Poha Batata Paratha Recipe

Masala Paratha is very tasty to serve for breakfast or tiffin.  Keeping this taste in mind, today we are going to make Poha Aloo Parathas.  They are very tasty to eat and they are also very easy to make.  So you too make Poha Aloo Paratha with this easy recipe and enjoy its taste with your family.


Ingredients for Poha Masala Paratha


Poha - 1.5 cups (100 grams)

Potato - 3 (200 g)

Green Chilli - 1

Ginger - 1/2 inch, chopped

Salt - 1/2 tsp

Cumin Seeds - 1/2 tsp

Carom Seeds - 1/2 tsp

Turmeric Powder - 1/4 tsp

Red Chilli - 1/4 tsp

Coriander Leaves - 2 tbsp

Asafoetida - 1/2 pinch

Oil - 1 tsp


For Raita


Curd - 1 cup

Milk - 1/4 cup

Boondi - 2-3 tbsp

Black Salt - Less than 1/2 tsp

Cumin Powder - 1/4 tsp

Oil - 1 tsp

Cumin Seeds - 1/4 tsp

Green Chilli - 1/4

Curry Leaves - 10-12

Asafoetida - pinch


Process of making the Dough


Sieve 1.5 cups of poha, then wipe them with a damp cloth and grind them finely.  Grind it and take it out in a bowl.  Now peel 3 raw potatoes and cut them into small pieces.  Then put chopped potatoes, 1 green chilli and ½ inch of ginger piece in the mixer jar.  Grind them finely and put them in the same bowl and mix them well.


Now add ½ tsp of salt, ½ tsp of cumin, ½ tsp of carom seeds (crushed), ¼ tsp of turmeric, ¼ tsp of crushed red chilli, 2 tbsp of finely chopped coriander leaves and ½ pinch of asafoetida.


Mix them well, add 1 tsp of oil/ghee to it, add water little by little and knead the dough like we knead for paranthas.  After kneading the dough, put some oil on it and mash it, cover the dough and keep it for 10 minutes.


Process of making Raita


In a bowl, whip 1 cup of curd and make it smooth.  Add ¼ cup of milk to it and mix it well.  Then add 2-3 tbsp of boondi, a little less than ½ tsp of black salt and ¼ tsp of roasted cumin powder and mix it well.


Put 1 tsp of oil in a tadka pan and heat it.  Put ¼ tsp of cumin in hot oil and fry it lightly.  Then add ¼ finely chopped green chilli, 10-12 curry leaves and ½ pinch of asafoetida and fry it lightly at low flame.  Add the tempering to the raita and mix and the raita will be ready.


Process of making the Paratha


Put some oil in the dough and mash it lightly.  Put dry flour in your hand and break the dough.  Now make the dough round and make a peda.  Wrap it in dry flour and roll it lightly like a paratha.  When rolling, heat the tawa.


Spread some oil on a hot tawa, then put paratha on it and cook it on medium flame.  When the paratha changes colour slightly from above, turn it over and spread it by pouring some oil on it.  Do this by applying oil to the paratha by turning it over and over until brown spots appear on both the sides.  After roasting take it off and roast the rest in the same way.


In this way Poha Masala Paratha will be ready.  Serve them with raita and green chutney and enjoy the taste.




The dough has to be kneaded like a paratha dough.

The parathas are to be roasted on medium flame.  The flame can be increased slightly while roasting them, but do not cook them on a very high flame.

Poha Batata Paratha Recipe



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