Aloo Parantha


Preparation Time: 30 minutes

Cooking Time: 15 – 20 minutes

Servings: 3 – 4 persons

Main Ingredients: Potato, Wheat Flour

Cuisine: North Indian

Course / Category: Vegetarian, Breakfast

Tags: Vegetarian


aloo-parantha


Ingredients

Wheat Flour: 6 cups

Potato: 3 numbers (medium)

Onion: 1 number (medium)

Green chilly: 2 number (small)

Garlic: 3 flakes (crushed)

Kashmiri chilly powder: ½ teaspoon

Turmeric: ¼ teaspoon

Amchur: ½ teaspoon

Butter / Ghee: As required

Salt: as required

Oil: 2 tablespoon


Method

Knead wheat flour as for chapatti.

Heat oil in a pan, add chopped onion & green chilly & sauté well.

Add crushed garlic & sauté till raw smell goes.

Add kasmiri chilly powder, turmeric, salt & sauté for few minutes.

Add mashed potato to it & mix well on low flame for 5 minutes.

Make balls from wheat flour dough, bigger than for chapatti.

Flatten the balls then fill with potato mix & seal it & make ball like for chapatti

Roll the ball from between, it should not be very thin.

Heat tawa & make chapatti’s out of it adding ghee/butter.

Cook till brown spots appear on it.

Serve hot with pickle


 

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