How To Make A Aloo Makhana Paratha

How To Make A Aloo Makhana Paratha

How To Make A Aloo Makhana Paratha

Aloo Makhana Paratha is a Fusion formula which is ready with wholemeal flour, lotus seed pops (makhana), wheat grain, ground potatoes, and dried pomegranate seeds.

This principal dish formula is really delectable and can be appreciated on ends of the week, Sunday early lunch or on exceptional events like kitty party and excursion.

Aloo Makhana Paratha

How To Make A Aloo Makhana Paratha

You can pack these yummy parathas for your children’s tiffin or might actually convey it to work, as this paratha formula calls for less time responsibility and are not difficult to-make!

Assuming you are exhausted with ordinary parathas like aloo paratha or paneer paratha, and are quick to take a stab at something new and intriguing, this paratha formula is a should attempt. Match these delightful parathas with chilled curd or pickle, and appreciate!

Elements of Aloo Makhana Paratha

3 cup wholemeal flour
2 tablespoon coriander leaves
water as required

4 tablespoon wheat grain
1/2 cup refined oil

For Filling

5 cup lotus seed pops
8 medium potato
4 pieces green chillies
2 teaspoon dried pomegranate seeds

The most effective method to make Aloo Makhana Paratha

Stage 1

Wash coriander leaves and green chilies and hack them on a cleaving load up. In a strain cooker, add washed potatoes and enough water to cover them, pressure cook them to 4 whistles.

When done, switch off the burner and let the steam leave all alone.

Stage 2

Channel the water and move the potatoes to a platter, and let them cool down. In the mean time, add pomegranate seeds, cleaved green chilies and makhane in a processor and toil them to a fine powder for the filling in parathas.

When the potatoes get cool, strip and mesh them in a huge bowl. Add in the makhana powder and blend well.

Stage 3

Take a batter working plate and combine as one wheat grain, wholemeal flour, and salt.

Pour required water and ply a batter out of the blend.

Out of the batter, make 8 equivalent balls and separation the stuffing likewise.

Stage 4

Sprinkle some dry flour on the work surface and straighten the ball by immovably squeezing them with your hand. Presently, add the filling in the focal point of paratha and again make a round ball.

Close the stuffing appropriately. In the interim, put a non-stick container over medium fire and intensity 2-3 drops of oil on it.

Stage 5

With the assistance of a moving pin, fold the ball into a thick-level paratha.

Put the arranged paratha on the warmed skillet and dish one side of the paratha until brilliant in variety.

Flip the paratha and cook the opposite side as well! Rehash the strategy to set up the other parathas.

Stage 6

Partake in the Aloo Makhana Paratha with curd or pickle.

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