Friday, March 22, 2013



Parantha made of potatoes and spring onions.

How do you describe a parantha? Especially to someone who may never have seen one? I guess you in the  West would call them Indian flatbread. What is naan? And roti? And parantha? The best way out is to use pictures. I saw this delightful collection of pictures by Neelu Sharma on Pinterest. As you will see there is an amazing variety out there.

Today, I present to you a parantha- Hare Pyaz Aur Aloo Ka Parantha- which is commonly made in North India. This has a stuffing of both potatoes and spring onions.

  • Potatoes, boiled and mashed, 2
  • Spring Onions green chopped 5-6
  • Whole wheat flour - atta 1 1/2 cups
  • Green chillies, chopped 2
  • Carom Seeds ( Ajwain)  1/2 tsp
  • Salt, to taste
  • Chilli Powder, 1 tsp
  • Fresh Coriander Leaves, chopped 2 tbsp
  • Yogurt 1/4 cup
  • Oil 2 tbsp
  • Ghee as required

Take the atta in a bowl. Add spring onions with green chillies, carom seeds, salt, potatoes, red chilli powder, coriander leaves, yogurt and enough water. Knead all this into a dough.  Apply oil, cover and set aside for 15 minutes.

Divide the dough into 8 equal portions and roll into balls. Roll the balls in dry flour and keep aside for 5 minutes. Roll out into paranthas with medium thickness.

Heat a tawa and place a parantha on it. Cook on medium heat for 2 minutes. Turn and apply ghee on the cooked side. Turn once more and apply ghee on the other side. Cook till both sides turn a golden brown.

Serve hot with curds and pickles.

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !