Alu Da Parantha

Parantha was conceived in Punjab . A truly wonderful dish that can be eaten for Breakfast. Punjabi’s like to eat it with a lot of butter specially.

Ingredients
For Stuffing
Boiled Potatoes	2
Chopped Dhania Leaves
Finely Chopped Onions	1
Green Chillies	1 or 2
Ginger finely chopped or grated	Small Piece
Salt	To Taste
Lal Mirch & Garam Masala	As per the Taste
Butter

 

Method:

1. For the cover make dough out of whole-wheat flour (Atta), as you would do for any Parantha.
2. Mash the potatoes.
3. Add all the stuffing items to mashed potatoes and mix it properly.
4. Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
5. Now roll it slightly. Put it in a pre-heated oven at 450-degree.
6. Cover top oven grill with aluminum foil & Place Parantha over it for easy baking.
7. When top side is done change the side and keep a check (till properly baked).
8. Spread butter over it.
9. Serve Alu Parantha hot with yogurt (curd) or Desi ghee or butter.