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