How to make Hare Pyaaz Aur Aloo Ka Parantha Recipe - Spring onions add that special flavour to these potato stuffed paranthas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spring onion greens (हरे प्याज़ की पत्तियाँ), Whole wheat flour (atta) (आटा)

Cuisine : Punjabi

Course : Breads

Hare Pyaaz Aur Aloo Ka 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.

You can also find more Breads recipes like Methi Bajra Baby Paranthas, Kootoo Ke Aate Ki Puri, Til Poli, Malabar Paratha. Or try out these recipes from Punjabi Cuisine like Mushroom Melba, Aam Ka Abshola, Kiwi Vanilla Lassi, Palak Paneer.

Hare Pyaaz Aur Aloo Ka Parantha Recipe Card

Hare Pyaaz Aur Aloo Ka Parantha

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Hare Pyaaz Aur Aloo Ka Parantha

  • Spring onion greens chopped 5-6

  • Whole wheat flour (atta) 1 1/2 cups

  • Green chilli chopped 2

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt to taste

  • Potato boiled and mashed 2 medium

  • Red chilli powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Yogurt 1/4 cup

  • Oil 2 tablespoons

  • Ghee as required


Step 1

Take whole-wheat flour in a bowl. Add spring onions with greens, green chillies, carom seeds, salt, potatoes, red chilli powder, coriander leaves, yogurt and sufficient water and knead into a dough. Apply oil, cover and set aside for fifteen minutes.

Step 2

Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and rest for five minutes. Roll out into medium thick paranthas.

Step 3

Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.

Step 4

Serve hot.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.