Aloo Parantha | Sanjeev Kapoor Khazana

One of the most popular breakfast recipe in indian households.

ALOO PARANTHA

Ingredients

4 medium potatoes (aloo), boiled, peeled and grated
250 grams whole wheat flour (atta) dough
1 inch ginger, finely chopped
1 green chilli, finely chopped
1 tablespoon chopped fresh coriander leaves
Salt to taste
½ teaspoon garam masala powder
½ teaspoon red chilli powder
Whole wheat flour for dusting
Ghee for basting
Yogurt for serving
Pickle for serving

Method

1. Mix together potatoes, ginger, green chillies, coriander leaves, salt, garam masala powder and chilli powder in a bowl.
2. Divide the dough into equal portions. Make a cavity in the center of each portion, put a portion of potato stuffing, seal, shape into balls and slightly flatten between your palms.
3. Place each portion on the worktop, dust with some flour and roll out each ball into semi-thick discs.
4. Heat a non-stick tawa. Place each both sides till golden brown, basting with some ghee.
5. Serve hot with yogurt and pickle.

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