Aloo Parantha Recipe - A shallow fried Indian bread stuffed with a tasty potato mixture.

This is an exclusive website recipe.

Main Ingredients : Whole wheat flour (atta) , Potato

Cuisine : Delhi

Course : Breads

Aloo Parantha

Aloo Parantha Recipe - how to make Aloo Parantha


Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy


  • Whole wheat flour (atta) 2 cups

  • Potato boiled 2 medium

  • Pomegranate seeds (anardana) 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Green chilli chopped 1

  • Salt to taste

  • 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.

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