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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
Method
- 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.
- Mix together potatoes, green chillies, coriander leaves, salt, garam masala powder, chilli powder and dried mango powder in another mixing bowl.
- 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.
- Make a cavity in the center of each portion, stuff a portion of potato mixture, seal the open edges and shape into balls.
- Slightly flatten between your palms. Place each portion on the worktop, dust with some flour and roll out each ball into semi-thick discs.
- 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.
- 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.
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