Pinwheel Aloo Paratha Recipe | Crispy Aloo paratha recipe | Layered paratha| Easy & Delicious!

Pinwheel Aloo Paratha Recipe | Easy & Delicious!

#chefajaychopra #PinwheelParatha #NoBreadSandwich #AlooParatha #VegRecipe #QuickMeals #IndianSnacks #EasyCooking

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Say hello to a unique twist on your regular parathas! These Pinwheel Aloo Parathas are packed with a delicious beetroot and potato stuffing, rolled into a perfect swirl, and cooked to golden perfection. Perfect for a snack, breakfast, or light meal, this recipe serves 4-5 and takes only 45 minutes from start to finish. Head to the video for a step-by-step guide and enjoy this fun and flavorful treat!

Portion servings: 4-5 pax
Preparation time: 10 mins
Cooking time: 35 mins

Ingredients:

For dough:
Wheat flour 1 cup
Refined flour 1 cup
Salt ½ tsp
Ajwain ½ tsp
Oil 1 tbsp
Water as required
Oil ½ tsp

For stuffing:
Potato boiled 3 pcs
Beetroot grated 1 pc
Green chilli chopped 1 tsp
Coriander chopped 2 tbsp
Onion chopped 1 pc
Kasoori methi 1 tbsp
Amchoor powder 1 tsp
Salt ½ tsp
Red chilli powder 1 tsp
Poha ½ cup
Oil as required

Method:

Prepare the Dough:
In a mixing bowl, combine wheat flour, refined flour, salt, and ajwain. Add 1 tbsp oil and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Gradually add water and knead to form a soft and smooth dough. Ensure the dough is neither too tight nor sticky.
Add ½ tsp oil, knead again briefly, and cover the dough with a damp cloth. Let it rest for 20 minutes.

Prepare the Stuffing:
Peel and mash the boiled potatoes in a large bowl until smooth. Add grated beetroot, chopped green chilli, coriander leaves, chopped onion, kasoori methi, amchoor powder, red chilli powder, and salt. Mix thoroughly to combine all the ingredients.
Rinse poha under water and soak for a few minutes until soft. Squeeze out excess water and mash lightly before adding it to the potato mixture. Mix everything well to create a uniform stuffing.

Roll the Dough:
Divide the dough into two equal portions. Dust a work surface with flour and roll out one portion into a thin rectangular sheet, ensuring an even thickness.

Spread the Stuffing:
Take half the prepared stuffing and spread it evenly over the rolled-out dough, leaving a small border around the edges to prevent spillage.

Shape into a Log:
Starting from one end, roll the sheet tightly into a log, ensuring the stuffing stays intact. Press the edges gently to seal. Repeat with the remaining dough and stuffing.

Slice the Pinwheels:
Use a sharp knife to slice the logs into 1-inch thick pinwheels. Handle gently to retain the shape.

Cook the Pinwheel Parathas:
Heat a tawa or skillet over medium heat and drizzle a little oil.
Lightly flatten each pinwheel slice with a rolling pin for even cooking.
Place the pinwheels on the tawa, cook on medium heat, flipping occasionally, and drizzle oil as needed. Cook until both sides are golden brown and crisp.

Serve Hot:
Transfer the cooked pinwheels to a serving plate.
Serve hot with chutney, yogurt, or your favorite dip. These pinwheel aloo parathas are a delightful treat for snacks or light meals!




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