Aloo Parantha

About Aloo Parantha

Ingredients

• Medium potatoes, boiled, peeled, mashed 3
• Whole wheat flour 3 cups
• Soya flour ¼ cup
• Oats flour ¼ cup
• Salt to taste
• Oil 1 tsp
• Garlic, finely chopped 1 tbsp
• Red chilli powder 1 tsp
• Turmeric powder 1 tsp
• Pumpkin, boiled, peeled, mashed ¾ cup
• Fresh coriander leaves, finely chopped 1 tssp
• Ghee a little to cook
• Low fat yogurt as required

How to Make Aloo Parantha (Stepwise Photos)

Method

1. To make Aloo Paranthas with a healthy twist, take whole wheat flour, soya flour, oats flour and salt in a bowl. Add sufficient water and knead into soft dough.
2. To make the filling heat oil in a non-stick pan, add garlic, red chilli powder, turmeric powder, salt, potatoes and pumpkin and mix well. Add coriander leaves and mix well.
3. Divide the dough into equal portions and shape them into balls. Roll each ball into a round disc, place some potato mixture in the centre, gather the edges together and press lightly to seal.
4. Roll each stuffed ball into a parantha.
5. Heat a non-stick tawa, place a parantha on it and cook. Drizzle a few drops of ghee over it, flip, drizzle a few drops of ghee on the other side too and cook till both sides are evenly done and golden.
6. Serve hot with low fat yogurt.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps