KammoiiEats

Aloo Paratha is a delicious and popular Indian flatbread stuffed with spiced mashed potatoes. Here's a traditional recipe to make Aloo Paratha: ### Ingredients: **For the dough:** - 2 cups whole wheat flour (atta) - Water, as needed - Salt, to taste - 1 tablespoon oil or ghee (optional) **For the potato stuffing:** - 3-4 medium-sized potatoes, boiled and mashed - 1 small onion, finely chopped (optional) - 1-2 green chilies, finely chopped (adjust to taste) - 1 teaspoon grated ginger - 1/2 teaspoon cumin seeds - 1/2 teaspoon turmeric powder - 1 teaspoon red chili powder (adjust to taste) - 1/2 teaspoon garam masala - Salt, to taste - Fresh coriander leaves, chopped (optional) - Oil or ghee, for cooking ### Instructions: **1. Prepare the dough:** - In a mixing bowl, combine the whole wheat flour and salt. Add a tablespoon of oil or ghee if desired. - Gradually add water and knead to form a smooth and soft dough. Cover it with a damp cloth and let it rest for at least 15-20 minutes. **2. Prepare the potato stuffing:** - In another bowl, mix together the mashed potatoes, chopped onion (if using), green chilies, grated ginger, cumin seeds, turmeric powder, red chili powder, garam masala, salt, and chopped coriander leaves. Adjust seasoning to your taste. **3. Make the parathas:** - Divide the dough into equal-sized balls, slightly larger than golf balls. - Take one ball of dough and roll it into a small circle, about 4-5 inches in diameter, using a rolling pin and a dusting of flour. - Place a generous amount of the potato stuffing in the center of the rolled dough circle (about 2-3 tablespoons). - Gather the edges of the dough to seal the stuffing inside and pinch off the excess dough. Flatten the stuffed ball gently. **4. Roll out the stuffed dough:** - Dust the stuffed dough ball with flour and carefully roll it out into a circle, about 7-8 inches in diameter, using a rolling pin. Try to roll evenly to ensure the stuffing stays inside. **5. Cook the paratha:** - Heat a tava (griddle) or a non-stick pan over medium-high heat. Once hot, place the rolled-out paratha on the tava. - Cook for about 1-2 minutes, or until you see bubbles forming on the surface. - Flip the paratha using a spatula, and spread a little oil or ghee over the surface. - Cook the second side for about 1-2 minutes, pressing gently with the spatula until golden brown spots appear on both sides. - Repeat with the remaining dough balls and stuffing to make more parathas. **6. Serve hot:** - Serve Aloo Paratha hot off the tava, with yogurt, pickle, or a side of raita (yogurt dip). Enjoy your homemade Aloo Parathas! They are perfect for breakfast, lunch, or dinner and are best enjoyed fresh off the griddle. #alooparatha #breakfast ##alooparatharecipe #indianbreakfast #indianbreakfastrecipes #breakfastrecipes #foodporn #food #snack #eveningsnacks #lunch #lunchtime #recipes #recipe #foodie #eat #streetfood #streetfoodindia #healthylifestyle #healthyfood #trendingreels #instagood #instagram #viral #viralvideos #kammoiieats

➡️Ingredients: For the Chicken Marinade: -500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces -1/2 cup plain yogurt -1 tablespoon ginger garlic paste (or 1 teaspoon each of minced ginger and minced garlic) -1 teaspoon turmeric powder -1 teaspoon ground cumin -1 teaspoon ground coriander -1 teaspoon garam masala -1/2 teaspoon chili powder (adjust to taste) -1 tablespoon vegetable oil -Salt to taste For the Sauce: -2 tablespoons butter -1 tablespoon vegetable oil -1 large onion, finely chopped -1 tablespoon ginger garlic paste -1 teaspoon ground cumin -1 teaspoon ground coriander -1 teaspoon turmeric powder -1 teaspoon chili powder (adjust to taste) -1 teaspoon garam masala -1 can (400g) crushed tomatoes -1 cup heavy cream -1 tablespoon sugar (optional, to balance the acidity of tomatoes) -Salt to taste -Fresh cilantro (coriander) leaves, chopped (for garnish) -Cooked basmati rice or naan bread, to serve ➡️Instructions: ----Marinate the Chicken: -In a bowl, combine yogurt, ginger garlic paste, turmeric powder, ground cumin, ground coriander, garam masala, chili powder, vegetable oil, and salt. -Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for at least 1 hour (preferably longer, up to overnight) to allow the flavors to meld. ----Cook the Chicken: -Preheat your oven to 400°F (200°C). -Arrange the marinated chicken pieces on a baking sheet lined with parchment paper or foil. -Bake for 15-20 minutes or until the chicken is cooked through. You can also grill or pan-fry the chicken until fully cooked. Set aside. ----Prepare the Sauce: -Heat butter and vegetable oil in a large skillet or pot over medium heat. -Add chopped onions and sauté until they turn translucent and golden brown. -Add ginger garlic paste and cook for 1-2 minutes until fragrant. -Add Spices: Add ground cumin, ground coriander, turmeric powder, chili powder, and garam masala. Stir well to combine and cook for another minute to toast the spices. ----Make the Tomato Cream Sauce: -Pour in the crushed tomatoes and cook for 5-7 minutes, stirring occasionally, until the sauce thickens. ----Finish the Dish: -Reduce the heat to low. Stir in heavy cream and sugar (if using). -Taste and adjust salt and chili powder as needed. -Add the cooked chicken pieces to the sauce. Simmer gently for 10-15 minutes to allow the flavors to blend together. ----Serve: Garnish with chopped cilantro (coriander) leaves. Serve hot with basmati rice or naan bread. #butterchicken #indianfood #indian #butterchickenrecipe #recipe #chicken #food #foodie