How to make Mazedar Aloo Parantha -
Schezwan chutney flavoured potato mixture stuffed paranthe.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Potatoes (आलू), Whole Wheat Flour
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Mazedar Aloo Parantha checkout Aloo Chat, Aloo Tuk, Aloo Puff, Sindhi Aloo Tikki - SK Khazana . You can also find more Snacks and Starters recipes like Mexican Nachos Barauni Cheesy Chicken Sandwiches - SK Khazana Suran Tuk
Mazedar Aloo Parantha Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mazedar Aloo Parantha Recipe
Potatoes boiled, peeled and mashed 3 medium
Whole Wheat Flour as required
Spring onion greens 2 stalks
Fresh coriander leaves 3-4 sprigs
Schezwan chutney 3 teaspoons
Whole wheat flour (atta) A little d
Ghee to cook
Chaat masala as required
Method
Step 1
1. Finely chop spring onion greens and put into a bowl. Finely chop coriander leaves and put into the same bowl.
Step 2
2. Add Schezwan chutney and mashed potatoes and mix well.
Step 3
3. Divide the dough into 4 equal portions and shape each into a ball. Further shape each ball into a katori, place generous amount of potato mixture in it and bring in the edges and seal.
Step 4
4. Heat a non-stick tawa. Roll out each stuffed balls into parantha, place on the tawa and cook for 1 minute. Flip, apply a little ghee and turn over again. Apply a little ghee on the other side too and cook, turning sides till golden on both sides.
Step 5
5. Place the paranthe on the chopping board and cut into 4 triangles. Sprinkle a little chaat masala over them, arrange them on a serving plate and serve hot.
Nutrition Info
Calories : 881 Kcal
Carbohydrates : 141.4 gm
Protein : 17.9 gm
Fat : 27.3 gm
Other : 0
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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.
