How to make Aloo and Capsicum Parantha -

Masaledar aloo and capsicum stuffed paranthas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Green Capsicum (हरी शिमला मिर्च )

Cuisine : Punjabi

Course : Breads

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Aloo and Capsicum Parantha

Aloo and Capsicum Parantha 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.

And did you always think that eating a potato will make you fat?
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 : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aloo and Capsicum Parantha Recipe

  • Potatoes boiled peeled and mashed 2 medium

  • Green Capsicum chopped 1

  • Whole wheat flour (atta) 3 cups

  • Salt to taste

  • Onion chopped 1 medium

  • Ginger chopped 1 teaspoon

  • Green chillies chopped 1 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder 1 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Pure ghee as required


Step 1

Sieve flour and into a bowl. Slowly add three-fourth cup of water and knead into soft dough. Cover with a damp cloth and set aside for fifteen minutes.

Step 2

Heat oil in a non-stick pan, add onions and sauté till light brown. Add ginger, green chillies, coriander powder, red chilli powder, dried mango powder, carom seeds and salt. Add capsicum and sauté for a minute. Add potatoes, coriander leaves and mix well. Divide the mixture into eight equal portions.

Step 3

Divide dough into eight equal portions and roll into balls. Cover with a damp cloth and set aside for five minutes. Roll out each ball into a small puri, place a portion of potato mixture in the centre, gather in the edges and seal well so that potato stuffing is completely enclosed. Shape into a ball.

Step 4

Flatten each ball, sprinkle a little flour and roll them to approximately six-inch diameter parantha. Heat a non-stick tawa, place a parantha on it and cook on medium heat for one minute. Turn it over, apply half tablespoon ghee over the parantha.

Step 5

Turn it over again, apply half tablespoon ghee on other side too. Cook on low heat till both the sides are equally golden. Serve hot with fresh yogurt or mango pickle.

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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.