Sanjeev Kapoor

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Aloo Parantha

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A shallow fried Indian bread stuffed with a tasty potato mixture.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 16-20 minutes

Servings : 4

Aloo Parantha

Main Ingredients

Whole wheat flour (atta) , Potato

Cuisine

Delhi

Course

Breads

Level Of Cooking

Easy

Calories

291.9

Carbohydrates

46

Protein

6.85

Fat

9

Fibers

1.15

Ingredients

  • Whole wheat flour (atta)
    2 cups
  • Potato boiled
    2 medium
  • Pomegranate seeds (anardana)
    1 teaspoon
  • Red chilli powder
    1 teaspoon
  • Green chilli chopped
    1
  • Salt
    to taste
  • Butter
    4 tablespoons

Method

Step 1


Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

Step 2


Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt. Divide it into four equal portions Divide dough into eight equal portions and make pedas.

Step 3


Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda.

Step 4


Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

Step 5


Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat.

Step 6


Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.

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