Stuffed Parantha (Aloo Parantha)
A popular Indian stuffed flatbread filled with spiced mashed potatoes.
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- •Whole wheat doughSoft, rested for 10-15 minutes
- •Dry whole wheat flourFor rolling
- •Boiled and mashed potatoesDry, cooled to room temperature
- •Chopped onions
- •Chopped fresh coriander leaves
- •SaltTo taste
- •Cumin powder
- •Chopped green chilies
- •Red chili powder
- •Chaat masala
- •Coriander powder
- •OilFor cooking
- 1
Prepare the dough using whole wheat flour and let it rest for 10-15 minutes.
15 min
- 2
Boil and mash potatoes, ensuring they are dry and at room temperature.
30 min
- 3
Mix mashed potatoes with chopped onions, coriander leaves, green chilies, red chili powder, coriander powder, chaat masala, cumin powder, and salt.
5 min
- 4
Divide the dough into two parts and roll each into a chapati, keeping them slightly thick.
10 min
- 5
Place the stuffing on one chapati, cover with the other, and seal the edges.
5 min
- 6
Lightly roll the stuffed chapati to even out the thickness.
5 min
- 7
Cook on a hot tawa, applying oil generously, until both sides are golden brown and cooked through.
10 min
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