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Main Ingredients | Whole wheat flour (atta), Potatoes |
Cuisine | Punjabi |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Aloo Bhujiya Parantha
- 1 1/2 cups Whole wheat flour (atta) Dough
- 4 medium Potatoes boiled and peeled
- 2 tablespoons Oil
- to serve Butter
- Stuffing
- 2 tablespoons Aloo bhujiya
Method
- Knead together whole wheat flour, salt, two tablespoons oil and enough water to make a soft dough.
- Cover the dough with a damp cloth and rest for an hour.
- Divide into eight equal portions and roll into balls.
- To make the stuffing, grate the potatoes into a large bowl.
- Add green chillies, garlic paste, coriander leaves, salt, bhujiya, red chilli powder, coriander powder, chaat masala and garam masala powder and mix well.
- Divide the stuffing into eight equal portions.
- Stuff each dough ball with a portion of potato mixture and shape them into round balls.
- Roll each stuffed ball into a parantha.
- Heat a non-stick tawa, place a parantha on it and cook for half a minute.
- Turn it over, drizzle oil all around and turn it over again and drizzle some more oil all around.
- Cook, turning sides, till both sides are equally golden.
- Serve hot with butter on top.
Nutrition Info
Calories | 1976 |
Carbohydrates | 258.2 |
Protein | 37.1 |
Fat | 88.3 |
Other Fiber | Iron- 13.3mg |
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