Recipe of Homemade #Kasmiridumaaluwithlachaaparatha

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Ultimate #Kasmiridumaaluwithlachaaparatha. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from #Kasmiridumaaluwithlachaaparatha, 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 #Kasmiridumaaluwithlachaaparatha 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 #Kasmiridumaaluwithlachaaparatha is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook #Kasmiridumaaluwithlachaaparatha estimated approx 1 hour.

To begin with this particular recipe, we must prepare a few components. You can have #Kasmiridumaaluwithlachaaparatha using 14 ingredients and 10 steps. Here is how you cook it.

#CookwithRia

Ingredients and spices that need to be Make ready to make #Kasmiridumaaluwithlachaaparatha:

1. 5 Boiled and peeled medium sized potatoes
2. 5 Dried Kashmiri red chilli
3. 1 cup Dahi curd
4. 1 tbs cumin seeds
5. Red chilli powder
6. Tamotao
7. Onion
8. Maggie masala
9. 500 ml Water
10. Mustard oil
11. Flour
12. ghee
13. Salt as per taste
14. Corrainder leaves and powder

Steps to make #Kasmiridumaaluwithlachaaparatha

1. Laacha Paratha recipe
2. Sift both the flour and salt into a mixing bowl. Rub in one tablespoon of ghee with your fingertips. Warm the milk in a pan and dissolve the sugar in it. Add the mixture to the sifted flours and mix thoroughly. Add enough water and knead lightly to make a soft dough.
   Divide into four portions and shape into balls. Roll out each ball into a thin, six to seven-inch round roti. Brush the entire surface of each roti with one tablespoon of melted ghee and dust with flour.
3. Pleat the roti to make a number of folds. Roll up into a spiral. Press between your palms and set aside for five minutes. Roll out lightly into a six-inch parantha. Heat a tawa; cook each parantha on both sides on medium heat
   Pour a little ghee all around and shallow-fry the parantha till both sides are golden brown. Lightly crush the parantha with your hands to separate the layers. Serve immediately.
4. Kashimi dum.aalu method
5. Prepping for the Kashmiri Dum Aloo Recipe Deseed the dried kashmiri red chilli and soak in ¼ cup of hot water for half an hour.
   Boil and peel the potatoes.
   
   Method for making the Kashmiri Dum Aloo Recipe
   2) In a kadai dry roast our whole spices, so first goes in the Cinnamon stick / dal chini followed by the Laung / cloves then the cardamom/ elaichi, then the Black cardamom / Badi elaichi, followed by the Coriander seeds / dhania seeds then the Jeera seeds / cumin seeds and finally by the Saunf
6. Once the color starts changing or once the whole spices are roasted add it in a blender and and make a fine powder out of it.
   
   Once this garam masala powder is ready remove it in a bowl and keep aside.
   
   Then add the soaked kashmir red chilli along with the water and make a smooth paste. Then remove it in a bowl and keep aside.
   
   Now take a big mixing bowl and add the curd to it. (just make sure that the curd that you use is not at all sour)
7. And mix it well and then keep this curd mix aside.
   
   Now take the boiled potatoes and using a toothpick make 7-8 holes in it.
   
   Meanwhile heat some oil for frying so once it’s hot one by one fry the potatoes until they are golden brown from all sides.
   
   Now that all the potatoes are fired keep them aside and take a kadai and add about ⅛ cup of oil in it.
   
   Once the oil is hot add a pinch of hing / asafoetida and kashmiri red chilli powder and 2 tbsp of water in it.
8. The reason I recommend to add water is so that the chilli powder does not get burnt and that it retains its vibrant red colour.
   
   
   
   Now stir it in for just 15 seconds and add about 3/4 cup of water and once the water gets hot add in the roasted and blended garam masala powder and mix well and once the water comes to a boil add the curd and kashmiri chilli paste mix and stir it in.
   
   Make sure you keep constantly stirring the gravy till you see that it has started boiling
9. Once the gravy is boiling add the salt and mix that in as well
   
   Then one by one add the fried potatoes, and cover and cook for the next 7-8 minutes on low flame
   
   After 7-8 minutes flip the potatoes and cook for the next 4-5 minutes, also at this time add some dhania which is fresh cilantro, also don’t forget to cover it up
   
   After 4 minutes our dum aloo is ready so lets remove it in a serving bowl.
   
   Do serve while hot with some lachha pratha and salad
10. Thnk u

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So that is going to wrap it up for this exceptional food Simple Way to Make Super Quick Homemade #Kasmiridumaaluwithlachaaparatha. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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