How to make Aloo Parantha with Lassi-SK Khazana -

Punjabi special breakfast – wholesome and delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Aloo parantha, Medium potatoes

Cuisine : Punjabi

Course : Snacks and Starters

Aloo Parantha with Lassi-SK Khazana

Aloo Parantha with Lassi-SK Khazana Recipe Card


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 : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Aloo Parantha with Lassi-SK Khazana Recipe

  • Aloo parantha

  • Medium potatoes boiled and peeled 5-6

  • Whole wheat flour (atta) dough as required

  • Medium onion chopped 1

  • Ghee 1 tablespoon for basting

  • Green chilli 1

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1/2 teaspoon

  • Roasted cumin powder 1/4 teaspoon

  • Dried pomegranate seeds crushed 1 teaspoon

  • Salt to taste

  • Whole wheat flour for dusting

  • Lassi

  • Yogurt chilled 3 cups

  • Powdered sugar 4-5 tablespoons

  • Green cardamom powder 1/2 teaspoon

  • Milk 1/2 cup


Step 1

To prepare stuffing, finely chop onion.

Step 2

Heat 1 tablespoon ghee in a non-stick pan. Add onion and sauté till translucent.

Step 3

Chop green chilli, add to pan and sauté for 30 seconds. Add chilli powder, turmeric powder, coriander powder, ¼ teaspoon cumin powder, crushed dried pomegranate seeds and salt, mix and cook on medium-low heat for 1 minute. Remove from heat and cool.

Step 4

Mash potatoes in a bowl. Add sautéed onion mixture and mix well. Adjust salt and remaining cumin powder and mix well.

Step 5

Divide the dough into equal portions and shape into balls.

Step 6

Make a cavity in the center of each ball, put a portion of stuffing in it, bring the edges together, seal and shape into balls.

Step 7

Heat a non-stick tawa.

Step 8

Dust the worktop with some flour and roll out each stuffed portion into ½ cm thick parantha.

Step 9

Dust off excess wheat flour from each parantha, place on hot tawa and roast, turning sides and basting with some ghee, till evenly golden brown on both sides.

Step 10

To prepare lassi, blend together yogurt, powdered sugar, green cardamom powder and milk into smooth mixture.

Step 11

Halve aloo paranthas and place on one side of a serving platter. Pour lassi into individual earthen glasses, place on the other side of the platter and serve.

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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.