Low Fat Aloo Parantha
Indulge in the flavors of traditional Indian cuisine with a healthy twist in this Low Fat Aloo Parantha recipe! This guilt-free version of the beloved stuffed flatbread combines the wholesome goodness of whole wheat flour and a spiced potato filling, flavored with aromatic garam masala, cumin, and fresh coriander. Perfectly cooked on a non-stick griddle with minimal oil and a spritz of cooking spray, these paranthas are crisp on the outside and soft on the inside. Serve them hot with low-fat yogurt or your favorite chutney for a nutritious yet satisfying meal. Ready in just 45 minutes, this recipe is ideal for a wholesome breakfast, lunch, or snack.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 3 medium Boiled potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 2 pieces Green chilies
- 0.25 cup Fresh coriander leaves
- 0.5 cup Low-fat yogurt
- 0.5 cup Water
- 2 teaspoons Vegetable oil
- Cooking spray
Instructions
In a large mixing bowl, combine whole wheat flour, a pinch of salt, and water gradually to form a soft dough. Knead for about 5-7 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 20 minutes.
Peel and mash the boiled potatoes in another bowl. Ensure there are no lumps.
Add salt, red chili powder, garam masala, coriander powder, cumin seeds, finely chopped green chilies, and chopped coriander leaves to the mashed potatoes. Mix well to form a uniform stuffing.
Divide the dough and potato mixture into equal portions. The dough balls should be slightly larger than the potato balls.
Take one dough ball, flatten it slightly, and place a potato mixture ball in the center.
Bring the edges of the dough together to seal the filling inside completely. Press lightly to flatten it.
Dust the flattened ball with a little wheat flour and gently roll it into a flat disc of about 6-7 inches diameter.
Heat a non-stick frying pan or griddle over medium heat. Lightly grease it with cooking spray.
Place the rolled parantha onto the hot griddle. Cook for 1-2 minutes until bubbles start appearing on the surface.
Flip the parantha and lightly brush it with a teaspoon of vegetable oil. Cook until the bottom side is golden brown.
Flip again and brush this side with a little oil. Cook the other side until golden brown and cooked through.
Repeat the rolling and cooking process with the remaining dough and filling.
Serve hot aloo paranthas with low-fat yogurt or chutney of your choice.
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2536 mg | 110% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 18.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 438 mg | 34% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3499 mg | 74% | |
*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.
