How to make Aloo Chur Chur Parantha - SK Khazana -

Dripping with ghee and stuffed with spicy potato filling, these paranthe are something to look out for

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium potatoes, Whole wheat flour

Cuisine : Indian

Course : Breads

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Aloo Chur Chur Parantha - SK Khazana

Aloo Chur Chur Parantha - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Aloo Chur Chur Parantha - SK Khazana Recipe

  • Medium potatoes boiled, peeled and grated 4-5 whole pods

  • Whole wheat flour 3 cups + for dusting

  • Yogurt 4 tablespoons

  • Salt to taste

  • Ghee 2 tablespo to serve

  • Green chillies finely chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Dried mango powder (amchur) 2 teaspoons

  • Pickle to serve

Method

Step 1

To make the dough, take whole wheat flour in a mixing bowl, add yogurt, salt and 2 tbsps ghee in a bowl. Add sufficient water and knead to semi-soft dough. Set aside for 10-15 minutes.

Step 2

Mix together potatoes, green chillies, coriander leaves, salt, garam masala powder, chilli powder and dried mango powder in another mixing bowl.

Step 3

Divide the dough into 8 equal balls. Roll out each ball into a thick disc and apply 1 tsp ghee on it. Dust some flour and fold like a fan. Roll into a ring and press lightly.

Step 4

Make a cavity in the center of each portion, stuff a portion of potato mixture, seal the open edges and shape into balls.

Step 5

Slightly flatten between your palms. Place each portion on the worktop, dust with some flour and roll out each ball into semi-thick discs.

Step 6

Heat a non-stick tawa. Place the prepared paranthe, one at a time, on the tawa and cook turning sides and drizzling a little ghee on each side till both sides are golden brown.

Step 7

Keep them on serving plates, crush the paranthas between your hands so that the layers are separated. Drizzle some more ghee over them and serve hot with pickle.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.