NAASHTE WALE ALOO & PARATHE 📲Share to Whatsapp/Signal/Telegram –

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Nothing beats good old Aloo Sabji and Paratha or Poori in the mornings right? If you are a Poori-Aloo Naashta fan too, then do try my simple and easy recipe.
#BhandarewaleAloo #BreakfastRecipes #Ranveerbrar

Preparation time 10 minutes
Cooking time 20-25 minutes
Serving 2

For Crushed Chilli & Ginger
2-3 fresh Green chilli, roughly chopped, हरी मिर्च
2 inch Ginger, roughly chopped, अदरक
Salt to taste, नमक स्वादानुसार

For Aloo ki Sabzi
¼ cup Mustard oil, सरसों का तेल
1 tsp Cumin seeds, जीरा
½ tsp Fennel seeds, सौंफ
A pinch of asafoetida, हींग
prepared crushed Chilli & Ginger (तैयार कुटी हुई हरी मिर्च और अदरक)
1 tsp Turmeric powder, हल्दी पाउडर
A pinch of Degi red chilli powder, देगी लाल मिर्च पाउडर
2 tsp Coriander powder, धनिया पाउडर
2 medium size Tomato, chopped, टमाटर
7 medium size Potato, peeled, cube, आलू
2 cups Water, पानी
Salt to taste, नमक स्वादानुसार
¼ tsp Sugar, चीनी
1 tsp Ghee, घी

For Paratha Dough
1 cup Whole wheat flour, आटा
¼ cup Multigrain & lentil mix, मल्टीग्रेन लेंटिल मिक्स
¼ tsp Carom seeds, अजवायन
½ tsp Ghee, घी
Water as required, पानी
1 tsp Ghee, घी

Other Ingredients
½ tsp Ghee, घी

For Garnish
1 tbsp fresh Coriander leaves, chopped, ताजा धनिया पत्ता
Coriander sprig, धनिया पत्ता
fresh Green chilli, हरी मिर्च
For Crushed Chilli & Ginger
In a motor pastel add green chillies, ginger, salt and crush them coarsely then keep aside for further use.

For Aloo ki Sabzi
In a cooker, heat mustard oil, add cumin seeds, fennel seeds let it splutter well.
Add a pinch of asafoetida, crushed chilli & ginger saute for a minute.
Add turmeric powder, degi red chilli powder, coriander powder saute for a minute.
Add tomato and saute until fragrant. Then add the potatoes and mix it well.
Add water, salt to taste, sugar and stir it once then put the lid on and give it 2 whistles then switch off the flames and let it cool down.
Remove the lid and with the help of a masher mash some of the potatoes and then boil it for a minute.
Finish it with little ghee and garnished with coriander leaves.
Serve hot with paratha.

For Paratha Dough
In a parat, add whole wheat flour, multigrain & lentil mix, carom seeds, ghee and water as required knead a stiff dough.
Add little ghee around the dough and knead it again.
Now, roll the dough to any desired shape. Apply some ghee all over the paratha now fold it from both the sides. Repeat and fold it again you will have a square.
Then roll the square further to make a paratha.
Heat a tawa and cook paratha on medium low flame. Apply some ghee and cook nicely from both the sides.
Serve hot.

For more fantastic recipes, check out the Ranveer Brar App:
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The Colonel
Zachariah Hickman
The Colonel
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