How to make Mazedar Aloo Parantha -

Schezwan chutney flavoured potato mixture stuffed paranthe.

Sanjeev Kapoor

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

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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

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.

And did you always think that eating a potato will make you fat?
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


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.

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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.