Aaloo parantha with a twist

Welcome to Little Chef’s Apron! Today we’ll make a recipe that’s was passed on to me by my maternal grandma. It is a very delicious one and even though I can’t make it as good as she does, it’s definitely worth a try!Normally we all make aaloo parantha with boiled potatoes. Here it is with raw ones.

The dough:


4-5 cups wheat flour

Water as required( mostly about 1-2 cups)

Salt if you want


. First add the flour in a bowl

. Then, add water slowly

. Keep kneading it till a dough is formed. The dough shouldn’t be too tight and too sticky or too hard or too soft. Just the right one.

. Cover it and keep it in the fridge until you have to use it. Don’t forget to cover as then the dough would dry up.

The assembly and filling:


3-4 peeled potatoes

1 tsp spices and salt

Flour to dust

1/4 cup oil

Coriander and green chilli


. First, for the potatoes, cut them in slices.

. Then cut out French fries like pieces out of them. Collect a bunch of pieces together and chop them as thin and small as you can.

. Then collect all the pieces and chop them evenly by running your knife. Now, they should be finely chopped or else they would not be cooked and made properly.

. Now, also chop some coriander and green chilli. Add all of these to a bowl and mix it.

. Add the spices and give it a good mix. Take the dough out of the fridge and make two same sized balls and keep one aside.

. Roll the ball and dip it in dry flour and then remove the excess of the same. Now make a small sized chapatti out of it . It shouldn’t be too thin but a little bit thick. Keep this aside and roll out the other one in almost the same size.

. Now, take one rolled dough and dip one side of it into dry flour and place it on the rolling board. Add some stuffing and make sure that you add the salt at this point only in a section of stuffing or else the potatoes would start releasing water.

. Now, add a tsp of oil and then place the other rolled one at the top of this and sprinkle some flour on it.

. Now seal this we’ll pay gently pressing your hand.

. Now, roll it with a very light hand making sure that this doesn’t tear. When it’s rolled, place the palm of tour left hand on it and then lift it from the other hand. Transferring this onto a pan or tavaa, switch on the stove and cook this on high flame till it’s almost half cooked.

. Do this on both sides and flip it to apply almost a tablespoon of oil. Keep doing this 2 or 3 times and then flip it. Serve it hot with a dash of butter in the centre.

12 thoughts on “Aaloo parantha with a twist

  1. You are putting together a very good recipe blog. Your pictures capture and show the steps very well.

    I think there is always something that we may never make as good as our grandmothers! We get better at it with practice, but somehow, when it is made by a grandmother it is extra special. I miss one of my grandmother’s lemon meringue pie and my other grandmother’s angle food cake.

    Liked by 1 person

    1. Thank you so much… it means a lot to me ! I try to do my best.. and I have to agree no matter how good we make or how much we practise we’ll never be as good as our grandmothers. It’s just that when they make it there some extra love and affection in the way they make it. Your grand moms r recipes sound delicious…

      Liked by 1 person

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