How to Make Alu Parathas and Vegetable Pakoras
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- Опубликовано: 19 май 2024
- Test cook Erin McMurrer makes host Julia Collin Davison Alu Parathas (Punjabi Potato-Stuffed Griddle Breads). Equipment expert Adam Ried reviews ladles. Test cook Keith Dresser and host Bridget Lancaster fry up Pakoras (South Asian Spiced Vegetable Fritters).
Get the Alu Parathas recipe: cooks.io/3V4TnQc
Get the Veggie Pakoras recipe: cooks.io/3J7Wq30
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Punjabi here and long-time fan of ATK, use many of your recipes. Had this dish countless times in India and many punjabi households, my grandmas, aunts, mom made this for me often and usually yogurt or a cucumber raita is the accompaniment (you dip a good amount on each bite). Filling is mostly authentic, but should be serrano green chilis (easiest to find in Us groceries, the. skinny hot green ones) not thai red chilis. Overall a good effort and appreciated the modernization for our American kitchens of a pretty hard recipe to master!
Serrano chili’s aren’t traditionally used in South Asian cooking.
Every Sunday morning paratha and rayta aahaha❤❤
If you ever needed to go vegetarian, Indian food is the way to go. So much flavor. You won’t miss meat.
I wish I could enjoy the flavours...I once made a curry and wanted to die...oh it was not compatible with my belly...unfortunately the whole pot of chicken curry went in the trash because I live alone. I think it's something you get used to as a child, or maybe I had an allergic reaction to one of the spices or additives in the curry paste? I can manage butter chicken...but regular curry was a nightmare.
@@applegal3058Maybe a Thai inspired curry would work better for you. I prefer the taste and cooking method as well
@@applegal3058 That is a shame. You may indeed have a spice allergy. I'm not sure if a doctor can test you for that, because it's not very common. Looks like you've already narrowed it down to something in curry powder, and you could try making your own and find your allergy by process of elimination... uh... pun not intended. Persons are allergic to oregano, thyme, coriander, caraway seed, cumin and other herbs and spices.
@@WastrelWay I don't think it's oregano, I've never had a reaction to spices before...it could just be I'm not used to it...or maybe it's a spice...who knows...I just know to be careful with similarly flavoured dishes. Thank you for your help though. 🙏 it's much appreciated
@@LeonardoDiCasanova ooohhh sounds delicious!
You can add Paneer ( type of cheese) in there for some texture and bit of protein. 😊 And also, in most Indian houses, whole Wheat flour is used.
Looks so good.
Looking for very tasty and yummy and unique recipe ❤🎉and excellent work 😊
A little tip. Instead of boiling the potatoes you can just microwave them in a plastic bag for about 6-7 minutes. Another tip is to chill you boiled or microwaved potatoes to make them easier to work with.
I'm learning how to make Ras el Hanout, and it's so refreshing to ⌚ this video from America's Test Kitchen. 🐧🍏🍎💙
Punjab ❌
Poonjaaab ✔️
😂😂😂
Delicious!!
It don’t get any more American than Paratha n Pakora😘
please dont be worried about the filling breaking through. it's perfectly fine. they will cook just fine and still be delicious
A suggestion for presentation: If the people whose recipe you use won’t be on camera, can you have a photo of them as you present the recipe? It’ll give a good acknowledgment.
And the NAMES flashed on the screen
@@ArtU4Allyes, totally agree 👍🏽
This isn’t someone’s original recipe, it’s a classic made by millions of people.
Regardless, the person who shared their version’s full name was stated and is in the written recipe. It’s kind of absurd to expect a pic as well.
Not everyone likes their photo shared publicly
If you watch even 1% of the video, you'll see, at the very start - basically in the first frame of footage - Erin immediately credits someone with this specific recipe! As recipes, all recipes, across all time, from the big bang to now are authored by individuals, often iterated upon, and each new iteration authored by each individual - and as such recipes can and should be attributed to the appropriate individual@@sarabadara
Yum!
thanks the guy/gal who marks the segments with sponsorblock
Hi, you don't need to rest the batter for 30 mins also don't add baking powder, We can add rice flour instead of baking powder to make it crispy. it's one of the quick breakfast recipes in India.
To make it quick cut the vegetables of your choice add the chickpeas flour with some spices and deep fry these pakora same way described in the video.
To make it more healthy use air fryer to make pakora instead of deep frying.
It’s very quick and easy also very tasty
breakfast in India . we can eat these pakora any time of the day. Please try once and enjoy .
Right around a 50% ratio of water to flour seems very common among the many flatbreads.
🔥🔥🔥🔥🔥🔥🔥
Can you do Chicken 65 next?
A decent version of this type of paratha to be sure. I blew off the Pakoras because I don't have a proper deep fryer yet.
No Indian home has a deep fryer. Just use a wok with oil.
@@rchadha299 Yeah, I'm aware of that. Just get a little nervy about temp control. Oooh. I do have a freestanding induction plate. You set a temp and it stays there. THANKS for reminding me!!!
@@thaisstone5192 I think you are over thinking this. Pakoras are made in every home in north India. No one has fancy temp controlled induction plate. Just keep the heat medium and fry a trial pakora :)
@@rchadha299 I have a VERY low ceiling in my kitchen. I'll go with "When in doubt: CHICKEN OUT" and use the induction plate. I own my home. And I happen to be QUITE fond of it.
@@thaisstone5192 🙏 safety first! Completely agree!
Try paneer pratha ...also
You can #Chunkay the tomatoes salad for added flavour!
Wait till you try Tomatoes #Choka
Incredible, congrats on the 300K subs! #giveaway
I liked the ladle review…and the winner is a good choice…but wish he would have included gravy ladles in with this…also note that many ladles have different handle lengths which is another consideration…and don’t disregard plastic or silicone entirely…I have a red plastic ladle made by Glad that I got at Menard’s for $2.99 and is one of the most used utensil in my kitchen…I have the OXO Good Grips ladle for the tall pots but it’s slightly different as it has a rolled edge instead of pour spouts 🌞
Inka badhane banane ka tarika Bada Khatarnak😂😂😂
Thank you for sharing ❤ and first
Looks great. But cumin and cilantro taste like bug repellent to me. I wonder what I could substitute for them as I love the other ingredients like ginger and nigella.
You can cook even by skipping them doesn't make a huge difference
I know this is "America's" Test kitchen, but using grams would be so much easier. These paratha look amazing, metric or not.
what with this rest for 30 mins and rest for 15 min ..... man will die form hunger for waiting so much
Hi, you don't need to rest for 30 mins also don't add baking powder, We can add rice flour instead of baking powder to make it crispy. it's one of the quick breakfast recipes in India.
To make it quick cut the vegetables of your choice add the chickpeas flour with some spices and deep fry these pakora same way described in the video.
To make it more healthy use air fryer to make pakora instead of deep frying.
It’s very quick and easy also very tasty
breakfast in India . we can eat these pakora any time of the day. Please try once and enjoy .
Naan for me, thanks. 😃
😆
Ok bigot
All those links but none to that masher???
Zyliss
Wait a second, are they doing re-runs now ?!
I was wondering the same thing when I saw all of the masks in the background
Now? 🤨There's six seasons each of ATK and Cook's Country TV shows (26 and 13+ episodes apiece, respectively) on this channel, each uploaded as whole episodes and as individual recipe/equipment/ingredient segments and that's after the episodes have already aired on PBS the year before (sometimes sooner).
Rectangular plates... Trying to be OK with those. Sorta kidding 😊
The pakoras look like fried spider.
That filling looks so sad
19:57 "I also have a half teaspoon of tumeric..." No, you do not, because the name of the spice is tuRmeric. Read the damned label, there is an R between the U and the M.
Why isn't the coworker doing it?
She doesn’t want to be on camera perhaps
its so cute how erin cant pronounce paratha-she kept trying tho-lol-thats literally the first word (and thing to cook) my grandma taught me
It’s nice to see you making some ethnic foods but can’t you have a person of the ethnicity of the food cooking and explaining it? There are plenty of men or women chefs of Punjabi background that speak English well.
This is so true...sure anyone can demonstrate the recipe, but the exposure of chefs of different ethnicities would be nice to see too. They say seeing others on TV or online who look like yourself and ate competent is important for self esteem in younger people. Representation matters...
Oh please …
Those ethnic chefs have their own channels. Let ATK run their own kitchens by their staff, with full acknowledgment to the recipe authors.
@@ArtU4All well as a chef with an Indian restaurant, the recipes were technically correct but missing the nuances of someone who make the dishes on a daily basis.
It's almost like they cook more than just 1 set of ethnic foods. You're free to apply to ATK, go be the change
I like this idea too of having a guest chef of the ethnic origins demonstrate
Thoda jor laga le aata gunthne me aurat 😂 or ye kitchen me scale or weighing machine le ke kon baithta hai be 😅
Ugh whytes
I don't like your programming being interrupted with promotions.
People have to make a living 🤷♂️
@@omvedasxlcynelx8609 people don't have to watch
they make enuf@@omvedasxlcynelx8609
And how do you propose they make money to produce these shows?
Are you going to pay for it?
Then don't watch free content... 😂
Indians watching this be like 😂
Hey, they are giving it a go, at least. Krish Ashok would be disappointed with your snooty observation. 😉
They did a decent job lol
Dude it was a joke. Don't get too serious guys
They wouldn't have access to desi ghee 😜😂
@@ProAki2468 Nobody's being serious, you just can't handle when people disagree with you.
I really enjoy Keith and his segments. I find Erin too condescending..as if she is the smartest tool in the shed.
This recipe as made here is just a heart attack waiting to happen. In most houses it is made with whole wheat flour and maybe a 10th of the ghee used. And its cooked for longer. Wuite a big miss from ATK.
No. Let the mom make it. Not people who cannot even pronounce it.
Unsubbed. This is like pea guacamole
You unsubscribed from this entire channel because you don’t like Indian food? 🤣
I am so OVER these recipes, which require obscure one-off ingredients. Once made, what do you do with the remainder? Come on, ATK, remember you are creating recipes for ordinary people..
Buy a tiny amount from a bulk store, not a whole jar of it.
Don’t make the recipes if you don’t want to use the so called obscure ingredients. You can’t sub Indian ingredients with what you can only find in an American grocery store and still call it an Indian dish. Like , what do you want to sub Ajwain for? Thyme?
You don’t have to use all the ingredients. 40 years ago my mother couldn’t get ajwain, amchoor or kalonji in Canada. The parathas tastes great anyways.
The key idea here is stuffing a bread/roti. You can use whatever you want to stuff it.
Plain parathas without any stuffing is great too!
Everything they used is something I use often in my kitchen. If they left it out they’d be accused of making inauthentic recipes.
Another use of 📏😂😂😂