How to make Hare Pyaaz ke Paranthe - SK Khazana -

Aloo paranthe made tastier with the addition of spring onions

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Spring onion bulbs (हरे प्याज़)

Cuisine : Indian, Punjabi

Course : Breads

For more recipes related to Hare Pyaaz ke Paranthe - SK Khazana checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Palak Aur Beetroot Dorangi Puri Jowar Bhakri - SK Khazana Corn Bread Tofu Parantha

Hare Pyaaz ke Paranthe - SK Khazana

Hare Pyaaz ke Paranthe - SK Khazana Recipe Card


Every country in the world has its own elaborate styles of making bread which vary from being utterly simple to categorically complex. The quality of ingredients, precise measures, timings, methods and techniques of making these breads is what contributes to each bread having a unique character of its own.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Hare Pyaaz ke Paranthe - SK Khazana Recipe

  • Whole wheat flour (atta) 1 1/2 ciup for dusting

  • Spring onion bulbs chopped 1 tablespoon

  • Spring onion greens chopped 1 tablespoon

  • Ghee 1 tablespo as required

  • Yogurt 1 1/2 tablespoons

  • Carom seeds 1 teaspoon

  • Salt to taste

  • Potatoes boiled, peeled and grated 1 cup

  • Green chillies chopped 1-2

  • Red chilli powder 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Dried mango powder 1 1/2 teaspoons


Step 1

Mix together wheat flour, ghee, yogurt, carom seeds and salt in a bowl. Add water as required and knead to a soft dough.

Step 2

Mix together potatoes, green chillies, chilli powder, chaat masala, dried mango powder, salt, spring onion bulbs and greens in another bowl.

Step 3

Divide the dough into equal balls, roll out each ball into thick discs and apply some ghee on each of them. Place a spoonful of potato mixture in the centre, bring the edges together and seal and roll into balls.

Step 4

Dust the balls with flour and roll out each into thick paranthas.

Step 5

Heat a non-stick tawa. Place the paranthas on it, one by one, and cook, turning sides and applying a little ghee, till evenly done on both the sides.

Step 6

Serve hot with your choice of 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 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.