Aloo ka parantha a staple food of punjab Recipe

Cooking Directions

• STEP 1.In a bowl, mix wheat flour, salt, and water to make a soft dough.
• STEP 2.Boil and mash the potatoes. Add chopped onions, green chilies, coriander leaves, and spices like cumin powder, red chili powder, and garam masala.
• STEP 3.Divide the dough into small balls and roll out each ball into a small circle. Place a portion of the potato filling in the center and fold the edges to seal it.
• STEP 4.Roll out the stuffed dough into a larger circle, ensuring the filling is evenly distributed.
• STEP 5.Heat a griddle or tawa and cook the paranthas on both sides with ghee or oil until golden brown and crispy.
• STEP 6.Serve hot with yogurt, pickle, or butter.

Cooking Tips

• Make sure the dough is soft and pliable for easy rolling.
• Add spices and seasonings according to your taste preferences.
• You can also add grated cheese or paneer to the potato filling for variation.
• To make the paranthas healthier, you can use whole wheat flour instead of refined flour.
• For a spicier version, you can add chopped green chilies or red chili flakes to the potato filling.

Storage and Serving

• Aloo ka Parantha is best served hot and fresh.
• You can store any leftover paranthas in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave them or heat them on a tawa with a little ghee or oil.
• Serve the reheated paranthas with yogurt or pickle for a delicious meal.