• Cuisine- Indian
• Type- Can be eaten for either breakfast, lunch or dinner.
• Prep time- 10 Mins
• Cooking time- 10 Mins
• Total Time- 20 Mins 

Indian cuisine has a large variety of bread to serve. Starting from hand-rolled paper-thin bread to stuffed thick bread, the range is mindboggling. A popular bread in North India is ‘Aloo ka Parantha’-  the stuffed bread with potato and traditional spices. You might get knocked down by the feeling of heaviness after consuming 3-4 Paranthas. But trust us, its earthy, rich taste will make you eat it again. 

Aloo Parantha Ingredients:

1. Potato, Boiled-  4
2. Dry mango powder or Amchur-  1 tsp
3. Roasted spice powder:
   Cumin seeds, Red Chilli & Ajwain-roasted and ground-  1.5 tsp
4. Sugar-  1 tsp
5. Salt- to taste
6. Asafoetida (Hing)-  ½ tsp
7. Wheat flour- 300 gms
8. White oil:- 3 tbsp
9. Green chilli, finely chopped- 5
10. Coriander leaves, chopped- a handful

Aloo Parantha: Cooking Procedure

1. Grate the boiled potatoes, mash them after they cool down.
2. Add all spices into the mashed potatoes
3. Put the flour into a big mixing bowl
4. Add asafoetida, salt and white oil into the flour.
5. Add water and knead the mixture properly to make a smooth dough. This part will take patience. You need to make a smooth dough that still retains the firmness 
6. Cut small pieces from the dow. Shape them into small balls. 
7. Make a groove into each ball with your right-hand thumb. Fill the groove with the mashed potato and spice mix you just made
8. Flatten the dough balls into flat triangles with a rolling pin.
9. Spread little amounts of oil on the pan base and place the triangle-shaped “raw” Parantha on the pan
10. Fry both sides of the Paranthas properly till the outer sides become crispy and light brown in colour
11. Savoury Aloo Parantha is ready to be served with your favourite curry or chutney. It’s time to enjoy your hard work!