Tandoori Aloo Parantha. This healthy variation of Tandoori Paratha is a sure hit! Oil is usually added to the flour to make a smooth and soft dough, but to curb the use of oil, Low-fat curds have been added which also produces the desired effect. Tandoori Paratha is excellent and satiating as a one dish meal.
This so addictive and appealing paratha has a spiced potato filling.
This is a breakfast dish, but you can have it for lunch or dinner.
Dhaba style tandoori aloo paratha made on a tawa!
You can have Tandoori Aloo Parantha using 9 ingredients and 9 steps. Here is how you cook that.
Ingredients of Tandoori Aloo Parantha
- You need 1 bowl of kneeded dough of wheat flour.
- You need 4 of boiled and mashed potatoes.
- Prepare 2 of chopped onions.
- Prepare 1 tsp of grated ginger.
- Prepare 1 of chopped green chilli.
- Prepare to taste of Salt.
- It's 1/4 tsp of cumin seeds.
- It's 1/4 tsp of red chilli powder.
- Prepare Some of Green coriander leaves.
No tandoor, No oven, No pressure cooker! Dhaba style Tandoori Aloo Paratha made on a tawa (with tips and tricks) How to make Parathe Wali Gali Old Delhi Style Aloo Paratha - Aloo Paratha is a very popular bread in India especially in Northern India. This recipe of Aloo Paratha shows you how to make Aloo Paratha just like the way its made in Parathe Wali Gali Old Delhi Chandani Chowk.
Tandoori Aloo Parantha instructions
- Knead the dough and keep for some time.
- Mash the potatoes.
- Add chopped onions,ginger,green chilli and coriander leaves.
- Add salt and all masalas.
- Mix well.
- Make the parantha with the stuffing of potato.
- Cook in the tandoor or cooker..
- Spread butter on it..
- Eat hot..
Tandoori aloo paratha is the favorite of all travelers! I am sure you would have eaten it at least once in your life at a dhaba while going on any of the north Indian highway. Normally cooked in tandoor and garnished with butter, they simply make fall in love with them. A paratha (parāṇṭhā) is a flatbread that originated in the Indian subcontinent, prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.