Practical Way to Cooking Yummy ALOO kAY PARATHAY WITH KETCHUP AND TEA

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To prepare an unforgettable ALOO kAY PARATHAY WITH KETCHUP AND TEA, below are the components required:

1. Use 3-4 of medium Aaloo (boiled and mashed).
2. Take 1 of tsp or to taste Kuti lal mirch.
3. Get 1 tsp of or to taste Namak.
4. Prepare 1/4 tsp of Ajwain.
5. Use 1 of & ½ tsp (crushed) Dhania.
6. Provide 1 tsp of (crushed) Zeera.
7. Prepare 1 tbs of (chopped) Hari mirch.
8. Get 2-3 tbs of (chopped) Hara dhania.
9. Prepare 2 tbsp of Lemon juice.
10. You need of Ghee for frying.
11. Provide of Dough:.
12. You need 2 cups of Atta.
13. Prepare 1 of & ½ tsp Namak.
14. Provide 2 tbs of Oil.
15. Provide of Pani as required.

After readying the ingridients, now you are good to cook your appetizing ALOO kAY PARATHAY WITH KETCHUP AND TEA by following the procedures below:

1. Aata goondh kar 15 min keliye cover kar ke rakh lain..
2. Allu ko ubal kar cheel lein aur ache tarhan mash kar lein..
3. Bowl mein,mash allu,kuti lal mirch,namak,dhania (crushed),zeera (crushed),hari mirch (chopped),aur lemon juice, hara dhania (chopped) dal kar ache tarhan mix kar lein,stuffing tayyar hai..
4. Ek plate mein dusting/coating kliya sukha atta la lein..
5. Atta ki dough mein sa do chotay dough nikal kar gole ball bana lein..
6. Dough ko haath ki madad sa pheela lein aur beech mein filling/stuffing rakh ke dubara round shape bana ke rolling pin ki madad se roti bail lein..
7. Tawa garam karein aur paratha dal kar dono sides sa ghee mein fry kar lein..
8. Allu ka paratha tayyar hai..

A pan-fried flatbread stuffed with a filling of mashed potatoes. Alu porota or 'paratha' needs no introduction. This popular flatbread stuffed with delicately spiced potatoes is a real treat. Aloo Ka Paratha Urdu Recipe, Step by step instructions of the recipe in Urdu and English, easy ingredients, calories, preparation time, serving and videos in Urdu cooking. The recipie is listed in Pakistani cuisine.

Recipe : ALOO kAY PARATHAY WITH KETCHUP AND TEA

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Simple tips to make ALOO kAY PARATHAY WITH KETCHUP AND TEA

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