Low Sodium Alu Paratha
Savor the delight of indulgence without compromise with this Low Sodium Alu Paratha recipe—perfect for health-conscious food lovers. Crafted with fluffy mashed potatoes seasoned with aromatic spices like cumin, turmeric, and a hint of asafetida, this version of the classic Indian flatbread skips the salt without sacrificing flavor. Encased in soft whole wheat dough and cooked to golden perfection with unsalted butter or ghee, each bite is packed with earthy and mildly spicy goodness. With its reduced sodium profile, this wholesome dish pairs beautifully with creamy yogurt or low-sodium pickles, making it ideal for a balanced and hearty meal. Easy to prepare and irresistibly delicious, this recipe is both a nourishing choice and a crowd pleaser!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 0.75 cup water
- 3 medium potatoes
- 1 small green chili
- 1 inch piece ginger
- 0.25 cup cilantro
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.25 teaspoon asafetida (hing)
- 2 tablespoons oil
- 2 tablespoons unsalted butter or ghee
Instructions
Boil the potatoes in a pot of water until they are tender, about 20 minutes. Drain, peel, and mash them in a large bowl.
Finely chop the green chili and ginger. Roughly chop the cilantro.
In a small pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and let them splutter.
Add ginger and green chili to the pan, sautéing for 1-2 minutes until fragrant.
Add the turmeric, red chili powder, and asafetida to the pan. Stir for another minute and then mix this spice mixture into the mashed potatoes.
Add chopped cilantro to the mashed potatoes and mix everything thoroughly. Set aside to cool.
In a large mixing bowl, add the whole wheat flour. Gradually add water and knead into a soft dough. Divide the dough into 8 equal parts and roll them into balls.
Flatten each ball slightly and roll it out into a small circle about 4 inches in diameter using a rolling pin.
Place a generous spoonful of the potato filling in the center of each circle. Gather the edges of the dough together to seal the filling inside.
Gently flatten each filled ball and roll it out again into a circle about 6 inches in diameter, being careful not to press too hard so the filling doesn't escape.
Heat a skillet or tawa over medium heat. Place a paratha on the hot surface and cook for 1-2 minutes.
Flip the paratha and spread a teaspoon of unsalted butter or ghee on the cooked side. Cook for another minute until both sides are golden brown and spots appear.
Remove the paratha from the skillet and keep it warm by covering it with a clean cloth. Repeat with remaining dough and filling.
Serve hot with yogurt or a low-sodium pickle for a delicious meal.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 9.2 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4382 mg | 93% | |
*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.
