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Tandoori Aloo Paratah:- The weekend after festivals are often sluggish. You feel like doing nothing and just relaxing. In such a situation, who would worry about breakfast and Lunch? If you are also thinking the same, then why not make somewhating special this week

Here is an excellent recipe for ‘Tandoori Aloo Paratha’! There is minimal hassle in making it, and the taste is such that everyone will praise you. The best part is that you do not have to prepare anything in advance for this. Make it Quickly Whenever You Feel Like it!

Let’s know the method of making it and the Necessary ingredients.

Ingredients to make tandoori aloo paratha:

For the dough:

Wheat Flour – 1 Cup

Sugar – ½ teaspoon

Salt – ½ teaspoon

Curd – 4 cup (not too sour)

Water – as per requirement

Desi Ghee – 1 Teaspoon

For spices (can be prepared in advance):

Coriander – 3 Teaspoons

Fennel – 1 Teaspoon

Celerry – 1 Teaspoon

Cumin – 1 Teaspoon

Dry Red Chilli-1-2 (You can increase or decrease according to your taste)

Black Pepper – 1 Teaspoon

For the filling:

Boiled Potatoes – 3 to 4

Dry Mango Powder – 1 Teaspoon

Garam Masala – ½ teaspoon

Salt – as per taste

Asafoetida – A Pinch

Finely Chopped Onion – 1

Finely Chopped Green Chilli-1-2

Finely Chopped Coriander Leaves-2-3 Teaspoons

Easy recipe to make tandoori aloo paratha:

1. kneading the dough:

First, take wheat flour in a large bowl. Add salt, sugar and curd to it and mix well. Then Add Water Little by Little and Knead a Soft Dough. Finally, add one teaspoon of desi ghee and knead the dough well again. Keep it covered for 15-20 minutes.

2. Preparaing Special Tandoori Masala:

Heat a pan on low flame. Add coriander, cumin, fennel, celery, dry red chilli, and black pepper to it and fry lightly until until the spices start to release their fragrance. Let it cool and then grind coarsely in a mixer. (Be careful, do not make an excellent powder!)

3. Making potato stuffing:

Mash the boiled potatoes well. Add asafoetida, turmeric, garam masala, dry mango powder, salt, finly chopped onion, green chillies and green coriander. Then add the prepared coarse masala and mix well.

4. Making paratha:

Take a dough ball, roll it slightly, and fill it with potato stuffing. Then, Close the Dough Ball. Now roll it lightly.

5. Roasting paratha:

Roast the paratha on a pan on low flame. When the paratha is lightly cooked from both sides, place it directly on the gas flame. Roast it by turning it for a minute, until brown tandoori marks appear on it.

That’s it, your Dhaba-Style Tandoori Aloo Paratha is Ready! Serve it with hot raita, chutney or pickle and enjoy this weekend.