How to make Aloo Parantha-SK Khazana -

These aloo paranthas are slightly different and when served with mango chutney they are just irresistible

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Potatoes (आलू)

Cuisine : Punjabi

Course : Breads

For more recipes related to Aloo Parantha-SK Khazana checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Gobhi Peas Parantha Paneer Parantha - SK Khazana Bedmi Puri Tikadia

Aloo Parantha-SK Khazana

Aloo Parantha-SK Khazana Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Aloo Parantha-SK Khazana Recipe

  • Whole wheat flour (atta) 1 cup + for dusting

  • Potatoes boiled, peeled, mashed 3 tablespoons

  • Semolina (suji / rawa) 1 tablespoon

  • Fresh coriander leaves finely chopped 2 teaspoons

  • Green chillies finely chopped 2

  • Carom seeds (ajwain) 1/2 teaspoon

  • Cumin seeds (jeera) 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Ginger finely chopped 1 teaspoon

  • Asafoetida (hing) a pinch

  • Salt to taste

  • Oil 1 tablespoon

  • Chutney

  • Medium raw mango peeled and grated 1

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Sugar 2 tablespoons

  • Fresh coriander leaves finely chopped 1/2 teaspoon

  • Green chillies finely chopped 1

  • Ginger finely chopped 1/2 teaspoon


Step 1

Mix together wheat flour, semolina, potato, coriander leaves, green chillies, carom seeds, cumin seeds, chaat masala, ginger, asafoetida, salt and oil in a bowl. Add sufficient water and knead into a stiff dough. Set aside to rest for 5-7 minutes.

Step 2

Divide the dough into equal portions, dust with some flour and roll out into medium sized thick paranthas.

Step 3

Heat a non-stick tawa. Place paranthas on it, one at a time, and roast, turning sides, till evenly done from both the sides.

Step 4

To make chutney, mix together raw mangoes, chilli powder, garam masala powder, salt, sugar, coriander leaves, green chilli and ginger in a bowl.

Step 5

Serve hot paranthas with mango chutney.

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 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.