Low Sodium Aloo Pyaz Paratha
Indulge in the hearty goodness of **Low Sodium Aloo Pyaz Paratha**, a health-conscious twist on a beloved Indian classic. Perfectly crafted with whole wheat flour, mashed potatoes, and a flavorful blend of aromatic spices like cumin, garam masala, and red chili powder, this paratha brings all the comfort without compromising on your dietary needs. Fresh onion, coriander leaves, ginger, and green chili add bursts of freshness and a mild kick to each bite. The parathas are pan-fried with olive oil, ensuring a golden, crispy exterior while keeping it light and wholesome. Ideal for breakfast, lunch, or dinner, serve these warm, stuffed flatbreads with yogurt or low-sodium pickle for a delicious, guilt-free meal that’s high on taste and nutrient-rich. Perfect for health-conscious individuals, this recipe is a great way to enjoy traditional flavors with reduced sodium intake.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 medium Boiled potatoes
- 1 medium Onion
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh coriander leaves
- 1 inch piece Ginger
- 1 small Green chili
- 0.75 cup Water
- 2 tablespoons Olive oil
Instructions
In a large bowl, add the whole wheat flour. Slowly add water little by little and knead to form a soft dough. Cover the dough with a damp cloth and set aside for at least 15 minutes.
Peel the boiled potatoes and mash them in a bowl until smooth. Make sure there are no lumps.
Finely chop the onion, ginger, green chili, and coriander leaves.
Add the chopped onion, ginger, and green chili to the mashed potatoes.
Mix in the cumin seeds, red chili powder, garam masala, and coriander leaves to the potato mixture. Ensure all ingredients are well combined.
Divide the dough into equal portions and roll them into balls.
Take one ball of dough and flatten it slightly using your hands. Place a spoonful of the potato filling in the center.
Gather the edges of the dough and seal them at the top, making sure the filling is enclosed within.
Carefully roll out the filled dough ball into a circle with a rolling pin. Ensure the filling does not come out.
Heat a non-stick skillet or griddle over medium heat. Lightly brush with some olive oil.
Place the rolled paratha onto the skillet, and cook for 2-3 minutes, or until bubbles appear on the surface.
Flip the paratha and apply a thin layer of olive oil on the cooked side. Cook the other side for another 2-3 minutes or until golden brown.
Repeat the process for the remaining dough and filling.
Serve hot Aloo Pyaz Parathas with yogurt or a low-sodium pickle.
Nutrition Facts
Calories |
1427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 12.8 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2550 mg | 54% | |
*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.
