Aloo ke Paranthe | Chef Jaaie | Sanjeev Kapoor Khazana

In this edition of Sanjeev Khapoor Khazana find out the recipe of Aloo Parantha

ALOO KE PARANTHE

Ingredients

3 medium potatoes, boiled, peeled and mashed
Dough made with 1½ cups whole wheat flour (atta)
Whole wheat flour for dusting
1 medium onion, finely chopped
2 tablespoons chopped fresh coriander leaves
Salt to taste
1 teaspoon chaat masala
1 teaspoon dried pomegranate seeds (anardana)
½ teaspoon red chilli powder
½ teaspoon garam masala powder
2 tablespoons ghee

Method

1. Put potatoes, onion, coriander leaves, salt, chaat masala
powder, anardana, red chilli powder and garam masala
powder in a bowl and mix well.
2. Divide the dough into four equal portions. Roll out each portion
into a thick disc and keep a portion of the potato filling in the
centre, bring the edges together, seal well and roll into a ball.
3. Flatten the balls lightly, dust with dry flour and roll into thick
paranthe.
4. Heat a non-stick tawa and cook each parantha for two to three
minutes on one side. Flip and cook the other side for another
two minutes.
5. Apply ghee on top, flip and cook for a minute. Repeat the
same for the other side.
6. Put it on a serving plate and serve immediately.

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Cuisine - Punjabi

Course - bread

Dish - bread