Hare Pyaaz ke Paranthe - SK Khazana

Aloo paranthe made tastier with the addition of spring onions This is a Sanjeev Kapoor exclusive recipe.

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Hare Pyaaz ke Paranthe - SK Khazana

Main Ingredients Whole wheat flour (atta), Spring onion bulbs
Cuisine Indian,Punjabi
Course Breads
Prep Time 21-25 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Hare Pyaaz ke Paranthe - SK Khazana

  • 1 1/2 ciup for dusting Whole wheat flour (atta)
  • 1 tablespoon Spring onion bulbs chopped
  • 1 tablespoon Spring onion greens chopped
  • 1 tablespo as required Ghee
  • 1 1/2 tablespoons Yogurt
  • 1 teaspoon Carom seeds
  • to taste Salt
  • 1 cup Potatoes boiled, peeled and grated
  • 1-2 Green chillies chopped
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Chaat masala
  • 1 1/2 teaspoons Dried mango powder


  1. Mix together wheat flour, ghee, yogurt, carom seeds and salt in a bowl. Add water as required and knead to a soft dough.
  2. Mix together potatoes, green chillies, chilli powder, chaat masala, dried mango powder, salt, spring onion bulbs and greens in another bowl.
  3. Divide the dough into equal balls, roll out each ball into thick discs and apply some ghee on each of them. Place a spoonful of potato mixture in the centre, bring the edges together and seal and roll into balls.
  4. Dust the balls with flour and roll out each into thick paranthas.
  5. Heat a non-stick tawa. Place the paranthas on it, one by one, and cook, turning sides and applying a little ghee, till evenly done on both the sides.
  6. Serve hot with your choice of pickle.