Aloo Paratha is a popular North Indian flatbread stuffed with a spicy potato filling. Crispy on the outside and soft on the inside, it’s a hearty meal often enjoyed with butter, yogurt, or pickle. This comforting dish is perfect for breakfast, lunch, or dinner and can be customized with a variety of spices for added flavor.
Health Benefits:
- Whole Wheat: Provides essential fiber and iron.
- Potatoes: A good source of energy, rich in vitamins C and B6.
- Ginger & Chilies: Aid digestion and boost immunity.
- Minimal Oil: A light brushing of ghee or oil makes the parathas flavorful but not overly greasy.
Nutritional Highlights:
- Rich in Carbohydrates (from potatoes and wheat)
- Good Source of Fiber (whole wheat flour)
- Vitamins C & B6 (from potatoes)
- Iron (from whole wheat flour)
Nutritional Information (Per Paratha):
- Calories: 200
- Protein: 6g
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 4g
- Iron: 10% of daily value
Ingredients:
For the Dough:
- Whole Wheat Flour: 2 cups
- Water: 3/4 cup (adjust as needed)
- Salt: 1/2 tsp
- Oil or Ghee: 1 tsp (optional)
For the Potato Stuffing:
- Potatoes: 4 medium, boiled and mashed
- Green Chilies: 1-2, finely chopped
- Ginger: 1/2 inch, finely chopped
- Coriander Leaves: 2 tbsp, finely chopped
- Cumin Seeds: 1/2 tsp
- Red Chili Powder: 1/2 tsp (optional)
- Garam Masala: 1/2 tsp
- Amchur (Dry Mango Powder): 1/2 tsp
- Salt: To taste
For Cooking the Paratha:
- Ghee or Oil: As needed for frying
Recipe Instructions:
1. Prepare the Dough
In a large bowl, mix 2 cups of whole wheat flour with 1/2 tsp of salt. Slowly add water (about 3/4 cup) and knead into a soft, smooth dough. Add a tsp of oil or ghee if desired to make the dough pliable. Cover the dough with a damp cloth and let it rest for 15 minutes.
2. Make the Potato Filling
Boil and peel the potatoes, then mash them until smooth. Add finely chopped green chilies, ginger, coriander leaves, cumin seeds, red chili powder, garam masala, amchur, and salt. Mix everything well to create a flavorful, lump-free filling.
3. Stuff and Roll the Paratha
Divide the dough and the potato mixture into equal-sized balls. Take one dough ball and roll it out into a small circle. Place a portion of the potato filling in the center. Bring the edges together to seal the filling inside, and gently flatten the ball. Roll it out carefully into a paratha, making sure the filling doesn’t spill out.
4. Cook the Paratha
Heat a tawa (griddle) over medium heat. Place the rolled-out paratha on the hot tawa and cook until small bubbles appear. Flip the paratha and apply ghee or oil. Cook both sides until golden brown spots appear and the paratha is crispy.
5. Serve
Serve the hot aloo parathas with a dollop of butter, yogurt, or pickle. Enjoy this delicious North Indian dish as a hearty breakfast or meal.
Tips and Tricks:
- Soft Dough: Keep the dough soft but not sticky to ensure easy rolling.
- Mash Potatoes Well: Make sure the potato filling is lump-free to avoid tearing the dough while rolling.
- Even Heat: Cook the parathas over medium heat to ensure they cook evenly and become crispy.
