Recipe of Speedy Double layer aloo paratha

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Favorite Double layer aloo paratha. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Double layer aloo paratha, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Double layer aloo paratha delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few components. You can have Double layer aloo paratha using 14 ingredients and 14 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Double layer aloo paratha:

1. 3-4 For Potato Stuffing medium potatoes – boiled and mashed
2. 1-2 green chilies – chopped
3. 1 onion chopped
4. 1/4-1/2 teaspoon Garam Masala Powder
5. 1/2 tsp red chilli powder
6. 1/2-1 teaspoon dry mango powder (amchur powder)
7. 1 tablespoon finely chopped coriander leaves – optional
8. as per taste salt
9. as required oil or ghee, for roasting paratha
10. For Paratha Dough
11. 2 cups whole wheat flour
12. ½ teaspoon salt or add as required
13. 1 tablespoon oil or ghee (clarified butter)
14. As Required water for kneading

Instructions to make to make Double layer aloo paratha

1. First boil the potatoes and peel them. You can boil or steam the potatoes in a pressure cooker.
2. Chop and then mash the potatoes with a potato masher. The potatoes should be mashed very well. There should be no lumps or small pieces in it.
3. Now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder,chopped onion,chopped coriander leaves and salt.
4. Mix the spice powders and green chilies with the mashed potatoes very well. Check the taste and add more salt or red chili powder or dry mango powder as per your taste.
5. Kneading Dough In another bowl or pan, take whole wheat flour (atta). Make a well in the center. Add salt, oil and about half of the water.
6. Bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.
7. Stuffing And Rolling Method 1 Pinch two small balls from the dough. Flatten them and dust with whole wheat flour. With a rolling pin, roll them into about 4 to 5 inches diameter rounds. Try making both the rounds of the same size.
8. On one of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.
9. Gently place the second circle on top. Press and seal the edges with fork.
10. Roasting On a hot tawa (tawa or skillet or griddle) place the rolled paratha.
11. The tawa or skillet be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.
12. When the base is partly cooked, flip the alu paratha using a spatula or tongs. Spread some ghee on the partly cooked part. Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha. Spread some ghee on this side too. A well made and well roasted aloo ka paratha will puff up.
13. Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha. You can also press the paratha edges with a spatula or spoon, so that they are fried well. As some time, the paratha edges are not cooked well so keep this point in mind.
14. You can also serve the aloo paratha directly from the tawa (skillet) straight in the serving plate. Serve some extra butter on the parath, along with any pickle or lemon pickle or garlic pickle or some ketchup and yogurt.

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