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In winter, hot potato paratha and tea is a different thing. Generally home made Aloo Parathas are delicious, but Dhaba Style Tandoori Aloo Paratha Its taste is such that one cannot forget it for a long time. If you like the flavor of tandoor and want to make it at home, then you do not need a big tandoor. With the help of some easy tips, you can prepare Tandoori Aloo Paratha at home.
Ingredients required to make Tandoori Aloo Paratha
| Material | amount |
|---|---|
| wheat flour | 2 cups |
| boiled potatoes | 4-5 (medium size) |
| Oil | as required |
| Ginger | 1 inch (grated) |
| green coriander | finely chopped |
| Green chilly | 1-2 (chopped) |
| coriander powder | 1 tsp |
| dry mango powder | 1/2 teaspoon |
| garam masala | 1/4 teaspoon |
| chilli powder | as per taste |
| Salt | as per taste |
How to make Tandoori Aloo Paratha
1. Knead the dough:
- First of all, add 1 teaspoon oil and a little salt to wheat flour.
- it with the help of water knead softas kneaded for paratha.
- Keep the kneaded dough covered with a wet cloth for 20 minutes.
2. Prepare Potato Stuffing:
- Boiled potatoes thoroughly Mash.
(Make sure there are no thick pieces in the potato, so that it does not tear while rolling the paratha.) - Add finely chopped coriander, green chilli, grated ginger, coriander powder, dry mango powder, garam masala, red chilli powder and salt.
- Mix all the ingredients well.
3. Tips for Tandoori Flavor:
Follow this easy way to get tandoori taste at home even without tandoor:
- Choose a deep pot: Take a cooker, pot or any other vessel with deep bottom.
- This warm on medium flame Do it.
- Make balls of dough, roll them and fill the prepared potato stuffing.
- After filling the stuffing, carefully roll the dough into a thick paratha.
- Wet: Apply some water on one side of the paratha.
- Paste: Stick the wet side to the inner wall of the vessel.
- As soon as the paratha sticks to the vessel, turn the vessel upside down and cook on low flame.
- Slowly rotate the vessel and cook the paratha thoroughly from all sides.
4. Take out the paratha and serve:
When in Paratha Smoky flavor and golden color Once it comes, take it out carefully. Make the remaining parathas in the same manner.
method of serving
Serve hot Tandoori Aloo Paratha with butter, curd, green chutney, onion or pickle. This paratha is perfect for winter breakfast and your entire family will definitely love its taste.
Important Tips:
- Make thick parathas: The real joy of Tandoori Paratha lies in its thick and soft texture.
- Tandoori Flavor: Due to the wetting process, the parathas stick well to the walls of the vessel, giving them a tandoor-like taste.
- Good Stuffing: Mash the potatoes well, so that the paratha does not tear while rolling.
- Take care of the flame: Cook the paratha on medium or low flame only, so that it is well prepared from inside.