Aloo Parantha

Aloo ka Parantha (Flatbread with Potato stuffing)

The typical Punjabi Breakfast! The highlight of all menus in all dhabas! The trademark brunch made whenever we Indians have many guests over for breakfast (along with aloo poori) Even Ram Kapoor and Pihu love this! (From the very popular show Bade ache lagte hain!) Well for my friends abroad, parantha is in Indian flatbread made with lots of different varieties of stuffing. Much like an Indian pizza, with the stuffing inside rather than on top, and cooked on a skillet instead of baking! I’ll be posting many different varieties of Paranthas on this website, with detailed steps. You can refer to this section on Paranthas for more recipes.

Let’s get started with making this yummy Parantha!

Makes 4

Cooking Time 30 mins

Ingredients

5 medium potatoes

1 onion

½ cup of fresh copped coriander

Carom seeds/ ajwain ½ tsp

Amchoor powder / dry mango powder ½ tsp

Anardana ¼ tsp [optional]

Red chili powder ½ tsp

Garam masala ½ tsp

Dry coriander powder ¼ tsp

Green chili chopped 1

Salt to taste

Wheat Dough to make 4 paranthas (make it with 3 cups wheat and ½ cup water and little ghee)

Ghee to cook

Directions

• Boil the potatoes. Peel and keep aside.
• Chop the onion and green chili.
• In a big plate or bowl, take the peeled potatoes. Mash them with the back of a fork. 
• Add the onions, green chili, chopped coriander and all the spices and salt. Taste the mixture and adjust the salt. Keep the salt just a pinch more, as this mixture will also get a coating of dough.
• Now knead this mixture well and make small balls (size of a table tennis ball). Wet your hands with little water so it doesn’t stick.
• Now heat the skillet, tawa or a non stick pan.
• Take a small amount of dough and roll it into a small thick round on a chakla or any flour dusted flat surface.
• Now place the potato mixture ball into the flat dough and collect all the sides at one point and secure it by pressing the dough so there’s no space for the mixture to ooze out when we roll it flat.
• Now dust the chakla or any flat surface, and with a belan/rolling pin, make a flatbread/parantha of this ball. Make sure to roll very gently so the parantha doesn’t break. Dust it with dry flour to prevent it from sticking.
• Put it on the hot pan once done. Cook for 2 mins then flip it to other side.
• Now spread a spoonful of ghee on the top side and after 2 mins turn the side again and let it crisp up.
• Turn to the other side. Cook for 1 more minute and take it out in a plate.
• Serve hot with a cube of butter on it, pickle on the side and fresh yoghurt.

Chef’s Tip: To make the Jain or pure veg variety, you can omit the onions. This same mixture can be rolled into balls, gently flattened, coated with corn flour and fried to make aloo tikkis for yummy chaat!