With a toddler at home, I often end up having long discussions about his eating habits with so many
mothers I know and in one such chat with my own mother :), she told me how picky  I was  when it came  to  eating.  I  simply used to like toor dal, yogurt, bhindi, cucumber and thats it! No other dal and not many veggies. Oh but aloo parantha was my favourite always,  I could eat not one, not two but  four paranthas at a time when I was in school and I loved them with butter, what a combo! yum. I still  love aloo parantha but just try to avoid butter and eat it with  yogurt  and chutneys etc. and yeah I sometimes just make aloo rotis and put a dab of butter  on it, at least I am avoiding the oil  by not frying. lol

Not just for the taste but since it is so quick and easy to make, I make it often especially when I am not in a mood to make elaborate dinner or simply don't have enough time to make many items.

So I decided to click a snap(not the best one) and post the recipe for Aloo matar parantha that I made yesterday.


For the Dough

  • Whole Wheat flour- 2 cups
  • Oil- 1 tbsp(optional)
  • Salt- a pinch
  • Water - to knead the dough

For the stuffing

  • Potatoes - 2
  • Peas- 1/4th cup
  • Salt- to taste
  • Turmeric(optional) - 1/4th teaspoon
  • Garam masala powder- 1/2 teaspoon
  • Mango powder- 1/2 teaspoon
  • Red chili powder- 1/2 teaspoon
  • Chopped coriander - 2 tbsp(I didn't use as i didn't have it )


  • Mix all the ingredients for the dough and knead into a smooth, pliable dough, cover and keep aside
  • Boil potatoes and peas either in a pressure cook or in a microwave.
  • Drain and mash while warm.
  • Add all the masalas for the stuffing into the mashed potatoes and peas and mix well.
  • Now take a ball of dough and roll it into a small circle with the help of rolling pin.
  • Put 2- 3 drops of oil and spread it on the rolled circle.
  • Now place some stuffing  in the center (depends entirely on you how much stuffing you want, i like lot of stuffing and thin layer of flour).
  • Pull the edges and bring together to cover the the filling, seal and gently  press on top to flatten it a bit.
  • Roll this into a parantha of desired thickness, don't worry if a little filling comes out, you can just remove it.
  • keep dusting the parantha with dry flour while rolling to avoid sticking.
  • Now  put the rolled parantha on a preheated tawa/griddle, flip once after few seconds when you see very light brown spots on the surface facing the griddle. 
  • Once flipped, apply the oil and spread all over the parantha.
  • Now flip again and apply oil on the other side.
  • Cook till its golden brown on both sides.
  • Serve hot with yogurt and pickles.

This time my parantha didn't puff up but I still clicked. A well made parantha should puff up and should be uniformly cooked from all sides.

Posted by sneh On Wednesday, June 23, 2010 1 comment

1 comment:

  1. Aloo Matar parantha looks yummy. I have heard of aloo parantha but this is new to me. I too love aloo in any form. Yes, children are always picky eaters but with time it will soon change.


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