How to make Aloo Bhujiya Parantha -

Aloo bhujiya adds a delicious crunch to these stuffed paranthas.

Sanjeev Kapoor

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 Sprout Bhelpuri Oat Muffins Cheeseburst Roti Pizza - SK Khazana Cheese Balls

Aloo Bhujiya Parantha

Aloo Bhujiya Parantha Recipe Card

Print

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.

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MasterChef Sanjeev Kapoor

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.