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Mazedar Aloo Parantha

Schezwan chutney flavoured potato mixture stuffed paranthe. This recipe is from FoodFood TV channel

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Mazedar Aloo Parantha
Main IngredientsPotatoes , Whole Wheat Flour
CuisineIndian
CourseSnacks and Starters
Prep Time11-15 minutes
Cook time21-25 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients list for Mazedar Aloo Parantha

  • 3 medium Potatoes boiled, peeled and mashed
  • as required Whole Wheat Flour
  • 2 stalks Spring onion greens
  • 3-4 sprigs Fresh coriander leaves
  • 3 teaspoons Schezwan chutney
  • A little d Whole wheat flour (atta)
  • to cook Ghee
  • as required Chaat masala

Method

  1. 1. Finely chop spring onion greens and put into a bowl. Finely chop coriander leaves and put into the same bowl.
  2. 2. Add Schezwan chutney and mashed potatoes and mix well.
  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.
  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.
  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

Calories881
Carbohydrates141.4
Protein17.9
Fat27.3
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