Indian breakfast flatbreads made with whole wheat flour, mashed potatoes, spices & herbs. These flavorful and delicious stuffed parathas are a staple in many North Indian households. These are most commonly topped with white butter and served alongside pickle and yogurt. In this post I share how to make delicious.
For an authentic roti paratha recipe, I turn to my friend Chef Robert Danhi of Southeast Asian Flavors. Chef Danhi has the detailed step-by-step recipe. Scroll down for the recipe! Here is a short video on the traditional way of making roti canai, complete with the techniques of flipping the dough into thin layers.
Put some oil on the pan and spread it out on the pan. Put the paratha on it and cook for a few seconds. After this, turn the paratha over and cook it on the other side and apply oil. Cook the paratha till it turns golden brown from both sides. After this take out the paratha on a plate. and serve it with curd or tomato sauce.
Sattu is used in regional cuisine to varying degrees. In Bihar, Uttar Pradesh, Uttrakhand, Punjab and Delhi the use of sattu is extensive in various dishes. In Bihar, it is commonly served cold as a savory drink during intense heat waves in summer or as a porridge or soft dough.
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