How to make Aloo Parantha For Kids -

Wheat flour bread stuffed with mildly spiced potato filling (for 2-4 year olds)

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole Wheat flour, Potato (आलू)

Cuisine : Indian

Course : Breads

For more recipes related to Aloo Parantha For Kids checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Chur Chur Parantha Masaledaar Parantha Tricolour topping Multigrain Bread - SK Khazana

Aloo Parantha For Kids

Aloo Parantha For Kids Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Aloo Parantha For Kids Recipe

  • Whole Wheat flour 2 cups

  • Potato boiled and mashed 2 medium

  • Salt to taste

  • Green chillies minced 1/2

  • Oil 4 tablespoons


Step 1

Take a ball and flatten it by Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Mix potatoes, green chilli and salt.

Step 2

Divide it into four equal portions Divide dough into four equal portions and make balls. Cover with a wet cloth and keep aside for five minutespressing. Place potato mixture on it and again make it into a ball.

Step 3

Seal the edges completely so that potato stuffing does not come out Flatten these balls, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha. Heat a griddle (tawa), place parantha on it and cook on moderate heat for three minutes.

Step 4

Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat. Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.

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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 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.