How to make Aloo Matar Parantha - SK Khazana -
Wheat flour kneaded with potato- green pea mixture and rolled into paranthe
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Green peas (हरे मटर)
Cuisine : Indian, Punjabi
Course : Breads
For more recipes related to Aloo Matar Parantha - SK Khazana checkout Aloo Luchi, Jammu Ka Aloo Anardana Parantha, Potato and Rosemary Focaccia, Aloo ke Paranthe . You can also find more Breads recipes like Chocolate Peanut Butter Banana Bread WONDER DOUGH Lehsuni Methi Parantha Paushtik Roti
Aloo Matar Parantha - SK Khazana Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Aloo Matar Parantha - SK Khazana Recipe
Potatoes boiled, peeled and mashed 3 medium
Green peas crushed 1/2 cup
Whole wheat flour (atta) 1 1/2 cups
Whole wheat flour (atta) for dusting
Kasoori methi 1 teaspoon
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Ginger finely chopped 1 inch
Green chillies chopped 1-2
Salt to taste
coriander leaves chopped 2 tablespoons
Ghee as required
Yogurt to serve
Pickle to serve
Method
Step 1
Dry roast kasuri methi on low heat in a non-stick pan for 1 minute, transfer into a large bowl and crush slightly with your fingers.
Step 2
Heat oil in the same pan, add cumin seeds and let them change colour. Add ginger and sauté for a few seconds.
Step 3
Add green chillies to the kasuri methi.
Step 4
Add green peas and salt to the pan and sauté till the mixture till most of the moisture dries up. Transfer into the bowl with kasuri methi. Add potatoes and mix well.
Step 5
Add flour and mix well, add coriander leaves and knead. Adjust salt and continue to knead into a soft dough. Cover and set aside for 15-20 minutes.
Step 6
Heat a large non-stick tawa on medium heat.
Step 7
Divide the dough into equal portions and shape them into balls. Dust each ball with a little dry flour and roll it out into a thick disc. Apply a little ghee and fold and shape into a triangle. Further roll them into triangular paranthe.
Step 8
Place 2 paranthe, at a time, on the hot tawa and cook for 1-2 minutes. Flip it, apply a little ghee on it and flip again. Apply ghee on the other side too and cook turning sides and pressing lightly till both sides are light golden brown and crisp.
Step 9
Transfer onto serving plates and serve hot with yogurt and pickle.
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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.
