Aloo Parantha

Dive into the comforting flavors of traditional Indian cuisine with this Aloo Parantha recipe, a beloved breakfast delicacy that’s both hearty and satisfying. Stuffed with a spiced potato filling infused with the warmth of cumin, fiery green chilies, and fragrant coriander, this flatbread is made from soft whole wheat dough and cooked to golden perfection with a touch of ghee. The dough is skillfully rolled to encase the flavorful potato mixture, creating a luscious bite in every layer. Ready in just an hour, this delicious dish is best served fresh off the skillet with cooling yogurt, tangy pickles, or a dollop of creamy butter. Perfect for family meals or anytime you crave an authentic taste of India, Aloo Parantha is a wholesome treat that will leave everyone asking for seconds!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Whole Wheat Flour
• 1 teaspoon Salt
• 0.75 cups Water
• 2 tablespoons Ghee or Oil
• 3 medium Potatoes
• 1 teaspoon Cumin Seeds
• 2 units Green Chilies
• 1 inch piece Ginger
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Red Chili Powder
• 0.25 cup Coriander Leaves
• 1 teaspoon Chaat Masala
• 0.5 teaspoon Salt

Directions

Step 1

Boil the potatoes in a pot of water until they are tender. Drain, peel, and mash them. Set aside.

Step 2

In a large bowl, mix the whole wheat flour and salt. Gradually add the water and knead into a soft dough. Cover with a damp cloth and let it rest for 15 minutes.

Step 3

Finely chop the green chilies and ginger. In a mixing bowl, combine the mashed potatoes, cumin seeds, green chilies, ginger, coriander powder, red chili powder, chopped coriander leaves, chaat masala, and 0.5 teaspoon of salt. Mix well to make the filling.

Step 4

Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten slightly.

Step 5

Take a flattened dough ball and roll it out into a small circle, about 4 inches in diameter. Place 2 tablespoons of potato filling in the center.

Step 6

Bring the edges of the dough together to enclose the filling completely. Pinch the edges together to seal the filling. Flatten the stuffed dough ball slightly and dust with flour.

Step 7

Roll the stuffed dough gently into a larger circle, about 6-7 inches in diameter. Ensure that the filling does not break the dough.

Step 8

Heat a tawa or non-stick skillet over medium heat. Place the rolled parantha on the hot tawa.

Step 9

Cook for 1-2 minutes until you see bubbles on the surface. Flip the parantha and cook on the other side for another 1-2 minutes.

Step 10

Apply a small amount of ghee or oil on both sides while cooking, and flip again to ensure even cooking until golden brown spots appear.

Step 11

Remove the cooked parantha and place it on a plate. Repeat with the remaining dough and filling.

Step 12

Serve hot with yogurt, pickle, or a dollop of butter.

Nutrition Facts

Serving size	1113.8 grams (1113.8g)

Amount per serving	% Daily Value*
Calories	1681

Total Fat 35.10g	45%
Saturated Fat 17.90g	89%
Polyunsaturated Fat 0.00g
Cholesterol 84mg	28%
Sodium 3930mg	171%
Total Carbohydrate 311.70g	113%
Dietary Fiber 45.90g	164%
Total Sugars 10.20g
Protein 49.30g	99%

Vitamin D 0IU	0%
Calcium 257mg	20%
Iron 20mg	108%
Potassium 4492mg	96%

*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: 17.9%

Protein: 11.2%

Carbs: 70.8%