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Punjabi Aloo Parantha

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Ajwain Parantha; Aloo Gobi Parantha; Aloo Palak Parantha; Aloo Parantha; Baida Roti; Chana Dal Methi Paratha; Chana Dal Parantha; Cheese Parantha; Gobi Parantha; Kerala Parantha; Kuttu Ka Parantha; Lachedar Parantha; Methi Missi Roti; Methi Parantha; Palak Parantha; Paneer Parantha; Plain Parantha; Punjabi Aloo Parantha; Punjabi Mooli Parantha; Pyaaz Ka Parantha; Rajgira Parantha; Sugar Parantha; Vegetable Parantha

Synonyms: Dhaba Style Aloo Parantha

Ingredients:

For potato stuffing:

Medium aloo (potatoes)

2

Green chilli - finely chopped

1

Ajwain (carom seeds)

½ teaspoonful

Gram masala powder

¼ teaspoonful

Red chili powder

¼ teaspoonful

Dry pomegranate seeds

1 teaspoonful

Chaat masala powder (optional)

½ teaspoonful

Salt

As per taste

For dough:

 

Atta (whole wheat flour)

2 cups

Salt

¼ teaspoonful

Oil (optional)

½ teaspoonful

Water

As required

For frying paranthas

 

Oil or ghee

As required

Procedure:

Mix the flour with salt and oil; add water and knead to a smooth and soft dough; cover and let the dough rest for 15 - 20 minutes.

Boil the aloo in a pressure cooker; when slightly hot or warm, peel and mash the aloo with a fork or masher.

Lightly, roast the pomegranate seeds on a tava or small pan; take these lightly roasted pomegranate seeds in a mortar-pestle and crush them to semi fine powder; add the pomegranate powder, garam masala, red chili powder, chaat masala, green chilies and salt to the mashed potatoes. Mix uniformly. Taste the aloo stuffing and add more of the spices or salt if required.

Take two small or medium balls from the dough; on a dusted floor, roll the balls into small circles. Place a few tablespoonful of the filling on one of the dough circle. The filling should not be too less or too much. Sprinkle some flour on the filling. This helps in absorbing the moisture and when rolling, the parantha does not break or tear. Lightly sprinkle some wheat flour and roll the aloo parantha gently into a diameter of 6 - 8 inches.

Place the stuffed aloo parantha on a hot tava or griddle; when one side has slightly browned, flip the parantha; spread or brush some oil on the browned side; flip again and brush oil on the other side; flip once or twice, till you see golden spots on the aloo parantha and they look crisp and well cooked. Serve the aloo parantha hot with yogurt, mango pickle or lemon pickle topped with some butter.

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