MASTERCLASS IN ALU PARATHA | How to make perfect alu paratha | POTATO FLATBREADS | Food with Chetna
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- Äas pĆidĂĄn 9. 03. 2023
- Most delicious alu parathas that are super easy to make at home. Try these with lots of butter and pickle.
đ You can find the written recipe by following this link; chetnamakan.co.uk/alu-paratha...
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning! - Jak na to + styl
Some years ago me and my wife made a long travel through India and we fell in love in this beautiful country and of course its fantastic food. Now I cook Indian dishes at home for the whole family. Thanks to your videos my food tastes almost like that we ate in India.
Lucky family to enjoy your food! I live here in India so am proud you do this for them.â€
Please visit pakistan too you'll be surprised how amazing it is
I pay $8.99 for Aloo paratha. After watching this video I am going to try it at home. Thanks for the inspiration to cook.đđ„
Hope you enjoy
Way to go, DeaMathew. $8.99 is DAYLIGHT ROBBERY ... Grrrr. You can make your own BESPOKE Aloo Paratha according to your own taste. After a bit of practice, you'll find that the technique comes very naturally. MUCH CHEAPER TOO - a FRACTION of the Cost.
Have a go with making METHI PARATHA and also MASALA PARATHA too for a variation. Plenty of Recipes available on CZcams.
Similar Technique.
LOVELY RECIPE by Chetna - Beautifully explained Step by Step for Novices. Thank you, Chetna Be'hen. đđźđł
Alu paratha with chai is one of the best combinations ever!!! âșđ„°
Absolutely
Nice đ
Lovely recipe s will tryđ
As I said before sister Chetna, you are the best teacher. Today I made paratha with left over Mince and Okra as a stuffing. Worked out excellent. Love from Khalid and family from Scotland. x
Excellent tutorial. I've made indian cuisine since living next door to an Indian couple in the 70's. We invited them for English Sunday lunch and then they invited us for their Sunday fare: really good. I was then taught by an Indian restaurant chef abd owner that I knew in the 80's. What an eye opener. I love Indian and Asian food and cook most of my dishes now from scratch. Parathas I was not so good at but now with your video I can now feel that I make them how they should be. Thank you Chetna. They are not as round or as perfect as yours but they taste divine thanks again.
Chetna that looks delicious đ I will give them a try
Excellent! I like the simplicity of making this, much less labor than making the Alu Samosas. I wonder if it is similar in taste to samosas. I would love to see this deep fried to crisp the dough and dip in mint or tamarind sauce...Now I can declare you as the Alu Queen/Master of London Chetna!!
Beautiful.
This looks absolutely yummy!! I will surely give it a try!
Please do!
Thank you Chetna for this wonderful video. I just ate my first easy to make and amazingly delicious aloo paratha! I've found that I can make the chapati dough and store it in the fridge for a day or two and it only becomes more pliable to work with, soft and tender in its cooked texture, and so convenient to take out a piece to cook fresh each day. I've also made channa dal twice now and am in love. I appreciate what you said in one of your videos about this being healthy food, not health food. These dishes are so flavourful and satisfying, as well as being so gentle on the body. I've been making the same few Indian recipes for many years, and it's wonderful to branch out. I'm trying to decide which of your chicken curries to try first. Thank you and best wishes to you for a happy spring!
Thanks for this (and all of your other) videos!
you are welcome
Hello maam this is the best and easier recipe of aloo paratha I've ever learned, will surely try it maam and thanks for this beautiful recipe.
enjoy
This is my favourite indian dish. Thanks for sharing...
Most welcome đ
Uhmmm....looks so delicious, my mouth is watering đjust have to try it! Hope I get the Atta! Thank youđđ„°
Looks so good , itâs a must đ
That looks delicious.
So good
One thing cooked is done very very well .congrats
I truly love both the recipes And your lovely background music. Interestingly it seems to be South Indian classical style. I love it!!
Omg just made these and I am in love đ
Hi Chetna I love aloo paratha too my mum did make it once it was so delicious đ I'm thinking to give it a try myself đ thank you for sharing đâ€ïž
Great recipe, love the music too.
à€žà„à€”à€Ÿà€Šà€żà€·à„à€ à€à€° à€ à€à„à€à„ à€°à„à€žà€żà€Șà„ đđđ
nice vlog & recipe . . .đlike & watch from Hindustan (India)đlots of love n blessing to You from Hindustan (India)đ
Thanks a lot
Great video! Looks Delicious!!! Iâve always been intimidated by making paratha but you make it look easy đ
You can do it!
Zabardest
Thanks
Lovely chetna love to try these Thankyou take care stay warm xxđđđ
Thank you! You too!
Absolutely wonderful Chetna. Thank you so much for showing us. Something I need to master. Great flavours for sure đđœâ€
enjoy
Fab demo so structured I wish it comes out so delicious chitra sridhar
This is my favourite meal! My mum taught me how to make them đ
I add ajwain into the potato mix too đ
It's so good!
i have just made these (I halved your recipe to just make three). So so tasty. I forgot to buy the coriander, so felt something was missing, however they were still delicious. Thank you.
Thank you Chetna, your recipe made me feel like a pro. Absolutely delicious. I wanted to add that I have used 50/50 wholemeal and plain flours to good success, if you don't have atta. :)
Love it with tomatoes chokha đčđč
"What is parantha without butter?.... nothing."
Agreed đ I had my first potato parantha staying at my friend's house in Delhi. It blew my mind how delicious it was. As a potato fan, I was sad it came into my life so late. Gonna try making this!! Thank you!
Hope you will enjoy these too
That Dolop of butter was just LEGENDARY đđđđŒ
makes the dish
Thanks so much for this tutorial - i finally managed to make it without the filling all falling out. they were delicious
YESSSSS
Thank you for this delicious recipe. I didn't have the special flour so I mixed what I had in the pantry, 50gr of besan flour 50gr of buckwheat flour + 100gr of ordinary flour. Then I followed your recipe and let the dough sit for half an hour. Oh surprise the dough is perfect. Merci Madame đ
Sounds great!
Yummy..mouth watering
Perfect for breakfast,lunch,dinner
I can eat aloo paratha or any paratha 3 times a day
Same here
I am definitely going to make this now I've watched your video! I was fascinated by how you rolled the parathas out--the way they seemed to turn themselves was great. I would love to know how you do that (apart from, as you said, years of practice!)
The key is you do not press hard but just smooth the dough and it begins to roll. It does require practice or a mom in law like mine, shooting daggers with her eyes at a South Indian, totally only accustomed to making dosas đ . She now says Iâm the best daughter in law in the world, so all is forgiven đ
Dying to try out the aloo parathas. Off to the Indian shop! How do you remain so beautifully slim???
Enjoy
Would love to paneer parantha too
Sure đ
Aloo parontha, pudina chutney and tea (when cold) or salty lassi (on warmer days)..... Love the amchoor addition to the potato mix. Have to try that next....
Enjoy
Going to try this using my gluten free flour. I am sure it will come out great! Thank you
Did it work?
hope it works
Hi Chetna, on Tuesday I felt like eating aloo paratha because it was so cold and snowing and followed you and your mum's recipe. But good tips in this video to keep in mind for next time.
Yeah
So many things I just can't eat... for now. I hope that changes. They look wonderful.
đ
Tasty chetna yogurt mint dip and a nice chill dip .as we say in the brom thats fire lol
yeah
What is the beautiful bowl you used to mix the dough in called? Wonderful video as always đ
its called a paraat!
I microwave the potatoes and then grate them, adding spring onions as wellđ
yum
Perfect explanation, and as cute as ever.
You are so kind
@@FoodwithChetna And you've gotten hold of those pesky adjectives, more or less.... đ
This is great!! Thank you. Do these parathas freeze well uncooked?
should do!
What is that flour? I didn't catch it and I want to make these. I know my husband and I had these in India and I want them again! Thanks!
Hey Chetna, Great video! I'd love to know how you plan to use the leftover potato as a sandwich filling if you don't mind sharing?
You can check out my bread roll recipe or the mumbai sandwich recipe.....
@@FoodwithChetna Awesome thanks!
I've just come back from India and this was my FAVOURITE thing to eat! I'm trying this for sure to take me right back â€ïž
Thank you so much for this tutorial! I have always wanted to make aloo parathas but it has never worked out til now.... either my dough would be too dry or my stuffing would explode outside of the paratha..... you explained everything so well and mine turned out well, finally!, I am inspired to try different fillings next....could you please do a tutorial?
you can find the video with 4 different paratha fillings
Thank you for another great recipe, Chetna! May I know what is Atta flour made of? Can I substitute it for sorghum flour?
Atta is whole wheat flour. Parathas are made best in gluten rich flours.
@@sakshirawat887 thank you for your kind response, Sakshi!
Hi, can you tell me more about that flat pan you're using? Is it cast iron?
I am sure Chetna that your parathas will be absolutely delicious when I make them but will never surpass the taste of the aloo parathas I had for my first breakfast in India. We had arrived at Delhi airport expecting to be met by a bus and teachers from Patiala with our lunch. We had it impressed upon us not to eat any of the food at the airport so we didn't dare to. The bus was delayed by a lorry blockade on the roads and then broke down. It arrived at midnight by which time the English style picnic lunch they had brought was virtually inedible. We travelled all through the night to Patiala. So by the time we had our parathas we were rather hungry and they were so delicious.
first of all your were hungry so anything will taste great. but most importantly these are pure comfort and joy. You can never find exact taste in different countries because the produce tastes different everywhere!
Hi Chetna, the water you used to make dough is it boiling water or cold?
just tap water
đđđđđ
Hello Didi, Very Nice recipe. However, if you add Kasuri Methi and Black salt also then it will enhance the taste of the filling.
I love how she just emphasises how you need to use butter hahaha
yeah the good stuff
When I lived in NYC, my favorite Indian restaurant used to put peas, in their Alu Paratha. It was also very much fluffier than most every other Indian restaurant, I've been to (not flat). It was so amazing and delicious. Was I eating something else? LOL. I miss it so much.
I have no knowledge of Indian food other than going to restaurants every so often but I happened to watch an ig video of someone making Amritsari Kulcha today and itâs a fluffier potato stuffed flatbread. Perhaps thatâs it?
@@courtg6683 thanks! I'll check it out!
parathas are usually not fluffy, might be naan.....
Which atta to buy ,I like your indian textile dress , please wear them more often
â€
thanks
This looks great! Is there a written recipe anywhere?
yes on my website
@@FoodwithChetna thanks I had a look and think it's different? The one with your mother? Looks to use a different method
â„ïžđââïžđ„°đ
thanks Chetna. one question how do you keep your tava so clean. I have trouble once carded I can't remove this? HELP
wash it with a metal scrub and keep it clean after each use
My wife has celiac's disease.. Could you recommend a gluten free flourr alternative please
Can you do a master class on the different types of dal/lentils and what can be substituted? I am forever confused about chana dal, lentils, masoor dal...then black lentils are also called matpe to add to my confusion. Or even just a graphic explaining it.
Sure thing
Two questions: did you first cook these dry in the hot pan before adding ghee? (It looks like it) and second: what is that pan youâre using? I need one of those. :) thank you for this!
looks like a tawa to me (used for breads, dosa, etc.)
called tawa and made of cast iron
@@FoodwithChetna we have two of them, one with a handle and one without
Oh! I actually just found chapati pans. Answered my own question.
haha
I can't easily find atta here in Greece, but I have found that using half whole wheat and half plain flour works just fine. At least the parathas come out really good. Of course it won't be exactly like the original but I just made lacha parathas recently and they were so delicious even though I still can't decide if your's or your mother's method is better. I think your's produces more flakes and is foolproof, but more time consuming while your mother's is a bit harder to get right but if you practice you can make many more of them in half the time. So if I'm making 2-3 I use your's, if I'm having a dinner party I use your mum's.
Thanks so much Cabal
đđ€€đâ€ïžđ
đđŒ
Whatâs the music playing in the background ? Artist ? Song ?
Someday, I will learn to roll them without the filling bursting through or learn to accept that it will probably burst through here and there, no big deal. I had mooli paratha the other day for the first time. Radish is not as tasty as potato (or gobhi). My wife loves paratha with chundo, but I prefer avakaya (mango pickle either way, though the avakaya is way hotter and very mustardy, while chundo is a tad sweet and a bit hot).
snowed again here, too--sick of March snow (third one!); I guess it is making up for the mild January and February with an awful March
I wish our large groceries sold atta, but at least we have several desi groceries nearby. FYI, vaguely interesting, in U.S. Asian grocery generally refers to Chinese, Japanese, and Korean stores. The South Asian ones tend to be called Indian or Indo-Pak groceries (all part of American ignorance of the world and what is included in Asia, I guess). I do laugh thinking how the BJP extremists would react to the term Indo-Pak.
Another great use of parboiled potatoes is to make hash browns.
yes hash browns would be great
@@FoodwithChetna decided to make potato tacos (onion, garlic, green chilies, cilantro, lime, etc.) with my leftovers last night-shredded the potatoes as for hash browns. they were great, but then I love potato tacos.
A question please what Ghee do you use ? thank you ..
I use homemade ghee and currently trying out the Ghee apetit and loving it
@@FoodwithChetna nothing like homemade.... My body functions better when using ghee ;-) and always on the look out for a good "bought one"
Honestly, you should see my excited reaction! đđ
yeah
I have tried many many of your recipes and I always had success but this particular recipe I'm not having success my filling keeps spilling out there's potato all over my counter I don't know what I'm doing wrong help!
Ok so rest your dough, maybe you are rolling it too thin so it keeps bursting. Also nothing wrong with burst parathas.......
This looks fantastic. I need to translate recipe for an electric griddle. One thing that would be extremely helpful would be if you could take a temperature reading of the cooking pan at the âright, bestâ temperature. This probably requires an infrared thermometer so I know Iâm asking a lot. The recipes and especially the teaching detail and style are very helpful and enjoyable. Iâm collecting whole spices and looking forward to bringing the restaurant experience into my own kitchen. Thank you.
Omg Im from Gujrat Pakistan and we use the exact same words Chakla Bailna lol
haha
Did you use warm water or cold water please
Just normal temperature water straight from the tap
I asked my adult son what he wants me to make him for dinner - he said he wants me to make "those potato bread things from Chetna" and you could serve them with any curry you want lol.
awww love that
Would chick pea flour do
Elephant Atta is sold in Sainsburys
Can you freeze ?
yes before cooking
@@FoodwithChetna I'm going to make some , thank you x
Whether this is alo parota or pani puri ,I get really shocked?
Here I go again to our local Asian shop to buy another spice... "dried mango powder" đââïž
@food_with_chetna can't find you on Telegran âčïž
The only thing I Donât have is the amchur
Just skip it and go for it
Love your dishes but the sound in the video is very low, sorry but can barely hear you (my audio is set at 100%)
i have just double checked on my screen and seems fine??
Seriously? You actually consumed that Dollop of butter , You appear to be on Yogic Dietđ
pata was going burnt
Despite the economic downturn,I'm so happyâșïž. I have been earning $ 60,000 returns from my $7,000 investment every 13days.
This must be an investment with Mrs Raghee Horner.
She has really made a good name for herself, please how can I contact expert mrs Raghee Horner.?
Long term investment is the best now. I invested $6,500 in march last year with Mrs Raghee Horner and i top up my trade with $500 every week. Now, I'm having over $147,000 on my dashboard. Toping up your trade is really important
ehhhhh ok
1st one is not considered đmasterclass paratha.2nd one indeed is auntyji. Thank you. đ
A video that's longer than 17 minutes on making paratha? I think I'll pass...
Are you married?
YES
Oh my God what are you teaching to peoples you have burnt the pratha
Its real life, they need to be ready for everything
Nice recipe. 'Really' 'really' a few times are your favourite words in every video. Pls refrain from saying it as it's irritating
Excellent recipe. Thanks for sharing. You had asked me to connect on Twitter and vidogram . I tried without success.
sorry to hear that
No please don't apologize.