Aloo Bhujiya Parantha

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

1. Knead together whole wheat flour, salt, two tablespoons oil and enough water to make a soft dough.
2. Cover the dough with a damp cloth and rest for an hour.
3. Divide into eight equal portions and roll into balls.
4. To make the stuffing, grate the potatoes into a large bowl.
5. Add green chillies, garlic paste, coriander leaves, salt, bhujiya, red chilli powder, coriander powder, chaat masala and garam masala powder and mix well.
6. Divide the stuffing into eight equal portions.
7. Stuff each dough ball with a portion of potato mixture and shape them into round balls.
8. Roll each stuffed ball into a parantha.
9. Heat a non-stick tawa, place a parantha on it and cook for half a minute.
10. Turn it over, drizzle oil all around and turn it over again and drizzle some more oil all around.
11. Cook, turning sides, till both sides are equally golden.
12. Serve hot with butter on top.

Nutrition Info

Calories	1976
Carbohydrates	258.2
Protein	37.1
Fat	88.3
Other Fiber	Iron- 13.3mg