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Before you jump to Punjabi Potato Porato Varities recipe, you may want to read this short interesting healthy tips about Why Are Apples So Fantastic With Regard To Your Health.
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We hope you got benefit from reading it, now let’s go back to punjabi potato porato varities recipe. To cook punjabi potato porato varities you need 21 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Punjabi Potato Porato Varities:
- Get For dough:
- Prepare 2 cups Wheat flour
- Get 1 tsp dried Fenugreek leaves
- Use 1⁄2 tsp Salt
- Get 1 tsp Achaar masala
- Use 1 tbsp Oil
- Take 1 cup/as required Water to knead the flour
- Provide For stuffing:
- Prepare 2 Potatoes boiled, peeled and grated
- Provide 4-5 curry leaves
- You need 2 tsp coriander leaves finely chopped
- Get 2 Green chillies finely chopped
- Prepare 1⁄2 tsp Red chilli powder
- Take 2 tsp Coriander powder
- You need 1 tsp Cumin powder
- You need 1⁄4 tsp Turmeric powder
- Take 1 Pinch Asafoetida
- You need 2 tbsp Clarified Butter Ghee
- Use 1 tsp Lemon juice/chaat masala
- Get 1⁄4 tbsp Garam masala
- Prepare as needed Oil / Ghee / Butter
Instructions 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.
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