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Raksha Bandhan Breakfast Thali with Amritsari Aaloo Paratha

Indian flat bread stuffed with potatoes, made in the typical Punjabi style where the stuffing has a special spice , it takes the paratha to a different level.
Course Breakfast, Main Dish
Cuisine Indian Cuisine
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 2 parathas

Ingredients

  • chapati dough for 2 chapatis

Amrisai Masala

  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp whole black peppers
  • 1/2 tsp melon seeds

Stuffing

  • 2 large potatoes boiled and mashed
  • 2 no green chilly finely chopped
  • 1/4 tsp garam masala
  • 1/4 tsp dry mango powder
  • 2 tbsp coriander leaves
  • 1 tbsp mint leaves
  • 1/2 tsp amritsari masala
  • salt to taste

Instructions

Amritsari Masala

  • Roast the whole spices and coarsely grind them, add 1/2 tsp melon seeds

Stuffing

  • Boil and mash the potatoes.
  • Add all the above spices and herbs and mix well.
  • Divide the dough into two balls.

Making the Paratha

  • Make two balls from the chapati flour.
  • Roll out one ball into a 6" disc.
  • Apply ghee and sprinkle a little dry wheat flour.
  • Place one ball of stuffing in the center.
  • Bring together the edges and seal them.
  • Dust the flour and roll into a disc about 8" .
  • Roast on a griddle till brown spots appear.
  • Flip and roast again.
  • Apply ghee and fry the kulcha on both sides.
  • Sprinkle the Amritsari masala and serve with curd , pickle . chutney or papad.

Notes