How to make Parantha Hara Bhara -

Paranthas stuffed with potatoes, peas and paneer mixture.

Sanjeev Kapoor

This recipe is contributed by Member Sushila Jora Jora.

Main Ingredients : Potato (आलू), Whole Wheat Flour

Cuisine : Punjabi

Course : Breads

advertisement

For more recipes related to Parantha Hara Bhara checkout Aloo Luchi, Aloo Aur Pyaaz Ki Roti, Jammu Ka Aloo Anardana Parantha, Potato and Rosemary Focaccia . You can also find more Breads recipes like Apple Parantha Ande Ka Fun-Da Tomato Tortilla Herbed Bread

Parantha Hara Bhara

Parantha Hara Bhara Recipe Card

Print

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 : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Parantha Hara Bhara Recipe

  • Potato boiled 3 medium

  • Whole Wheat Flour boiled and mashed 1/2 cup

  • Whole wheat flour (atta) 2 cup

  • Salt to taste

  • Paneer (cottage cheese) grated 1/4 teaspoon

  • Green chilli-ginger paste 1/2 teaspoon

  • Mint leaves crushed 1 teaspoon

  • Oil to shallow fry

  • Butter to serve

Method

Step 1

Sift flour with salt to taste into a bowl. Add sufficient water and knead into a smooth and semi soft dough. Cover with a damp cloth and set aside for fifteen minutes.

Step 2

Mix potatoes, peas, paneer, green chilli-ginger paste, mint leaves and salt to taste. Divide dough into eight equal portions and make pedas.

Step 3

Roll out into a small square. Place a portion of the filling and cover with dough in a neat square form. Press lightly and roll out, using extra flour if needed, into a small square shaped parantha.

Step 4

Heat a non stick tawa, place a parantha on it and cook on moderate heat for three minutes. Turn it and pour half a teaspoon of oil, spread it on parantha and shallow fry on low heat.

Step 5

Turn it and again pour half a teaspoon of oil on other side. Cook on low heat till golden brown. Make more paranthas in a similar way. Serve hot with butter.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
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 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.