Alu Bhujia Paratha | How to Make | North Indian | Parantha | Tasty | Malayalam Recipe | Easy | Tasy



This video shows how to make easy and tasty Aloo bhujia paratha. This is a typical north indian recipe made in Malayalam language with English subtitles.

Ingredients

For paratha dough

Wheat flour – 3 cups
Water – As required to make the wheat dough

For paratha stuffing

Potatoes – 2 medium size
Cumin powder – ½ tsp
Ajwain (carom) powder – ½ tsp
Kashmiri red chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1 tsp
Garam masala powder – ½ tsp
Alu bhujiya sev – 1 cup ( you can buy these bhujiyas in any supermarket)
Ginger/garlic paste – 1 tsp
Green chillies – 4 chillies (finely chopped)
Onion – 1 cup or 1 big onion (finely chopped)
Coriander leaves – 1 cup (finely chopped)
Ghee – to apply on the parathas
Salt – As per taste

Steps for Cooking

– Boil the potatoes and peel off the skin. In a bowl, mash the potatoes.
– Now let’s add the dry masalas and other ingredients in the mashed potatoes.
– Add ½ cumin powder, ½ tsp ajwain powder, 1 tsp kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp turmeric powder, ½ tsp garam masala powder, 1 tsp ginger garlic paste, 4 green chillies finely chopped, 1 cup finely chopped onion, 1 cup finely chopped coriander leaves and salt as per taste
– Mix all the above masala together with the mashed potato. Stuffing for the paratha is ready. We will add the alu bhujiya sev later in this stuffing when we roll the parathas. Adding the bhujiya at the time of making parathas will retain the crunchiness of the bhujiya.
– To make the paratha, take 3 cups of wheat flour in a bowl. Add water slowly and mix well into a dough. The dough should be soft as in the chappati/roti dough.
– At this stage add 1 cup of alu bhujiya sev in the potato stuffing and mix it well.
– To make the parathas, take a medium size portion of the wheat dough and roll it into a ball. On the chappati board, roll the dough into a small roti.
– Take a spoonful of the stuffing and keep it in the centre of the small rolled roti. Close the edges by bringing it to the centre over the stuffing. Roll it in a ball to close all sides.
– Now on the roti board, roll the stuffed dough into a roti. This stuffed roti should be little thicker as compared to the normal roties or chapattis.
– On a hot tawa, put the rolled paratha and roast it on both the sides. Apply ghee while roasting the parathas.
– Roll and roast all the parathas by applying the ghee.
– Parathas are ready, serve with pickle and yoghurt.

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