Low Sodium Aloo Ka Parantha
Elevate your breakfast or brunch with this wholesome and heart-friendly *Low Sodium Aloo Ka Parantha*! Crafted with whole wheat flour and a spiced mashed potato filling, this Indian flatbread is a deliciously satisfying option for those watching their sodium intake. Flavored with aromatic spices like cumin, coriander, turmeric, and the tangy kick of amchur (dried mango) powder, each bite is bursting with vibrant flavors without compromising on health. These golden, pan-cooked paranthas are cooked with minimal oil and pair perfectly with a dollop of plain yogurt or your favorite low-sodium condiment. Ready in under an hour and ideal for family meals, this recipe delivers all the comforting taste of traditional aloo paranthas in a lighter, low-sodium twist.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 2 medium Potatoes, boiled and mashed
- 2 tablespoons Olive oil
- 1 small Green chili, finely chopped
- 2 tablespoons Fresh cilantro, finely chopped
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Amchur (dried mango) powder
- as needed Plain yogurt (optional for serving)
Instructions
In a large bowl, combine the whole wheat flour and a small amount of water, adding more gradually, to knead into a soft and pliable dough. Cover the dough with a damp cloth and set aside for 15 minutes.
For the filling, in another bowl, combine the boiled and mashed potatoes with finely chopped green chili, cilantro, cumin powder, coriander powder, turmeric powder, black pepper, and amchur powder. Mix thoroughly to evenly distribute the spices.
Divide the dough into 8 equal portions and roll each portion into a ball.
Take one dough ball, flatten it a bit in your hands, and place about 1-2 tablespoons of the potato filling in the center. Bring the edges of the dough together to enclose the filling, pinching the seams together at the top.
Carefully flatten the filled dough ball slightly and roll it out gently into a 6-inch round using a rolling pin. Be cautious to avoid any filling from spilling out.
Heat a non-stick griddle or tava on medium heat. Place the rolled parantha onto the hot griddle.
Cook for about 2 minutes on one side until bubbles form, then flip. Brush the top with a little olive oil, and cook the other side for 2-3 minutes until golden brown.
Flip again, applying a little oil to the other side, and cook for another minute. The parantha should be golden with some brown spots.
Remove from the griddle and repeat for the remaining dough balls.
Serve hot with plain yogurt or your choice of low-sodium condiments.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 15.4 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2082 mg | 44% | |
*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.
