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
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!
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
Method
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.
