Aloo Chur Chur Parantha - SK Khazana

Dripping with ghee and stuffed with spicy potato filling, these paranthe are something to look out for This is a Sanjeev Kapoor exclusive recipe.

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Aloo Chur Chur Parantha - SK Khazana

Main Ingredients Medium potatoes, Whole wheat flour
Cuisine Indian
Course Breads
Prep Time 51-60 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Aloo Chur Chur Parantha - SK Khazana

  • 4-5 whole pods Medium potatoes boiled, peeled and grated
  • 3 cups + for dusting Whole wheat flour
  • 4 tablespoons Yogurt
  • to taste Salt
  • 2 tablespo to serve Ghee
  • 2 Green chillies finely chopped
  • 2 tablespoons Fresh coriander leaves chopped
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Red chilli powder
  • 2 teaspoons Dried mango powder (amchur)
  • to serve Pickle


  1. To make the dough, take whole wheat flour in a mixing bowl, add yogurt, salt and 2 tbsps ghee in a bowl. Add sufficient water and knead to semi-soft dough. Set aside for 10-15 minutes.
  2. Mix together potatoes, green chillies, coriander leaves, salt, garam masala powder, chilli powder and dried mango powder in another mixing bowl.
  3. Divide the dough into 8 equal balls. Roll out each ball into a thick disc and apply 1 tsp ghee on it. Dust some flour and fold like a fan. Roll into a ring and press lightly.
  4. Make a cavity in the center of each portion, stuff a portion of potato mixture, seal the open edges and shape into balls.
  5. Slightly flatten between your palms. Place each portion on the worktop, dust with some flour and roll out each ball into semi-thick discs.
  6. Heat a non-stick tawa. Place the prepared paranthe, one at a time, on the tawa and cook turning sides and drizzling a little ghee on each side till both sides are golden brown.
  7. Keep them on serving plates, crush the paranthas between your hands so that the layers are separated. Drizzle some more ghee over them and serve hot with pickle.