I’m still in India which means I’m going to share another popular Indian meal. Aaloo parantha is a staple in any Punjabi home. And let me tell you, it’s the best thing ever. Agreed, it takes a little practice but it’s totally worth it.

So go ahead and enjoy. Let me know how you like it.

For the stuffing:

  • 3 potatoes, boiled and peeled
  • 1 onion, chopped
  • Half bunch cilantro, chopped
  • 1 tbsp salt (or to taste)
  • 2 tsp amchoor powder (dry mango powder)
  • 1/4 tsp red chili powder (optional)
  • For the parantha dough:
    • 2 cups whole wheat flour
      1/2 tsp salt (or as per taste)
      1 to 2 tsp oil or ghee
      Water as required for kneading
      Boil and mash the potatoes.
      Mix all the ingredients for the stuffing well along with the mashed potatoes and set aside.
      In the meanwhile, take the whole wheat flour and make a well in the center.
      Add salt, oil and half the water.
      Bring the mixture together and knead into a smooth soft dough.
      Cover and set the dough aside for 20 to 30 minutes.
  • Making the paranthas:
    1. Take a big pinch of dough, flatten it and dust with the flour.
      Take a big pinch of the potato mix. (It should be about 1.5x the amount of dough used)
      Place in the center of the dough and using the sides pleat to cover the potato like a dumpling.
      Flatten the dough mixture and using a rolling pin and whole wheat, roll out a parantha.
      On a hot skillet or griddle, place the rolled parantha, making sure that the flame is on high.
      When the base is partly cooked, flip the parantha.
      Spread some oil or ghee on the partly cooked side.
      Flip again and allow this side to cook more until brown spots appear.
      Spread done ghee or oil on this side as well.
      Flip again once or twice until this side is cooked well too.
      Serve hot with yogurt and pickle.