Aloo Paratha Recipe Subah ke tiffin ke liye sabse popular choice
Aaj hum banane wale hain har Indian ghar ki sabse pasandida aur iconic dish—Aloo Paratha! Subah ke tiffin ke liye yeh sabse popular aur ultimate choice hai. Agar aapko subah ke jhatpat tiffin ya breakfast ke liye kuch super tasty, filling aur masaledar banana hai, toh garam-garam Aloo Paratha se behtar kuch nahi ho sakta. Aaiye dekhte hain ise bilkul dhabe jaisa crispy aur bina phate ghar par aasan tareeqe se kaise banayein.
Recipe Overview
- Prep Time: 15 minute
- Cook Time: 15 minute
- Total Time: 30 minute
- Servings: 4-5 parathon ke liye
- Category: Tiffin / Breakfast
Samagri (Ingredients Required)
- Aate ke dough ke liye:
- Gehun ka aata: 2 cup
- Namak: 1/2 chhota chamach
- Ghee ya Oil: 1 chhota chamach
- Paani: Aata gundhne ke liye (zaroorat anusaar)
- Masaledar Aloo Stuffed Mixture ke liye:
- Boiled Aloo: 4 bade size ke (ubale aur thande kiye hue)
- Green Chili (Hari Mirch): 2-3 (bareek kaati hui)
- Ginger (Adrak): 1 chhota chamach (kaddukas kiya hua)
- Onion (Pyaaz): 1 chhota (bareek kaata hua – optional, extra crunch ke liye)
- Red Chili Powder: 1/2 chhota chamach
- Garam Masala: 1/2 chhota chamach
- Amchur Powder (Dry Mango Powder): 1/2 chhota chamach (ya Nimbu ka ras)
- Ajwain (Carom Seeds): 1/2 chhota chamach
- Kasuri Methi: 1 chhota chamach (hathiprate se crush ki hui)
- Namak: Swaad anusaar
- Hara Dhaniya: Dher sara bareek kaata hua
- Roasting ke liye:
- Desi Ghee ya Butter: Parathe sekne ke liye
Banne Ki Vidhi (Step-by-Step Instructions)
Step 1: Soft Aata Gundh Kar Tayar Karein
- Sabse pehle ek parat mein gehun ka aata, namak aur 1 chhota chamach oil daal kar ache se mix kar lein.
- Ab thoda-thoda paani daalte hue ekdam soft aur flexible dough tayar karein.
- Ek pro tip hamesha yaad rakhein: Aloo parathe ke liye aata kabhi bhi sakht (hard) nahi hona chahiye. Agar aata soft hoga toh stuffing belte waqt bahar nahi niklegi.
- Aate ko 10-15 minute ke liye dhak kar rest karne dein.
Step 2: Masaledar Aloo Stuffing Banayein
- Ubale hue aloo ko pehle poori tarah thanda hone dein. Uske baad ise ache se mash karein ya kaddukas (grate) kar lein taaki aloo mein koi mota tukda na rahe.
- Ab mash kiye hue aloo mein bareek kaati hui hari mirch, kaddukas adrak, bareek kaata pyaaz aur hara dhaniya daalein.
- Iske baad saare dry masale add karein: Red chili powder, garam masala, amchur powder, ajwain, kasuri methi aur namak.
- Sabhi ingredients ko haath se achhe se mix kar lein. Humari super tasty aur chatpati aloo stuffing tayar hai.
Step 3: Stuffing Aur Belne Ka Tareeqa
- Gundhe hue aate mein se ek medium size ki loie (dough ball) todein aur ise gol kar lein.
- Loie ko thode se sukhe aate mein dust karein aur chhoty poori jitna bel lein ya haath se katori ki shape banayein.
- Ab beech mein achhi quantity mein aloo ki stuffing rakhein.
- Aate ke edges ko upar ki taraf laate hue center mein jod dein aur ache se seal kar dein taaki stuffing bahar na aaye. Extra aata hata dein ya wahi press kar dein.
- Ab is stuffing ball ko halka sa haath se press karein, sukhe aate mein lapetein aur belan ki madad se halke haathon se gol paratha bel lein.
Step 4: Garam-Garam Sekein Aur Serve Karein
- Tawa ko achhe se garam karein. Belein hue parathe ko tawe par daalein.
- Jab ek side se halka sa sek jaye, toh ise palat dein.
- Dusri side par desi ghee ya butter lagayein aur phir se palat kar dono taraf ghee ache se phailayein.
- Medium flame par sputula se halka-halka press karte hue dono taraf se crispy aur golden-brown spot aane tak sekein.
- Humara crispy aur masaledar Aloo Paratha bilkul ready hai!
Pro Tips
- Bina Phate Banane Ki Tip: Aloo ko ubalne ke baad turant mash na karein, ise pehle poori tarah thanda hone dein. Garam aloo mein moist hota hai jisse stuffing gili ho jaati hai aur paratha phatne lagta hai.
- Tiffin Friendly: Tiffin ke liye pack kar rahe hain toh parathe ko thoda ghee achhi quantity mein lagayein aur thanda hone ke baad butter paper mein wrap karke pack karein, paratha dopehar tak ekdam soft rahega. Ise dahi, aachar ya butter ke saath enjoy karein!