Aloo Paratha

Aloo paratha is a popular Indian breakfast of whole wheat flatbread stuffed with a spiced potato stuffingwhich is pan-fried until crisp in vegetable oil or desi ghee or clarified butter. Traditionally, aloo paratha is served as a Punjabi Cuisine and listed as a breakfast along with homemade white butter, mango or lemon pickle, yogurt and lassi which is a cold beverage made with yoghurt that can be either sweet or salty.

This delicious paratha is one of the most loved breakfasts on sundays as everybody is generally home to savour it hot and crisp. The article is giving you and in-depth recipe to make the hearty and yummy dish.

  • Prep Time30 min
  • Cook Time10 min
  • Total Time40 min
  • Yield4 Plates
  • Serving Size300 g
  • Energy1,345 cal
  • Cuisine
    • Indian
  • Course
    • Breakfast
  • Cooking Method
    • Boiling
    • Shallow Frying
    • Cutting

Ingredients

    • 3 potatoes, boiled and peeled
    • 1 onion, chopped small
    • 1 tsp ginger paste
    • 1 green chilli, finely chopped
    • 1 tbsp hara dhania (cilantro), finely chopped
    • 1 tbsp pudina (mint), finely chopped
    • 1/4 tsp garam masala
    • 1/2 tsp red chilli powder
    • 1 tsp amchur (mango powder)
    • 1 tsp coriander powder
    • 1/2 tsp ajwain (carom seeds)

Method

1
  • Grate the potatoes in a large bowl.
  • Add the rest of the spices
  • Mix until everything combines well. Set aside.

  • Set a tawa (wok) on low heat.
  • While it heats up, prepare the parathas.
  • Dust your hands with flour.

  • Take enough dough to roll out a roti of about 5 inches diameter.
  • Make another one of the same size.
  • Divide the stuffing into four equal portions.
  • Spread one portion on one roti and place the other roti over it.

  • Seal the edges firmly.
  • Spread some oil on the hot tawa.

  • Place the paratha on it.
  • Cook for 15-20 seconds; then flip it over and cook the other side for 15 seconds.
  • Flip the paratha again, spread a little oil over it, and flip again.
  • Spread a little oil over this side and flip again.
  • Cook the paratha by turning it over at repeatedly until both sides are crisp and brown.
  • Prepare rest of the parathas similarly.

  • Serve with pickle, chutney, butter, yoghurt, or lassi
  • 4 servings per container
  • Serving Size300 g
  • Amount per serving
  • Calories1,345
  • % Daily Value*
  • Total Fat25 g32.05%
  • Saturated Fat13 g65%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0 mg0%
  • Sodium380 mg16.52%
  • Total Carbohydrate10 g3.64%
  • Dietary Fiber23 g82.14%
  • Total Sugars12 g
  • Protein20 g40%
  • Calcium12 mg0.92%
  • Iron8 mg44.44%
  • Potassium5 mg0.11%
  • Vitamin B3 (Niacin)0.03 mg0.19%
  • Vitamin B6 (Pyridoxine)0.09 mg5.29%
  • Phosphorus47 mg3.76%
  • Magnesium45 mg10.71%

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More