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

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Main Ingredients : Whole wheat flour (atta) , Potato

Cuisine : Punjabi

Course : Breads

Aloo Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Aloo Parantha Recipe - how to make Aloo Parantha

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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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

Method

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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