Step-by-Step Guide to Prepare Ultimate Potato, Onion Leaves Paratha
Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, Recipe of Award-winning Potato, Onion Leaves Paratha. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Potato, Onion Leaves 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 Potato, Onion Leaves Paratha delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Potato, Onion Leaves Paratha is 10 parathas. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Potato, Onion Leaves Paratha estimated approx 30-35 mins.
To get started with this recipe, we must first prepare a few ingredients. You can have Potato, Onion Leaves Paratha using 14 ingredients and 6 steps. Here is how you can achieve it.
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In winter we get onion leaves and inflorescence also. Both are edible and go well with Potatoes. I love this potato, onion leaves parathas, they are utterly delicious.
Ingredients and spices that need to be Make ready to make Potato, Onion Leaves Paratha:
- 3 cups chakki wheat flour
- 1 bunch green onion leaves
- 1 green chilli chopped finely
- 4 boiled, small potatoes
- As Per Taste Salt
- 1 pinch turmeric powder
- 1/3 Tsp red chilli powder
- 1 Tsp amchu powder
- 1/3 Tsp dry ginger powder
- 1 Tsp chana masala
- 1/3 Tsp garam masal
- 1 Tsp crushed carom seeds
- 2 Tbsp Olive oil
- As Required Ghee to roast
Instructions to make Potato, Onion Leaves Paratha
- Chop the onion leaves finely. Grate the boiled potatoes.
- Mix all the dry ingredients with the flour. Pour 2 Tbsp Olive oil and mix well.
- Add the grated potatoes, onion leaves to the flour mixture. Add little water at a time and make a soft dough. Keep covered and rest the dough for 30 minutes.
- Make balls out of dough to make Parathas. Roll out with a rolling pin.
- Heat skillet. Roast both sides of. parathas. Brush with ghee and roast on medium to low flame.
Serve hot with butter/pickles/ sauces.
While that is in no way the end all be all guide to cooking fast and simple lunches it is excellent food for thought. The expectation is that this will get your creative juices flowing so that you may prepare wonderful lunches for the family without having to accomplish too horribly much heavy cooking through the practice.
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