Aloo Ka Parantha
Aloo Ka Parantha is a beloved North Indian recipe that combines the earthy goodness of whole wheat flatbread with a spiced potato filling, creating a comforting and flavorful dish perfect for breakfast or brunch. The soft dough is rolled out, stuffed with a savory mix of mashed potatoes, fresh coriander, ginger, and a harmonious blend of spices like garam masala and amchur powder, then cooked on a hot griddle to golden perfection. Each bite offers a delightful balance of textures, with crispy outer layers encasing a warm and aromatic potato filling. Served piping hot with a dollop of creamy yogurt, tangy pickle, or a pat of butter, this hearty dish is a crowd favorite. Whether you're seeking a traditional Indian treat or a new addition to your culinary repertoire, Aloo Ka Parantha is bound to impress!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Salt
- 0.75 cup Water
- 3 medium (boiled and mashed) Potatoes
- 1 medium (finely chopped) Onion
- 2 small (finely chopped) Green chili
- 0.25 cup (finely chopped) Coriander leaves
- 1 teaspoon (grated) Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Amchur (dry mango) powder
- 1 teaspoon Salt
- 4 tablespoons Oil or ghee
Instructions
In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead into a soft and pliable dough. Cover and set aside for 15 minutes.
In another bowl, add boiled and mashed potatoes. To this, add chopped onion, green chilis, coriander leaves, grated ginger, cumin seeds, red chili powder, garam masala, amchur powder, and salt. Mix well to form a uniform stuffing mixture.
Divide the dough into 8 equal portions and roll into balls.
Take one dough ball and roll it out into a small circle about 4 inches in diameter.
Place 2 tablespoons of the potato stuffing in the center of the rolled dough.
Gather the edges of the dough circle towards the center to enclose the filling completely. Pinch and seal the edges well.
Gently flatten the filled dough and roll it out into a circle about 6-7 inches in diameter, being careful not to let the filling leak out.
Heat a tawa or flat griddle over medium heat. Once hot, place the rolled parantha on it.
Cook for about 1-2 minutes, until you see small bubbles forming, then flip and apply oil or ghee on both sides.
Continue to cook, flipping as needed, until both sides are golden brown and cooked through.
Repeat with the remaining dough balls and stuffing.
Serve the aloo paranthas hot with yogurt, pickle, or butter on the side.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4816 mg | 209% | |
| Total Carbohydrate | 322.2 g | 117% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 16.7 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4646 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
