Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, punjabi potato porato varities. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
The potatoes mixed with chaat masala and and tangy tamarind and mint chutney is an absolute treat for your taste buds. Aloo Gobhi is a very popular Punjabi recipe where the cauliflower is cooked with fresh peas and potato. The dish is quite easy to make and can be eaten with roti or parathas.
Punjabi Potato Porato Varities is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Punjabi Potato Porato Varities is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have punjabi potato porato varities using 21 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Punjabi Potato Porato Varities:
- Get For dough:
- Get 2 cups Wheat flour
- Get 1 tsp dried Fenugreek leaves
- Prepare 1/2 tsp Salt
- Prepare 1 tsp Achaar masala
- Get 1 tbsp Oil
- Get 1 cup/as required Water to knead the flour
- Get For stuffing:
- Take 2 Potatoes boiled, peeled and grated
- Make ready 4-5 curry leaves
- Prepare 2 tsp coriander leaves finely chopped
- Prepare 2 Green chillies finely chopped
- Prepare 1/2 tsp Red chilli powder
- Get 2 tsp Coriander powder
- Make ready 1 tsp Cumin powder
- Get 1/4 tsp Turmeric powder
- Get 1 Pinch Asafoetida
- Take 2 tbsp Clarified Butter Ghee
- Make ready 1 tsp Lemon juice/chaat masala
- Get 1/4 tbsp Garam masala
- Make ready as needed Oil / Ghee / Butter
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. Trials have found good resistance to potato leafroll virus and potato virus Yo. This variety has low resistance to blackleg. Tests for resistance to This variety is suitable for a range of uses including crisping, french fries as well as table use.
Steps to make Punjabi Potato Porato Varities:
- For Stuffing: Heat oil in a pan and add green chilli, curry leaves, ginger paste, asafoetida and saute for a minute on low flame. Add other dry spices and mix well. Now add mashed potatoes, lemon juice and salt, mix nicely at low flame. Let the stuffing get cool(room temperature).
- For Dough:Take wheat flour in a bowl and add salt, oil, fenugreek leaves(crushed), pickle masala and mix well. Add little water and knead. The dough should be soft like chapati dough. - Cover the dough and let it rest for half an hour.
- Now make small equal balls of the dough.
- First way of rolling porato:Put some dry flour on rolling board, take one dough ball and roll it slightly and fill potato stuffing in it and seal it like a and roll it. And shallow fry with oil/ghee/butter on tawa.
- Second way of rolling porato: Put some dry flour on rolling board, take one ball and roll it slightly and fill potato stuffing in it and cover it from all four sides like a envelop and shallow fry with oil/ghee/butter.
- Third way of rolling porato:Put some dry flour on rolling board, take two small sized ball and roll them half take one rolled circle and put stuffing all over and cover it with second rolled chapati and seal it by pressing with fingers, roll it with soft hands and shallow fry with oil/ghee/butter on tawa.
- Fourth way of rolling porato: Take two small sized dough ball and roll them half, take one rolled chapati and spread stuffing all over and put onion rings on masala and cover with second chapati, seal with fingers and roll it with rolling pin and shallow fry with oil/ghee/butter by flipping both sides.
- Hot and crispy Potato Poratoes are ready. Serve hot with Curd and Pickle.
- Recipe Notes - 1. Be careful while kneading the flour as we want the dough to be soft. - 2. Keep the flame on medium high else the Poratoes will be hard.
Tubers have some resistance to bruising and splitting. Potato varieties: choose from low, medium, and high starch. When it comes to cooking potatoes, choose your potato for the style of cooking you have in mind. While some sweet potatoes are dense, starchy, and creamy, others are more watery when cooked, with a stringier texture. Sweet potatoes actually belong to the morning glory family, Convolvulaceae (that means lots of pretty flowers!).
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