Aloo Paratha is a popular Indian breakfast recipe. This Aloo Paratha recipe in Gujarat is prepared with a twist. This Gujarati paratha recipe consists of paneer and some vegetables which makes it tasty and yummy. The potato mixture in this paratha give the paratha a nice crispy texture and filling consisting of paneer, onion and tomatoes along with tomato sauce gives a nice taste to the recipe. So do try out this aloo paratha banavani recipe and let me know about the taste in the comment box.
Recipe:
Ingredients:
- Roti Wheat (Gehun) Dough
- 3 Tablespoon Gram Flour (Besan)
- 100 Grams Grated Paneer
- 3-4 Boiled & Grated Potatoes
- 2 Finely Chopped Onions
- 1 Finely Chopped Capsicum (Shimla Mirch)
- 1 Finely Chopped Tomato
- 1-1.5 Teaspoon Green Chili-Ginger (Hari Mirch-Adrak) Paste
- 1 Teaspoon Red Chili (Lal Mirch) Powder
- ¾ Teaspoon Garam Masala
- ¾ Teaspoon Black Pepper (Kali Mirch) Powder
- Tomato Sauce
- Finely Chopped Coriander (Dhania)
- Salt
Procedure:
- In grated potatoes add gram flour, red chili powder, garam masala and salt. Mix well.
- In a mixing bowl add chopped onions, chopped tomato, chopped capsicum, green chili-ginger paste, grated paneer, finely chopped coriander, black pepper powder and salt. Mix well and prepare the filling.
- Now roll out a paratha from the wheat dough. You can also prepare this paratha using maida also.
- Roast the paratha on Tawa from both sides. Now take this paratha in a dish and apply the potato mixture over it and make a layer of potato on the paratha.
- Now on the tawa apply some ghee and roast the potato side of the paratha. Keep the gas low so that the gram flour in potato mixture is cooked and paratha is not burnt.
- Apply some tomato sauce on the paratha and place the filling. Fold the paratha and our Masala Aloo Paratha is ready.
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