How to Make Alu Parathas and Vegetable Pakoras | America's Test Kitchen Full Episode (S23 E16)
Recipes in this Video
Alu Parathas are a beloved staple in Indian households, originating from North India. Traditionally enjoyed for breakfast, they symbolize comfort and home-cooked warmth. Each family has its own recipe, often passed down through generations, making them a cherished part of Indian culinary heritage. Today, they are popular across India and among Indian communities worldwide, often served with yogurt or pickles for a complete meal.
Ingredients
- ●whole wheat flour
- ●potatoes
- ●onion
- ●green chilies
- ●ginger
- ●coriander leaves
- ●cumin seeds
- ●salt
- ●oil
- ●ghee
Instructions
- 1Boil potatoes until tender, about 15-20 minutes.
- 2Peel and mash the boiled potatoes in a bowl.
- 3Finely chop onions, green chilies, and ginger; add to the mashed potatoes.
- 4Mix in chopped coriander leaves, cumin seeds, and salt to the potato mixture.
- 5Knead whole wheat flour with water until smooth; let it rest for 20 minutes.
- 6Divide the dough into equal portions and roll each into a ball.
- 7Flatten a dough ball and place a portion of the potato filling in the center.
- 8Fold the edges over the filling to seal it and gently flatten it.
- 9Roll out the stuffed dough ball into a flat disc, dusting with flour as needed.
- 10Heat a skillet over medium heat and add ghee or oil.
- 11Cook the paratha until golden brown on both sides, about 3-4 minutes each side.
- 12Serve hot with yogurt or pickle.
Ingredient Alternatives
whole wheat flour
Healthier: spelt flour
Cheaper: all-purpose flour
Spelt flour is more nutritious, while all-purpose flour is more economical.
ghee
Healthier: coconut oil
Cheaper: butter
Coconut oil is dairy-free, while butter is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup chickpea flour (besan)
- ●1/2 cup water
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp salt
- ●1 cup mixed vegetables (potatoes, onions, spinach, cauliflower)
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine chickpea flour, cumin seeds, turmeric powder, red chili powder, and salt.
- 2Gradually add water to the dry ingredients, whisking until you have a smooth batter.
- 3Add the mixed vegetables to the batter and stir until they are well coated.
- 4Heat oil in a deep frying pan over medium heat.
- 5Once the oil is hot, drop spoonfuls of the batter-coated vegetables into the oil.
- 6Fry the pakoras in batches, making sure not to overcrowd the pan.
- 7Fry until they are golden brown and crispy, about 4-5 minutes per batch.
- 8Remove the pakoras with a slotted spoon and drain on paper towels.
- 9Serve hot with chutney or sauce of your choice.
Equipment
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