Aalu Ka Parantha
A popular north Indian breakfast of whole wheat dough stuffed with a delicious mix of potatoes, herbs and spice, rolled flattened and pan-fried.
Equipment
- Mixing bowl
- Pan
- Pressure Cooker
Ingredients
Ingredients for the potato Stuffing
- 6-8 Medium-Sized Potatoes; boiled and peeled
- 1 tsp Salt
- 1 tsp Coriander powder
- ½ tsp Red Chilli Powder
- ¾ tsp Chaat Masala
- ½ tsp Roasted Cumin Powder
- 1 tsp Finely Chopped Ginger
- 1 tsp Dry Pomegranate Seeds
- ½ tsp Carom Seeds
- 2 Finely Chopped Green Chillies
- 2 tbsp Fresh Coriander Leaves
- 2 Onions; chopped or thinly sliced
Ingredients for the dough
- 3 Cups Whole Wheat Flour
- Water; for kneading
In Addition
- Mustard Oil/Ghee ; for frying
Instructions
- Take whole wheat flour in a mixing bowl. Add water and knead it into a smooth dough. Cover and rest the dough for about 20 minutes.
- In another mixing bowl, combine potatoes, salt, coriander powder, red chilli powder, Chaat Masala, cumin powder, ginger, pomegranate seeds, carom seeds, green chillies, coriander leaves, onion and dry fenugreek leaves. Mix well.
- Take a small portion of the dough. Round it.
- Roll it just enough to put the stuffing.
- Put a small portion of the stuffing in the middle. Take the ends of the dough to cover the stuffing. Now you have a dough ball with stuffing inside.
- Using your fingers, first flatten the dough ball a bit.
- Then using a rolling pin, flatten the dough to the desired thickness.
- Place this rolled dough on a medium-hot pan.
- When one side browns a bit, flip it. Spread some oil/ghee on the surface. Flip again and pan fry the parantha to the desired crispiness.
- Serve with butter, yoghurt and pickle.