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Aloo Parantha & Spring Onion Recipe

The document provides recipes for two types of stuffed flatbreads - Aloo Parantha and Hare Pyaaz Aur Aloo Ka Parantha. For Aloo Parantha, the recipe stuffs a whole wheat dough with a mixture of potatoes, pomegranate seeds, red chili powder and green chili, and shallow fries the stuffed flatbreads. For Hare Pyaaz Aur Aloo Ka Parantha, the recipe uses a dough stuffed with potatoes, spring onions, green chili, coriander, and carom seeds, and cooks the flatbreads with ghee on both sides until golden brown. Both recipes instruct to serve the hot flatbreads with yogurt or pickle

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Kavitha Virupaksha
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517 views3 pages

Aloo Parantha & Spring Onion Recipe

The document provides recipes for two types of stuffed flatbreads - Aloo Parantha and Hare Pyaaz Aur Aloo Ka Parantha. For Aloo Parantha, the recipe stuffs a whole wheat dough with a mixture of potatoes, pomegranate seeds, red chili powder and green chili, and shallow fries the stuffed flatbreads. For Hare Pyaaz Aur Aloo Ka Parantha, the recipe uses a dough stuffed with potatoes, spring onions, green chili, coriander, and carom seeds, and cooks the flatbreads with ghee on both sides until golden brown. Both recipes instruct to serve the hot flatbreads with yogurt or pickle

Uploaded by

Kavitha Virupaksha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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ALOO PARANTHA

Ingredients

Whole wheat flour (atta) 2 cups


Potatoes (boiled) 2 medium sized
Pomegranate seeds 1 tsp
Red chilli powder 1 tsp
Green chilli (chopped) 1
Salt to taste
Butter or oil 4 tbsps

METHOD

1. 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.

2. Grate the potatoes. Grind pomegranate seeds to a coarse powder.

3. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt.

4. Divide it into four equal portions

5. Divide dough into eight equal portions and make pedas. Cover with a wet cloth and keep aside for
five minutes.

6. Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda.
Seal the edges completely so that potato stuffing does not come out.

7. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch
diameter. This is now called a parantha.

8. Heat a tawa, place parantha on it and cook on moderate heat for three minutes. 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.

9. Serve hot with fresh yogurt or mango pickle.

HARE PYAAZ AUR ALOO KA PARANTHA


Ingredients
Spring onions with greens, finely chopped 5-6
Whole-wheat flour (atta) 1½ cups
Green chillies, chopped 2
Carom seeds (ajwain), crushed ½ teaspoon
Salt to taste
Potatoes, boiled & mashed 2 medium
Red chilli powder 1 teaspoon
Fresh coriander leaves, chopped 2 tablespoons
Yogurt ¼ cup
Oil 2 tablespoons
Ghee as required

METHOD
1. Take whole-wheat flour in a bowl. Add spring onions with greens, green chillies, carom seeds, salt,
potatoes, red chilli powder, coriander leaves, yogurt and sufficient water and knead into a dough.
Apply oil, cover and set aside for fifteen minutes.

2. Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and rest for five
minutes. Roll out into medium thick paranthas.

3. Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply
ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till
both sides turn a golden brown.

4. Serve hot.

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