Prep
Time : 31-40
minutes
Cook
time : 16-20
minutes
Serve
: 4
Level
Of Cooking : Moderate
Taste
: Mild
Ingredients
for Aloo Parantha Recipe
v Whole wheat flour (atta) 2 cups
v Potato boiled 2 medium
v Pomegranate seeds (anardana) 1 teaspoon
v Red chilli powder 1 teaspoon
v Green chilli chopped 1
v Salt to taste
v Butter 4
tablespoons
Method
Step 1
Sieve flour with
half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead
to make a smooth dough. Cover with a damp cloth and keep aside for fifteen
minutes.
Step 2
Grate the
potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate
seeds, red chilli powder, green chilli and salt. Divide it into four equal
portions Divide dough into eight equal portions and make pedas.
Step 3
Cover with a wet
cloth and keep aside for five minutes. Take a peda and flatten it by pressing.
Place potato mixture on it and again make it into a peda.
Step 4
Seal the edges
completely so that potato stuffing does not come out. Flatten these pedas,
sprinkle a little flour and roll them with a rolling pin to approximately
six-inch diameter. This is now called a parantha.
Step 5
Heat a tawa, place
parantha on it and cook on moderate heat for three minutes. Turn it and pour
half a tablespoon of oil or butter, spread it on parantha and shallow fry over
low heat.
Step 6
Turn it and again
pour half a tablespoon of oil or butter on other side. Cook on low heat till
golden brown. Serve hot with fresh yogurt or mango pickle.
Nutrition Info
Calories : 291.9
Carbohydrates : 46
Protein : 6.85
Fat : 9
Other : 1.15
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