Low Sodium Aloo Parantha
Discover the delightful flavors of "Low Sodium Aloo Parantha," a nutritious twist on the classic Indian stuffed flatbread. This recipe features a soft whole wheat dough enveloping a spiced mashed potato filling, artfully seasoned with cumin, turmeric, green chilies, and fresh coriander. Designed for those seeking to reduce sodium intake, it uses a salt substitute without compromising taste. With only a splash of oil and a medley of aromatic spices, these paranthas are pan-cooked to golden perfection, creating a crispy exterior that complements the creamy filling. Perfect for breakfast, lunch, or dinner, they pair beautifully with yogurt, raita, or even a tangy chutney. Quick, wholesome, and full of authentic flavor, these low-sodium paranthas redefine comfort food with every bite!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 3 medium Boiled potatoes
- 2 small Green chilies
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt substitute
- 2 tablespoons Vegetable oil
- 0.75 cup Water
Instructions
Begin by preparing the dough: In a large mixing bowl, add 2 cups of whole wheat flour. Gradually add 0.75 cups of water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 20 minutes.
Prepare the potato filling: Peel and mash the 3 boiled potatoes in a bowl until smooth. Finely chop the 2 green chilies and 2 tablespoons of fresh coriander leaves, then add them to the potatoes.
Add spices to the filling: To the mashed potatoes, add 1 teaspoon of cumin seeds, 0.5 teaspoon of ground turmeric, 1 teaspoon of ground coriander, 0.5 teaspoon of red chili powder, 0.5 teaspoon of garam masala, and 0.5 teaspoon of salt substitute. Stir well to combine all ingredients evenly.
Divide the dough: Once the dough has rested, divide it into 8 equal portions and roll each into a smooth ball.
Roll out the paranthas: Take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a small circle of about 4 inches in diameter.
Fill the parantha: Place about 2 tablespoons of the potato filling in the center of the circle, then gather the edges to enclose the filling completely. Flatten it gently with your fingers.
Roll the stuffed dough: Lightly flour the surface and roll the stuffed dough gently into a circular shape of about 6-7 inches in diameter. Be careful not to let the filling burst out.
Cook the parantha: Heat a skillet or tawa over medium heat. Place the rolled parantha on it and cook for about 2 minutes on one side. Flip and spread a small amount of vegetable oil (about 1 teaspoon) on each side. Cook until both sides are golden brown, flipping as needed.
Repeat: Continue the process with the remaining dough and filling to make all paranthas.
Serve: Serve the low sodium aloo paranthas hot with a side of yogurt or raita of your choice.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 7.9 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4751 mg | 101% | |
*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.
