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Aloo ke Paranthe Chef Jaaie Sanjeev Kapoor Khazana
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In this edition of Sanjeev Khapoor Khazana find out the recipe of Aloo Parantha • ALOO KE PARANTHE • Ingredients • 3 medium potatoes, boiled, peeled and mashed • Dough made with 1½ cups whole wheat flour (atta) • Whole wheat flour for dusting • 1 medium onion, finely chopped • 2 tablespoons chopped fresh coriander leaves • Salt to taste • 1 teaspoon chaat masala • 1 teaspoon dried pomegranate seeds (anardana) • ½ teaspoon red chilli powder • ½ teaspoon garam masala powder • 2 tablespoons ghee • Method • 1. Put potatoes, onion, coriander leaves, salt, chaat masala • powder, anardana, red chilli powder and garam masala • powder in a bowl and mix well. • 2. Divide the dough into four equal portions. Roll out each portion • into a thick disc and keep a portion of the potato filling in the • centre, bring the edges together, seal well and roll into a ball. • 3. Flatten the balls lightly, dust with dry flour and roll into thick • paranthe. • 4. Heat a non-stick tawa and cook each parantha for two to three • minutes on one side. Flip and cook the other side for another • two minutes. • 5. Apply ghee on top, flip and cook for a minute. Repeat the • same for the other side. • 6. Put it on a serving plate and serve immediately. • Click to Subscribe: http://bit.ly/1h0pGXf • For more recipes : http://www.sanjeevkapoor.com • Best cooked in Wonderchef Kitchenware. • Buy Now on : https://goo.gl/eB9kQq • Facebook : / chefsanjeevkapoor • Twitter : / sanjeevkapoor • #sanjeevkapoor
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