Easy Cooking Recipe Layered Crispy Potato Porato Restaurant Style

Without fail making ultimate Layered Crispy Potato Porato easy, bouncy, practical.

How are you mother, now you can prepare recipe Layered Crispy Potato Porato with 16 ingredients and 5 steps. Next this is how to cook, please pay attention carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 5 stages of easy cooking Layered Crispy Potato Porato.

Ingredients for Layered Crispy Potato Porato #

1. Needed : For dough.

2. Needed : whole wheat flour.

3. Prepare : all-purpose flour.

4. Needed : sooji.

5. Prepare : Salt.

6. Needed : baking powder.

7. Needed : oil.

8. Prepare : Water to Knead.

9. Prepare : Potato stuffing.

10. Prepare : big potatoes.

11. Needed : chilli flakes.

12. Needed : butter or ghee.

13. Prepare : fennel seeds powder.

14. Prepare : cumin powder (roasted).

15. Prepare : salt.

16. Prepare : chaat masala.

If all ingredients Layered Crispy Potato Porato it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages Cooking Layered Crispy Potato Porato #

1. In one bowl mix all-purpose flour, wheat flour, suji, baking powder and oil. Once they are mixed thoroughly, add water and Knead dough. Cover the dough with wet cloth and leave it for 10 minute..

2. Now let's prepare stuffing masala- In a bowl mix grated boiled potato, chilli flakes, 2 tbsp ghee or butter, fennel powder, cumin powder, salt and chat masala..

3. Now knead the dough and make small balls of same..

4. Now roll the ball with rolling pin and make a thin layer of potato stuffing and Cut this into strips and stack them up and round them up and make round ball again. Now roll again with very light hand And swallow fry at medium flame with butter or ghee on non-stick pan till crispy or golden brown..

5. Serve hot crunchy ringed parathe with ghee or butter by slightly crushing them softly..

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