• For roti/parantha:
  • 2 cups whole wheat flour or plain flour
  • oil or ghee
  • water
  • For potato filling:
  • 2-3 boiled potatoes
  • chopped onion
  • chopped carrots
  • chopped capsicum
  • green chillies
  • green peas
  • salt
  • turmeric powder
  • red chilli powder
  • chaat masala
  • cumin seeds
  • curry leaves


Make a dough of the flour with warm water and keep aside.

Heat oil in a pan and add cumin seeds and curry leaves. When the seeds start to sparkle, add chopped vegetables and green peas. Fry till the vegetables become soft.

Add turmeric powder, salt, red chilli powder and chaat masala to the mix.

Mash potatoes and add in the pan. Mix well so that the masala is well sauted with potatoes.

Mix for 2-3 minutes and then put it off flame.

Make round rotis with the dough. Heat tawa and cook the roti. Add ghee/oil if making a parantha, with the help of a spoon on both the sides when the colour starts becoming little brown. If making roti, apply ghee on the roti after its cooked.

Place the potato in between the roti and wrap. Put some chopped onions and tomato ketchup. Roll the aloo filled parantha/roti.

Aloo roll parantha/roti is ready to eat.

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