Punjabi aloo parantha

Name: Punjabi aloo parantha
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups whole wheat flour; 1 cup water; to taste Salt; 1 tsp ghee; 4 medium sized boiled potatoes; 1 medium sized onion finely chopped; 1 green chilli; 1 tsp grated ginger; 2 tbsp fresh coriander; to taste Salt; 1 tsp red chilli powder; 1 tsp coriander powder; 1/2 tsp garam masala; 1/2 tsp amchur powder

Priya Varshney @priyazparadise

#GA4
#week1
I have come up with a new recipe of the most buttery and flavorful punjabi aloo parantha. Give it a try, i am sure you will be in love with aloo parantha.

Priya Varshney @priyazparadise

#GA4
#week1
I have come up with a new recipe of the most buttery and flavorful punjabi aloo parantha. Give it a try, i am sure you will be in love with aloo parantha.

Saved

Ingredients

30 minutes

2 servings

For Dough
2 cupswhole wheat flour
1 cupwater
to tasteSalt
1 tspghee
For stuffing
4medium sized boiled potatoes
1medium sized onion finely chopped
1green chilli
1 tspgrated ginger
2 tbspfresh coriander
to tasteSalt
1 tspred chilli powder
1 tspcoriander powder
1/2 tspgaram masala
1/2 tspamchur powder

Saved

Steps

30 minutes

1

Mix flour and salt, add water slowly and prepare a firm dough. Dough should not be very hard or very soft. It should be firm.
2

For stuffing, add all ingredients that I have mentioned in stuffing section together and prepare potato mixture.
3

Now take a ball of dough, roll it in a 3 inch diameter, add potato stuffing. Quantity of stuffing is around the size of flour dough ball. Again make a ball and roll it again in a way that parantha is equal in all sides.If you take more stuffing then there is a chance of parantha to be torn.
4

Heat a tawa, place parantha on tawa. After 30 seconds turn it on other side. Apply ghee and flip it again. Apply ghee on other side too. Cook it untill you find golden brown spots on both side. Serve it with butter, pickle and curd.