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How to make Aloo Parantha

Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aloo Parantha Recipe

v  Whole wheat flour (atta) 2 cups

v  Potato boiled 2 medium

v  Pomegranate seeds (anardana) 1 teaspoon

v  Red chilli powder 1 teaspoon

v  Green chilli chopped 1

v  Salt to taste

v  Butter 4 tablespoons


Step 1

Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

Step 2

Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt. Divide it into four equal portions Divide dough into eight equal portions and make pedas.

Step 3

Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda.

Step 4

Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

Step 5

Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat.

Step 6

Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.

Nutrition Info

Calories : 291.9

Carbohydrates : 46

Protein : 6.85

Fat : 9

Other : 1.15