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!
For more recipes related to Aloo ke Paranthe checkout Aloo Luchi , Jammu Ka Aloo Anardana Parantha , Potato and Rosemary Focaccia . You can also find more Breads recipes like Chawal Ka Parantha, Paneer Lifafa, Fresh Mini Pita, Palak Parantha. Or try out these recipes from Punjabi Cuisine like Tamatar Pyaaz Aur Chane Ki Dal, Masaledaar Parantha, Kachaalu Te Kamrakh Da Salad, Chana Dal aur Soya Wadi ki Sabzi.
Ingredients for Aloo ke Paranthe
Potatoes boiled, peeled and mashed 3 medium
Whole wheat flour (atta) dough 1½ cups
Whole wheat flour (atta) for dusting
Onion finely chopped 1 medium
Fresh coriander leaves chopped 2 tablespoons
Salt to taste
Chaat masala 1 teaspoon
Dried pomegranate seeds (anardana) 1 teaspoon
Red chilli powder ½ teaspoon
Garam masala powder ½ teaspoon
Ghee 2 tablespoons
Put potatoes, onion, coriander leaves, salt, chaat masala powder, anardana, red chilli powder and garam masala powderin a bowl and mix well.
Divide the dough into four equal portions. Roll out each portion into a thick disc and keep a portion of the potato filling in the centre, bring the edges together, seal well and roll into a ball.
Flatten the balls lightly, dust with dry flour and roll into thick paranthe.
Heat a non-stick tawa and cook each parantha for two to three minutes on one side. Flip and cook the other side for another two minutes.
Apply ghee on top, flip and cook for a minute. Repeat the same for the other side.