Aloo ke Paranthe Perhaps the most popular of stuffed paranthas are aloo paranthas. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 01 Sep 2016 in Recipes Course New Update Advertisment Main Ingredients Potatoes, Whole wheat flour (atta) dough Cuisine Punjabi Course Breads Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Aloo ke Paranthe 3 medium Potatoes boiled, peeled and mashed 1½ cups Whole wheat flour (atta) dough for dusting Whole wheat flour (atta) 1 medium Onion finely chopped 2 tablespoons Fresh coriander leaves chopped to taste Salt 1 teaspoon Chaat masala 1 teaspoon Dried pomegranate seeds (anardana) ½ teaspoon Red chilli powder ½ teaspoon Garam masala powder 2 tablespoons Ghee Advertisment Method Put potatoes, onion, coriander leaves, salt, chaat masala powder, anardana, red chilli powder and garam masala powderin a bowl and mix well. 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. Flatten the balls lightly, dust with dry flour and roll into thick paranthe. 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. Apply ghee on top, flip and cook for a minute. Repeat the same for the other side. Put it on a serving plate and serve immediately. Nutrition Info Calories 1424 Carbohydrates 244.5 Protein 34.6 Fat 34.5 Other Fiber Zinc- 7.1mg #Chaat masala #Dried pomegranate seeds (anardana) #Fresh coriander leaves #Garam masala powder #Ghee #Onion #Potatoes #Red chilli powder #Salt #Whole wheat flour (atta) #Whole wheat flour (atta) dough Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article