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

This is an exclusive website recipe.

Main Ingredients : Spring onion greens, Whole wheat flour (atta)

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.

Hare Pyaaz Aur Aloo Ka Parantha Recipe - How to make Hare Pyaaz Aur Aloo Ka Parantha


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Spring onion greens chopped5-6

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

  • Green chilli chopped2

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt to taste

  • Potato boiled and mashed2 medium

  • Red chilli powder 1 teaspoon

  • Fresh coriander leaves chopped2 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.