Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, punjabi potato porato varities. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Punjabi Potato Porato Varities is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Punjabi Potato Porato Varities is something that I have loved my entire life. They’re fine and they look wonderful.

The potatoes mixed with chaat masala and and tangy tamarind and mint chutney is an absolute treat for your taste buds. Aloo Gobhi is a very popular Punjabi recipe where the cauliflower is cooked with fresh peas and potato. The dish is quite easy to make and can be eaten with roti or parathas.

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

The ingredients needed to make Punjabi Potato Porato Varities:

1. Get For dough:
2. Prepare 2 cups Wheat flour
3. Take 1 tsp dried Fenugreek leaves
4. Get 1/2 tsp Salt
5. Take 1 tsp Achaar masala
6. Make ready 1 tbsp Oil
7. Prepare 1 cup/as required Water to knead the flour
8. Make ready For stuffing:
9. Get 2 Potatoes boiled, peeled and grated
10. Take 4-5 curry leaves
11. Make ready 2 tsp coriander leaves finely chopped
12. Make ready 2 Green chillies finely chopped
13. Prepare 1/2 tsp Red chilli powder
14. Get 2 tsp Coriander powder
15. Take 1 tsp Cumin powder
16. Get 1/4 tsp Turmeric powder
17. Get 1 Pinch Asafoetida
18. Take 2 tbsp Clarified Butter Ghee
19. Take 1 tsp Lemon juice/chaat masala
20. Prepare 1/4 tbsp Garam masala
21. Make ready as needed Oil / Ghee / Butter

These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. Trials have found good resistance to potato leafroll virus and potato virus Yo. This variety has low resistance to blackleg. Tests for resistance to This variety is suitable for a range of uses including crisping, french fries as well as table use.

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.

Tubers have some resistance to bruising and splitting. Potato varieties: choose from low, medium, and high starch. When it comes to cooking potatoes, choose your potato for the style of cooking you have in mind. While some sweet potatoes are dense, starchy, and creamy, others are more watery when cooked, with a stringier texture. Sweet potatoes actually belong to the morning glory family, Convolvulaceae (that means lots of pretty flowers!).

So that’s going to wrap this up with this special food punjabi potato porato varities recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!