Health and Fitness

Munch on these ‘aloo paratha nachos’ to keep evening hunger pangs at bay (recipe inside)

Aloo parathas or flatbreads full of a mashed potato filling are ubiquitous favourites throughout the nation. Predominantly in style in Punjabi households as winter breakfast, it’s flavoured with a splash of jeera and slow-roasted on an iron tawa with an ample quantity of desi ghee.

Whereas scrumptious by itself advantage, what if we inform you that aloo parathas will be changed into bite-sized nachos? Lately, Chef Ranveer Brar took to Instagram to share a put up on this distinctive medley of east meets west!

Should you’re on the lookout for a straightforward night snack concept, try his put up right here.

Check out the detailed recipeas shared by the chef.


For Dough

2 Potatoes – boiled and grated
2 cups entire wheat flour
¼ tsp Carom seeds
1 tsp Pink chilli powder
Salt to style
2 tsp oil
Water as required
Oil for frying

For Seasoning

Salt to style
1 tsp pink chilli powder
1 tsp Dry mango powder

For Dip Tadka

2 cups Hung curd
1 tbsp Oil
1 tsp Mustard seeds
1 tsp Chana dal
1 tsp Gota urad
¼ tsp Fenugreek seeds
2-3 Dry Kashmiri chilli
1-inch ginger – peeled and chopped
10-15 Curry leaves
2-4 Black olives, sliced


For the nachos

*In a mixing bowl, add grated potato, entire wheat flour, carom seeds, and pink chilli powder. Combine them nicely. Add salt to style, oil and water, knead a tender dough, and canopy and hold apart for 10 minutes.

*Now, take a medium portion of the dough and roll it skinny utilizing a rolling pin. Prepare dinner it midway on a sizzling flat pan from each side after which reduce in strips after which in a triangle form.

*Warmth oil for deep frying after which fry these triangles in medium sizzling oil till golden brown and crispy. Take away on an absorbent paper, then add the nacho spices and blend it correctly, then hold apart for additional use.

For the dip

*In a bowl, add hung curd and whisk it correctly.

*Warmth oil in a tadka pan, add mustard seeds, chana dal, urad dal and fenugreek seeds. Let it splutter.

*Add dry Kashmiri chilli, ginger, and curry leaves and blend nicely.

*Pour the tadka over the hung curd and blend nicely.

Serve the paratha nachos with the tadka dip!

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