Tuesday, 14 August 2012



  • Boiled & peeled potatoes-4-5
  • Red chilli powder-1/4 teaspoon
  • Salt to taste
  • Garam masala powder-1/4 teaspoon
  • Coriander leaves chopped-1 teaspoon
  • Ajwain-1/4 teaspoon
  • Green chilli chopped-1
  • Oil-2-3 tablespoons
  • Desi ghee or butter enough to apply on top
  • Dough enough to make paranthas
  • Mash the boiled potatoes & add salt, red chilli powder, garam masala powder, ajwain, chopped coriander leaves & chopped green chilli & mix well.

  • Make a thick round with the dough & fill 1 tablespoon potato filling & make a ball.

  • With the help of dry flour, roll the ball into a parantha just like you roll a chapati.

  • Heat a tawa & drop 1 teaspoon oil on it.
  • Place the rolled parantha on it.

  • After a few seconds, turn it upside down.

  • After a few more seconds, turn it upside down again.

  • Apply a little oil on the top.

  • Turn it upside down.

  • Make it well cooked from both the sides.

  • Apply a little desi ghee or butter on the top.

  • Aalu parantha is ready to serve.

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