How to make Healthy Aloo Parantha - SK Khazana -

One of the most popular breakfast snack made healthy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium potatoes, Large sweet potato

Cuisine : Indian

Course : Snacks and Starters

advertisement

For more recipes related to Healthy Aloo Parantha - SK Khazana checkout Mashed Potatoes with Beetroot Wafers, Aloo Puff, Bread rolls, Potato Papad - SK Khazana . You can also find more Snacks and Starters recipes like Til Mil Paneer Cajun Vegetable Pizza Cheesy Jalapeno Garlic Bread - SK Khazana Mini Tempered Idlis

Healthy Aloo Parantha - SK Khazana

Healthy Aloo Parantha - SK Khazana Recipe Card

Print

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 : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Healthy Aloo Parantha - SK Khazana Recipe

  • Medium potatoes boiled, peeled and grated 2

  • Large sweet potato boiled, peeled and grated 1

  • Whole wheat flour 1 1/2 cups for dusting

  • Wheat bran 2 tablespoons

  • Salt to taste

  • Oil 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Green chillies finely chopped 2

  • Garam masala powder 1/2 teaspoon

  • Ginger chopped 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Ghee to cook

  • Yogurt chilled to serve

Method

Step 1

Take whole wheat flour, wheat bran and salt in a mixing bowl, add sufficient water and knead into soft dough. Add oil and knead again. Cover with a damp muslin cloth and set aside for 15 minutes.

Step 2

Take potatoes, sweet potato, coriander leaves, green chillies, garam masala powder, salt, ginger chopped, red chilli powder in a bowl and mix well.

Step 3

Divide the dough into equal portions, roll into balls and make a dent in the centre of each ball. Stuff a generous portion of the potato-sweet potato mixture. Bring the edges together and seal properly.

Step 4

Roll out each stuffed ball into a parantha.

Step 5

Heat a non-stick tawa, place a parantha and cook on medium heat, turning sides, till golden brown specs appear on both the sides. Drizzle ghee on both the sides of each parantha and continue to cook for a minute.

Step 6

Arrange them on a serving platter and serve hot with chilled yogurt.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
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.