How to make Aloo Bhujiya Parantha -
Aloo bhujiya adds a delicious crunch to these stuffed paranthas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) (आटा), Potatoes (आलू)
Cuisine : Punjabi
Course : Snacks and Starters
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For more recipes related to Aloo Bhujiya Parantha checkout Masala Khakhra, Puran Poli, Kid Friendly Muffins, Healthy Pizza . You can also find more Snacks and Starters recipes like Vada Pav Aam Chhunda Cholafalli Rawa Idli Berries and Oat Walnut Muffins
Aloo Bhujiya Parantha Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Aloo Bhujiya Parantha Recipe
Whole wheat flour (atta) Dough 1 1/2 cups
Potatoes boiled and peeled 4 medium
Oil 2 tablespoons
Butter to serve
Stuffing
Aloo bhujiya 2 tablespoons
Green chillies chopped 1 tablespoon
Garlic paste 1 tablespoon
Fresh coriander leaves finely chopped 1/2 cup
Salt to taste
Red chilli powder 1/4 teaspoon
Coriander powder 1/4 teaspoon
Chaat masala 1/4 teaspoon
Garam masala powder a large pinch
Method
Step 1
Knead together whole wheat flour, salt, two tablespoons oil and enough water to make a soft dough.
Step 2
Cover the dough with a damp cloth and rest for an hour.
Step 3
Divide into eight equal portions and roll into balls.
Step 4
To make the stuffing, grate the potatoes into a large bowl.
Step 5
Add green chillies, garlic paste, coriander leaves, salt, bhujiya, red chilli powder, coriander powder, chaat masala and garam masala powder and mix well.
Step 6
Divide the stuffing into eight equal portions.
Step 7
Stuff each dough ball with a portion of potato mixture and shape them into round balls.
Step 8
Roll each stuffed ball into a parantha.
Step 9
Heat a non-stick tawa, place a parantha on it and cook for half a minute.
Step 10
Turn it over, drizzle oil all around and turn it over again and drizzle some more oil all around.
Step 11
Cook, turning sides, till both sides are equally golden.
Step 12
Serve hot with butter on top.
Nutrition Info
Calories : 1976 Kcal
Carbohydrates : 258.2 gm
Protein : 37.1 gm
Fat : 88.3 gm
Other : Iron- 13.3mg
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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 www.sanjeevkapoor.com 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.
