Some years ago me and my wife made a long travel through India and we fell in love in this beautiful country and of course its fantastic food. Now I cook Indian dishes at home for the whole family. Thanks to your videos my food tastes almost like that we ate in India.
Excellent tutorial. I've made indian cuisine since living next door to an Indian couple in the 70's. We invited them for English Sunday lunch and then they invited us for their Sunday fare: really good. I was then taught by an Indian restaurant chef abd owner that I knew in the 80's. What an eye opener. I love Indian and Asian food and cook most of my dishes now from scratch. Parathas I was not so good at but now with your video I can now feel that I make them how they should be. Thank you Chetna. They are not as round or as perfect as yours but they taste divine thanks again.
Does your family know how fortunate they are to have such a talented chef cooking for them?! You pour so much enthusiasm into every dish! Learning so much. Can't wait to try to make this bread.
Way to go, DeaMathew. $8.99 is DAYLIGHT ROBBERY ... Grrrr. You can make your own BESPOKE Aloo Paratha according to your own taste. After a bit of practice, you'll find that the technique comes very naturally. MUCH CHEAPER TOO - a FRACTION of the Cost. Have a go with making METHI PARATHA and also MASALA PARATHA too for a variation. Plenty of Recipes available on RUclips. Similar Technique. LOVELY RECIPE by Chetna - Beautifully explained Step by Step for Novices. Thank you, Chetna Be'hen. 🙏🇮🇳
As I said before sister Chetna, you are the best teacher. Today I made paratha with left over Mince and Okra as a stuffing. Worked out excellent. Love from Khalid and family from Scotland. x
I absolutely love your videos. I follow them quite a bit when I stepped into Indian cooking. Sooo wonderful and full of Life, my body just knows and says yes and feels thankful...Thank you.
i have just made these (I halved your recipe to just make three). So so tasty. I forgot to buy the coriander, so felt something was missing, however they were still delicious. Thank you.
Thank you for this delicious recipe. I didn't have the special flour so I mixed what I had in the pantry, 50gr of besan flour 50gr of buckwheat flour + 100gr of ordinary flour. Then I followed your recipe and let the dough sit for half an hour. Oh surprise the dough is perfect. Merci Madame 👏
my favorite recipe. I hope you have already made Gujarati dhall recipe. For south indians making chapathi and stuffed paratha is rocket science. You explained very patiently.
Excellent! I like the simplicity of making this, much less labor than making the Alu Samosas. I wonder if it is similar in taste to samosas. I would love to see this deep fried to crisp the dough and dip in mint or tamarind sauce...Now I can declare you as the Alu Queen/Master of London Chetna!!
Thank you Chetna, your recipe made me feel like a pro. Absolutely delicious. I wanted to add that I have used 50/50 wholemeal and plain flours to good success, if you don't have atta. :)
"What is parantha without butter?.... nothing." Agreed 😅 I had my first potato parantha staying at my friend's house in Delhi. It blew my mind how delicious it was. As a potato fan, I was sad it came into my life so late. Gonna try making this!! Thank you!
Hi Chetna, on Tuesday I felt like eating aloo paratha because it was so cold and snowing and followed you and your mum's recipe. But good tips in this video to keep in mind for next time.
Thank you so much for this tutorial! I have always wanted to make aloo parathas but it has never worked out til now.... either my dough would be too dry or my stuffing would explode outside of the paratha..... you explained everything so well and mine turned out well, finally!, I am inspired to try different fillings next....could you please do a tutorial?
Thank you Chetna for this wonderful video. I just ate my first easy to make and amazingly delicious aloo paratha! I've found that I can make the chapati dough and store it in the fridge for a day or two and it only becomes more pliable to work with, soft and tender in its cooked texture, and so convenient to take out a piece to cook fresh each day. I've also made channa dal twice now and am in love. I appreciate what you said in one of your videos about this being healthy food, not health food. These dishes are so flavourful and satisfying, as well as being so gentle on the body. I've been making the same few Indian recipes for many years, and it's wonderful to branch out. I'm trying to decide which of your chicken curries to try first. Thank you and best wishes to you for a happy spring!
Aloo parontha, pudina chutney and tea (when cold) or salty lassi (on warmer days)..... Love the amchoor addition to the potato mix. Have to try that next....
I am definitely going to make this now I've watched your video! I was fascinated by how you rolled the parathas out--the way they seemed to turn themselves was great. I would love to know how you do that (apart from, as you said, years of practice!)
The key is you do not press hard but just smooth the dough and it begins to roll. It does require practice or a mom in law like mine, shooting daggers with her eyes at a South Indian, totally only accustomed to making dosas 😅. She now says I’m the best daughter in law in the world, so all is forgiven 😊
Two questions: did you first cook these dry in the hot pan before adding ghee? (It looks like it) and second: what is that pan you’re using? I need one of those. :) thank you for this!
I am sure Chetna that your parathas will be absolutely delicious when I make them but will never surpass the taste of the aloo parathas I had for my first breakfast in India. We had arrived at Delhi airport expecting to be met by a bus and teachers from Patiala with our lunch. We had it impressed upon us not to eat any of the food at the airport so we didn't dare to. The bus was delayed by a lorry blockade on the roads and then broke down. It arrived at midnight by which time the English style picnic lunch they had brought was virtually inedible. We travelled all through the night to Patiala. So by the time we had our parathas we were rather hungry and they were so delicious.
first of all your were hungry so anything will taste great. but most importantly these are pure comfort and joy. You can never find exact taste in different countries because the produce tastes different everywhere!
Can you do a master class on the different types of dal/lentils and what can be substituted? I am forever confused about chana dal, lentils, masoor dal...then black lentils are also called matpe to add to my confusion. Or even just a graphic explaining it.
When I lived in NYC, my favorite Indian restaurant used to put peas, in their Alu Paratha. It was also very much fluffier than most every other Indian restaurant, I've been to (not flat). It was so amazing and delicious. Was I eating something else? LOL. I miss it so much.
I have no knowledge of Indian food other than going to restaurants every so often but I happened to watch an ig video of someone making Amritsari Kulcha today and it’s a fluffier potato stuffed flatbread. Perhaps that’s it?
This looks fantastic. I need to translate recipe for an electric griddle. One thing that would be extremely helpful would be if you could take a temperature reading of the cooking pan at the “right, best” temperature. This probably requires an infrared thermometer so I know I’m asking a lot. The recipes and especially the teaching detail and style are very helpful and enjoyable. I’m collecting whole spices and looking forward to bringing the restaurant experience into my own kitchen. Thank you.
Someday, I will learn to roll them without the filling bursting through or learn to accept that it will probably burst through here and there, no big deal. I had mooli paratha the other day for the first time. Radish is not as tasty as potato (or gobhi). My wife loves paratha with chundo, but I prefer avakaya (mango pickle either way, though the avakaya is way hotter and very mustardy, while chundo is a tad sweet and a bit hot). snowed again here, too--sick of March snow (third one!); I guess it is making up for the mild January and February with an awful March I wish our large groceries sold atta, but at least we have several desi groceries nearby. FYI, vaguely interesting, in U.S. Asian grocery generally refers to Chinese, Japanese, and Korean stores. The South Asian ones tend to be called Indian or Indo-Pak groceries (all part of American ignorance of the world and what is included in Asia, I guess). I do laugh thinking how the BJP extremists would react to the term Indo-Pak. Another great use of parboiled potatoes is to make hash browns.
@@FoodwithChetna decided to make potato tacos (onion, garlic, green chilies, cilantro, lime, etc.) with my leftovers last night-shredded the potatoes as for hash browns. they were great, but then I love potato tacos.
It's so good to see that you use your hands to make the fillings. Just dont get it why people use gloves and spoons while prepping food instead of pure clean hands
I have tried many many of your recipes and I always had success but this particular recipe I'm not having success my filling keeps spilling out there's potato all over my counter I don't know what I'm doing wrong help!
I asked my adult son what he wants me to make him for dinner - he said he wants me to make "those potato bread things from Chetna" and you could serve them with any curry you want lol.
Hi Chetan the Paratha u rolled n roasted is not very pleasing over burnt it,. Beside I find it to thick I feel u shd thin it a bit. Beside sometimes the Chappatis the filling comes out
![FNAF vs TF2 - Episode 2 [SFM]](http://i.ytimg.com/vi/z5b3V2-VLb0/mqdefault.jpg)
Some years ago me and my wife made a long travel through India and we fell in love in this beautiful country and of course its fantastic food. Now I cook Indian dishes at home for the whole family. Thanks to your videos my food tastes almost like that we ate in India.
Lucky family to enjoy your food! I live here in India so am proud you do this for them.❤
Please visit pakistan too you'll be surprised how amazing it is
Alu mean potato ...wow that was a healty pratha...👍🤤👌😍🥔🇲🇾
Excellent tutorial. I've made indian cuisine since living next door to an Indian couple in the 70's. We invited them for English Sunday lunch and then they invited us for their Sunday fare: really good. I was then taught by an Indian restaurant chef abd owner that I knew in the 80's. What an eye opener. I love Indian and Asian food and cook most of my dishes now from scratch. Parathas I was not so good at but now with your video I can now feel that I make them how they should be. Thank you Chetna. They are not as round or as perfect as yours but they taste divine thanks again.
Does your family know how fortunate they are to have such a talented chef cooking for them?! You pour so much enthusiasm into every dish! Learning so much. Can't wait to try to make this bread.
I pay $8.99 for Aloo paratha. After watching this video I am going to try it at home. Thanks for the inspiration to cook.🙏🥞
Hope you enjoy
Way to go, DeaMathew. $8.99 is DAYLIGHT ROBBERY ... Grrrr. You can make your own BESPOKE Aloo Paratha according to your own taste. After a bit of practice, you'll find that the technique comes very naturally. MUCH CHEAPER TOO - a FRACTION of the Cost.
Have a go with making METHI PARATHA and also MASALA PARATHA too for a variation. Plenty of Recipes available on RUclips.
Similar Technique.
LOVELY RECIPE by Chetna - Beautifully explained Step by Step for Novices. Thank you, Chetna Be'hen. 🙏🇮🇳
As I said before sister Chetna, you are the best teacher. Today I made paratha with left over Mince and Okra as a stuffing. Worked out excellent. Love from Khalid and family from Scotland. x
Thank you, lovely lady! I appreciate this very much. God bless!
thanks
I absolutely love your videos. I follow them quite a bit when I stepped into Indian cooking. Sooo wonderful and full of Life, my body just knows and says yes and feels thankful...Thank you.
Thank you so much 😍
i have just made these (I halved your recipe to just make three). So so tasty. I forgot to buy the coriander, so felt something was missing, however they were still delicious. Thank you.
Alu paratha with chai is one of the best combinations ever!!! ☺🥰
Absolutely
Nice 👍
Lovely recipe s will try😊
This is my favourite meal! My mum taught me how to make them 😊
I add ajwain into the potato mix too 😋
It's so good!
Thank you for this delicious recipe. I didn't have the special flour so I mixed what I had in the pantry, 50gr of besan flour 50gr of buckwheat flour + 100gr of ordinary flour. Then I followed your recipe and let the dough sit for half an hour. Oh surprise the dough is perfect. Merci Madame 👏
Sounds great!
Hello maam this is the best and easier recipe of aloo paratha I've ever learned, will surely try it maam and thanks for this beautiful recipe.
enjoy
Dying to try out the aloo parathas. Off to the Indian shop! How do you remain so beautifully slim???
Enjoy
my favorite recipe. I hope you have already made Gujarati dhall recipe. For south indians making chapathi and stuffed paratha is rocket science. You explained very patiently.
glad you liked this
Excellent! I like the simplicity of making this, much less labor than making the Alu Samosas. I wonder if it is similar in taste to samosas. I would love to see this deep fried to crisp the dough and dip in mint or tamarind sauce...Now I can declare you as the Alu Queen/Master of London Chetna!!
This is my favourite indian dish. Thanks for sharing...
Most welcome 😊
Thank you Chetna, your recipe made me feel like a pro. Absolutely delicious. I wanted to add that I have used 50/50 wholemeal and plain flours to good success, if you don't have atta. :)
Thanks so much for this tutorial - i finally managed to make it without the filling all falling out. they were delicious
YESSSSS
Thanks for sharing.
Thanks for this (and all of your other) videos!
you are welcome
I truly love both the recipes And your lovely background music. Interestingly it seems to be South Indian classical style. I love it!!
Absolutely wonderful Chetna. Thank you so much for showing us. Something I need to master. Great flavours for sure 👌🏽❤
enjoy
"What is parantha without butter?.... nothing."
Agreed 😅 I had my first potato parantha staying at my friend's house in Delhi. It blew my mind how delicious it was. As a potato fan, I was sad it came into my life so late. Gonna try making this!! Thank you!
Hope you will enjoy these too
Lovely chetna love to try these Thankyou take care stay warm xx👍👍👍
Thank you! You too!
Going to try this using my gluten free flour. I am sure it will come out great! Thank you
Did it work?
hope it works
What is the beautiful bowl you used to mix the dough in called? Wonderful video as always 😃
its called a paraat!
स्वादिष्ट और अच्छी रेसिपी 😊👍👌
nice vlog & recipe . . .😊like & watch from Hindustan (India)👍lots of love n blessing to You from Hindustan (India)👌
Thanks a lot
This is great!! Thank you. Do these parathas freeze well uncooked?
should do!
Yummy..mouth watering
Perfect for breakfast,lunch,dinner
I can eat aloo paratha or any paratha 3 times a day
Same here
Hi Chetna, on Tuesday I felt like eating aloo paratha because it was so cold and snowing and followed you and your mum's recipe. But good tips in this video to keep in mind for next time.
Yeah
Thank you so much for this tutorial! I have always wanted to make aloo parathas but it has never worked out til now.... either my dough would be too dry or my stuffing would explode outside of the paratha..... you explained everything so well and mine turned out well, finally!, I am inspired to try different fillings next....could you please do a tutorial?
you can find the video with 4 different paratha fillings
Thank you Chetna for this wonderful video. I just ate my first easy to make and amazingly delicious aloo paratha! I've found that I can make the chapati dough and store it in the fridge for a day or two and it only becomes more pliable to work with, soft and tender in its cooked texture, and so convenient to take out a piece to cook fresh each day. I've also made channa dal twice now and am in love. I appreciate what you said in one of your videos about this being healthy food, not health food. These dishes are so flavourful and satisfying, as well as being so gentle on the body. I've been making the same few Indian recipes for many years, and it's wonderful to branch out. I'm trying to decide which of your chicken curries to try first. Thank you and best wishes to you for a happy spring!
Hey Chetna, Great video! I'd love to know how you plan to use the leftover potato as a sandwich filling if you don't mind sharing?
You can check out my bread roll recipe or the mumbai sandwich recipe.....
@@FoodwithChetna Awesome thanks!
Great video! Looks Delicious!!! I’ve always been intimidated by making paratha but you make it look easy 👍
You can do it!
Uhmmm....looks so delicious, my mouth is watering 😊just have to try it! Hope I get the Atta! Thank you🙏🥰
Aloo parontha, pudina chutney and tea (when cold) or salty lassi (on warmer days)..... Love the amchoor addition to the potato mix. Have to try that next....
Enjoy
Chetna that looks delicious 😋 I will give them a try
Omg just made these and I am in love 😍
That Dolop of butter was just LEGENDARY 😍😘👌🏼
makes the dish
This looks absolutely yummy!! I will surely give it a try!
Please do!
I am definitely going to make this now I've watched your video! I was fascinated by how you rolled the parathas out--the way they seemed to turn themselves was great. I would love to know how you do that (apart from, as you said, years of practice!)
The key is you do not press hard but just smooth the dough and it begins to roll. It does require practice or a mom in law like mine, shooting daggers with her eyes at a South Indian, totally only accustomed to making dosas 😅. She now says I’m the best daughter in law in the world, so all is forgiven 😊
One thing cooked is done very very well .congrats
Hi Chetna I love aloo paratha too my mum did make it once it was so delicious 😋 I'm thinking to give it a try myself 😁 thank you for sharing 😁❤️
Fab demo so structured I wish it comes out so delicious chitra sridhar
That looks delicious.
So good
What is that flour? I didn't catch it and I want to make these. I know my husband and I had these in India and I want them again! Thanks!
Hi Chetna, the water you used to make dough is it boiling water or cold?
just tap water
😋
Would love to paneer parantha too
Sure 😊
This looks great! Is there a written recipe anywhere?
yes on my website
@@FoodwithChetna thanks I had a look and think it's different? The one with your mother? Looks to use a different method
Looks so good , it’s a must 😊
Thank you for another great recipe, Chetna! May I know what is Atta flour made of? Can I substitute it for sorghum flour?
Atta is whole wheat flour. Parathas are made best in gluten rich flours.
@@sakshirawat887 thank you for your kind response, Sakshi!
Two questions: did you first cook these dry in the hot pan before adding ghee? (It looks like it) and second: what is that pan you’re using? I need one of those. :) thank you for this!
looks like a tawa to me (used for breads, dosa, etc.)
called tawa and made of cast iron
@@FoodwithChetna we have two of them, one with a handle and one without
I've just come back from India and this was my FAVOURITE thing to eat! I'm trying this for sure to take me right back ❤️
Tasty chetna yogurt mint dip and a nice chill dip .as we say in the brom thats fire lol
yeah
My wife has celiac's disease.. Could you recommend a gluten free flourr alternative please
Great recipe, love the music too.
What flour can I use instead of Atta? I’m on a gluten free diet bc of allergies
Hi, can you tell me more about that flat pan you're using? Is it cast iron?
I microwave the potatoes and then grate them, adding spring onions as well🎉
yum
So many things I just can't eat... for now. I hope that changes. They look wonderful.
I am sure Chetna that your parathas will be absolutely delicious when I make them but will never surpass the taste of the aloo parathas I had for my first breakfast in India. We had arrived at Delhi airport expecting to be met by a bus and teachers from Patiala with our lunch. We had it impressed upon us not to eat any of the food at the airport so we didn't dare to. The bus was delayed by a lorry blockade on the roads and then broke down. It arrived at midnight by which time the English style picnic lunch they had brought was virtually inedible. We travelled all through the night to Patiala. So by the time we had our parathas we were rather hungry and they were so delicious.
first of all your were hungry so anything will taste great. but most importantly these are pure comfort and joy. You can never find exact taste in different countries because the produce tastes different everywhere!
Can you do a master class on the different types of dal/lentils and what can be substituted? I am forever confused about chana dal, lentils, masoor dal...then black lentils are also called matpe to add to my confusion. Or even just a graphic explaining it.
Sure thing
Beautiful.
Perfect explanation, and as cute as ever.
You are so kind
@@FoodwithChetna And you've gotten hold of those pesky adjectives, more or less.... 😉
Which atta to buy ,I like your indian textile dress , please wear them more often
Love it with tomatoes chokha 🇹🇹
When I lived in NYC, my favorite Indian restaurant used to put peas, in their Alu Paratha. It was also very much fluffier than most every other Indian restaurant, I've been to (not flat). It was so amazing and delicious. Was I eating something else? LOL. I miss it so much.
I have no knowledge of Indian food other than going to restaurants every so often but I happened to watch an ig video of someone making Amritsari Kulcha today and it’s a fluffier potato stuffed flatbread. Perhaps that’s it?
@@courtg6683 thanks! I'll check it out!
parathas are usually not fluffy, might be naan.....
Aloo Paratha with Curd👌👌👌👌👌
Hello Didi, Very Nice recipe. However, if you add Kasuri Methi and Black salt also then it will enhance the taste of the filling.
A question please what Ghee do you use ? thank you ..
I use homemade ghee and currently trying out the Ghee apetit and loving it
@@FoodwithChetna nothing like homemade.... My body functions better when using ghee ;-) and always on the look out for a good "bought one"
Did you use warm water or cold water please
Just normal temperature water straight from the tap
Zabardest
Thanks
This looks fantastic. I need to translate recipe for an electric griddle. One thing that would be extremely helpful would be if you could take a temperature reading of the cooking pan at the “right, best” temperature. This probably requires an infrared thermometer so I know I’m asking a lot. The recipes and especially the teaching detail and style are very helpful and enjoyable. I’m collecting whole spices and looking forward to bringing the restaurant experience into my own kitchen. Thank you.
Someday, I will learn to roll them without the filling bursting through or learn to accept that it will probably burst through here and there, no big deal. I had mooli paratha the other day for the first time. Radish is not as tasty as potato (or gobhi). My wife loves paratha with chundo, but I prefer avakaya (mango pickle either way, though the avakaya is way hotter and very mustardy, while chundo is a tad sweet and a bit hot).
snowed again here, too--sick of March snow (third one!); I guess it is making up for the mild January and February with an awful March
I wish our large groceries sold atta, but at least we have several desi groceries nearby. FYI, vaguely interesting, in U.S. Asian grocery generally refers to Chinese, Japanese, and Korean stores. The South Asian ones tend to be called Indian or Indo-Pak groceries (all part of American ignorance of the world and what is included in Asia, I guess). I do laugh thinking how the BJP extremists would react to the term Indo-Pak.
Another great use of parboiled potatoes is to make hash browns.
yes hash browns would be great
@@FoodwithChetna decided to make potato tacos (onion, garlic, green chilies, cilantro, lime, etc.) with my leftovers last night-shredded the potatoes as for hash browns. they were great, but then I love potato tacos.
It's so good to see that you use your hands to make the fillings. Just dont get it why people use gloves and spoons while prepping food instead of pure clean hands
Oh! I actually just found chapati pans. Answered my own question.
haha
I have tried many many of your recipes and I always had success but this particular recipe I'm not having success my filling keeps spilling out there's potato all over my counter I don't know what I'm doing wrong help!
Ok so rest your dough, maybe you are rolling it too thin so it keeps bursting. Also nothing wrong with burst parathas.......
What’s the music playing in the background ? Artist ? Song ?
🙏🤤😋❤️🙏
👍🏼
😘👍👏👏👏
❤
thanks
Can you freeze ?
yes before cooking
@@FoodwithChetna I'm going to make some , thank you x
Would chick pea flour do
Omg Im from Gujrat Pakistan and we use the exact same words Chakla Bailna lol
haha
Honestly, you should see my excited reaction! 😆😂
yeah
Elephant Atta is sold in Sainsburys
I love how she just emphasises how you need to use butter hahaha
yeah the good stuff
♥️🙋♀️🥰💖
I asked my adult son what he wants me to make him for dinner - he said he wants me to make "those potato bread things from Chetna" and you could serve them with any curry you want lol.
awww love that
Whether this is alo parota or pani puri ,I get really shocked?
If you don't want to use butter, you can try it with raita or pickle
Love your dishes but the sound in the video is very low, sorry but can barely hear you (my audio is set at 100%)
i have just double checked on my screen and seems fine??
The only thing I Don’t have is the amchur
Just skip it and go for it
Here I go again to our local Asian shop to buy another spice... "dried mango powder" 🏃♀️
@food_with_chetna can't find you on Telegran ☹️
1st one is not considered 😂masterclass paratha.2nd one indeed is auntyji. Thank you. 😊
Hi Chetan the Paratha u rolled n roasted is not very pleasing over burnt it,. Beside I find it to thick I feel u shd thin it a bit. Beside sometimes the Chappatis the filling comes out
dont worry I am making it for myself and I LOVE the crispy bits that come out of the paratha.....
Seriously? You actually consumed that Dollop of butter , You appear to be on Yogic Diet😄
pata was going burnt