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Aloo and Capsicum Parantha

Masaledar aloo and capsicum stuffed paranthas. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Potatoes, Green Capsicum
Cuisine Punjabi
Course Breads
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Aloo and Capsicum Parantha

  • 2 medium Potatoes boiled peeled and mashed
  • 1 Green Capsicum chopped
  • 3 cups Whole wheat flour (atta)
  • to taste Salt
  • 1 medium Onion chopped
  • 1 teaspoon Ginger chopped
  • 1 teaspoon Green chillies chopped
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Dried mango powder
  • 1/2 teaspoon Carom seeds (ajwain)
  • 2 tablespoons Fresh coriander leaves chopped
  • as required Pure ghee

Method

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  1. Sieve flour and into a bowl. Slowly add three-fourth cup of water and knead into soft dough. Cover with a damp cloth and set aside for fifteen minutes.
  2. Heat oil in a non-stick pan, add onions and sauté till light brown. Add ginger, green chillies, coriander powder, red chilli powder, dried mango powder, carom seeds and salt. Add capsicum and sauté for a minute. Add potatoes, coriander leaves and mix well. Divide the mixture into eight equal portions.
  3. Divide dough into eight equal portions and roll into balls. Cover with a damp cloth and set aside for five minutes. Roll out each ball into a small puri, place a portion of potato mixture in the centre, gather in the edges and seal well so that potato stuffing is completely enclosed. Shape into a ball.
  4. Flatten each ball, sprinkle a little flour and roll them to approximately six-inch diameter parantha. Heat a non-stick tawa, place a parantha on it and cook on medium heat for one minute. Turn it over, apply half tablespoon ghee over the parantha.
  5. Turn it over again, apply half tablespoon ghee on other side too. Cook on low heat till both the sides are equally golden. Serve hot with fresh yogurt or mango pickle.

Nutrition Info

Calories 1988
Carbohydrates 382.2
Protein 61
Fat 24.3
Other Fiber Iron- 26.8mg
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