This Indian brunch favourite brings together the goodness of whole wheat and potatoes together with a medley of spices. This low-oil meal is a healthy way to start the day. Eat it with a dollop of yoghurt, chutney or ketchup.
Add dhania powder, jeera powder, turmeric powder, ginger garlic paste, red chilli powder, amchur powder, chopped green chillies and salt.
See VideoRoll out the dough, fill it with the potato stuffing, fold the dough over the stuffing and roll them out into parathas.
See VideoShallow fry the parathas until golden brown and crispy on both sides. Crispy mini aloo parathas are ready to serve.
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