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Punjabi Aloo paratha🥔🥔
Punjabi Aloo paratha🥔🥔

Before you jump to Punjabi Aloo paratha🥔🥔 recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. Getting A Healthy Eater

Many people balk at the idea of cooking for large crowds of people. With pictures of huge stockpots boiling around and getting chained into a hot stove and oven for countless hours at the end, it’s no wonder that many people avoid the idea of cooking food for large audiences with more tenacity than they avoid being last at the dinner line.

The good thing is it doesn’t have to be the terrifying proposition that all these make it out to be. In regards to cooking for a large crowd, the planning phase is easily the most significant. You definitely need to plan your food when ingesting a huge set of people. This goes far beyond the thought of spaghetti or fried chicken as the foods you’re planning. You need to learn how many servings you’ll need. While you never know how starving people will be or who’ll eat just how much when it comes to cooking for a large audience it is a fantastic idea to always plan for a couple of additional mouths in case some want a little more than you might think (you might want to double servings for teen and college aged guys that’ll be dining).

You need to know at least a general number of portions to prepare and adjust your recipe to be able to accommodate those needs. Some people find it much simpler if they could double or triple recipes as opposed to scaling them to particular serving sizes. If it works best for you by all means feature this practice when cooking for audiences. 1 thing you have to be conscious of is that you will have to include to be able to make the meal you are planning.

Possessing the proper ingredients and the proper amounts of ingredients is significantly more important in bulk recipes than is often necessary in more compact recipes as there is not as much leeway when it comes to creating the proper consistency.

Some people find the best path to take when it comes to cooking for audiences would be to keep everything as close to their normal cooking routine as possible. This would indicate that instead of cooking a really big bowl of lasagna for a triple sized crowd, they’d rather cook three regular sized pans of lasagna. This accomplishes two things very and can be something that you might wish to keep in mind regardless of the additional time spent at the kitchen.

First of all, if something goeswrong just 1 third of the meal is in shambles instead of the entire dinner. Second, you have a better possibility of locating consistency problems before the baking begins if you’re using measurements and cooking containers which you are familiar with and comfortable using. It is always wisest to find errors and omissions sooner instead of later when it has to do with cooking as hardly any ingredients could be properly added after the truth.

While cooking for crowds may send some to dizzying charms with heart disease it helps if you take some deep breaths, then sit down, plan your menu, organize your meals, create a listing of your ingredientsand cook in a manner that’s comfortable for you. If you are more comfortable making a number of dishes of household favorites then that is probably going to be the most appropriate plan of action so as to satisfy your big crowd cooking needs.

Most of all you need to remember when cooking for crowds is that you might have just made yourself a pleasant night away afterwards. Cooking for crowds is time consuming and should be approached if well-intentioned (if that’s even possible) for the best results. There’s something that is really very satisfying about knowing that you have fed a crowd and fed them well.

When you have just a couple of campers and are looking for some easy camp cooking, try the easy and quick technique of tin can cooking. All you’ll need is a clean tin can – a one gallon size can works nicely. Your source of heat may be small campfire, or when wood burning is illegal, a little buddy burner may work nicely, which may be found at sporting good stores or online. Put your meal from the tin could and simply heat the contents of your can over a fire. This technique works great for sauces, beans and poultry.

A more time-consuming camp cooking technique which also produces tasty food is pit cooking. It is also a great camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking warms your food by heating stones and coals which are buried in the ground. As the rocks cool off, their emitted heat cooks the meals. To pit cook, first dig a hole that’s roughly three times bigger than your cookware. Line the pit with rocks and create a fire in the center. Once the flame has burnt rapidly for approximately one hour, push the warm coals and stones into the center. Layer your wrapped food or covered skillets on top of the stones and coals and put more on top. After a number of hours, you’ll have some tasty camp food to enjoy.

We hope you got insight from reading it, now let’s go back to punjabi aloo paratha🥔🥔 recipe. To cook punjabi aloo paratha🥔🥔 you only need 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Punjabi Aloo paratha🥔🥔:
  1. You need For Dough:
  2. Prepare 500 gms whole wheat flour
  3. Use 2 teaspoon salt
  4. Take as required Water
  5. Use For aloo masala:
  6. Take 400 gms potatoes
  7. Prepare 1 medium size onion, finely chopped
  8. Take 1 green chilli, finely chopped
  9. Use 1 teaspoon turmeric powder
  10. Prepare 2 teaspoons coriander powder
  11. Prepare 1and 1/2 teaspoon red chili powder
  12. Provide as required Salt
  13. Prepare 1 teaspoon amchoor powder
  14. You need 1 teaspoon garam masala
  15. Get 1/2 teaspoon saunf
  16. Take 1/2 teaspoon jeera
  17. You need as required Ghee for roasting
  18. You need As required Malai for serving
Instructions to make Punjabi Aloo paratha🥔🥔:
  1. For dough: In a bowl take 500 gms of whole wheat flour. Make a well in the center. Add 2 teaspoon salt and some water as required.
  2. Bring the mixture together and knead into a smooth soft dough for 8 to 10 minutes. Add more water if required while kneading. Cover and keep the dough aside for 20 to 30 minutes.
  3. For aloo masala:First boil 400 gm of potatoes in a pressure cooker.Add enough water in pressure cooker just about covering the potatoes.
  4. Peel & chop the boiled warm potatoes.
  5. Now add finely chopped onion and green chilli to the mashed potatoes.
  6. Now add 1 teaspoon of turmeric powder,2 teaspoon of coriander powder,1 and 1/2 teaspoon of red chilli powder,1 teaspoon of garam masala,1 teaspoon of amchoor powder, 1/2 teaspoon of jeera, 1/2 teaspoon of saunf and salt as required.
  7. With a spoon, mix the spice powders and green chilies with the mashed potatoes very well. Check the taste and add more salt or red chilli powder or dry mango powder if required.
  8. Pinch 1 small ball from the dough. Flatten them and dust with whole wheat flour. Now with a rolling pin, roll them into about 4 to 5 inches diameter rounds.On the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.
  9. Now roll the ball and keep pressing the stuffed aloo masala inside so that it doesn't come out and finally seal it from the above. Now start rolling the aloo paratha.
  10. On a hot tawa (skillet or griddle) place the rolled paratha.
  11. Spread some ghee on the partly cooked part.Flip again and you will see nice golden blisters on the second side.A well made and well-roasted aloo paratha will puff up.
  12. Serve with some malai on the top of the paratha along with mango pickle or some fresh curd (yoghurt).

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