Coriander and aloo Recipe | Simple Vegetarian Method — Simple Lunch You Can Make Today

A celebrated classic from the Indian culinary tradition, this recipe has been enjoyed by generations of home cooks across India. A satisfying lunch option that balances taste, nutrition, and ease of preparation.

Whether you're a seasoned home chef or a curious beginner, this Coriander and aloo recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including black gram, wheat, fennel. Each serving contains approximately 420 calories, with 18g of protein — making it a guilt-free addition to your diet.

Did you know? Stuffed flatbread where fermented black gram paste is encased in wheat dough. The fennel seeds in the filling aid digestion. Babru is Himachal's take on kachoris—larger in size and often packed for mountain treks.