How to make Hare Pyaaz Aur Aloo Ka Parantha - Spring onions add that special flavour to these potato stuffed paranthas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spring Onions (हरे प्याज़ ), Potatoes (आलू)

Cuisine : Indian

Course : Breads

Hare Pyaaz Aur Aloo Ka Parantha Recipe Card

Hare Pyaaz Aur Aloo Ka Parantha

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Breads recipes like Gobhi Peas Parantha, Corn Parantha, Masala Bread, Moong Sprout Parantha.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hare Pyaaz Aur Aloo Ka Parantha Recipe

  • Spring Onions chopped 5-6

  • Potatoes 1 1/2 cups

  • Green chilli chopped 2

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt to taste

  • Potato boiled and mashed 2 medium

  • Red chilli powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Yogurt 1/4 cup

  • Oil 2 tablespoons

  • Ghee as required


Step 1

Take whole-wheat flour in a bowl. Add spring onions with greens, green chillies, carom seeds, salt, potatoes, red chilli powder, coriander leaves, yogurt and sufficient water and knead into a dough. Apply oil, cover and set aside for fifteen minutes.

Step 2

Divide the dough into eight equal portions. Roll into balls. Roll the balls in dry flour and rest for five minutes. Roll out into medium thick paranthas.

Step 3

Heat a tawa and place a parantha on it. Cook on medium heat for two minutes. Turn and apply ghee on the cooked side. Turn again and apply some more ghee on the other side too. Cook till both sides turn a golden brown.

Step 4

Serve hot.