Aloo Pyaz Paratha
Elevate your breakfast or snack game with the irresistible Aloo Pyaz Paratha, a classic North Indian flatbread stuffed with a flavorful mix of spiced mashed potatoes and onions. Crafted from soft whole wheat dough, this stuffed paratha features a comforting blend of garam masala, red chili powder, and tangy amchur powder, perfectly balanced with the freshness of green chilies and coriander leaves. Each golden, flaky layer is cooked to perfection on a hot tawa and brushed with aromatic ghee or butter, enhancing its rich flavor. Whether enjoyed with yogurt, tangy pickles, or a vibrant chutney, this easy-to-make, wholesome dish promises to be a crowd-pleaser for any meal of the day. Keywords: Aloo Pyaz Paratha recipe, stuffed paratha, Indian flatbread, potato paratha, Indian breakfast recipes.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Water
- 1.5 teaspoons Salt
- 2 tablespoons Oil
- 2 medium, boiled and peeled Potatoes
- 1 medium, finely chopped Onion
- 2 finely chopped Green chilies
- 3 tablespoons, finely chopped Coriander leaves
- 0.5 teaspoons Garam masala
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Cumin seeds
- 0.5 teaspoons Amchur (dry mango) powder
- 2 tablespoons Ghee or butter
Instructions
In a large bowl, mix whole wheat flour and 1 teaspoon salt. Gradually add water to form a soft dough. Knead well for about 5 minutes until smooth. Cover and let it rest for 15-20 minutes.
Meanwhile, in another bowl, mash the boiled potatoes. Add chopped onions, green chilies, coriander leaves, garam masala, red chili powder, cumin seeds, amchur powder, and the remaining half teaspoon salt. Mix well to combine the ingredients for the filling.
Divide the dough into 8 equal-sized balls. Dust a rolling surface with some flour and roll out one ball into a small circle of about 4 inches in diameter.
Place a generous tablespoon of the potato-onion mixture in the center of the dough circle. Gather the edges of the circle together, pinching them to seal, enclosing the filling completely.
Flatten the filled dough ball gently and roll it out gently into a larger circle of about 6-7 inches, ensuring the filling does not spill out. Repeat for the remaining dough balls and filling.
Heat a tawa or flat skillet over medium heat. Once hot, place the rolled paratha on it. Cook until brown spots appear on the lower side, then flip it.
Apply a little ghee or butter on the top, and cook the other side until golden brown spots appear. Flip it again, applying ghee or butter on this side as well.
Cook each side for about 2 to 3 minutes until the paratha is golden brown and cooked through. Remove from the tawa and keep warm under a clean kitchen towel.
Serve hot with yogurt, pickle, or chutney.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3617 mg | 157% | |
| Total Carbohydrate | 279.9 g | 102% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 14.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3606 mg | 77% | |
*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.
