Aloo Ka Parantha

Transform your breakfast or brunch with this irresistible recipe for **Aloo Ka Parantha**—a classic Indian stuffed flatbread that's bursting with bold and comforting flavors. Made from a soft whole wheat dough enveloping a perfectly spiced filling of mashed potatoes, onions, green chilies, and fragrant spices like garam masala and amchur powder, this dish boasts a delightful medley of textures and aromas. Each parantha is pan-fried to golden perfection in oil or ghee, giving it a crispy, flavorful exterior while keeping the center irresistibly soft and savory. Ready in just 40 minutes, this hearty, vegetarian favorite is perfect for any time of the day. Serve it fresh off the griddle with cooling yogurt, tangy pickle, or a dollop of butter for a soul-warming, satisfying meal. A must-try recipe for lovers of Indian comfort food!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 1 teaspoon Salt
• 0.75 cup Water
• 3 medium (boiled and mashed) Potatoes
• 1 medium (finely chopped) Onion
• 2 small (finely chopped) Green chili
• 0.25 cup (finely chopped) Coriander leaves
• 1 teaspoon (grated) Ginger
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Amchur (dry mango) powder
• 1 teaspoon Salt
• 4 tablespoons Oil or ghee

Directions

Step 1

In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead into a soft and pliable dough. Cover and set aside for 15 minutes.

Step 2

In another bowl, add boiled and mashed potatoes. To this, add chopped onion, green chilis, coriander leaves, grated ginger, cumin seeds, red chili powder, garam masala, amchur powder, and salt. Mix well to form a uniform stuffing mixture.

Step 3

Divide the dough into 8 equal portions and roll into balls.

Step 4

Take one dough ball and roll it out into a small circle about 4 inches in diameter.

Step 5

Place 2 tablespoons of the potato stuffing in the center of the rolled dough.

Step 6

Gather the edges of the dough circle towards the center to enclose the filling completely. Pinch and seal the edges well.

Step 7

Gently flatten the filled dough and roll it out into a circle about 6-7 inches in diameter, being careful not to let the filling leak out.

Step 8

Heat a tawa or flat griddle over medium heat. Once hot, place the rolled parantha on it.

Step 9

Cook for about 1-2 minutes, until you see small bubbles forming, then flip and apply oil or ghee on both sides.

Step 10

Continue to cook, flipping as needed, until both sides are golden brown and cooked through.

Step 11

Repeat with the remaining dough balls and stuffing.

Step 12

Serve the aloo paranthas hot with yogurt, pickle, or butter on the side.

Nutrition Facts

Serving size	1271 grams (1271.0g)

Amount per serving	% Daily Value*
Calories	1967

Total Fat 62.70g	80%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 4816mg	209%
Total Carbohydrate 322.20g	117%
Dietary Fiber 46.70g	167%
Total Sugars 16.70g
Protein 50.50g	101%

Vitamin D 0IU	0%
Calcium 267mg	21%
Iron 20mg	110%
Potassium 4646mg	99%

*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.

Source of Calories

Fat: 27.5%

Protein: 9.8%

Carbs: 62.7%