Aloo Pyaaz Parantha

Cuisines

Best for

Recipe

Ingredients

2 cups	whole wheat flour
2	medium-sized potatoes
1	medium-sized onion
2 tablespoons	ghee or oil
1 teaspoon	cumin seeds
1 teaspoon	red chili powder
1 teaspoon	garam masala
1 teaspoon	amchur (dry mango) powder
1 teaspoon	salt
2 tablespoons	chopped fresh coriander
1	green chili
—	water as needed

Instructions

1. 1 Boil the potatoes until soft, peel them, and mash them in a bowl.
2. 2 Finely chop the onion and green chili, and add them to the mashed potatoes.
3. 3 Mix in cumin seeds, red chili powder, garam masala, amchur, salt, and chopped coriander to the potato mixture.
4. 4 In another bowl, mix whole wheat flour with a pinch of salt and add water gradually to form a soft dough. Knead well.
5. 5 Divide the dough into equal-sized balls and roll each into a small circle.
6. 6 Place a portion of the potato mixture in the center of each circle, gather the edges, and seal to form a ball again.
7. 7 Gently roll out the stuffed ball into a flat disc, being careful not to let the filling spill out.
8. 8 Heat a tawa or griddle over medium heat and place the rolled parantha on it.
9. 9 Cook on one side until brown spots appear, then flip and apply ghee or oil on the cooked side.
10. 10 Flip again and apply ghee or oil on the other side, cooking until both sides are golden brown.
11. 11 Repeat the process for all paranthas and serve hot with yogurt or pickle.