An authentic punjabi , dhaba taste aloo paratha. Aloo paratha is a delicious bread and potato mix that is full of spices and perfect served with a hearty curry recipe.

Time: 40 minutes


  • Whole wheat flour (atta) 2 cups
  • Potato boiled 2 medium
  • Pomegranate seeds (anardana)1 teaspoon
  • Red chilli powder 1 teaspoon
  • Green chilli chopped 1
  • Salt to taste
  • Butter 4 tablespoons


  • Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen
  • minutes.
  • Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt. Divide it into four equal portions
  • Divide dough into eight equal portions and make pedas.
  • Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing. Place potato mixture on it and again make it into a peda.
  • Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch
  • diameter. This is now called a parantha.
  • Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry
  • over low heat.
  • Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.