Punjabi Potato Porato Varities is the first thing that appears to most people’s thought when it arrives to a perfect meal. Today, we are going to tell you instructions on serving a tasty Punjabi Potato Porato Varities.
We hope you got benefit from reading it, now let’s go back to punjabi potato porato varities recipe. You can have punjabi potato porato varities using 21 ingredients and 9 steps. Here is how you cook that.
Firstly, below are the ingridients that you should prepare to make Punjabi Potato Porato Varities:
- Prepare of For dough:.
- Take 2 cups of Wheat flour.
- You need 1 tsp of dried Fenugreek leaves.
- Prepare 1/2 tsp of Salt.
- Prepare 1 tsp of Achaar masala.
- Take 1 tbsp of Oil.
- You need 1 of cup/as required Water to knead the flour.
- Use of For stuffing:.
- You need 2 of Potatoes boiled, peeled and grated.
- Prepare 4-5 of curry leaves.
- Get 2 tsp of coriander leaves finely chopped.
- Use 2 of Green chillies finely chopped.
- Take 1/2 tsp of Red chilli powder.
- Prepare 2 tsp of Coriander powder.
- Provide 1 tsp of Cumin powder.
- You need 1/4 tsp of Turmeric powder.
- Prepare 1 Pinch of Asafoetida.
- Get 2 tbsp of Clarified Butter Ghee.
- You need 1 tsp of Lemon juice/chaat masala.
- Prepare 1/4 tbsp of Garam masala.
- Take as needed of Oil / Ghee / Butter.
After preparing the ingridients, now we are ready to make our yummy 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..
Use this potato varieties chart to quickly compare culinary use, storage potential, color, and shape of our potato varieties. A wide variety of varieties potato options are available to you, such as cultivation type, certification, and shape. Potatoes fall into two important categories that impact the outcome of your dish: starchy and waxy (plus a category that lies somewhere in between those two). Once you know which type of potato you need for your particular dish, you can be as creative as you'd like when choosing varieties at the market. Potato varieties: choose from low, medium, and high starch.
Recipe : Punjabi Potato Porato Varities
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