A very authentic Punjabi breakfast recipe that will cheer up anyone!PUNJABI ALOO PARANTHAIngredients4-5 medium potatoes, boiled and peeledReady-made dough made using 1½ cups of whole wheat flour Salt to taste¼ tsp red chilli powder1 tsp dried pomegranate pearls (anardana) powderA pinch of garam masala powder2 tsps crushed coriander seeds1 tsp dry fenugreek leaves (kasuri methi) ¼ tsp carom seeds (ajwain)1 inch ginger, grated1-2 green chillies, chopped3 tbsps chopped fresh coriander leaves1 small onion, finely choppedWhole wheat flour for dustingGhee for drizzlingRaita to serveOnion slices to servePickle to serve Butter to serveMethod1. Take potatoes in a large bowl and mash them completely. Add salt, red chilli powder, dried pomegranate powder, garam masala powder, coriander seeds, crush dry fenugreek leaves and carom seeds and add. Add ginger, green chillies and coriander leaves, and mix well. Add onion and mix.2. Divide the dough into equal portions, dust each portion with flour and roll each into a small disc. Apply a little ghee in the centre and stuff each disc with a generous portion of the potato mixture and seal the edges.3. Dust the stuffed dough portion with flour and gently roll into paranthas.4. Heat a non-stick tawa, place the parantha on it and cook for 2-3 minutes on each side. Drizzle ghee and cook further for 1-2 minutes on both sides. 5. Transfer the paranthas on a serving plate and serve hot with raita, onion slices, pickle and butter. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #PunjabiAlooParantha
