Frozen Aloo & Daal Paratha

Frozen Aloo & Daal Paratha

Ingredients Aloo & Daal Paratha:

1. Prepare Aloo Filling:

• Lal mirch powder (Red chili powder) 1 tsp or to taste
• Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
• Haldi powder (Turmeric powder) ½ tsp
• Garam masala powder ½ tsp
• Namak (Salt) 1 tsp or to taste
• Aloo (Potatoes) boiled & cubes 500g
• Lemon juice ½ tbs
• Hara dhania (Fresh coriander) chopped handful
• Podina (Mint leaves) chopped handful
• Cooking oil 3-4 tbs
• Zeera (Cumin seeds) ½ tbs
• Hari mirch (Green chilies) sliced 4-5
• Adrak (Ginger) crushed 1 tsp
• Lehsan (Garlic) crushed 1 tsp
• Pyaz (Onion) chopped 1 small
• Besan (Gram flour) 4-5 tbs

2. Prepare Daal Filling:

• Lal mirch powder (Red chili powder) 1 tsp or to taste
• Saunf (Fennel seeds) crushed ½ tsp
• Haldi powder (Turmeric powder) ½ tsp
• Chaat masala 1 tsp
• Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
• Namak (Salt) 1 tsp or to taste
• Mong daal (Yellow lentil) boiled 1 Cup
• Hara dhania (Fresh coriander) chopped handful
• Cooking oil 3-4 tbs
• Zeera (Cumin seeds) ½ tbs
• Hari mirch (Green chilies) sliced 4-5
• Lehsan (Garlic) crushed 1 tsp
• Besan Gram flour) 4-5 tbs

3. Prepare Dough:

• Fine atta (Fine flour) sifted ½ kg
• Namak (Salt) 1 tsp or to taste
• Dahi (Yogurt) 2 tbs
• Water 1 & ¼ Cup or as required
• Cooking oil 1 tsp
• Ghee (Clarified butter) ½ tbs or as required

Directions:

1. Prepare Aloo Filling:

1.  In a wok, add cuisine oil painting, and cumin seeds & blend well.
2. Add green chilies & blend well. – Add gusto, and garlic, mix well & cook for a nanosecond.
3. Add onion, mix well & cook until lightly golden. Add gram flour, mix well & cook on low honey until it’s ambrosial( 2- 3 twinkles).
4. Add red chili grease paint, coriander seeds, turmeric grease paint, garam masala grease paint, and swab & blend well for 1- 2 twinkles.
5. Add potatoes, mix well & crush with the help of a lecher.
6. Add bomb juice, fresh coriander, and mint leaves & mix well.
7. Let it cool fully.

2. Prepare Daal Filling:

1. In a wok, add cuisine oil painting, and cumin seeds & blend well.
2. Add green chilies & blend well.
3. Add garlic, mix well & cook for a nanosecond.
4. Add gram flour, mix well & cook on low honey until it’s ambrosial( 2- 3 twinkles).
5. Add red chili grease paint, fennel seeds, turmeric grease paint, chaat masala, and coriander seeds, swab & blend well for 1- 2 twinkles.
6. Add unheroic lentils, mix well & crush with the reverse of the ladle.
7. Add fresh coriander & blend well. – Let it cool fully.

3. Prepare Dough:

1. In a coliseum, add fine flour, swab & blend well.
2. Add yogurt & blend well until it crumbles.
3. Gradationally add water & knead until dough is formed.
4. Grease with cuisine oil painting, cover & let it rest for 10- 15 twinkles.
5. Knead the dough again until smooth.
6. Take a small dough( 125g), make a ball & spread it with the help of your hand.
7. Add set aloo or daal stuffing( 2- 3 tbs), gather all the sides, twist, pinch & seal the ends, and make a ball.
8. Sprinkle dry flour, press gently & roll out with the help of a rolling leg( makes 7- 8).
9. Heat griddle, place rolled paratha & chef from both sides with ghee until golden & crisp.

4. How to Store Frozen Paratha:

1. Heat the griddle, place rolled dough, and cook for 30 seconds(on each side).
2. Slightly cook all parathas & let them cool.
3. Place thick plastic waste and rolled dough and wrap with another thick plastic distance, place another rolled dough and cover with another thick plastic distance.
4. Can be stored in a snap( zip cinch bag) for over 1- 2 months.
5. Cook directly & don’t thaw firmed paratha.
6. Serve with raita or achar.