Aloo-Pudina Parantha With Tomato Salsa Recipe - A tasty aloo paratha with the flavour of pudina and tasty tomato salsa.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole Wheat flour, Boiled Potates

Cuisine : Indian

Course : Breads

Aloo-Pudina Parantha With Tomato Salsa

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Aloo-Pudina Parantha With Tomato Salsa checkout Palak Aur Paneer Parantha , Baguette , Sweet Roti , Thepla . You can also find more Breads recipes like Low Calorie Vegetarian, Turkish Muhammara Dip, Jowari Ki Roti, Pumpkin Chocolate Chip Bread. Or try out these recipes from Indian Cuisine like Herbal Petha Paan Sandesh In Coconut Rabri, Makai Ki Kheer, Pumpkin Shrimps, Pepper Garlic Malai Prawns.

Aloo-Pudina Parantha With Tomato Salsa Recipe Card

Aloo-Pudina Parantha With Tomato Salsa
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Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Aloo-Pudina Parantha With Tomato Salsa

  • Whole Wheat flour 2 cups

  • Boiled Potates boiled and grated 2 medium

  • Fresh mint leaves 3 sprigs

  • Pomegranate (anar) powdered 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Green chilli chopped 1

  • Salt to taste

  • Oil 4 teaspoons

  • Tomato 4 medium

  • Lemon 1/2

  • Onion chopped 1 medium

  • Olive oil 2 teaspoons

  • Vinegar 1 teaspoon

  • Salt to taste

  • Dry oregano 1/8 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Sieve flour with half a teaspoon of salt. Add three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Mix potatoes, mint leaves, pomegranate seeds, red chilli powder, green chilli and salt.

Step 2

Divide it into four equal portions. Divide dough into four equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing taking care that the sides are thinner than the middle. Place one portion of potato mixture in the centre and gather the edges and shape into a peda again.

Step 3

Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them one by one to approximately a six-inch diameter parantha. Heat a tawa, place the parantha on it and cook on moderate heat for three minutes. Turn and pour half a tablespoon of oil or butter, spread and shallow fry over low heat.

Step 4

Turn it and again pour half a tablespoon of oil or butter on other side too. Cook on low heat till golden brown on both sides. To make Tomato Salsa, cut the base of the tomatoes, making a cross slit on the topside. Immerse in boiling water for ten seconds. Remove and immediately put them in cold water.

Step 5

Peel, deseed and chop them roughly. Squeeze lemon, strain and keep juice aside. In a medium sized bowl, combine tomatoes and onion. Add olive oil, vinegar, lemon juice and salt. Crush oregano and add. Add coriander leaves.

Step 6

Mix well and let sauce stand for at least two hours to blend the flavours. Serve at room temperature.

How to make Aloo-Pudina Parantha With Tomato Salsa

Step 1

Sieve flour with half a teaspoon of salt. Add three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Mix potatoes, mint leaves, pomegranate seeds, red chilli powder, green chilli and salt.

Step 2

Divide it into four equal portions. Divide dough into four equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing taking care that the sides are thinner than the middle. Place one portion of potato mixture in the centre and gather the edges and shape into a peda again.

Step 3

Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them one by one to approximately a six-inch diameter parantha. Heat a tawa, place the parantha on it and cook on moderate heat for three minutes. Turn and pour half a tablespoon of oil or butter, spread and shallow fry over low heat.

Step 4

Turn it and again pour half a tablespoon of oil or butter on other side too. Cook on low heat till golden brown on both sides. To make Tomato Salsa, cut the base of the tomatoes, making a cross slit on the topside. Immerse in boiling water for ten seconds. Remove and immediately put them in cold water.

Step 5

Peel, deseed and chop them roughly. Squeeze lemon, strain and keep juice aside. In a medium sized bowl, combine tomatoes and onion. Add olive oil, vinegar, lemon juice and salt. Crush oregano and add. Add coriander leaves.

Step 6

Mix well and let sauce stand for at least two hours to blend the flavours. Serve at room temperature.

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