Tandoori Aloo Paratha: When the weekend comes after the hustle and bustle of festivals and continuous work, everyone often feels a little tired and lazy. In such a situation, the hassle of breakfast in the morning and lunch in the afternoon sometimes seems heavy. If you want the whole family to have a tasty and fulfilling meal together, then brunch is the best option. This weekend, try making tandoori potato parathas; not only the children but also the elders of the house will remember their taste for a long time.
Special taste of tandoori potato paratha
Although potato paratha is made in every house in India, the tandoori twist makes its taste even more special. You can make it instantly, even without much preparation. The specialty of paratha is that the masala used for filling it is not ordinary. The flavor of coarsely ground spices, celery, fennel, and dry mango powder in it gives it a completely dhaba-style touch.
How is the dough prepared for Tandoori Paratha?
Making of Tandoori Aloo Paratha starts with the dough. Wheat flour is taken in a big plate, and salt and a little sugar are added to it. Curd is added to it to increase the taste and softness. It is kneaded well after adding water, and then it is greased once again with Desi Ghee. By keeping it covered, the dough becomes perfect.
The secret of the Potato filling
Now comes the turn of the filling, which decides the real taste of the paratha. Boiled potatoes are cooled and mashed. Coriander, cumin, fennel, celery, black pepper, and dry red chillies are dry-roasted in a pan and coarsely ground. Along with mixing this fresh spice in the potatoes, the filling is prepared by adding asafoetida, Garam Masala, Amchur powder, and a little salt. Adding green chillies and green coriander to it enhances the taste even more.
Tandoori way of making paratha
The prepared dough ball is stuffed with spicy potatoes and rolled out. Now it is cooked in a pan on a low flame so that the paratha is cooked well from inside. The special thing is that in the end, it is placed directly on the gas and given a light tandoori taste on both sides. This step makes this paratha different and special from the ordinary aloo paratha.
Perfect brunch with chutney and raita
When the hot tandoori aloo paratha is ready, it is served with green coriander chutney or cold raita with boondi. The weekend after the festival is made for such special and tasty brunches.
Tandoori aloo paratha not only fills the stomach but also leaves such a memory of taste that you will feel like making it every weekend. Dhaba-style tadka and lovingly made filling at home make it a favorite of every foodie. This time, when laziness surrounds you on the weekend, this paratha can become the star of your plate.