ALOO AAL PYAJ KA PARANTHA - Main Course - Roti and Parantha - Foodfied

ALOO AAL PYAJ KA PARANTHA

December 04, 2015

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Preparation time -15 minutes

Cooking time -20-25 minutes

Serving -2

Cuisine –Punjabi

A step by step recipe of aloo aal pyaj ka parantha –a stuffed parantha, stuffed with a masala of boiled potato, spring onion, green chilies and coriander.

aloo paratha is one of the most popular paratha recipe from punjab. But I have done some experiments with the regular parantha and add some chopped spring onions in it.

The aloo or mixture can be made as per your taste and flavor. The stuffing which i am presenting here is very simple and easy to make. Aloo paranthas is a regular breakfast at our place. In punjab the parathas are made with lots of ghee and then served with dollops of white butter or makhan. 

Ingredients for aloo aal pyaj ke paranthe –

  1. Wheat flour -2 cups
  2. Boiled and mashed potato -1 cup
  3. Chopped spring onion -1/4 cup
  4. Chopped green chili -1 tbsp
  5. Chopped coriander -2 tbsp
  6. Red chili powder -1 tbsp
  7. Salt to taste
  8. Carom seeds/ajwain -1/4 tsp
  9. Oil as required

Method for preparing aloo aal pyaj ke paranthe –

  1. First of all kneed soft dough with regular flour (genhu ka aata).
  2.  Now in a bowl take potato, spring onion, green chilies and chopped coriander.
  3. Now add red chili powder, carom seeds and salt to it.
  4. Mix to make a stuffing for parantha.
  5. Now make a small peda with the dough.
  6. Roll it from the sides with the rolling pin.
  7. If you will do it from the sides, you will get the middle part little thick.
  8. Now roll the middle part also.
  9. You will get a roti which is thinner from the sides and thick from middle.(if you will do like this the stuffing of parantha will not come out).
  10. Now spread the stuffing.
  11. Cover it from each side.
  12. Now cover it with some dry flour.
  13. And roll it again, and flatten it.
  14. Now heat a tawa.
  15. Place your parantha on it.
  16. Flip it and spread oil on it.
  17. Flip the other side and cook your parantha up to crispy.
  18. Serve hot with butter, rayta or chutney.

Step by step recipe with pictures –

First of all kneed soft dough with regular flour (genhu ka aata).

 Now in a bowl take potato, spring onion, green chilies and chopped coriander.

Now add red chili powder, carom seeds and salt to it.

Mix to make a stuffing for parantha.

Now make a small peda with the dough.

Roll it from the sides with the rolling pin.

If you will do it from the sides, you will get the middle part little thick.

Now roll the middle part also.

You will get a roti which is thinner from the sides and thick from middle.

Now spread the stuffing.

Cover it from each side.

 

 

Now cover it with some dry flour.

And roll it again, and flatten it.

Now heat a tawa.

Place your parantha on it.

Flip it and spread oil on it.

 

Flip the other side and cook your parantha up to crispy.

Serve hot with butter, rayta or chutney.

 


MADE BY RITU WITH LOVE
Ritu
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