Punjabi Potato Porato Varities
Punjabi Potato Porato Varities

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, punjabi potato porato varities. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Punjabi Potato Porato Varities is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Punjabi Potato Porato Varities is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook punjabi potato porato varities using 21 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Punjabi Potato Porato Varities:
  1. Take For dough:
  2. Make ready 2 cups Wheat flour
  3. Take 1 tsp dried Fenugreek leaves
  4. Take 1/2 tsp Salt
  5. Make ready 1 tsp Achaar masala
  6. Take 1 tbsp Oil
  7. Prepare 1 cup/as required Water to knead the flour
  8. Get For stuffing:
  9. Prepare 2 Potatoes boiled, peeled and grated
  10. Prepare 4-5 curry leaves
  11. Take 2 tsp coriander leaves finely chopped
  12. Prepare 2 Green chillies finely chopped
  13. Take 1/2 tsp Red chilli powder
  14. Take 2 tsp Coriander powder
  15. Prepare 1 tsp Cumin powder
  16. Make ready 1/4 tsp Turmeric powder
  17. Make ready 1 Pinch Asafoetida
  18. Make ready 2 tbsp Clarified Butter Ghee
  19. Get 1 tsp Lemon juice/chaat masala
  20. Take 1/4 tbsp Garam masala
  21. Prepare as needed Oil / Ghee / Butter
Instructions to make Punjabi Potato Porato Varities:
  1. 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).
  2. 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.
  3. Now make small equal balls of the dough.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Hot and crispy Potato Poratoes are ready. Serve hot with Curd and Pickle.
  9. 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.

So that is going to wrap this up for this exceptional food punjabi potato porato varities recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!