My all-time go-to Breakfast - Aloo Parantha

Name: My all-time go-to Breakfast - Aloo Parantha
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 cups wheat flour; 2 tbsp oil; Half tablespoon salt; 6 big potatoes; 1 tablespoon ginger paste; 1/4 tablespoon carom seeds; 2 finely chopped green chillies; 1/4 cup finely chopped coriander; 10-15 finely chopped mint leaves - Optional; 1 tbsp red chilli powder; 1 tbsp mango powder; 1 tbsp chaat masala - optional; 1 tsp garam masala; Salt as per taste; Ghee for frying

Komal Singh @Komish02

It's my mum's recipe, she used to make different types of stuff Parantha for our breakfast when I was a kid. I am all grown up now, however, I still crave Paranthas for Breakfast (or maybe for every meal ;))

Komal Singh @Komish02

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Ingredients

30 minutes

2 servings

2 cupswheat flour
2 tbspoil
Halftablespoon salt
6big potatoes
1 tablespoonginger paste
1/4 tablespooncarom seeds
2finely chopped green chillies
1/4 cupfinely chopped coriander
10-15finely chopped mint leaves - Optional
1 tbspred chilli powder
1 tbspmango powder
1 tbspchaat masala - optional
1 tspgaram masala
Salt as per taste
Ghee for frying

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Steps

30 minutes

1

Knead the dough
- In a bowl, mix together whole wheat flour and salt
- Add water little by little to make the soft dough
- Add 2 tablespoon of oil to the dough, cover it and let it rest for 15 minutes
2

Stuffing:
- Boil the potatoes until they are completely done. You can use a regular pressure cooker and cook on high for 4-6 whistles or in an instant pot for 10-15 minutes.
- Once the potatoes are boiled, peel the skin, let them cool a bit and then transfer them to a bowl.
- Mash the potatoes and then add chopped green chillies, cumin, dried mango powder (amchur), garam masala, carom seeds (ajwain), red chilli powder, salt, coriander, and ginger paste.
- Mix until everything is well combined
3

Parantha:
- Take the dough and divided it into 8 to 10 equal parts
- Now, take one of the dough balls and roll it into a circle of around 4-5 inches in diameter. Apply around 1/2 teaspoon of oil to the rolled dough. Then place around 2 tablespoon of the filling in the centre (you can add more filling but don’t overfill)
- Now, bring all the edges together to the centre and then pinch to seal the edges
4

Final Steps:
- Flatten the dough ball using your hands and roll it with the rolling pin, use dry wheat flour (atta) as needed while rolling
- Put it on Hot Tawa and cook from both sides and then spread ghee or oil uniformly on each side.
5

Serving:
- Serve Aloo Parantha (Stuffed Parantha) with butter, pickle and a cup of Indian Chai.