Aloo Parantha
by chandapappa
11 Aug 2011
This recipe has been viewed 7383 times
Stuffed with potatoes and spices, aloo parantha simply melts in your mouth. Serve with white butter or curd.
Aloo Parantha recipe - How to make Aloo Parantha
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Dough
2 cups whole wheat flour (gehun ka atta)
1/2 tsp salt
2 tbsp ghee
For The Stuffing
2 boiled potatoes
1 tsp pomegranate (anar) seeds powder
1 tsp chilli powder
1 chopped green chillies
salt to taste
Other Ingredients
4 tbsp butter
Method
For the dough
For the stuffing
How to proceed
For the dough
- For the dough
- Sieve the flours with the salt.
- Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.
For the stuffing
- For the stuffing
- Mash the potatoes coarsely or cut into very small pieces. Keep aside.
- Add the remaining ingredients and mix well.
How to proceed
- How to proceed
- Knead the dough and divide into 4 equal portions.
- Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
- Place one portion of the prepared filling in the center of the dough circle.
- Bring togeather all the sides in the center and seal tightly.
- Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
- Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
- Repeat with the remaining dough and filling to make more parathas.
- Serve hot.
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