How to make Mazedar Aloo Parantha - Schezwan chutney flavoured potato mixture stuffed paranthe.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Potatoes (आलू), Whole Wheat Flour

Cuisine : Indian

Course : Snacks and Starters

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Mazedar Aloo Parantha Recipe Card

Mazedar Aloo Parantha

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Mazedar Aloo Parantha checkout Aloo Tuk. You can also find more Snacks and Starters recipes like Sweet Samosa, Chana Dal Wada, Feta Salad Ice in Frozen Tomato Cups and Feta Crea, Chocolate Truffle Cookies.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mazedar Aloo Parantha Recipe

  • Potatoes boiled, peeled and mashed 3 medium

  • Whole Wheat Flour as required

  • Spring onion greens 2 stalks

  • Fresh coriander leaves 3-4 sprigs

  • Schezwan chutney 3 teaspoons

  • Whole wheat flour (atta) A little d

  • Ghee to cook

  • Chaat masala as required


Step 1

1. Finely chop spring onion greens and put into a bowl. Finely chop coriander leaves and put into the same bowl.

Step 2

2. Add Schezwan chutney and mashed potatoes and mix well.

Step 3

3. Divide the dough into 4 equal portions and shape each into a ball. Further shape each ball into a katori, place generous amount of potato mixture in it and bring in the edges and seal.

Step 4

4. Heat a non-stick tawa. Roll out each stuffed balls into parantha, place on the tawa and cook for 1 minute. Flip, apply a little ghee and turn over again. Apply a little ghee on the other side too and cook, turning sides till golden on both sides.

Step 5

5. Place the paranthe on the chopping board and cut into 4 triangles. Sprinkle a little chaat masala over them, arrange them on a serving plate and serve hot.