Hare Pyaaz Aur Aloo Ka Parantha Spring onions add that special flavour to these potato stuffed paranthas. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 May 2016 in Recipes Course New Update " frameborder="0" allowfullscreen> Main Ingredients Spring Onions, Potatoes Cuisine Indian Course Breads Prep Time 26-30 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Hare Pyaaz Aur Aloo Ka Parantha 5-6 Spring Onions chopped 1 1/2 cups Potatoes 2 Green chilli chopped 1/2 teaspoon Carom seeds (ajwain) to taste Salt 2 medium Potato boiled and mashed 1 teaspoon Red chilli powder 2 tablespoons Fresh coriander leaves chopped 1/4 cup Yogurt 2 tablespoons Oil Ghee as required Method 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. 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. 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. Serve hot. Nutrition Info Calories 1323 Carbohydrates 216.4 Protein 33.3 Fat 36.2 Other Fiber Zinc- 8.4mg #Carom seeds (ajwain) #Fresh coriander leaves #Green chilli #Oil #Potato #Potatoes #Red chilli powder #Salt #Yogurt 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