Aloo Pyaj Ka Parantha









Cooking Time      25 minutes

Serves               4


This  parantha is really one of our fav parantha. I just love the aroma it gives when you shallow fry it.

It is very popular breakfast recipe which goes well with pickles and curd.


  • Wheat Flour   1 Cup
  • Ghee/oil   1 tbsp
  •  Potatoes   3 Boiled and mashed
  • Onion   2(Chopped finely)
  • Green Chilies    1 finely chopped
  • Garam masala powder  1/2 tsp
  • red chili powder  1/2  tsp
  • salt to taste
  • oil or ghee for frying the parathas
  • Pomegranate Seeds   1 tsp
  • Finely Chopped Coriander Leaves   1 tbsp


  • mix the flour with the salt.
  • add the ghee and some water.
  • begin to knead the dough.
  • add some more water and knead to a smooth and soft dough.
  • punch the dough while kneading.
  • cover and keep aside the dough for 15-20 minutes.
  • As the dough is resting we prepare the filling.
  • Peel and mash potatoes
  • Chop the onions ,coriander leaves & green chilies.
  • mix them together and keep aside.
  • make medium sized balls from the dough.
  • take a ball and roll into 3-4 inch diameter disc on a dusted board.
  • add the  mixture in the center.
  • sprinkle one or two pinch of garam masala powder, red chili powder and salt.
  • bring together all the edges of the dough.
  • join them in the center and press downwards.
  • sprinkle some more flour and roll into a paratha of about 6-8 inches in diameter.
  • fry the parantha on a hot tava or frying pan drizzling about 1 or 2 tsp of ghee or oil on both sides till the paratha is evenly cooked and browned.
  • serve  parantha hot with some curd, butter, chutney, pickle or a side vegetable dish.


  • The onions have to be finely chopped. if not, then you won’t be able to roll the parathas.
  • Another variation which changes the flavor completely is adding ajwain or carom seeds. sometimes i add these to the paranthas. just sprinkle a pinch or two on top of the onions whilst sprinkling the garam masala etc.
  • For a tangy taste, sprinkle some amchur powder or chaat masala on the onions.



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