Aloo pyaz da parantha recipe

Aloo pyaz ka parantha is a popular dish among North Indians and is prepared in almost every household. Potato is a very versatile ingredient and parantha a very versatile dish which can be made with various filings. Trust me nothing can beat the aloo pyaz filing. This one is just the best. Its so delicious, filing and mouth watering. Very basic recipe but so good. I dont have much to say about it, just that you can experiment a lot with this dish, like you can green peas or dry nuts or any veggies like carrot or gobhi or even cheese. Paranthas have endless possibilities for innovation. I have made the paranthas very spicy, you can reduce the spicyness according to your own preference.

Recipe type:         Roti,naan & parantha
Cuisine:                     Punjabi
Cooking time:     30-50 minutes
Serves:                       2-3

Ingredients

For the dough:
2 cups                Wheat flour (atta)
1/2 cup            Gram flour (besan)
1 tsp                    Salt
1/2 tsp              Caraway seeds (shah zeera)
1/2 tsp              Carom seeds (ajwain)

For the filling:
2 cups             Boiled grated mashed potato
1 cup               Chopped onions
2 tbs                 Coriander leaves
2 tsp                 Mint paste
1 tsp                 Salt (or to taste)
1/4tsp            Asaefotida (hing)
1/2tsp            Garam masala
1 1/2tsp        Roasted cumin powder
1tsp                  Ginger (chopped)
1tsp                  Green chili (chopped)
1/2tsp            Cumin
1tsp                  Red chilli powder
1/4tsp            Turmeric powder
1/2tsp            Coriander powder
1tsp                  Fennel seeds (saunf)
1/2tsp            Raw mango powder

Method (Step by step aloo pyaz parantha recipe)

Make the Dough

1. First of all we need to prepare dough with these ingredients

 

2. Now take all the dough ingredients in a paraat or big plate and mix, make a well in the centre and make dough with water of medium consistency (not too hard not too soft). Apply little oil on the dough and keep it covered for 15 minutes.

Prepare filings

1. Prepare ingredients for filing and boil and mash potatoes early so that filing can be prepared faster. I m making two types of filing with same ingredients.

2. For preparing first filing, we take half of the ( potatoes, onions, green chilli, coriander leaves, ginger, red chili, fennel, garam masala, hing, roasted cumin powder,mint paste, salt, roasted cumin powder and raw mango powder). Mix all very well. First filing is ready.

3. To prepare second filing, take a skillet put oil, cumin and hing in it. When starts to crackle add onions, ginger and green chili, saute for 1 min and add all remaining spices, mix and add potatoes. Mix it well. Switch off the gas and let it cool before using.

Prepare paranthas

1. Now to prepare paranthas, take little dough and make a ball out of it, apply little flour and roll it like roti with a rolling pin (belan), apply ghee on it, put filing in the center and gather the edges like potli and press it, again apply flour.

2. Roll the stuffed dough again a little thick than roti and put it on hot tawa, roast lightly from one side and turn it. Roast lightly from other side too.

3. Now apply ghee on both sides and make it crisp and golden brown. (You can also use oil if you want.) Make all the paranthas same way.

 

4. Cut it into four pieces and serve with green chutney, tomato sauce,butter, curd, masala onions or just have it as it is. It tastes really good. Both the filings taste good.

Yum

Do try this recipe and comment below.

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