How to make Hare Pyaaz Aur Aloo Ka Parantha -
Spring onions add that special flavour to these potato stuffed paranthas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spring Onions (हरे प्याज़ ), Potatoes (आलू)
Cuisine : Indian
Course : Breads
You can also find more Breads recipes like Caramalized Onion Bread Bao - SK Khazana Lavash Samo Bhakri
Hare Pyaaz Aur Aloo Ka Parantha Recipe Card
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 : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Hare Pyaaz Aur Aloo Ka Parantha Recipe
Spring Onions chopped 5-6
Potatoes 1 1/2 cups
Green chilli chopped 2
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Potato boiled and mashed 2 medium
Red chilli powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Yogurt 1/4 cup
Oil 2 tablespoons
Ghee as required
Method
Step 1
Take whole-wheat flour in a bowl. Add spring onions with greens, green chillies, carom seeds, salt, potatoes, red chilli powder, coriander leaves, yogurt and sufficient water and knead into a dough. Apply oil, cover and set aside for fifteen minutes.
Step 2
Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and rest for five minutes. Roll out into medium thick paranthas.
Step 3
Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.
Step 4
Serve hot.
Nutrition Info
Calories : 1323 Kcal
Carbohydrates : 216.4 gm
Protein : 33.3 gm
Fat : 36.2 gm
Other : Zinc- 8.4mg
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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.
