Do your potato parathas also burst? By knowing this secret, you will make perfect parathas, your husband will not even kiss your hand after being happy.

Perfect Aloo Paratha Recipe In Hindi: ‘All the sorrows of a week’s work, pale in comparison to a good potato paratha…’ Potato Paratha is such a thing that whenever it comes in front of someone, not only his taste buds are happy but his mind also becomes happy. Be it the children of the house, the elderly or your partner, when you see melting butter on your delicious potato paratha, the heart of the eater also melts. But in this entire process of boiling potatoes and kneading the dough to make wonderful parathas, the heart becomes sad when your parathas tear while rolling.

Often whenever parathas are made, people complain that their parathas tear and become mutilated. There is no market like flavor in these parathas. But we are telling you some such tricks and correct ways to make perfect potato parathas that if you make such perfect parathas for your partner on this valentine’s day, then we cannot guarantee the gift but you will get a lot of compliments. It is possible that your husband may kiss your hands.

How to make Perfect Aloo Paratha Best Tricks: There are two important things to make Aloo Paratha, first potato and second flour. If there is a problem between these two things, then the parantha often bursts.

1. First of all, talking about flour, often when people make parathas, they knead the flour in the same way as roti. But the recipe for paratha should be a little strict. Remember, hard means that the dough should not be wet, but it should also not be hard like the dough of puri.
2. If you have kneaded dough for roti and want to make parathas from it, then you can keep the dough in the fridge for some time to set. This will tighten your dough properly.
3. A special tip. If your dough often becomes wet while kneading, then when you knead the dough for potato paratha, add a little semolina to it. This will happen that the semolina absorbs water when it swells, so if your dough is a little wet then keep it covered for a while. The semolina will absorb all the water and your paratha dough will become perfect. Due to semolina, the parathas will become tasty and crunchy. Knead the dough in this manner, apply a little oil on it, cover it and keep it aside for a while.
4. Now let’s talk about potatoes. Often, after boiling potatoes in the cooker, people immediately mash them and start making parathas. To make parathas, your potatoes should be cold. When the boiled potatoes come to room temperature, prepare the masala.
5. When the potatoes are very hot and you make masala, then as soon as you add salt to it, the potatoes release their water and the masala for the parathas becomes soggy. This is the reason why parathas often burst.
6. Whenever you make Aloo Paratha, remember that a little more spices are always added to the Aloo Masala in Paratha. If you apply this spice to flour, if it is less spicy then it will taste less.
7. You can make the potato masala as per your wish, but the balance of spiciness and sourness is very important. That means you must maintain a balance of chilli, dry mango powder or anardana and salt in the spices.
8. Now comes the most important step i.e. filling the spices in the paratha. Do this step very carefully. First of all, make a ball of dough and wrap it well in dry flour. After this, flatten the dough with your hands and with the help of fingers make the edges thin and leave the middle part a little thick.
9. Fill potatoes in this dough ball and slowly close it with the help of fingers. If there is extra flour on the dough, remove it. Now roll the parantha by coating it in dry flour. While rolling, remember to apply light pressure with the rolling pin so that the potatoes do not come out.
10. Do not roll the parantha like roti, rather roll it slowly keeping the rolling pin on a slight side. So that the potato does not come out from the edges of the paratha and it spreads evenly throughout the paratha.
11. Place the pan on the gas and keep the gas on medium flame. Parathas are not cooked properly if the gas is turned on too high or too low. And yes, do not apply oil on the pan before adding the parathas. Roast the paratha from both the sides, only then apply ghee or oil on it. Your perfect Aloo Parantha is ready.

,

Tags: Food Recipe, Lifestyle