Heart-Healthy Aloo Ka Parantha
Discover the guilt-free joy of traditional Indian flatbread with our 'Heart-Healthy Aloo Ka Parantha' recipe! Crafted with whole wheat flour and a flavorful potato filling seasoned with aromatic spices like cumin, turmeric, and red chili powder, this lighter take on the classic is perfect for those seeking a nutritious twist. Made using minimal olive oil for cooking and packed with fresh cilantro and green chilies for a zesty kick, each parantha is a wholesome delight. Ready in just 40 minutes, it's an ideal breakfast, lunch, or snack that's both satisfying and heart-friendly. Serve it hot with a dollop of creamy yogurt or tangy chutney to complete this irresistible, health-conscious Indian treat. Keywords: Heart-Healthy Aloo Ka Parantha, healthy Indian recipes, low-fat aloo parantha, whole wheat flatbread, nutritious breakfast ideas.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Salt
- 0.75 cup Water
- 2 medium Boiled potatoes
- 2 tablespoons Chopped cilantro
- 1 piece Green chili, finely chopped
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 2 teaspoons Olive oil
Instructions
In a large mixing bowl, combine whole wheat flour and 1 teaspoon of salt. Gradually add water and knead to form a smooth, pliable dough. Cover and set aside for 15 minutes.
Peel and mash the boiled potatoes in another bowl. Add chopped cilantro, green chili, ground cumin, turmeric powder, red chili powder, and 0.5 teaspoon of salt. Mix together to create the potato filling.
Divide the dough into 8 equal portions, rolling each into a ball. Also, divide the potato filling into 8 equal parts.
Dust a flat surface with a little flour. Roll one portion of the dough into a small disc using a rolling pin.
Place one portion of the potato filling in the center of the dough disc. Gently bring the edges of the dough over the filling and pinch to seal, forming a pouch.
Carefully flatten the pouch, then roll it out into a circle about 6 inches in diameter, being careful not to let the filling burst out.
Heat a non-stick skillet over medium heat. Once hot, place the rolled parantha onto the skillet.
Cook for 1-2 minutes on the first side, until you see bubbles forming or light spots. Flip and lightly brush or spray with olive oil. Cook the second side for another 1-2 minutes.
Continue to cook, flipping every 30 seconds until both sides are golden brown, using as little oil as necessary.
Repeat the process with the remaining dough and potato filling.
Serve hot with yogurt or a chutney of your choice.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3583 mg | 156% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 5.4 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2232 mg | 47% | |
*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.
