How to make Aloo ke Paranthe -
Perhaps the most popular of stuffed paranthas are aloo paranthas.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Whole wheat flour (atta) dough (गूंदा हुआ आटा)
Cuisine : Punjabi
Course : Breads
For more recipes related to Aloo ke Paranthe checkout Aloo Luchi, Jammu Ka Aloo Anardana Parantha, Potato and Rosemary Focaccia, Sweet Potato Bread . You can also find more Breads recipes like Barfi Parantha With Rose And Rabdi Khasta Porotha Methi Bajra Baby Paranthas Amboli
Aloo ke Paranthe 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 : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Aloo ke Paranthe Recipe
Potatoes boiled, peeled and mashed 3 medium
Whole wheat flour (atta) dough 1½ cups
Whole wheat flour (atta) for dusting
Onion finely chopped 1 medium
Fresh coriander leaves chopped 2 tablespoons
Salt to taste
Chaat masala 1 teaspoon
Dried pomegranate seeds (anardana) 1 teaspoon
Red chilli powder ½ teaspoon
Garam masala powder ½ teaspoon
Ghee 2 tablespoons
Method
Step 1
Put potatoes, onion, coriander leaves, salt, chaat masala powder, anardana, red chilli powder and garam masala powderin a bowl and mix well.
Step 2
Divide the dough into four equal portions. Roll out each portion into a thick disc and keep a portion of the potato filling in the centre, bring the edges together, seal well and roll into a ball.
Step 3
Flatten the balls lightly, dust with dry flour and roll into thick paranthe.
Step 4
Heat a non-stick tawa and cook each parantha for two to three minutes on one side. Flip and cook the other side for another two minutes.
Step 5
Apply ghee on top, flip and cook for a minute. Repeat the same for the other side.
Step 6
Put it on a serving plate and serve immediately.
Nutrition Info
Calories : 1424 Kcal
Carbohydrates : 244.5 gm
Protein : 34.6 gm
Fat : 34.5 gm
Other : Zinc- 7.1mg
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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.
