Low Fat Aloo Ka Parantha
Indulge guilt-free with our Low-Fat Aloo Ka Parantha, a wholesome twist on the classic Indian stuffed flatbread. This recipe combines soft whole wheat dough with a flavorful stuffing made from boiled potatoes, vibrant green chilies, and aromatic spices like carom seeds and cumin. Made healthier with low-fat yogurt and a light touch of cooking spray, these parathas are cooked to golden perfection on a tawa. Perfect for breakfast, lunch, or dinner, they pair beautifully with low-fat yogurt or tangy pickle for a satisfying and nutritious meal. Ready in under 40 minutes, this low-fat Indian delight is ideal for those seeking a balance between traditional comfort food and healthy eating.
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Recipe Information
Ingredients
- 2 cups Whole Wheat Flour
- 3 medium Boiled Potatoes
- 2 Green Chilies
- 2 tablespoons Coriander Leaves
- 0.5 teaspoon Carom Seeds (Ajwain)
- 0.5 teaspoon Cumin Seeds
- 1 teaspoon Salt
- 0.5 teaspoon Red Chili Powder
- 0.25 teaspoon Turmeric Powder
- 0.25 cup Low-Fat Yogurt
- Water
- 1 tablespoon Cooking Spray or Low-Fat Butter
Instructions
Begin by boiling the potatoes until they are tender, about 15 minutes. Once boiled, peel and mash them in a mixing bowl.
Finely chop the green chilies and coriander leaves. Add to the mashed potatoes along with salt, red chili powder, turmeric powder, carom seeds, and cumin seeds. Mix well until the potato mixture is fully blended and set aside.
In a separate large bowl, combine the whole wheat flour and yogurt. Gradually add water to this mixture, kneading well to form a soft, pliable dough. The amount of water will vary, so add slowly to ensure the dough is not too sticky.
Divide the dough into equal-sized balls, about the size of a golf ball. Do the same with the potato mixture, but slightly smaller.
Take one dough ball and flatten it into a small disc with your fingers. Place a potato mixture ball in the center. Wrap the dough around the filling, pinching any seams closed, and gently flatten again.
Lightly flour a clean surface and roll out the filled dough into a circular paratha, about 6 inches in diameter, making sure it's not too thin and the filling doesn't burst out.
Preheat a non-stick tawa or skillet over medium heat. Place the rolled paratha on the tawa. Cook for about 1-2 minutes until brown spots appear. Flip and cook the other side for another 1-2 minutes.
Spray a light coat of cooking spray or brush lightly with low-fat butter on both sides, cooking for 30 seconds each to ensure golden brown spots and crispiness.
Repeat with the remaining dough and filling.
Serve hot with a side of low-fat yogurt or pickle.
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 16.3 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 298 mg | 23% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3242 mg | 69% | |
*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.
