Stuffed Aloo Parantha is a favorite breakfast item for North Indians all year round. If you are travelling and you find a dhaba, aloo parantha is something that is available all the time and if you eat it with yogurt it becomes a wholesome meal too.

Ingredients

Method

1. Mix potatoes, onion, coriander leaves, green chillies, salt and red chili powder lightly. Keep aside the stuffing.



2. Divide dough into 6 equal balls.
3. Roll a ball using dry wheat flour.



4. Top it with a spoon full of potato stuffing.



5. Pinch the sides together.



6. Make it a ball again.



7. Roll it to about 4 inches in diameter. Use wheat flour to roll it. If you are new to it, it may become unwieldy but don’t worry if stuffing starts to come out.



8. Place it on a heated griddle. Flip the side after about 1 minute.
9. 
10. Oil both sides with about 1/4 tsp of oil on each side.



11. Press it with spatula and cook till it’s lighly brown on each side. Flip sides every once in a while. Repeat with other dough balls.



12. Stuffed Aloo Parantha is ready. Serve it hot with yogurt and pickle.

Notes

1. If you would prefer to not use any oil, you can easily make Aloo Rotis out of the same ingredients.

li>If you like crisp paranthas, use a little more oil while frying paranthas.

2. Make sure that dough and stuffing are at the same temperature for easy rolling.
3. If the dough is hard, stuffing comes out of the dough while rolling it. So add some water and knead it again to make it soft.
4. Paranthas freeze well if you don’t make them too crisp.
5. If you are comfortable with aloo paranthas, try reducing the potatoes and increasing onions in the filling. It’s a little more difficult to manage because onions leave a lot of water but it tastes great.

Summary

Recipe Name

Stuffed Aloo Parantha

Author Name

Ruchi Garg

Published On

2010-04-30

Total Time

30M

Average Rating

5 Based on 3 Review(s)