Aloo Parantha
Aloo Parantha is a quintessential North Indian stuffed flatbread that combines the wholesome goodness of whole wheat dough with a spiced mashed potato filling. Bursting with the aromatic flavors of cumin, ginger, green chilies, and a hint of chaat masala, each bite delivers a perfect balance of heat, zest, and earthy warmth. These golden, flaky paranthas are cooked to perfection on a skillet with a touch of ghee or oil, ensuring a crispy exterior that locks in the savory filling. Ready in under an hour, this comforting and versatile dish is perfect for breakfast, lunch, or dinner and pairs beautifully with cooling yogurt, tangy pickles, or a pat of butter. Whether you're looking to indulge in classic Indian flavors or elevate your flatbread game, Aloo Parantha is a must-try delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole Wheat Flour
- 1 teaspoon Salt
- 0.75 cups Water
- 2 tablespoons Ghee or Oil
- 3 medium Potatoes
- 1 teaspoon Cumin Seeds
- 2 units Green Chilies
- 1 inch piece Ginger
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Red Chili Powder
- 0.25 cup Coriander Leaves
- 1 teaspoon Chaat Masala
- 0.5 teaspoon Salt
Instructions
Boil the potatoes in a pot of water until they are tender. Drain, peel, and mash them. Set aside.
In a large bowl, mix the whole wheat flour and salt. Gradually add the water and knead into a soft dough. Cover with a damp cloth and let it rest for 15 minutes.
Finely chop the green chilies and ginger. In a mixing bowl, combine the mashed potatoes, cumin seeds, green chilies, ginger, coriander powder, red chili powder, chopped coriander leaves, chaat masala, and 0.5 teaspoon of salt. Mix well to make the filling.
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten slightly.
Take a flattened dough ball and roll it out into a small circle, about 4 inches in diameter. Place 2 tablespoons of potato filling in the center.
Bring the edges of the dough together to enclose the filling completely. Pinch the edges together to seal the filling. Flatten the stuffed dough ball slightly and dust with flour.
Roll the stuffed dough gently into a larger circle, about 6-7 inches in diameter. Ensure that the filling does not break the dough.
Heat a tawa or non-stick skillet over medium heat. Place the rolled parantha on the hot tawa.
Cook for 1-2 minutes until you see bubbles on the surface. Flip the parantha and cook on the other side for another 1-2 minutes.
Apply a small amount of ghee or oil on both sides while cooking, and flip again to ensure even cooking until golden brown spots appear.
Remove the cooked parantha and place it on a plate. Repeat with the remaining dough and filling.
Serve hot with yogurt, pickle, or a dollop of butter.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 311.7 g | 113% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 10.2 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4492 mg | 96% | |
*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.
