ਪੰਜਾਬੀ ਆਲੂ ਪਰਾਂਠਾ | Punjabi Aloo Parantha | Sanjha Chulha | Sanjeev Kapoor Khazana

A very authentic Punjabi breakfast recipe that will cheer up anyone!

PUNJABI ALOO PARANTHA

Ingredients

4-5 medium potatoes, boiled and peeled
Ready-made dough made using 1½ cups of whole wheat flour
Salt to taste
¼ tsp red chilli powder
1 tsp dried pomegranate pearls (anardana) powder
A pinch of garam masala powder
2 tsps crushed coriander seeds
1 tsp dry fenugreek leaves (kasuri methi)
¼ tsp carom seeds (ajwain)
1 inch ginger, grated
1-2 green chillies, chopped
3 tbsps chopped fresh coriander leaves
1 small onion, finely chopped
Whole wheat flour for dusting
Ghee for drizzling
Raita to serve
Onion slices to serve
Pickle to serve
Butter to serve

Method

1. Take potatoes in a large bowl and mash them completely. Add salt, red chilli powder, dried pomegranate powder, garam masala powder, coriander seeds, crush dry fenugreek leaves and carom seeds and add. Add ginger, green chillies and coriander leaves, and mix well. Add onion and mix.
2. Divide the dough into equal portions, dust each portion with flour and roll each into a small disc. Apply a little ghee in the centre and stuff each disc with a generous portion of the potato mixture and seal the edges.
3. Dust the stuffed dough portion with flour and gently roll into paranthas.
4. Heat a non-stick tawa, place the parantha on it and cook for 2-3 minutes on each side. Drizzle ghee and cook further for 1-2 minutes on both sides.
5. Transfer the paranthas on a serving plate and serve hot with raita, onion slices, pickle and butter.

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