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Prep 20 minutes
Total 30 minutes

Aloo Parantha

Soft buttery paranthas stuffed with potato

Aloo parantha is whole wheat flat bread stuffed with mashed potato. Hot aloo Parantha with butter floating on top is a common sight in Punjab. I used to have these Paranthas on a daily basis during my stay there. These are best served with yoghurt, pickle and butter. After trial and error , i finally got it right. Here's an easy aloo parantha recipe with minimum ingredients.

Serves
US|Metric
ingredients

Dough

  • 2 cups wheat flour
  • ¾ cup water
  • 1 tsp butter
  • ½ tsp salt
  • ¼ cup wheat flour for dusting
  • 4 tsps butter to cook the paranthas

Stuffing

  • 2 medium potatoes mashed
  • 1 green chilli finely chopped
  • ½ tsp red chilli powder
  • salt

Aloo Parantha

Soft buttery paranthas stuffed with potato

Aloo parantha is whole wheat flat bread stuffed with mashed potato. Hot aloo Parantha with butter floating on top is a common sight in Punjab. I used to have these Paranthas on a daily basis during my stay there. These are best served with yoghurt, pickle and butter. After trial and error , i finally got it right. Here's an easy aloo parantha recipe with minimum ingredients.

  • Mix wheat flour and butter by adding water little by little .
  • Knead well till the dough is formed .
  • Dough should be a soft non sticky pliable mass.
  • Cover it with a moist cloth and let it rest for about 10 minutes, set aside.
  • Cut the potatoes in to small pieces and microwave on high for 3-4 minutes.
  • Mash the soft potatoes well.
  • Add red chilli powder, green chilli and salt to the potatoes and mix well till combined well..
  • Now divide the dough in to 4 -6 equal parts and make ball with each part .
  • Flatten the ball with a rolling pin after dusting the rolling board with wheat flour in to a small circle .
  • Place stuffing (about 2 tbsps )in the center and bring edges of the circle together and seal the edges.
  • Flatten the dough ball with hand .
  • Use the rolling pin to flatten it to a circle taking care not to put too much pressure as we do not want the stuffing to pop out .
  • Place the parantha on a hot pan , cook on one side for about a minute or two, flip over and apply ¼ tsp butter on that side .
  • Press with spatula while cooking , flip over, apply ¼ tsp butter on this side , press with spatula and cook till brown spots form on both sides.
  • Serve with butter, yoghurt and pickle .